Non-cultured simulated cheese containing rennet casein

Details Non-cultured simulated cheese containing rennet casein Non-cultured simulated cheese containing rennet casein

1982-03-25

1984-04-24

Naff, David M.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426657, A23C 2000, A23J 120

Patent

active

044448007

ABSTRACT:
A cheese-like product is derived from dry rennet casein and generally exhibits the body, texture and eating quality of cheese. The cheese-like product is a substantially homogeneous mass of predetermined consistency and contains at least about 25 percent by weight of previously dry but solvated edible rennet casein as the principal protein source, a solvation agent and water. A bland edible oil or fat and a suitable flavoring agent (or agents) can be present in quantities sufficient to impart to the product the characteristic fat content and flavor of the desired cheese analog. A coloring agent may also be present. The cheese-like product is produced by the direct conversion of dry, particulate rennet casein to a substantially homogeneous mass of cheese-like consistency at an elevated temperature.

REFERENCES:
patent: 3397995 (1968-08-01), Elenbogen
patent: 3694219 (1972-09-01), Glandorf et al.
patent: 4055555 (1977-10-01), Badertscher et al.
patent: 4096586 (1978-06-01), Badertscher et al.
patent: 4101413 (1978-08-01), Wynn et al.
patent: 4197322 (1980-04-01), Middleton
Lampert, L. M., Modern Dairy Products, Chemical Publishing Co., Inc., N.Y., 1965, (p. 37).
Kosikomski, F., Cheese and Fermented Milk Foods, published by the author, Ithaca, N.Y., 1966, (pp. 295 and 401-406).

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