Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1999-04-27
2000-07-25
Hendricks, Keith D.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 40, 426 36, A23C 19045
Patent
active
060934247
ABSTRACT:
The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.
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Han Xiao-Qing
Spradlin Joseph E.
Hendricks Keith D.
Kraft Foods Inc.
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