Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2002-04-26
2003-05-13
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S034000, C426S035000, C426S534000, C426S535000, C426S580000, C426S582000, C426S650000
Reexamination Certificate
active
06562383
ABSTRACT:
FIELD OF THE INVENTION
The present invention relates generally to a process for producing a flavored cheese, including highly-flavored cheese, that does not require curing or aging. This process of this invention allows the preparation of a wide variety of flavored cheeses having desired flavor profiles using a simple process that does not require a curing or aging step. Moreover, the process of this invention allows the rapid production of various types of cheeses, including process, natural, and cream cheeses, depending on current market demands or needs.
BACKGROUND OF THE INVENTION
Natural cheese is generally made by developing acidity in milk and setting the milk with a clotting agent, such as rennet, or by developing acidity to the isoelectric point of the protein. The set milk is cut and whey is separated from the resulting curd. The curd may be pressed to provide a cheese block. Curing typically takes place over a lengthy period of time under controlled conditions. Cheddar cheese, for example, is cured for a period of at least four months and may be cured for a period in excess of one year to obtain the full flavor desired in cheddar cheese.
It is well known to provide a product having some of the characteristics of natural cheese by grinding a natural cheese, and heating it with an emulsifying salt. The name given to the resulting product depends upon the ingredients used and its composition and, in some instances, is determined by regulations promulgated by the U.S. Food and Drug Administration 21 C.F.R. §133.169-180. For example, the term “pasteurized process cheese” refers to a product comprising a blend of cheeses to which an emulsifying agent, usually an emulsifying salt, and possibly acids, have been added, and which has then been worked and heated into a homogeneous plastic mass. The flavor of process cheese is dependent on utilizing a high proportion of long hold (aged over four months) natural cheese. The use of long hold cheese increases the cost of process cheese due to storage and inventory costs. The yield of natural cheese produced by conventional methods is relatively low; generally about 7-12 pounds of cheese are produced per 100 pounds of milk. This also increases costs.
The term “pasteurized process cheese food” refers to a product which is prepared from the same materials and the same processes used for manufacture of process cheese. However, such cheese foods generally have dairy ingredients added thereto, such as cream, milk, skimmed milk, whey, or any of these from which part of the water has been removed (e.g., concentrated skimmed milk). The moisture level in process cheese food is generally higher than that of process cheese and may be up to about 44 percent. Fat is generally present at a level of not less than 23 percent.
The term “pasteurized process cheese spread” refers to a product which is similar to cheese food, in the sense that it can contain the indicated dairy ingredients. Process cheese spreads, however, may have moisture levels as high as 60 percent and minimum fat levels of 20 percent.
Process cheese, process cheese food, and process cheese spread are referred to as “standardized products” since their methods of manufacture and composition are determined by Federal Standards of Identity.
As used herein, the term “process cheese-type products” includes those products known and referred to as “pasteurized process cheese,” “pasteurized process cheese food,” “pasteurized process cheese spread,” and “pasteurized process cheese product.” “Process cheese type-products” also includes products resembling process cheese, process cheese food, process cheese spread, and process cheese product, but which may not meet the U.S. Federal Standards of Identity for any of the above products in that they may contain ingredients not specified by such Standards, such as vegetable oil or vegetable protein, or may not meet the compositional requirements of such Standards. Process cheese-type products also include products having flavor and texture similar to those of a process cheese-type product regardless of the ingredients or manufacturing steps employed, and regardless of whether the Standards have been met.
There have been many efforts to produce a naturally derived highly flavored cheese ingredient, which can be used in process cheese, in a shortened period of time. For example, U.S. Pat. No. 4,752,483 is directed to a method for producing a highly flavored cheese ingredient. In this process, cheese curd is first produced, the resulting “green” cheddar-type cheese curds are ground and then combined with a protease, a lipase, and water and then incubated for about 5 to 6 days. The term “green” cheddar-type cheese curd refers to a cheddar cheese which has been aged less than about 60 days. To develop appropriate flavor, such “green” cheddar-type cheese curd and enzyme mixtures must still be cured.
U.S. Pat. No. 4,172,900 is directed to producing a natural cheese product having a highly intensified American cheese flavor which is adapted for use in the preparation of process cheese. In the method, cheese curd is produced in the usual way, wherein a coagulum is produced from milk, the coagulum is cut to produce curds and whey, and the whey is drained to provide cheese curds. The curd particles are produced, mixed with salt, a source of lipolytic enzyme, and a source of a proteolytic enzyme and then cured for a period of time sufficient to produce increased levels of C
2
-C
10
fatty acids, as compared to conventional American-type cheese.
U.S. Pat. No. 4,119,732 is directed to a method for rapidly producing cheese. In this method, rennet, kid lipase, and calf lipase are mixed with milk during the fermenting period. The milk is then coagulated and cut into curd particles followed by processing by the normal procedure for producing cheddar cheese, which includes a whey draining step. The curd is formed into a cheese block and the cheese block is aged for about 10 weeks to provide an intense aged cheddar cheese flavor.
U.S. Pat. No. 3,975,544 describes a method for producing cheddar cheese from pasteurized milk wherein an enzyme mixture is added to cheddared curds to substantially reduce the curing time of the cheese block. The cheese blocks are cured for a period of one month at 10 to 25° C.
U.S. Pat. No. 4,244,971 is directed to a process for the rapid manufacture of cheese products. In the process, a cultured cheese component is prepared by proteolyzing milk protein and by lipolyzing milkfat and forming a mixed fermentate of these hydrolyzed materials. The mixed fermentate is combined with a cheese starter culture and fermented to provide the cultured cheese component. The cultured cheese component is then mixed with a milk protein concentrate and a fat concentrate. This mixture is fermented to provide a cheese material capable of being made into process cheese type products by conventional cheese cooking techniques.
U.S. Pat. No. 4,820,530 (Apr. 11, 1989) is directed to a process for the production of high solids curd and cheese by fermenting a milk retentate with a cheese-making culture and then evaporating moisture. A milk clotting enzyme may be added after fermentation and before evaporation in an amount insufficient to cause coagulation which is avoid prior to curd formation. If a cutting cheese is desired, curing or aging is required.
U.S. Pat. No. 5,262,183 (Nov. 16, 1993) provides a pre-cheese which can be converted into natural cheese. The pre-cheese is prepared by fermenting a retentate a cheese-making culture without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture, and holding the pre-cheese under curing conditions for conversion of at least about 65 percent of the kappa casein to para kappa casein. Normally, this curing period is at least about 3 to 14 days long.
Co-pending U.S. patent application Ser. No. 09/314,713, filed on May 19, 1999 (now U.S. Pat. No. 6,251,445; Jun. 26, 2001), and owned by the same assignee as the present application, provided a method for making enzyme-modified cheese f
Havlik Steven
Hyde Michael A.
Moran James W.
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
Wong Leslie
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