Method of making cheese like food

Details Method of making cheese like food Method of making cheese like food

1984-07-09

1985-12-24

Weinstein, Steven

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 40, 426582, A23C 1902

Patent

active

045605602

ABSTRACT:
A method of making cheese-like food by mixing a proteinaceous component and a fat or oil component, curdling the resulting mixture with a microorganism and/or an enzyme to form a curd, cooking the curd to separate the whey, draining the whey, adding salt, and then working up the resulting material without or with a ripening step for a short period of time is disclosed. The improvement resides in using a fat or oil component selected from the group consisting of rapeseed oil; a mixture of rapeseed oil in combination with one or more oils such as laurin fats or oils and other edible oils such as soybean oil; a mixture of rapeseed oil and said other edible oil, or a mixture of said laurin fat or oil and said other edible oil; said fat or oil having a solid fat index determined by a pulse nuclear magnetic resonance method of 20 to 55 at 10.degree. C., 10 to 45 at 20.degree. C., 25 or less at 30.degree. C. and 10 or less at 35.degree. C.

REFERENCES:
patent: 1676138 (1928-07-01), Epstein
patent: 3873729 (1975-03-01), Kubota et al.
Reed, G., Industrial Microbiology, 4th Ed., Prescott & Dunn, AVI Publ. Co. Inc., Westport, CT, 1982, p. 70.

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