Method of making simulated cheese containing casein materials

Details Method of making simulated cheese containing casein materials Method of making simulated cheese containing casein materials

1990-07-25

1991-11-26

Cintins, Marianne

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

4263302, 426334, 426604, A23C 2000

Patent

active

050681184

ABSTRACT:
The present invention is directed to a simulated cheese product wherein all or a part of the skim milk solids, acid casein, caseinates or rennet casein commonly used in a simulated cheese product is replaced with a casein material selected from the group consisting of alpha-S-1 casein, alpha-S-2 casein, beta casein, kappa casein, gamma casein, dephosphorylated native casein, dephosphorylated alpha-S-1 casein, dephosphorylated alpha-S-2 casein, dephosphorylated beta casein, dephosphorylated kappa casein, dephosphorylated gamma casein and mixtures thereof. The simulated cheese product is made by providing an admixture of the modified casein material with an edible lipid material selected from the group consisting of fat and oil and an emulsifying agent and heating the admixture with agitation to provide the simulated cheese product. Suitable flavoring agents and coloring agents may also be present in the simulated cheese product.

REFERENCES:
patent: 2702800 (1955-02-01), Hipp
patent: 4444800 (1984-04-01), Bixby et al.
patent: 4968513 (1990-11-01), Watanabe et al.

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