Preferential entrainment of enzymes in cheese curds

Details Preferential entrainment of enzymes in cheese curds Preferential entrainment of enzymes in cheese curds

1987-06-25

1990-05-22

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 40, 426582, A23C 19032, A23C 1905

Patent

active

049276441

ABSTRACT:
The invention relates to a novel method for preferentially entraining a lipase or protease substantially into cheese curds when making curds and whey. An insoluble enzyme particle size of at least about 0.20 microns is selected or formed, and upon curd formation the insoluble particle will substantially be entrained therein, thus, leading to a substantial reduction in the amount of enzyme lost in the whey without the need to add additional complexing or immobilizing agents.

REFERENCES:
patent: 2560182 (1951-07-01), Nelson et al.
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 4636468 (1987-01-01), Arbige et al.

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