Process and products for the manufacture of cheese flavored prod

Details Process and products for the manufacture of cheese flavored prod Process and products for the manufacture of cheese flavored prod

1978-10-19

1981-01-13

Hunter, Jeanette M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 40, 426 42, A23C 1902, A23C 1912

Patent

active

042449715

ABSTRACT:
A process and product are provided for the rapid manufacture of cheese products, and particularly process cheese-type products as hereinafter defined. In the process, a cultured component is prepared and mixed with a milk protein concentrate and a fat concentrate, which mixture is fermented to provide a cheese material capable of being made into process cheese-type products by conventional cheese cooking techniques. The cultured component is prepared by proteolyzing milk protein and by lipolyzing milk fat, and forming a mixed fermentate of these hydrolyzed materials. The mixed fermentate is combined with a cheese starter culture and fermented to give the cultured component.

REFERENCES:
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 4131688 (1978-12-01), Grosclaude et al.
R. C. Jolly and Kasikowski, A New Blue Cheese Food Material from Ultrafiltered Skim Milk and Microbial Enzyme-Mole Spore Reacted, Fat. J. Dairy Sci., vol. 58, No. 9, 1975, pp. 1272-1275.
Kosikowski et al., Changes In Cheddar Cheese by Commercial Enzyme Preparations, Joun. Dairy Sci., vol. 36, No. 7, 1953, p. 574.

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