Process of using rennet casein for producing imitation cheese

Details Process of using rennet casein for producing imitation cheese Process of using rennet casein for producing imitation cheese

1983-11-21

1989-04-18

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426582, 426657, A23C 1904, A23C 19055, A23C 1906, A23C 2000

Patent

active

048226238

ABSTRACT:
Imitation cheese is made by admixing a hydrated casein curd produced by the action of a milk coagulating enzyme on a calcium salt of a milk casein with edible oil and an emulsifying agent with heating at an elevated temperature to form a homogeneous mixture. Preferably, the enzyme is rennet and heating is to above 140.degree. F. An acid is preferably added to the heated mixture with vigorously admixing under homogenizing conditions to produce a homogeneous melted and pasteurized product.

REFERENCES:
patent: 3694219 (1972-09-01), Glandorf et al.
patent: 4075360 (1978-02-01), Rule et al.
patent: 4104413 (1978-08-01), Wynn et al.
patent: 4110484 (1978-08-01), Rule et al.
patent: 4197322 (1980-04-01), Middleton
patent: 4232050 (1980-11-01), Rule et al.
Edible Rennet Casein, New Zealand Dairy Board, Wellington, New Zealand, Mar. 1977 (pp. 1-17).

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