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Modified whey protein for low casein processed cheese

A whey protein, cheese processing technology, applied in the field of modified whey, can solve the problem of adding extra time and cost

Inactive Publication Date: 2008-11-12
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The synthesis process disclosed in US5,494,696 requires highly concentrated whey protein and multiple heating steps which add additional time and expense to the manufacturing process

Method used

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  • Modified whey protein for low casein processed cheese
  • Modified whey protein for low casein processed cheese
  • Modified whey protein for low casein processed cheese

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] In this example, whey protein at various protein levels and a pH of 6.8 was modified according to the method described previously to form a modified whey protein powder. The modified whey protein powder was then added to processed cheese having a standard recipe according to Table 1 below. For comparison, unmodified whey was also included in processed cheeses with the same standard recipe. The firmness of each processed cheese was measured using the blade method described above, and the structure was evaluated by a panel of taste testers. The results of this experiment are shown in Table 2 below.

[0042] Table 1. Standard formula for processed cheese

[0043] Element

quantity,%

whey protein

6

casein

9

lactose

10

creamy

18

salt for emulsification

2.5

Salt

1.8

water

50

[0044] Comparative Modified Whey A: Liquid WPCA with about 34% whey protein was...

Embodiment 2

[0060] In this example, whey protein was also modified at various protein concentrations according to the method described above, but at pH 7.6. The modified whey protein powder was then added to processed cheese having a standard recipe according to Table 1 in Example 1 above. The firmness of each processed cheese was also tested using the vane method described above. The results are shown in Table 3 below.

[0061] Comparative Modified Whey D: 50% protein liquid WPCA was first concentrated to 39.5% solids (ie approximately 19.5% protein) and then heated to 100°F where the pH was adjusted from 6.3 to 7.6 with 5N sodium hydroxide. The liquid WPC at pH 7.6 was then heated to 180°F by steam injection and held in the holding tube for 6 minutes. The WPC is then pumped into a Breddo liquefier to disperse any large whey protein clots, sheared in a Silverson high shear pump, and spray dried. The modified liquid WPC had a final solids content of 35.9% and a protein content of 17.76...

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PUM

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Abstract

A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.

Description

[0001] cross application involved [0002] This application is a continuation-in-part of prior application 11 / 301,450 filed December 13, 2005, which is hereby incorporated by reference in its entirety. technical field [0003] The present invention relates to a method of modifying whey, in particular, the present invention relates to a method of thermally treating whey at low protein concentrations and within a predetermined pH range. In addition, the present invention relates to a processed cheese, in particular, to a processed cheese using thermally modified whey to maintain a desired cheese firmness, which has a low level of casein and high moisture. Background technique [0004] In pasteurized processed cheese, the milk solids and particularly the casein therein generally provide the desired cheese-like structure and firmness while imparting nutritional properties to the cheese. However, casein is one of the more expensive ingredients in processed cheese. Therefore, re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/028A23J1/22
CPCA23C19/08A23J3/08A23L1/3056A23L33/19
Inventor Y·马T·R·林兹特伦G·M·施米德特
Owner INTERCONTINENTAL GREAT BRANDS LLC