Dairy products and processing

Abstract

The present invention is s - cheese and cheese-like products comprising from about 0.2 to about 6% by weight of casein, β-casein or a combination thereof, and at least about 5% by weight of one or more hydrocolloids including one or more starches, said cheese or cheese-like products having one or more dairy properties, such as flavor, taste, aroma, body, appearance, texture, hardness, handling, density, structure, coagulation, binding, leavening, breathability, foaming, emulsifying, elasticity, viscoelasticity, meltability, creaminess and mouthfeel.

Description

[Technical field]

[0001] The present invention relates to the use of a protein composition comprising one or more caseins as a functional ingredient in the preparation of dairy products.The present invention particularly relates to cheese, cheese-like products and methods for producing such products, especially processed cheese and processed cheese-like products. [Background technology]

[0002] In cheese making, milk components are fractionated to concentrate the milk proteins, fats and inorganic salts into a nutritious and flavorful food that is easy to preserve, store and transport. In traditional cheese making, milk proteins, primarily casein, are coagulated to produce curd.

[0003] The production of processed cheese proceeds by grinding, blending, heating or cooking a blend of natural cheese with other permitted ingredients such as salt (or sodium chloride), emulsifying salts, colorings and flavorings. The emulsifying salts are essential in the production of processed cheese and are used to denature the casein into emulsifying milk fat and remove the free fat. Cheese-like products are generally produced by blending a casein source (e.g., rennet casein) with milk and / or vegetable fats, starch, emulsifying salts, salt, flavorings and other permitted ingredients. The production of such products is usually carried out in a process cheese cooker, using heat and shear treatments that gelatinize the starch present. Thus, the cooking step in the production of cheese-like products resembles the production of processed cheese. (Bachmann, H.P. 2001. Cheese Analogues: A Review. Int. Dairy J. 11:505-515.)

[0004] Despite their excellent nutritional value and satisfying flavor, some consumers reject cheese, processed cheese, and many cheese-like products because they are made from dairy and / or animal proteins. These potential customers may identify themselves as "vegetarian" or "vegan." Such customers might welcome the availability of cheese, processed cheese, and / or cheese-like products made with minimal amounts of dairy protein, or recombinant dairy proteins that are not derived from dairy.

[0005] It is an object of the present invention to provide improved or alternative cheese and / or cheese-like products, or at least to provide the public with a useful choice.

[0006] External sources, including patent specifications and other literature, are typically referenced herein to provide background that explains features of the invention. In any jurisdiction, unless otherwise stated, citation to such sources shall not be construed as an admission that such sources are prior art or constitute part of the common general knowledge in the field. Summary of the Invention

[0007] Therefore, the present invention provides α s - generally includes cheese or cheese-like products comprising casein and / or β-casein, one or more hydrocolloids including at least one of starch or gum, optionally one or more non-dairy proteins, and optionally one or more emulsifying salts, and having one or more properties of dairy products, such as flavor, taste, aroma, body, appearance, texture, firmness, handling, density, structure, coagulation, binding, leavening, breathability, foaming, emulsifying, elasticity, viscoelasticity, meltability, creaminess and mouthfeel.

[0008] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) about 0.2 to about 35% by weight of α s -Casein, α s -Casein is α s1 -Casein and / or alphas2 - containing casein, b) one or more hydrocolloids comprising at least one of a starch or a gum; c) any one or more non-dairy proteins; d) any one or more emulsifying salts; e) about 15 to about 65% by weight of any water; f) about 0.05 to about 35% by weight of any lipid.

[0009] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) about 0.2 to about 6% by weight of α s -Casein, α s -Casein is α s1 -Casein and / or alpha s2 - containing casein, b) one or more hydrocolloids comprising at least one of a starch or a gum; c) any one or more non-dairy proteins; d) any one or more emulsifying salts; e) about 15 to about 65% by weight of any water; f) about 0.05 to about 35% by weight of any lipid.

[0010] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) about 0.2 to about 35% by weight of α s -Casein, α s -Casein is α s1 -Casein and / or alpha s2 - containing casein, b) one or more hydrocolloids comprising at least one of a starch or a gum; c) any one or more non-dairy proteins; d) any one or more emulsifying salts; e) about 15 to about 65% by weight of water; f) about 0.05 to about 35% by weight lipid.

[0011] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) about 0.2 to about 6% by weight of α s -Casein, α s -Casein is α s1 -Casein and / or alpha s2 - containing casein, b) one or more hydrocolloids comprising at least one of a starch or a gum; c) any one or more non-dairy proteins; d) any one or more emulsifying salts; e) about 15 to about 65% by weight of water; f) about 0.05 to about 35% by weight lipid.

[0012] In another aspect, the present invention provides a method for producing a composition comprising: a) about 0.2 to about 6% by weight of α s casein, β-casein or a combination thereof, b) at least about 5% by weight of one or more hydrocolloids comprising one or more starches; c) about 0.2 to about 20% by weight of total milk protein; The total casein in cheese or cheese-like products is i) at least about 55% by weight of α s -Casein, and / or ii) providing a cheese or cheese-like product comprising at least about 40% by weight β-casein.

[0013] In another aspect, the present invention provides a method for producing a composition comprising: a) about 0.2 to about 6% by weight of α s -Casein, b) at least about 5% by weight of one or more hydrocolloids comprising one or more starches; c) about 0.2 to about 20% by weight of total milk protein; The total casein in the cheese or cheese-like product is at least about 55% by weight α s - Providing a cheese or cheese-like product comprising casein.

[0014] In another aspect, the present invention provides a method for producing a composition comprising: a) about 0.2 to about 6% by weight of β-casein; b) at least about 5% by weight of one or more hydrocolloids comprising one or more starches; c) about 0.2 to about 20% by weight of total milk protein; Provided that the total casein in the cheese or cheese-like product comprises at least about 40% by weight β-casein.

[0015] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) about 0.2 to about 6% by weight of α s -Casein, b) one or more hydrocolloids comprising at least about 5% by weight of at least one starch; c) about 0.5 to about 20% by weight of total protein; α s -Casein is i) at least about 60% of the casein in the cheese or cheese-like product; and / or ii) providing a cheese or cheese-like product comprising at least about 55% by weight of the total protein in the cheese or cheese-like product.

[0016] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s Casein, α s Casein is alpha s1 -Casein and / or alpha s2 - containing casein, ii) one or more hydrocolloids comprising at least one of a starch or a gum; iii) any one or more lipids; iv) any one or more non-dairy proteins; v) any one or more emulsifying salts; vi) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include 1. About 0.2 to about 35% by weight of α s -Casein, 2. About 15 to about 65% by weight of any water; 3. About 0.05 to about 35% by weight of any lipid.

[0017] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s -Casein, α s -Casein is α s1 -Casein and / or alpha s2 - containing casein, ii) one or more hydrocolloids comprising at least one of a starch or a gum; iii) any one or more lipids; iv) any one or more non-dairy proteins; v) any one or more emulsifying salts; vi) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include 1. About 0.2 to about 6 weight percent α s -Casein, 2. About 15 to about 65% by weight of any water; 3. About 0.05 to about 35% by weight of lipid.

[0018] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s -Casein, α s --Casein is α s1 -Casein and / or alpha s2 - containing casein, ii) one or more hydrocolloids comprising at least one of a starch or a gum; iii) one or more lipids; iv) any one or more non-dairy proteins; v) any one or more emulsifying salts; vi) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include 1. About 0.2 to about 35% by weight of α s -Casein, 2. About 15 to about 65% by weight of water 3. About 0.05 to about 35% by weight of lipid.

[0019] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s -Casein, α s -Casein is α s1 -Casein and / or alpha s2 - containing casein, ii) one or more hydrocolloids comprising at least one of a starch or a gum; iii) one or more lipids; iv) any one or more non-dairy proteins; v) any one or more emulsifying salts; vi) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include 1. About 0.2 to about 6 weight percent α s -Casein, 2. About 15 to about 65% by weight of water; 3. About 0.05 to about 35% by weight of lipid.

[0020] In one aspect, the present invention provides a method for producing a method for treating a cancer cell comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s casein, β-casein or a combination thereof, ii) one or more hydrocolloids comprising one or more starches; iii) any one or more lipids; iv) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include i) about 0.2 to about 6% by weight of α s casein, β-casein or a combination thereof, ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.2 to about 20% by weight total milk protein; The total casein in cheese or cheese-like products is 1. At least about 55% by weight of α s -Casein, and / or 2. At least about 40% by weight β-casein.

[0021] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s --Casein and ii) one or more hydrocolloids comprising one or more starches; iii) any one or more lipids; and iv) optionally one or more additional ingredients. b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include i) about 0.2 to about 6% by weight of α s -Casein, ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.2 to about 20% by weight total milk protein; The total casein in the cheese or cheese-like product is at least about 55% by weight α s - casein.

[0022] In another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) β-casein, ii) one or more hydrocolloids comprising one or more starches; iii) any one or more lipids; and iv) optionally one or more additional ingredients. b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include i) about 0.2 to about 6% by weight of β-casein; ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.2 to about 20% by weight total milk protein; The method provides that the total casein in the cheese or cheese-like product comprises at least about 40% by weight β-casein.

[0023] In yet another aspect, the present invention provides a method for producing a composition comprising: a) a method for preparing a cheese or cheese-like product, comprising the steps of: i) α s -Casein, ii) one or more hydrocolloids comprising at least one starch; iii) any one or more lipids; iv) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include i) about 0.2 to about 6% by weight of α s -Casein, ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.5 to about 20% by weight of total protein; α s -Casein is a. at least about 60% of the casein in the cheese or cheese-like product; and / or b. comprising at least about 55% by weight of the total protein in the cheese or cheese-like product.

[0024] The following embodiments may relate to any of the above aspects.

[0025] In various embodiments, the cheese or cheese-like product comprises from about 0.2% w / w to about 6% w / w of alpha- s In various embodiments, the cheese or cheese-like product comprises at least about 0.2, 0.5, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, 5, 5.5, or at least about 6% by weight of α-casein, β-casein, or a combination thereof. s -casein, β-casein or a combination thereof, suitable ranges include any two of these values ​​for casein, β-casein or a combination thereof, for example, about 0.2 to about 5.5, about 0.2 to about 5, about 0.2 to about 4.5, about 0.2 to about 4, about 0.2 to about 3.5, about 0.2 to about 3, about 0.2 to about 2.5, about 0.2 to about 2, about 0.2 to about 1.5, about 0.2 to about 1, about 0.5 to about 5.5, about 0.5 to about 5, about 0.5 to about 4.5, about 0. 5 to about 4, about 0.5 to about 3.5, about 0.5 to about 3, about 0.5 to about 2.5, about 0.5 to about 2, about 0.5 to about 1.5, about 0.5 to about 1, about 1 to about 5.5, about 1 to about 5, about 1 to about 4.5, about 1 to about 4, about 1 to about 3.5, about 1 to about 3, about 1 to about 2.5, about 1 to about 2, about 1 to about 1.5, about 1.5 to about 5.5, about 1.5 to about 5, about 1.5 to about 4.5, about 1.5 to about 4, about 1.5 to about 3.5, about 1.5 to about 3, about 1.5 to about 2.5, or about 1.5 to about 2% α s -casein, β-casein, or a combination thereof.

[0026] In various embodiments, α s -Casein is α s1 -Casein, α s2 -casein, or a combination thereof. In various embodiments, the cheese or cheese-like product comprises from about 0.2% w / w to about 6% w / w of alpha- s -Contains casein. For example, cheese or cheese-like products contain from about 0.5% w / w to about 5.5% w / w of alpha-casein. s -Casein, about 0.5% w / w to about 5.0% w / w of α s -Casein, about 0.5% w / w to about 4.5% w / w of αs -Casein, about 0.5% w / w to about 4% w / w of α s -Casein, about 0.5% w / w to about 3.5% w / w of α s -Casein, about 0.5% w / w to about 3% w / w of α s -Casein, about 0.5% w / w to about 2.5% w / w of α s -Casein, or about 0.5% w / w to about 2% w / w of α s -Contains casein.

[0027] In another exemplary embodiment, the cheese or cheese-like product comprises from about 1% w / w to about 5.5% w / w alpha- s -Casein, about 1% w / w to about 5.0% w / w of α s -Casein, about 1% w / w to about 4.5% w / w of α s -Casein, about 1% w / w to about 4% w / w of α s -Casein, about 1% w / w to about 3.5% w / w of α s -Casein, about 1% w / w to about 3% w / w of α s -Casein, about 1% w / w to about 2.5% w / w of α s -Casein, or about 1% w / w to about 2% w / w of α s -Contains casein.

[0028] In other exemplary embodiments, the cheese or cheese-like product comprises from about 1.5% w / w to about 5.5% w / w alpha- s -Casein, about 1.5% w / w to about 5.0% w / w of α s -Casein, about 1.5% w / w to about 4.5% w / w of α s -Casein, about 1.5% w / w to about 4% w / w of α s -Casein, about 1.5% w / w to about 3.5% w / w of α s -Casein, about 1.5% w / w to about 3% w / w of α s -Casein, about 1.5% w / w to about 2.5% w / w of α s -Casein, or approximately 2% w / w α s -Contains casein.

[0029] In various embodiments, the cheese or cheese-like product comprises from about 0.2% w / w to about 6% w / w β-casein. For example, the cheese or cheese-like product comprises from about 0.5% w / w to about 5.5% w / w β-casein, from about 0.5% w / w to about 5.0% w / w β-casein, from about 0.5% w / w to about 4.5% w / w β-casein, from about 0.5% w / w to about 4% w / w β-casein, from about 0.5% w / w to about 3.5% w / w β-casein, from about 0.5% w / w to about 3% w / w β-casein, from about 0.5% w / w to about 2.5% w / w β-casein, or from about 0.5% w / w to about 2% w / w β-casein.

[0030] In other exemplary embodiments, the cheese or cheese-like product contains from about 1% w / w to about 5.5% w / w β-casein, from about 1% w / w to about 5.0% w / w β-casein, from about 1% w / w to about 4.5% w / w β-casein, from about 1% w / w to about 4% w / w β-casein, from about 1% w / w to about 3.5% w / w β-casein, from about 1% w / w to about 3% w / w β-casein, from about 1% w / w to about 2.5% w / w β-casein, or from about 1% w / w to about 2% w / w β-casein.

[0031] In other exemplary embodiments, the cheese or cheese-like product contains from about 1.5% w / w to about 5.5% w / w β-casein, from about 1.5% w / w to about 5.0% w / w β-casein, from about 1.5% w / w to about 4.5% w / w β-casein, from about 1.5% w / w to about 4% w / w β-casein, from about 1.5% w / w to about 3.5% w / w β-casein, from about 1.5% w / w to about 3% w / w β-casein, from about 1.5% w / w to about 2.5% w / w β-casein, or about 2% w / w β-casein.

[0032] α s -Casein typically accounts for about 45-50% of the casein in milk. In some embodiments, α s - The casein comprises at least 10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, or 95% of the casein in the cheese or cheese-like product. s-Casein comprises at least 50%, preferably at least 65% of the casein in the cheese or cheese-like product. In some embodiments, the casein in the cheese or cheese-like product is alpha s -Contains only casein, especially α s2 In various embodiments, the α-casein may be present. s -Casein is α s1 -Casein, α s2 -casein, or combinations thereof. s -Casein is 0% to 100% α s1 -Casein, α s2 -casein, or a combination thereof.

[0033] In various embodiments, the cheese or cheese-like product comprises at least about 0, 0.01, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 16, 17, 18, 19, 20, 25, or at least about 30% by weight casein. Total casein in a cheese or cheese-like product is the sum of all casein contributed by all casein-containing components in the cheese or cheese-like product. Various ranges may be selected between these values, for example, a cheese or cheese-like product may have an average molecular weight of about 0 to about 30, about 0.01 to about 30, about 0.1 to about 30, about 0.2 to about 30, about 0.5 to about 30, about 1 to about 30, about 0 to about 25, 0.01 to about 25, about 0.1 to about 25, about 0.2 to about 25, about 0.5 to about 25, about 0 to about 20, 0.01 to about 20, about 0.1 to about 20, about 0.2 to about 20, about 0.5 to about 20, about 0.2 to about 19, about 0.5 to about 19, about 1 to about 19, about 0.2 to about 18, about 0.5 to about 18, about 1 to about 18, about 0.2 to about 17, about 0.5 to about 17, about 1 to about 17, about 0.1 to about 17, about 0.2 to about 16, about 0.5 to about 16, about 1 to about 16, about 0.2 to about 15, about 0.5 to about 15, about 1 to about 25, about 2 to about 25, about 3 to about 25, about 5 to about 25, about 1 to about 20, about 2 to about 20, about 3 to about 20, about 5 to about 20, about 0 to about 10, about 0.01 to about 10, about 0.2 to about 10, about 0.5 to about 10, or about 1 to about 10% by weight of total casein.

[0034] In various embodiments, the total casein in the cheese or cheese-like product is at least about 55%, 56%, 57%, 58%, 59%, 60%, 61%, 62%, 63%, 64%, 65%, 70%, 75%, 80%, 85%, 90%, 95%, or 100% alpha-casein by weight. s-casein, with a suitable range being selected between any two of these values. For example, in various embodiments, the total casein in the cheese or cheese-like product is about 55% to about 100% by weight, about 56% to about 100% by weight, about 57% to about 100% by weight, about 58% to about 100% by weight, about 59% to about 100% by weight, about 60% to about 100% by weight, about 61% to about 100% by weight, about 62% to about 100% by weight, about 63% to about 100% by weight, about 64% to about 100% by weight, about 65% to about 100% by weight, about 70% to about 100% by weight, about 75% to about 100% by weight, about 80% to about 100% by weight, about 81% to about 100% by weight, about 82% to about 100% by weight, about 83% to about 100% by weight, about 84% to about 100% by weight, about 85% to about 100% by weight, about 86% to about 100% by weight, about 87% to about 100% by weight, about 88% to about 100% by weight, about 89% to about 100% by weight, about 90% to about 100% by weight, about 91% to about 100% by weight, about 92% to about 100% by weight, about 93% to about 100% by weight, about 94% to about 100% by weight, about 95% to about 100% by weight, about 96% to about 100% by weight, about 97% to about 100% by weight, about 98% to about 1 0% by weight, about 85% to about 100% by weight, about 90% to about 100% by weight, about 95% to about 100% by weight, about 55% to about 95% by weight, about 56% to about 95% by weight, about 57% to about 95% by weight, about 58% to about 95% by weight, about 59% to about 95% by weight, About 60% to about 95%, about 61% to about 95%, about 62% to about 95%, about 63% to about 95%, about 64% to about 95%, about 65% to about 95%, about 70% to about 95%, about 75% to about 95%, about 80% to about 9 5% by weight, about 85% to about 95%, about 90% to about 95%, about 55% to about 90%, about 56% to about 90%, about 57% to about 90%, about 58% to about 90%, about 59% to about 90%, about 60% to about 90%, about 61 Weight% to about 90%, about 62% to about 90%, about 63% to about 90%, about 64% to about 90%, about 65% to about 90%, about 70% to about 90%, about 75% to about 90%, about 80% to about 90%, about 85% to about 90% Amount%, about 55% to about 85%, about 56% to about 85%, about 57% to about 85%, about 58% to about 85%, about 59% to about 85%, about 60% to about 85%, about 61% to about 85%, about 62% to about 85%, about 63% by weight %~about 85 weight%, about 64 weight%~about 85 weight%, about 65 weight%~about 85 weight%, about 70 weight%~about 85 weight%, about 75 weight%~about 85 weight%, about 80 weight%~about 85 weight%, about 55 weight%~about 80 weight%, about 56 weight%~about 80 weight%, about 57 weight%~about 80 weight%,About 58% to about 80% by weight, about 59% to about 80% by weight, about 60% to about 80% by weight, about 61% to about 80% by weight, about 62% to about 80% by weight, about 63% to about 80% by weight, Approximately 64% to approximately 80% by weight, approximately 65% ​​to approximately 80% by weight, approximately 70% to approximately 80% by weight, approximately 75% to approximately 80% by weight, approximately 55% to approximately 75% by weight, approximately 56% to approximately 75% by weight, approximately 57% to approximately 75% by weight, approximately 58% to approximately 75% by weight, approximately 59% to approximately 75% by weight, approximately 60% to approximately 75% by weight, approximately 61% to approximately 75% by weight, approximately 62% to approximately 75% by weight, approximately 63% to about 75% by weight, about 64% to about 75% by weight, about 65% to about 75% by weight, about 70% to about 75% by weight, about 55% to about 70% by weight, about 56% to about 70% by weight, about 5 7% to about 70% by weight, about 58% to about 70% by weight, about 59% to about 70% by weight, about 60% to about 70% by weight, about 61% to about 70% by weight, about 62% to about 70% by weight, about 6 3% to about 70% by weight, about 64% to about 70% by weight, about 65% to about 70% by weight, about 55% to about 65% by weight, about 56% to about 65% by weight, about 57% to about 65% by weight, about 58 Weight%~about 65 weight%, about 59 weight%~about 65 weight%, about 60 weight%~about 65 weight%, about 61 weight%~about 65 weight%, about 62 weight%~about 65 weight%, about 63 weight%~about 65 weight%, about 64 weight% α in the amount % to about 65% by weight, about 55% to about 60% by weight, about 56% to about 60% by weight, about 57% to about 60% by weight, about 58% to about 60% by weight, or about 59% to about 60% by weight, s -Contains casein.

[0035] In various embodiments, the alpha- s --Casein is about 50% to about 100% α s1 -casein. In some cases, cheese or cheese-like products contain alpha s -Contains casein, total casein is α s1 -Contains 100% casein. In some cases, cheese or cheese-like products contain alpha s -Contains casein, total casein is α s1 -Contains at least 50% casein. α-s -Casein is 50% α s1 -Casein ~ 70% α s1 -Casein, 50% α s1 -Casein ~ 90% α s1 -Casein, 50% α s1 -Casein ~ 100% α s1 -Casein, 70% α s1 -Casein ~ 90% α s1 -Casein, 70% α s1 -Casein ~ 100% α s1 -Casein, or 90% α s1 -Casein ~ 100% α s1 -Casein may be included. α- s -Casein is about 50% α s1 -Casein, 70% α s1 -Casein, 90% α s1 -Casein or 100% α s1 May contain casein.

[0036] In various embodiments, the alpha- s -Casein is α s2 -Contains about 50% to 100% casein. In some cases, cheese or cheese-like products contain alpha s -Contains casein and total α s -Casein is α s2 -Contains 100% casein. In some cases, cheese or cheese-like products contain alpha s -Contains casein, total casein is α s2 -Contains at least 50% casein. α- s -Casein is 50% α s2 -Casein ~ 70% α s2 -Casein, 50% α s2 -Casein ~ 90% α s2 -Casein, 50% α s2 -Casein ~ 100% α s2 -Casein, 70% α s2 -Casein ~ 90% α s2 -Casein, 70% α s2-Casein ~ 100% α s2 -Casein, or 90% α s2 -Casein ~ 100% α s2 -Casein may be included. α- s -Casein is about 50% α s2 -Casein, 70% α s2 -Casein, 90% α s2 -Casein or 100% α s2 May contain casein.

[0037] In various embodiments, the alpha- s -Casein is α s1 -Casein and α s2 -Casein in cheese or cheese-like products is, for example, a mixture of 1% α s2 -Casein ~ 99% α s2 -Casein, and 99% α s1 -Casein ~ 1% α s1 -casein. In some embodiments, the alpha-casein in the cheese or cheese-like product may be s -Casein is α s1 -Casein and α s2 -mixtures with casein in ratios of 10:90, 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, 80:20, or 90:10.

[0038] In various embodiments the total casein in the cheese or cheese-like product comprises 30%, 32%, 34%, 35%, 36%, 38%, 40%, 41%, 42%, 43%, 44%, 45%, 46%, 47%, 48%, 49%, 50%, 52%, 54%, 55%, 60%, 65%, 70%, 75%, 80%, 85%, 90%, 95% or 100% beta-casein by weight, and a suitable range may be selected from any of these values. For example, in various embodiments, the total casein in the cheese or cheese-like product is about 30% to about 100% by weight, 32% to about 100% by weight, about 34% to about 100% by weight, about 35% to about 100% by weight, about 36% to about 100% by weight, about 38% to about 100% by weight, about 40% to about 100% by weight, about 41% to about 100% by weight, about 42% to about 100% by weight, about 43% to about 100% by weight, about 44% to about 100% by weight, about 45% to about 100% by weight, about 46% to about 100% by weight, about 47% to about 100% by weight, about 48% to about 100% by weight, about 49% to about 100% by weight, about 50% to about 100% by weight, about 51% to about 100% by weight, about 52% to about 100% by weight, about 53% to about 100% by weight, about 54% to about 100% by weight, about 55% to about 100% by weight, about 56% to about 100% by weight, about 57% to about 100% by weight, about 58% to about 100% by weight, about 59% to about 100% by weight, about 60% to about 100% by weight, about 61% to about 100% by weight, about 62% to about 100% by weight, about 63% to about 100% by weight, about 64% to about 100% by weight, about 65% to about 100% by weight, about 66% to about 100% Amount %~about 100 weight%, about 45 weight%~about 100 weight%, about 46 weight%~about 100 weight%, about 47 weight%~about 100 weight%, about 48 weight%~about 100 weight%, about 49 weight%~about 100 weight%, about 50 weight%~about 100% by weight, approximately 55% to approximately 100% by weight, approximately 60% to approximately 100% by weight, approximately 30% to approximately 95% by weight, approximately 40% to approximately 95% by weight, approximately 45% to approximately 95% by weight, approximately 50% to approximately 95% by weight, approximately 52% to approximately 95% by weight, approximately 55% to approximately 95% by weight, approximately 60% to approximately 95% by weight, approximately 65% ​​to approximately 95% by weight, approximately 70% to approximately 95% by weight, approximately 75% to approximately 95% by weight, approximately 80% to approximately 95% by weight Amount%, about 85% to about 95% by weight, about 90% to about 95% by weight, about 30% to about 90% by weight, about 35% to about 90% by weight, about 40% to about 90% by weight, about 42% to about 90% by weight, about 44% by weight About 90% by weight, about 45% to about 90% by weight, about 47% to about 90% by weight, about 50% to about 90% by weight, about 55% to about 90% by weight, about 60% to about 90% by weight, about 65% to about 90% by weight, about 70 Weight% to about 90% by weight, about 75% to about 90% by weight, about 80% to about 90% by weight, about 85% to about 90% by weight, about 30% to about 85% by weight, about 35% to about 85% by weight, about 40% to about 85% by weight,About 42% to about 85% by weight, about 44% to about 85% by weight, about 45% to about 85% by weight, about 46% to about 85% by weight, about 47% to about 85% by weight, about 48% to about 85% by weight, about 50% to about 85% by weight, about 55% to about 85% by weight, about 60% to about 85% by weight, about 65% to about 85% by weight, about 70% to about 85% by weight, about 75% to about 85% by weight, about 80% to about 85% by weight, about 30% to about 80% by weight, about 35% to about 80% by weight, about 40% to about 80% by weight, about 42 Weight% to about 80%, about 44% to about 80%, about 45% to about 80%, about 50% to about 80%, about 55% to about 80%, about 60% to about 80%, about 62% to about 80%, about 65% to about 80%, about 70% by weight Amount %~about 80 weight%, about 75 weight%~about 80 weight%, about 30 weight%~about 75 weight%, about 35 weight%~about 75 weight%, about 40 weight%~about 75 weight%, about 42 weight%~about 75 weight%, about 44 weight%~about 75 weight%, about 45 weight%~about 75 weight%, about 48 weight% ~75% by weight, approximately 50% by weight ~ approximately 75% by weight, approximately 55% by weight ~ approximately 75% by weight, approximately 60% by weight ~ approximately 75% by weight, approximately 65% ​​by weight ~ approximately 75% by weight, approximately 70% by weight ~ approximately 75% by weight, approximately 30% by weight ~ approximately 70% by weight, approximately 35% by weight ~ approximately 70% by weight, approximately 40% by weight~ About 70% by weight, about 42% to about 70% by weight, about 44% to about 70% by weight, about 45% to about 70% by weight, about 47% to about 70% by weight, about 50% to about 70% by weight, about 55% to about 70% by weight, about 60% to about 70% by weight, about 65% to about 7 0% by weight, about 30% to about 65% by weight, about 35% to about 65% by weight, about 40% to about 65% by weight, about 42% to about 65% by weight, about 44% to about 65% by weight, about 45% to about 65% by weight, about 47% to about 65% by weight, about 50% to about 65% by weight, about 55% to about 65% by weight, about 60% to about 65% by weight, about 35% to about 60% by weight, about 40% to about 60% by weight, about 45% to about 60% by weight, about 50% to about 60% by weight, or about 55% to about 60% by weight of β-casein.

[0039] In various embodiments, α s-Casein comprises at least about 1, 2, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 99, or at least about 100% by weight of the total protein in the cheese or cheese-like product, and various ranges may be selected from any of these values. The total protein in a composition is the sum of all protein contributed by all protein-containing ingredients in the composition. For example, alpha s Casein may comprise from about 30% to about 90%, from about 50% to about 95%, or from about 30% to about 100% w / w of the total protein content of the cheese or cheese-like product. s -Casein may comprise at least 30% w / w of the total protein content of the cheese or cheese-like product. s -Casein may comprise at least 50% w / w of the total protein content of the cheese or cheese-like product. s -Casein may comprise at least 90% or at least 95% w / w of the total protein content of the cheese or cheese-like product. s -Casein accounts for 30%-35%, 30%-40%, 30%-50%, 30%-55%, 30%-70%, 30%-75%, 30%-80%, 30%-85%, 30%-90%, 35%-40%, 35%-50%, 35%-55%, 35%-70%, 35%-75%, 35%-80%, 35%-85%, 35%-90%, 40%-50%, 40%-55%, 40%-70%, 40%-75%, 40%-80% of the total protein content of cheese or cheese-like products. , 40%-85%, 40%-90%, 50%-55%, 50%-70%, 50%-75%, 50%-80%, 50%-85%, 50%-90%, 55%-70%, 55%-75%, 55%-80%, 55%-85%, 55%-90%, 70%-75%, 70%-80%, 70%-85%, 70%-90%, 75%-80%, 75%-85%, 75%-90%, 80%-85%, 80%-90%, 85%-90%, or 90-95% w / w. s-Casein may comprise 30%, 35%, 40%, 50%, 55%, 70%, 75%, 80%, 85%, 90%, 95% or 99% w / w of the total protein content of the cheese or cheese-like product. s -Casein may comprise at least 30%, 35%, 40%, 50%, 55%, 70%, 75%, 80%, 85%, or 90% w / w of the total protein content of the cheese or cheese-like product. s -Casein may comprise up to 40%, 50%, 55%, 70%, 75%, 80%, 85%, 90% or 95% w / w of the total protein content of the cheese or cheese-like product.

[0040] In various embodiments, β-casein comprises at least about 1, 2, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 99, or at least about 100% by weight of the total protein content in the cheese or cheese-like product, and various ranges may be selected from any of these values. For example, β-casein may comprise about 30% to about 90%, about 50% to about 95%, or about 30% to about 100% w / w of the total protein content of the cheese or cheese-like product. In some embodiments, β-casein may comprise at least 30% w / w of the total protein content of the cheese or cheese-like product. In some embodiments, β-casein may comprise at least 50% w / w of the total protein content of the cheese or cheese-like product. In some embodiments, β-casein may comprise at least 90% or at least 95% w / w of the total protein content of the cheese or cheese-like product. In some embodiments, β-casein comprises 30%-35%, 30%-40%, 30%-50%, 30%-55%, 30%-70%, 30%-75%, 30%-80%, 30%-85%, 30%-90%, 35%-40%, 35%-50%, 35%-55%, 35%-70%, 35%-75%, 35%-80%, 35%-85%, 35%-90%, 40%-50%, 40%-55%, 40%-70%, 40%-75%, 40%-85%, 40 ... It may comprise 0%-80%, 40%-85%, 40%-90%, 50%-55%, 50%-70%, 50%-75%, 50%-80%, 50%-85%, 50%-90%, 55%-70%, 55%-75%, 55%-80%, 55%-85%, 55%-90%, 70%-75%, 70%-80%, 70%-85%, 70%-90%, 75%-80%, 75%-85%, 75%-90%, 80%-85%, 80%-90%, 85%-90%, or 90-95% w / w. Beta-casein may comprise 30%, 35%, 40%, 50%, 55%, 70%, 75%, 80%, 85%, 90%, 95% or 99% w / w of the total protein content of the cheese or cheese-like product.The β-casein may comprise at least 30%, 35%, 40%, 50%, 55%, 70%, 75%, 80%, 85% or 90% w / w of the total protein content of the cheese or cheese-like product. The β-casein may comprise no more than 40%, 50%, 55%, 70%, 75%, 80%, 85%, 90% or 95% w / w of the total protein content of the cheese or cheese-like product.

[0041] In various embodiments, the cheese or cheese-like product may contain less than about 5, 4, 3, 2, or about 1% by weight of non-dairy animal protein. In various embodiments, the cheese or cheese-like product may contain about 0 to about 5%, about 0 to about 4%, about 0 to about 3%, about 0 to about 2%, or about 0 to about 1% by weight of non-dairy animal protein. In some embodiments, the cheese or cheese-like product may be free of non-dairy animal protein.

[0042] In various embodiments, α s -Casein and / or β-casein are α s- The protein component comprises a casein-enriched fraction, a β-casein-enriched fraction, recombinant αs1-casein, recombinant αs2-casein, recombinant β-casein, or a combination of any two or more thereof.

[0043] In various embodiments, α s -Casein is α s -Casein-enriched fraction, recombinant α s1 -Casein, recombinant alpha s2 -comprises or is provided by a protein component comprising casein, or any combination of any two or more thereof.

[0044] In various embodiments, the cheese or cheese-like product further comprises κ-casein, β-casein, or any combination thereof, In various embodiments, the cheese or cheese-like product further comprises κ-casein, β-casein, p-κ-casein, or any combination of any two or more thereof.

[0045] αs -When casein is supplied from dairy ingredients, α s In various embodiments, at least about 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 90, 95, 99, or 100% of the total casein in the feedstock is alpha- s - Casein enriched casein is provided by casein, and the various ranges may be selected between any two of these values. Preferably, the total casein in the raw material is s - Casein enriched Contains at least 20% casein, preferably at least 40%, most preferably at least 60% casein.

[0046] In various embodiments, the β-casein comprises or is provided by a protein component that comprises a β-casein enriched fraction, recombinant β-casein, or a combination thereof.

[0047] In various embodiments, the cheese or cheese-like product is made from κ-casein, α-casein, s In various embodiments, the cheese or cheese-like product further comprises κ-casein, α-casein, or any combination thereof. s casein, p-κ-casein, or any combination of any two or more thereof.

[0048] When β-casein is provided from a dairy raw material, it is preferred that the dairy raw material comprises a β-casein enriched fraction. In various embodiments, at least about 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 90, 95, 99, or 100% of the total casein in the raw material is provided by the β-casein enriched fraction, and various ranges may be selected between any two of these values. Preferably, the total casein in the raw material comprises at least 20%, preferably at least 40%, and most preferably at least 60% β-casein enriched casein.

[0049] In various embodiments, the protein component is α s- comprising a casein-enriched fraction, and a) The total casein in the protein component is α s - comprising at least about 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90% or 95% by weight of casein, and / or b) The protein component is α s -casein and β-casein in a weight ratio of at least about 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, or at least about 80:20.

[0050] In various embodiments the protein component comprises a β-casein enriched fraction, and a β-casein enriched fraction, and a) the total casein in the β-casein enriched fraction comprises at least about 30%, 35%, 40%, 45%, 50%, 55%, 60%, 65%, 70%, 80%, 85%, 90% or 95% by weight of β-casein; and / or the β-casein enriched fraction comprises at least about 30%, 35%, 40%, 45%, 50%, 60%, 65%, 70%, 80%, 85%, 90% or 95% by weight of β-casein; and / or b) The β-casein enriched fraction is composed of β-casein and α s -casein in a weight ratio of at least about 50:50, 55:45, 60:40, 65:35, 70:30, 75:25, or at least about 80:20.

[0051] The total casein concentration of the cheese or cheese-like product is preferably in the range of 1-30% (w / w), more preferably 2-20% (w / w). In various embodiments, the total casein concentration of the cheese or cheese-like product is about 4%, about 5%, about 6%, about 7%, about 8%, about 9%, about 10%, about 11%, about 12%, about 13%, about 14%, about 15%, about 16%, about 17%, about 18%, or about 19% w / w. In various embodiments, the total casein concentration of the cheese or cheese-like product is about 1-25, about 1-20, about 1-15, about 1-10, about 1-6, about 2-25, about 2-20, about 2-15, about 2-10, or about 2-6% by weight.

[0052] In various embodiments, the cheese or cheese-like product comprises at least about 0, 0.01, 0.1, 0.2, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, or at least about 30% total protein by weight, with various ranges being, for example, about 0 to about 30, about 0.01 to about 30, about 0.2 to about 30, about 0.5 to about 30, about 1 to about 30, about 0 to about 25, 0.01 to about 25, about 0.1 to about 25, about 0.2 to about 25, about 0.5 to about 25, about 0 to about 20, 0.01 to about 20, about 0.1 to about 20, about 0.2 to about 20, about 0.5 to about 20, about 0.1 about 15, about 0.2 to about 15, about 0.5 to about 15, about 1 to about 15, about 1 to about 25, about 2 to about 25, about 3 to about 25, about 5 to about 25, about 1 to about 20, about 2 to about 20, about 3 to about 20, about 5 to about 20, about 0 to about 10, about 0.01 to about 10, about 0.2 to about 10, about 0.5 to about 10, about 1 to about 10%, about 0.2 to about 7%, about 0.5 to about 7%, about 1 to about 7%, about 0.2 to about 5%, about 0.5 to about 5%, about 1 to about 5%, about 0.2 to about 4%, about 0.5 to about 4%, about 1 to about 4%, about 0.2 to about 3%, about 0.5 to about 3%, or about 1 to about 3% by weight.

[0053] In various embodiments, the cheese or cheese-like product comprises at least about 0, 0.01, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 16, 17, 18, 19, 20, 25, or at least about 30% by weight total milk protein. The total milk protein in a cheese or cheese-like product is the sum of the total milk protein contributed by all milk protein-containing ingredients in the cheese or cheese-like product. Various ranges may be selected between these values, for example, a cheese or cheese-like product may have an OD of about 0 to about 30, about 0.01 to about 30, about 0.1 to about 30, about 0.2 to about 30, about 0.5 to about 30, about 1 to about 30, about 0 to about 25, 0.01 to about 25, about 0.1 to about 25, about 0.2 to about 25, about 0.5 to about 25, about 0 to about 20, 0.01 to about 20, about 0.1 to about 20, about 0.2 to about 20, about 0.5 to about 20, about 0.2 to about 19, about 0.5 to about 19, about 1 to about 19, about 0.2 to about 25, about ... about 18, about 0.5 to about 18, about 1 to about 18, about 0.2 to about 17, about 0.5 to about 17, about 1 to about 17, about 0.1 to about 17, about 0.2 to about 16, about 0.5 to about 16, about 1 to about 16, about 0.2 to about 15, about 0.5 to about 15, about 1 to about 25, about 2 to about 25, about 3 to about 25, about 5 to about 25, about 1 to about 20, about 2 to about 20, about 3 to about 20, about 5 to about 20, about 0 to about 10, about 0.01 to about 10, about 0.2 to about 10, about 0.5 to about 10, or about 1 to about 10% by weight of total milk protein.

[0054] In various embodiments, the cheese or cheese-like product comprises one or more non-dairy proteins, which in various embodiments may comprise or consist of one or more vegetable proteins or hydrolyzed vegetable proteins.

[0055] In various embodiments, the cheese or cheese-like product comprises at least about 0.1, 0.15, 0.2, 0.25, 0.3, 0.35, 0.4, 0.45, 0.5, 0.55, 0.6, 0.65, 0.7, 0.75, 0.8, 0.85, 0.9, 0.95, 1, 1.5, 2, 2.5, 3, 3.5, 4, 4.5, or at least about 5% w / w of hydrocolloid. Suitable ranges may be selected from any value, such as, for example, from about 0.1 to about 5, 0.1 to about 4, 0.1 to about 3, 0.1 to about 2, about 0.1 to about 1, about 0.1 to about 0.75, about 0.1 to about 0.5, about 0.1 to about 0.3, about 0.15 to about 1, about 0.15 to about 0.75, about 0.15 to about 0.5, about 0.15 to about 0.3, about 2 to about 1, about 0.2 to about 0.75, about 0.2 to about 0.5, about 0.2 to about 0.3, about 0.3 to about 1, about 0.3 to about 0.75, about 0.3 to about 0.5, about 0.5 to about 1, about 0.5 to about 0.75, or about 0.75 to about 1% w / w of the cheese or cheese-like product. In various embodiments, the cheese or cheese-like product comprises one hydrocolloid. However, cheese or cheese-like products that contain multiple hydrocolloids are also contemplated herein.

[0056] In various embodiments, the cheese or cheese-like product comprises at least about 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 25, 26, 28, 30, 35, or 40% by weight of hydrocolloid. Suitable ranges may be selected from any of these values, for example, a cheese or cheese-like product may have a glycerol content of about 5 to about 40% by weight, about 6 to about 40% by weight, about 7 to about 40% by weight, about 8 to about 40% by weight, about 9 to about 40% by weight, about 10 to about 40% by weight, about 11 to about 40% by weight, about 12 to about 40% by weight, about 13 to about 40% by weight, about 14 to about 40% by weight, about 15 to about 40% by weight, about 16 to about 40% by weight, about 17 to about 40% by weight, about 18 to about 40% by weight, about 19 to about 40% by weight, about 20 to about 40% by weight, about 22 to about 40% by weight, about 23 to about 40% by weight, about 24 to about 40% by weight, about 25 to about 40% by weight, about 26 to about 40% by weight, about 27 to about 40% by weight, about 28 to about 40% by weight, about 29 to about 40% by weight, about 30 to about 40% by weight, about 31 to about 40% by weight, about 32 to about 40% by weight, about 33 to about 40% by weight, about 34 to about 40% by weight, about 35 to about 40% by weight, about 36 to about 40% by weight, about 37 to about 40% by weight, about 38 to about 40% by weight, about 39 to about 40% by weight, about 40 to about 40% by weight, about 41 to about 40% by weight, about 42 to about 40% by weight, about 43 About 40% by weight, about 24 to about 40% by weight, about 25 to about 40% by weight, about 26 to about 40% by weight, about 28 to about 40% by weight, about 30 to about 40% by weight, about 35 to about 40% by weight, about 5 to about 35% by weight, about 6 to about 35% by weight, about 7 to about 35% by weight, about 8 to about 35% by weight Amount%, about 9 to about 35% by weight, about 10 to about 35% by weight, about 11 to about 35% by weight, about 12 to about 35% by weight, about 13 to about 35% by weight, about 14 to about 35% by weight, about 15 to about 35% by weight, about 16 to about 35% by weight, about 17 to about 35% by weight, about 18 to about 35% by weight , about 19 to about 35% by weight, about 20 to about 35% by weight, about 22 to about 35% by weight, about 24 to about 35% by weight, about 25 to about 35% by weight, about 26 to about 35% by weight, about 28 to about 35% by weight, about 30 to about 35% by weight, about 5 to about 30% by weight, about 6 to about 30% by weight, about 7 to about 30% by weight, about 8 to about 30% by weight, about 9 to about 30% by weight, about 10 to about 30% by weight, about 11 to about 30% by weight, about 12 to about 30% by weight, about 13 to about 30% by weight, about 14 to about 30% by weight, about 15 to about 30% by weight, about 16 to about 30% by weight, about 17 to about 30% by weight, about 18 to about 30% by weight, about 19 to about 30% by weight, about 20 to about 30% by weight, about 22 to about 30% by weight, about 24 to about 30% by weight, about 25 to about 30% by weight, about 26 to about 30% by weight, about 28 to about 30% by weight, about 5 to about 28% by weight, about 6 to about 28 Weight%, about 7 to about 28 weight%, about 8 to about 28 weight%, about 9 to about 28 weight%, about 10 to about 28 weight%, about 11 to about 28 weight%, about 12 to about 28 weight%, about 13 to about 28 weight%, about 14 to about 28 weight%, about 15 to about 28 weight%, about 16 to about 28 weight%,about 17 to about 28 weight percent, about 18 to about 28 weight percent, about 19 to about 28 weight percent, about 20 to about 28 weight percent, about 22 to about 28 weight percent, about 24 to about 28 weight percent, about 25 to about 28 weight percent, about 26 to about 28 weight percent, about 5 to about 26 weight percent, about 6 to about 26 weight percent, about 7 to about 26 weight percent, about 8 to about 26 weight percent, about 9 to about 26 weight percent, about 10 to about 26 weight percent, about 11 to about 26 weight percent, about 12 to about 26 weight percent, about 13 to about 26 weight percent, about 14 to about 26 weight percent, about 15 to about 26 weight percent, about 16 to about 26 weight percent, about 17 to about 26 weight percent, about 18 to about 26 weight percent, about 19 to about 26 weight percent, about 20 to about 26 weight percent, about 22 to about 26 weight percent, about 24 to about 26 weight percent, about 25 to about 26 weight percent, about 5 to about 24 weight percent, about 6 to about 24 weight percent, about 7 to about 24 weight percent, about 8 to about 24 weight percent, about 9 to about 24 weight percent, about 10 to about 24 weight percent, about 11 to about 24 weight percent, about 12 to about 24 weight percent, about 13 to about 24 weight percent, about 14 to about 24 weight percent, about 15 to about 24 weight percent, about 16 to about 24 weight percent, about 17 to about 24 weight percent, about 18 to about 24 weight percent, about 19 to about 24 weight percent, about 20 to about 24 weight percent, about 22 to about 24 weight percent, about 5 to about 22 weight percent, about 6 to about 22 weight percent, about 7 to about 22 weight percent, about 8 to about 22 weight percent, about 9 to about 22 weight percent, about 10 to about 22 weight percent, about 11 to about 22 weight percent, about 12 to about 22 weight percent, about 13 to about 22 weight percent, about 14 to about 22 weight percent, about 15 to about 22 weight percent, about 16 to about 22 weight percent, about 17 to about 22 weight percent, about 18 to about 22 weight percent, about 19 to about 22 weight percent, about 20 to about 22 weight percent, about 5 to about 20 weight percent, about 6 to about 20 weight percent, about 7 to about 20 weight percent, about 8 to about 20 weight percent, about 9 to about 20 weight percent, about 10 to about 20 weight percent, about 11 to about 20 weight percent, about 12 to about 20 weight percent, about 13 to about 20 weight percent, about 14 to about 20 weight%, about 15 to about 20 weight%, about 16 to about 20 weight%, about 17 to about 20 weight%, about 18 to about 20 weight%, about 19 to about 20 weight%, about 5 to about 18 weight%, about 6 to about 18 weight%, about 7 to about 18 weight%, about 8 to about 18 weight%, about 9 to about 18 weight%, about 10 to about 18 weight%, about 11 to about 18 weight%, about 12 to about 18 weight%, about 13 to about 18 weight%, about 14 to about 18 weight%, about 15 to about 18 weight%, about 16 to about 18 weight%, about 17 to about 18 weight%, about 5 to about 16 weight%, about 6 to about 16 weight%, about 7 to about 16 weight%, about 8 to about 16 weight%, about 9 to about 16 weight%,About 10 to about 16 weight%, about 11 to about 16 weight%, about 12 to about 16 weight%, about 13 to about 16 weight%, about 14 to about 16 weight%, about 15 to about 16 weight%, about 5 to about 14 weight%, about 6 to about 14 weight% Amount%, about 7 to about 14 weight%, about 8 to about 14 weight%, about 9 to about 14 weight%, about 10 to about 14 weight%, about 11 to about 14 weight%, about 12 to about 14 weight%, about 13 to about 14 weight%, about 5 to about 12 weight% The hydrocolloid may comprise about 6 to about 12% by weight, about 7 to about 12% by weight, about 8 to about 12% by weight, about 9 to about 12% by weight, about 10 to about 12% by weight, about 11 to about 12% by weight, about 5 to about 10% by weight, about 6 to about 10% by weight, about 7 to about 10% by weight, about 8 to about 10% by weight, about 9 to about 10% by weight, about 5 to about 8% by weight, about 6 to about 8% by weight, about 7 to about 8% by weight, or about 5 to about 6% by weight of the hydrocolloid.

[0057] In various embodiments, the cheese or cheese-like product comprises one or more starches. In various embodiments, the cheese or cheese-like product comprises two or more starches. In various embodiments, the cheese or cheese-like product comprises three or more starches. In various embodiments, the starch comprises potato starch, corn starch, rice starch, tapioca (cassava) starch, wheat starch, pea starch, sweet potato starch, banana starch, barley starch, oat starch, sago starch, amaranth starch, kudzu starch, canna starch, sorghum starch, or a combination of any two or more thereof. In various embodiments, the starch comprises potato starch, corn starch, rice starch, tapioca (cassava) starch, wheat starch, pea starch, sweet potato starch, banana starch, barley starch, oat starch, sago starch, amaranth starch, kudzu starch, canna starch, sorghum starch, chia seed starch, broad bean starch, jackfruit starch, bamboo starch, chickpea starch, cassava starch, carrot starch, or any combination of any two or more thereof. Particularly preferred starches include corn starch, potato starch, cassava starch, and rice starch.

[0058] In various embodiments, the starch comprises a modified starch, such as pregelatinized starch, light boiling starch, oxidized starch, or octenyl succinic anhydride (OSA) modified starch.

[0059] In one embodiment, the starch comprises modified potato starch.

[0060] In various embodiments, the cheese or cheese-like product comprises at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 22, 24, 25, 26, 27, or at least about 30% starch by weight. In various embodiments, the cheese or cheese-like product comprises about 4 to about 30%, about 5 to about 30%, about 6 to about 30%, about 7 to about 30%, about 8 to about 30%, about 9 to about 30%, about 10 to about 30%, about 12 to about 30%, about 15 to about 30%, about 18 to about 30%, about 20 to about 30%, about 5 to about 25%, about 6 to about 25%, about 7 to about 25%, about 8 to about 30, about 9 to about 25%, about 10 to about 25%, about 12 to about 25%, about 15 to about 25%, about 18 to about 25%, or about 20 to about 30% by weight of starch. In various embodiments, the cheese or cheese-like product may comprise about 4 to about 10%, about 4 to about 9%, about 4 to about 8%, about 5 to about 7%, about 5 to about 10%, about 5 to about 9%, about 6 to about 8%, about 6 to about 13%, about 6% to about 12%, about 6 to about 10%, about 7 to about 15%, about 7 to about 14%, about 7 to about 12%, about 8 to about 10%, about 8 to about 15%, about 8 to about 12%, about 9 to about 18%, about 9 to about 16%, about 9 to about 14%, about 10 to about 20%, about 10 to about 18%, about 10 to about 16%, about 10 to about 14%, about 12 to about 20%, about 12 to about 18%, about 12 to about from about 16%, from about 13 to about 20%, from about 13 to about 19%, from about 13 to about 18%, from about 13 to about 17%, from about 14 to about 16%, from about 14 to about 20%, from about 14 to about 19%, from about 14 to about 18%, from about 15 to about 17%, from about 15 to about 20%, from about 15 to about 19%, from about 15 to about 18%, from about 20 to about 30%, from about 20 to about 28%, from about 20 to about 26%, from about 20 to about 24%, from about 21 to about 23%, from about 22 to about 30%, from about 22 to about 28%, from about 22 to about 26%, from about 22 to about 24%, from about 24 to about 30%, from about 24 to about 28%, or from about 24 to about 26% w / w starch.

[0061] In various embodiments, the cheese or cheese-like product comprises one or more gums. In various embodiments, the cheese or cheese-like product comprises two or more gums. In various embodiments, the cheese or cheese-like product comprises three or more gums. In various embodiments, the gum comprises xanthan gum, guar gum, locust bean gum, tragacanth gum, acacia gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginate, carrageenan (kappa-carrageenan, iota-carrageenan, lambda-carrageenan), gum arabic, or a combination of any two or more thereof. In various embodiments, the gum comprises xanthan gum, guar gum, locust bean gum, tragacanth gum, acacia gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginates, carrageenan (κ-carrageenan, ι-carrageenan, λ-carrageenan), gum arabic, pectin, alginates, flaxseed gum, guar gum, or a combination of any two or more thereof.

[0062] In various embodiments, the gum comprises one or more carrageenans (κ-carrageenan, κ-carrageenan, λ-carrageenan), or any combination of any two or more thereof.

[0063] In various embodiments, the cheese or cheese-like product comprises at least about 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or about 2.0% by weight of one or more gums. Suitable ranges are, for example, 0 to about 1.9%, 0 to about 1.8%, 0 to about 1.7%, 0 to about 1.6%, 0 to about 1.5%, 0 to about 1.4%, 0 to about 1.3%, 0 to about 1.2%, 0 to about 1.1%, 0 to about 1.0%, 0 to about 0.9%, 0 to about 0.8%, 0 to about 0.7%, 0 to about 0.6%, 0 to about 0.5%, 0 to about 0.4%, 0 to about 0.3%, 0 to about 0.2%, 0 to about 0.1%, about 0.1 to about 1.9%, about 0.1 to about 1.8%, about 0 0.1 to about 1.7%, about 0.1 to about 1.6%, about 0.1 to about 1.5%, about 0.1 to about 1.4%, about 0.1 to about 1.3%, about 0.1 to about 1.2%, about 0.1 to about 1.1%, about 0.1 to about 1.0%, about 0.1 to about 0.9%, about 0.1 to about 0.8%, about 0.1 to about 0.7%, about 0.1 to about 0.6%, about 0.1 to about 0.5%, about 0.1 to about 0.4%, about 0.1 to about 0.3%, or about 0.1 to about 0.2% of one or more gums. In a preferred embodiment, the cheese or cheese-like product contains 0 to about 0.8%, more preferably about 0.1 to about 0.24% by weight of one or more gums.

[0064] In various embodiments, the pH of the cheese or cheese-like product may be from about 3 to about 7, preferably from about 4 to about 6. The pH of the cheese or cheese-like product may be at least 4. The pH of the cheese or cheese-like product may be 6 or less. The pH of the cheese or cheese-like product is 4-4.5, 4-5, 4-5.1, 4-5.2, 4-5.5, 4-6, 4.5-5, 4.5-5.1, 4.5-5.2, 4.5-5.5, 4.5-6, 5-5.1, 5-5.2, 5-5.5, 5-6, 5.1-5.2, 5.1-5.5, 5.1-6, 5.2-5.5, 5.2-6, 5.5-6, 5.6-6, 5.6-5.9, or 5.6-5.8. The pH of the cheese or cheese-like product may be about 3, about 3.5, about 4, about 4.5, about 5, about 5.1, about 5.2, about 5.5, about 5.6, about 5.7, about 6, about 6.5, or about 7. The pH of the cheese or cheese-like product may be at least 3, 3.5, 4, 4.5, 5, 5.1, 5.2, 5.5, or 5.7 or more. The pH of the cheese or cheese-like product may be 4.5, 5, 5.1, 5.2, 5.5, 5.6, 5.7, 6, 6.5, or 7 or less. Preferably, the pH of the cheese or cheese-like product is about 4.6 to about 5.5, about 4.6 to about 5.6, about 4.6 to about 5.4, about 4.6 to about 5.2, about 4.6 to about 5.0, about 4.7 to about 5.0, or about 4.7 to about 4.9.

[0065] In various embodiments, the cheese or cheese-like product comprises: a) one or more emulsifying salts; b) about 15 to about 65% by weight of water; c) about 0.05 to about 35% by weight of lipid; d) any combination of any two or more of a) to c).

[0066] In various embodiments, the cheese or cheese-like product comprises one or more vegetable or animal lipids.

[0067] In some embodiments, the cheese or cheese-like product has a molecular weight of at least about 0.01, 0.1, 0.25, 0.5, 0.75, 1, 2, 2.5, 3, 4, 5, 6, 7, 7.5, 8, 9, 10, 11, 12, 12.5, 13, 14, 15, 16, 17, 17.5, 18, 19, 20, 21, 22, 22.5, 23, 24, 25, 26, 27, 27.5, 28, 29, 30, 31, 32, 33 , 34, or at least about 35% lipid by weight, and suitable ranges may be selected from any of these values, e.g., from about 0.01 to about 35%, from about 0.5 to about 35%, from about 1 to about 35%, from about 5 to about 35%, 0.01 to about 30%, from about 0.5 to about 30%, from about 1 to about 30%, from about 5 to about 30%, 0.01 to about 25%, from about 0.5 to about 25%, from about 1 to about 25%, or from about 5 to about 25% lipid by weight.

[0068] In various embodiments, the cheese is a processed cheese or the cheese-like product is a processed cheese-like product, such as a processed cheese spread or a "slice-on-slice" processed cheese. In other embodiments, the cheese or cheese-like product is a pasta filata cheese or a pasta filata cheese-like product, such as mozzarella or a mozzarella-like product, pizza cheese or a pizza cheese analog, or a spreadable cheese.

[0069] In one embodiment, the cheese or cheese-like product has a Schreiber melt test value of ≧3, more preferably a melt test value of about 6 to about 7.

[0070] In various embodiments, the method comprises: a) α s - providing an aqueous composition comprising casein, β-casein or a combination thereof; b) adding one or more hydrocolloids, lipids, and optionally one or more additional ingredients to the aqueous composition to produce a cheese composition; c) heating the cheese composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; and d) cooling the heated cheese or cheese-like mass to produce the cheese or cheese-like product.

[0071] In various embodiments, the method comprises: a) α s - providing an aqueous composition comprising casein, β-casein or a combination thereof; b) adding lipids to the aqueous composition and mixing to form an emulsion; c) adding the emulsion to a second aqueous composition comprising one or more hydrocolloids and, optionally, one or more additional ingredients to produce cheese; d) heating the cheese composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; e) cooling the heated cheese or cheese-like mass to produce the cheese or cheese-like product.

[0072] In various embodiments, the method further comprises: s -Disperse casein and / or β-casein in water at a temperature of about 20 to about 50°C, and s - substantially completely dissolving the casein and / or β-casein to produce an aqueous composition.

[0073] In various embodiments, the method further comprises: s - Disperse casein in water at a temperature of about 40 to about 55°C to form α s - substantially completely dissolving the casein to produce an aqueous composition.

[0074] In various embodiments, the method may include dispersing β-casein in water at about 15 to about 30° C. or at ambient temperature to substantially completely dissolve the β-casein to produce an aqueous composition.

[0075] In various embodiments, the method further comprises: s --Casein-enriched fraction, β-casein-enriched fraction, recombinant α s1-Casein, recombinant alpha s2 - providing an aqueous composition comprising a protein component comprising casein, recombinant β-casein, or a combination of any two or more thereof.

[0076] In various embodiments, the method includes heating at a temperature of at least about 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120°C, and a suitable range may be selected from any two or between these values, e.g., from about 70 to about 120°C, 70 to about 110°C, from about 70 to about 100°C, from about 70 to about 95°C, from about 70 to about 90°C, from about 70 to about 85°C, from about 70 to about 80°C, from about 75 to about 120°C, from 75 to about 110°C, from about 75 to about 100°C, from about 75 to about 95°C, from about 75 to about 90°C, from about 75 to about 85°C, or from about 75 to about 80°C.

[0077] In various embodiments, the method may include mixing the composition with stirring while heating.

[0078] In various embodiments, the method includes adjusting the pH to about 4 to about 6 during, after, or during and after heating.

[0079] In various embodiments, the method includes heating for at least about 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 12, 14, 15, 20, 35, 30, 35, 40, 45, 50, or 60 minutes, and a suitable range may be selected between any two of these values, e.g., from about 1 to about 60 minutes, from about 1 to about 45 minutes, from about 1 to about 30 minutes, from about 1 to about 15 minutes, from about 3 to about 60 minutes, from about 3 to about 45 minutes, from about 3 to about 30 minutes, from about 3 to about 15 minutes, from about 3 to about 12 minutes, or from about 3 to about 10 minutes.

[0080] As used herein, the term "mutant" refers to any naturally occurring (wild-type) alpha mutant from any species. s1 -Casein, α s2-casein, or β-casein, but particularly any naturally occurring bovine, ovine, caprine, buffalo, horse, camel, or human α-casein, including SEQ ID NOs: 1-40. s1 -Casein, α s2 In some embodiments, the amino acid sequence of such variants may include a truncation or extension at the N-terminus and / or C-terminus relative to the native sequence, e.g., an extension or truncation of about 1 to about 10 residues. In some embodiments, the variants may include an insertion, deletion, and / or substitution (collectively) of 1 to 10 amino acids relative to the native sequence. In some embodiments, the variants may include a naturally occurring α-casein, β-casein, or β-casein sequence, including glycosylation and / or phosphorylation of one or more residues. s1 -Casein, α s2 -contains one or more post-translational modifications that differ from casein or β-casein.

[0081] The term "comprising" as used in the present specification and claims means "comprising at least in part". When interpreting descriptions containing the term "comprising" in the present specification and claims, other features may be present in addition to the features preceded by that term in the respective description. Related terms such as "comprise" and "comprised" should be interpreted in the same manner.

[0082] As used herein, the term "and / or" means "and" or "or," or both.

[0083] Reference to a range of numerical values ​​disclosed herein (e.g., 1 to 10) includes all rational numbers within that range (e.g., 1, 1.1, 2, 3, 3.9, 4, 5, 6, 6.5, 7, 8, 9, 10), and any range of rational numbers within that range (e.g., 2-8, 1.5-5.5, and 3.1-4.7), and therefore all subranges of every range expressly disclosed herein. These are only examples of specific intent, and all possible combinations of numerical values ​​between the lowest and highest values ​​recited are to be considered as expressly set forth herein in a similar manner.

[0084] For those skilled in the art to which the present invention pertains, many changes in the structure and different embodiments and applications of the present invention will occur without departing from the scope of the present invention as defined in the appended claims. The contents and descriptions disclosed herein are purely illustrative and are not intended to be limiting in any sense.

[0085] The invention may also be broadly described as consisting of any and all combinations of any two or more of the parts, elements and features referred to or indicated in the specification of this application, either individually or collectively. Where specific integers that have known equivalents in the art to which the invention pertains are referred to herein, such known equivalents are deemed to be incorporated herein as if individually set forth. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0086] The present invention relates to the use of a protein composition comprising one or more caseins as a functional ingredient in the manufacture of cheese, cheese-like products, and such products, particularly processed cheese and processed cheese-like products. Preferably, the cheese and cheese-like products of the present invention use minimal amounts of dairy proteins or non-dairy recombinant dairy proteins to produce cheese-like products that are acceptable to those who wish to reduce their dairy intake or who consider themselves vegetarians and vegans. The present invention particularly relates to the use of a protein composition comprising one or more caseins as a functional ingredient in the manufacture of cheese, cheese-like products, particularly processed cheese and processed cheese-like products. s -Casein, beta-casein, and / or alpha s -casein, a mixture of β-casein and, optionally, in combination with starch and / or certain α-casein s -Utilizes casein and / or beta-casein fractions to create processed cheese-like structure, flavor and mouthfeel using surprisingly low amounts of protein.

[0087] Casein is utilized to interact with other proteins, simple carbohydrates, complex carbohydrates, fats and oils, gums, emulsifiers, salts (sodium chloride and / or potassium chloride), ions (cations and anions), starches and / or other GRAS ingredients to produce functional ingredients and foods.

[0088] Casein and casein compositions Casein or a mixture of caseins, especially α s -Casein and / or β-casein are used to make cheese, such as processed cheese and cheese-like products.

[0089] After caseins are synthesized in mammary tissue, post-translational phosphorylation occurs on selected serine residues in the primary structure of these caseins. Caseins in milk then form ionic bonds with calcium phosphate and hydrophobic interactions between other caseins, generating aggregates identified as casein micelles. (Farrell, JM, Jr., R. Jimenez-Flores, GT Bleck, EM Brown, JE Butler, LK Creamer, CL Hicks, CM Hollar, KF Ng-Kwai-Hang, and HESwaisgood. 2004. Nomenclature of Milk Proteins, 6th ed. Dairy Science. 87:1641-1674).

[0090] Casein, as used herein, is α s1 -Casein, α s2 Casein may include α-casein, β-casein, γ-casein, κ-casein, p-κ-casein and / or variants thereof. In various embodiments, casein is α-casein, β-casein, γ-casein, κ-casein, p-κ-casein and / or variants thereof. s -casein or β-casein.

[0091] Milk usually contains α, as shown in Table 1 below. s -It contains about 48% casein (percentage of total casein) and about 36% β-casein (percentage of total casein) (Davies and Law. 1980. J. Dairy Res. 47:83-90).

[0092] The average proportion of casein in milk is about α s1 -Casein: α s2 -The ratio of casein to β-casein to κ-casein is 3:0.8:3:1 (Brown and Ernstrom. 1988. Milk clotting enzymes and the chemistry of cheese. Part 1: Lactinases in the foundations of dairy chemistry. 3rd ed.; Schmidt, 1982. Association of casein and casein micellar structures. Dairy Chemistry. Column 1. PFFox, et. c Appl. Sci. ub., Ltd., Essex, UK). [Table 1]

[0093] In various embodiments, α s- Casein is α s1 -Casein, α s2 -casein, or a combination thereof.

[0094] In various embodiments, α s The casein may be selected from SEQ ID NO: 1-26, or a variant thereof having at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 98%, or 99% sequence identity.

[0095] In various embodiments, α s -Casein is α s1 -Casein and / or alpha s2 -Casein-containing or -rich ingredients, e.g. α s - comprising or provided by a casein-enriched fraction.

[0096] As used herein, the term "α s -Casein-rich fraction is a fraction containing more α-casein than skim milk. s -means a composition isolated from bovine milk having a high ratio of casein to β-casein (1:0.94, as determined by polyacrylamide gel electrophoresis followed by Comas blue staining and densitometry). Other suitable analytical methods will be known to the skilled recipient. This ratio is preferably greater than 1.3:1, more preferably greater than 1.6:1, more preferably greater than 2:1, and most preferably greater than 3:1. s - With respect to casein in the source of casein (usually cow's milk) from which casein is prepared, α s1 and α s2 -At least one of the caseins (usually both) is enriched.

[0097] In some embodiments, α s The casein-enriched fraction contains at least about 55% by weight of α- s-Casein, preferably about 60% by weight, more preferably about 65% by weight, more preferably about 70% by weight, more preferably about 75% by weight, most preferably about 80% by weight of total casein s In a preferred embodiment, α s The casein-enriched fraction contains at least about 55% by weight of α- s -Contains casein.

[0098] In some embodiments, α s - Casein-enriched fractions can be prepared as described in published PCT applications WO2007 / 100264 or WO2009 / 108074, which are incorporated herein in their entirety. Other methods that can be used will be apparent to those skilled in the art. For example, chilled microfiltration can be used for at least part of the concentration or removal, as described in U.S. Patent No. 5,169,666.

[0099] In various embodiments, lactic casein is fractionated to produce α-casein as described in the embodiments herein. s - A casein-enriched fraction is prepared. Briefly, pasteurized skim milk is incubated with a dairy starter under acidic conditions to produce lactic casein.

[0100] Lactic casein is dispersed in water to produce a slurry of dissolved casein. The temperature is adjusted to less than about 7°C and the pH of the slurry is adjusted to about pH 10. Calcium chloride (dihydrate) is added to the slurry to produce a coagulum. s providing a washed and dried curd to obtain a casein-enriched fraction;

[0101] In various embodiments, α s -Casein is one or more recombinant α s - Casein. The use of recombinant proteins provides for the production of cheese or cheese-like products that are free of animal-derived components.

[0102] In various embodiments, recombinant α s-Casein is α s -Contains variants of casein.

[0103] In various embodiments, recombinant α s -Casein is a natural alpha s1 -Casein, natural alpha s2 -Casein, α s1 -Casein variant, α s2 -casein, or a combination thereof. s -Casein has SEQ ID NO: 1-26. In various embodiments, α s1 -Casein or alpha s2 - Casein variants have an amino acid sequence that has at least about 70%, 75%, 80%, 85%, 90%, 95%, 96%, 98% or 99% sequence identity to the sequences of SEQ ID NOs: 1-26.

[0104] In various embodiments, β-casein may be encoded by a protein sequence selected from SEQ ID NOs:27-40, or a variant thereof having at least 70%, 75%, 80%, 85%, 90%, 95%, 96%, 98%, or 99% sequence identity.

[0105] In various embodiments, the β-casein comprises or is provided from a component that comprises or is rich in β-casein, such as a β-casein enriched fraction.

[0106] As used herein, a "β-casein enriched fraction" refers to a fraction enriched in α-casein from skim milk (0.94:1, as determined by polyacrylamide gel electrophoresis followed by Coomassie blue staining and densitometry; other suitable analytical methods will be known to the skilled recipient). sCasein-enriched fractions refer to compositions isolated from milk having a high ratio of β-casein to β-casein. This ratio is greater than 1:1, more preferably greater than 1.2:1, more preferably greater than 1.4:1, more preferably greater than 1.5:1, more preferably greater than 1.6:1, and most preferably greater than 1.7:1. Casein-enriched fractions are characterized by a high ratio of β-casein to β-casein. - It is rich in β-casein relative to the casein in the casein source from which it is prepared (typically cow's milk).

[0107] In some embodiments the β-casein enriched fraction comprises at least about 40% by weight β-casein relative to total casein, preferably at least about 45%, more preferably at least about 50%, more preferably at least about 52%, and most preferably at least about 54% by weight β-casein, hi a preferred embodiment the β-casein enriched fraction comprises at least about 40% by weight β-casein relative to total casein.

[0108] In some embodiments, the β-casein enriched fraction can be prepared as described in published PCT applications WO2007 / 100264 or WO2009 / 108074, which are incorporated herein in their entireties. Other methods that can be used will be apparent to those skilled in the art. For example, chilled microfiltration can be used for at least part of the concentration or removal, as described in U.S. Patent No. 5,169,666.

[0109] In various embodiments, the β-casein enriched fraction is prepared by fractionating lactic casein as described in the embodiments herein. Briefly, pasteurized skim milk is incubated with a dairy starter under acidic conditions to produce lactic casein.

[0110] Lactic casein is dispersed in water to produce a slurry in which casein is dissolved. The temperature is adjusted to less than about 7°C and the pH of the slurry is adjusted to about pH 10. Calcium chloride (dihydrate) is added to the slurry to produce a coagulum. A liquid is obtained and the pH is adjusted to 4.3-4.4 to produce a second coagulum. This second coagulum is washed and dried to obtain a β-casein enriched fraction.

[0111] In various embodiments the β-casein comprises one or more recombinant β-caseins.

[0112] In various embodiments, the recombinant β-casein comprises a native recombinant β-casein, a variant of β-casein, or a combination thereof. In various embodiments, the recombinant β-casein has SEQ ID NO:27-40. In various embodiments, the α s1 -Casein or alpha s2 - The casein variants have an amino acid sequence that has at least about 70%, 75%, 80%, 85%, 90%, 95%, 96%, 98% or 99% sequence identity to the sequences of SEQ ID NOs: 27-40.

[0113] Recombinant expression One or more proteins for forming cheese or cheese-like products can be recombinantly produced. s -casein and / or β-casein may also be produced recombinantly.

[0114] α s1 -Casein, α s2 The -casein and / or β-casein may have an amino acid sequence from any species. For example, recombinant α-casein. s -Casein and / or β-casein are derived from alpha casein of bovine, human, ovine, caprine, buffalo, bison, porcine, equine or camel. s The casein nucleotide sequence may have the amino acid sequence of -casein and / or β-casein. The casein nucleotide sequence may be codon optimized to improve production efficiency. Exemplary α-casein and / or β-casein nucleotide sequences include: sExemplary β-casein sequences are provided in Table 2 below as SEQ ID NOs: 27-40. s -Casein and / or β-casein are α s The casein may be a non-naturally occurring variant of α-casein and / or β-casein. Such variants may include one or more amino acid insertions, deletions, or substitutions relative to the native casein sequence. For example, such variants may include amino acid sequences or peptides truncated N-terminally and / or C-terminally to the native casein sequence, preferably 1-10 amino acids, such as 1, 2, 3 or about 5 amino acids. Such variants may include amino acid sequences or peptides extended N-terminally and / or C-terminally to the native casein sequence, preferably 1-10 amino acids, such as 1, 2, 3 or about 5 amino acids. In some embodiments, the variants may include insertions, deletions, and / or substitutions (collectively) of 1-10 amino acids relative to the native sequence. For example, such variants may have insertions, deletions, and / or substitutions (collectively) of 1-10 amino acids relative to the native sequence. The extent and location of glycosylation and other post-translational modifications may vary depending on the host cell selected and the nature of the host cell environment. s -Casein and / or partial hydrolysis products of β-casein are also included within the term "variants".

[0115] Such variants may have at least 80%, 85%, 90%, 95%, 96%, 97%, 98%, or 99% sequence identity with SEQ ID NOs: 1-40. The term "sequence identity" as used herein with respect to amino acid sequences is defined as the percentage of amino acid residues in a candidate sequence that are identical to amino acid residues in a selected sequence after aligning the sequences and introducing gaps. Optionally, a maximum percentage of sequence identity is achieved and conservative substitutions are not considered as part of the sequence identity. Alignment for purposes of determining percent amino acid sequence identity can be achieved in a variety of ways that are within the skill of the art, for example, using publicly available computer software such as BLAST, BLAST-2, ALIGN, ALIGN-2 or Megalign (DNASTAR). The artisan can determine appropriate parameters for measuring alignment, including any algorithms necessary to achieve maximum alignment over the entire length of the sequences being compared.

[0116] Recombinant α s -casein and / or β-casein are recombinantly expressed in a host cell. As used herein, "host" or "host cell" refers to any protein-producing host that has been selected or genetically modified to produce a desired product. Exemplary hosts include fungi, such as filamentous fungi, as well as bacteria, yeast, algae, plants, insects, and mammalian cells.

[0117] Host cells containing genetic constructs, such as expression constructs, disclosed herein are useful in methods for recombinant production of polypeptides known in the art. (e.g. Sambrook et al., Molecular Cloning: A Laboratory Manual, 2nd Edition. Cold Spring Harbor Press, 1987; Ausubel et al., Current Protocols in Molecular Biology, Greene Publishing, 1987) Such methods may include culturing host cells in an appropriate medium under conditions suitable for or promoting expression of the polynucleotides or polypeptides disclosed herein. The expressed recombinant polypeptide may be secreted into the culture, if desired, but may then be isolated from the medium, host cells or culture medium by methods well known in the art. (e.g. Deutscher, ed., 1990, Methods in Enzymology, Vol 182, A Guide to Protein Purification)

[0118] In some cases, bacterial host cells such as Lactococcus lactis, Bacillus subtilis, or Escherichia coli may be used for the production of α-, β-, and / or κ-casein. Other bacterial hosts include, but are not limited to, Lactococcus spp., Lactococcus lactis, Bacillus subtilis, Bacillus amyloliquefaciens, Bacillus licheniformis, and Bacillus megaterium, Brevibacillus choshinensis, Bacillus smegmatis, Rhodococcus erythropolis, and Corynebacterium glutamicum, Lactobacillus spp., Lactobacillus fermentum, Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus plantarum, and Synechocystis spp. 6803.

[0119] In some embodiments, the host cell is a yeast cell selected from the list consisting of Saccharomyces cerevisiae, Schizosaccharomyces pombe, Yarrowia lipolytica, Candida glabrata, Ashbya gossypii, Cyberlindonella jadini, Pichia pastoris, Pichia methanolica, Kluyveromyces lactis, Hansenula polymorpha, Candida boidinii, Alcustura adenivorans, Xanthophyllomyces dendrophos, and Candida albicans. In some embodiments, the yeast cell is a yeast fungus.

[0120] In some embodiments, the host cell is a fungal cell selected from the list consisting of Aspergillus spp. and Trichoderma spp.

[0121] Expression of the target protein may be provided by an expression vector, a plasmid, a nucleic acid integrated into the host genome, or by other means. For example, a vector for expression may include (a) a promoter element, (b) a signal peptide, (c) a heterologous casein sequence, and (d) a terminator element.

[0122] Methods for making and using genetic constructs and expression vectors are well known to those of skill in the art and are described in (e.g. Sambrook et al., Molecular Cloning: A Laboratory Manual, 2nd ed. Cold Spring Harbor Press, 1987; Ausubel et al., Current Protocols in Molecular Biology, Greene Publishing, 1987).

[0123] α sExpression vectors that may be used to express -casein and / or β-casein include expression vectors that include an expression cassette having elements (a), (b), (c) and (d). In some embodiments, the signal peptide (c) need not be included in the vector. In some cases, the signal peptide may be part of the native signal sequence of casein, for example, the protein may include the native signal sequence shown in bold in SEQ ID NO: 1, 3, 5, 7, 9, 11, 13, 15, 17, 19, 21, 23, 25, 27, 29, 31, 33, 35, 37, 39. In some cases, the vector includes a polynucleotide that encodes a protein sequence such as SEQ ID NO: 1, 3, 5, 7, 9, 11, 13, 15, 17, 19, 21, 23, 25, 27, 29, 31, 33, 35, 37, 39. In some cases, the vector may contain a polynucleotide encoding a mature protein sequence with a heterologous signal sequence, such as SEQ ID NO:2, 4, 6, 8, 10, 12, 14, 16, 18, 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, or 40. Generally, expression cassettes are designed to mediate transgenic transcription when integrated into the genome of a homologous host microbial organism or when present on a plasmid or other replicating vector that is maintained within the host cell.

[0124] An origin of replication (e) can be included in the vector to aid in the amplification of the vector prior to transformation into the host microorganism. To aid in the selection of microorganisms that have been stably transformed with the expression vector, the vector may further include a selection marker (f). The expression vector may also include a restriction endonuclease site (g) that allows for linearization of the expression vector prior to transformation into the host microorganism, facilitating stable integration of the expression vector into the host genome. In some embodiments, the expression vector may include any subset of elements (b), (e), (f) and (g) that does not include elements (b), (e), (f) and (g). Other expression and vector elements known to those skilled in the art can be used in combination with or in place of the elements described herein. For example, many microorganisms are capable of expressing multiple gene products from polycistronic mRNAs, allowing multiple polypeptides to be expressed under the control of a single regulatory region in those microorganisms, if desired. These proteins include one or more alpha-, beta-, and beta-associated proteins. s -casein, one or more beta-caseins, one or more different dairy proteins (e.g., one or more caseins), and / or one or more non-dairy proteins. [Table 2-1] [Table 2-2] [Table 2-3] [Table 2-4] [Table 2-5] [Table 2-6]

[0125] Gram-positive bacteria (e.g., Lactococcus lactis and Bacillus subtilis) may be used to secrete target proteins into the medium, and Gram-negative bacteria (e.g., Escherichia coli) may be used to secrete target proteins into the periplasm or medium. In some embodiments, the expressed bacterially expressed proteins may have no post-translational modifications (PTMs), meaning that they may not be glycosylated and / or phosphorylated.

[0126] Target casein proteins can be expressed and produced in Lactobacillus lactis both constitutively as well as in a nisin-inducible expression system (controlled by the PnisA promoter), a lactate-inducible expression system (controlled by the P170 promoter) or other similar inducible systems, both within food-grade selection strains such as NZ3900 using vector pNZ8149 (lacF gene supplementation / rescue principle). Secretion of functional proteins could be enabled by the signal peptide of Usp45 (SP(usp45)), the major Sec-dependent protein secreted by Lactobacillus lactis. For example, α s1 -Casein and α s2 -Caseins can be co-expressed in Lactobacillus lactis using a synthetic operon or expressed individually.

[0127] Cheese and cheese products The present invention generally comprises: a) about 0.2 to about 6% by weight of α s casein, β-casein or a combination thereof, b) at least about 5% by weight of one or more hydrocolloids comprising one or more starches; c) about 0.2 to about 20% by weight of total milk protein; The total casein in cheese or cheese-like products is i) at least about 55% by weight of α s -Casein, and / or ii) A cheese or cheese-like product comprising at least about 40% by weight of β-casein.

[0128] Cheese and cheese-like products are also described. a) The cheese and cheese-like products comprise from about 0.2 to about 35% by weight of α s -Casein, b) one or more hydrocolloids comprising at least one of a starch or a gum.

[0129] The present invention particularly reduces the total casein content required to form cheese and cheese-like products, particularly processed cheese and processed cheese-like products, while still achieving the desired properties of such cheese and cheese-like products.

[0130] The present invention may also reduce or eliminate the amount of emulsifying salts required to make processed cheese and / or similar products. In the production of processed cheese, emulsifying salts must be used to simultaneously modify the conformation of casein and emulsify milk fat, while simultaneously forming a gel upon cooling to create the desired body and texture. However, the α- s The use of -casein and / or β-casein may emulsify fats and create the desired body and texture upon cooling without the use of emulsifying salts.

[0131] As used herein, a "cheese-like product" refers to a product that has one or more characteristics of a particular cheese, e.g., a product that, when eaten, gives the sensation of eating cheese. In some embodiments, the cheese-like product may not meet the standards of a particular cheese, such as the Food Code standards (see http: / / www.fao.org / fao-who-codexalimentarius / codex-texts / list-standards / en / ). In some embodiments, the cheese-like product does not contain animal-derived ingredients. This product is commonly referred to as "vegan cheese." The cheese-like product may contain proteins, fats and / or lipids engineered by genetic engineering and / or leavening properties to replicate the protein and / or fatty acid composition of dairy fat.

[0132] In an exemplary embodiment, the cheese-like product is a handled cheese-like product.

[0133] The term "processed cheese-like product" as used herein refers to a product having one or more characteristics of processed cheese, including products such as processed cheese spread or similar cheese. As used herein, the term "processed cheese" refers to cheese prepared by cooking and melting cheese or cheese mixture, including processed cheese prepared as described in the embodiments herein. Once the heat-processed cheese is formed, it is a homogeneous, pumpable, fluid cheese material that can be cast or sheeted using techniques such as rolling and / or cutting to produce loaves, loaves, slices, or other desired forms. Processed cheese is sometimes referred to as "processed cheese", and the two terms are synonymous.

[0134] In various embodiments, the cheese-like product is a vegetarian or vegan cheese.

[0135] The present invention also provides methods for producing cheese and cheese-like products using unusually low amounts of alpha- s- Use of casein and / or β-casein. A typical processed cheese, such as those described in the embodiments herein, may contain about 12-25% total protein by weight, whereas cheese and cheese-like products produced according to the invention may contain 0.2 to about 10% total protein by weight, 0.2 to about 9% total protein by weight, or about 0.2 to 5% total protein by weight.

[0136] Exemplary cheese or cheese-like products of the invention include: a) about 0.05 to about 35% lipid; b) about 15 to about 65% by weight of water; c) about 0.25% to about 7.5% by weight of simple carbohydrates; d) about 0% to about 45% by weight of complex carbohydrates; e) about 0 to about 0.75 wt. % of one or more gums; f) about 0.25% to about 3.5% salt; g) about 0.15 to about 5.0% by weight of minerals, cations and / or anions.

[0137] In some embodiments, the cheese or cheese-like product may comprise at least about 0.05, 1, 2, 2.5, 3, 4, 5, 6, 7, 7.5, 8, 9, 10, 11, 12, 12.5, 13, 14, 15, 16, 17, 17.5, 18, 19, 20, 21, 22, 22.5, 23, 24, 25, 26, 27, 27.5, 28, 29, 30, 31, 32, 33, 34, or 35% lipid by weight, with useful ranges ranging from any of these values ​​(e.g., from about 0.05 to about 35% by weight, from 1% to about 30% by weight, from about 5% to about 30% by weight, from about 10% to about 30% by weight, from about 17% to about 20% by weight, from about 20% to about 3 ... about 30% by weight, about 25% by weight to about 30% by weight, about 27% by weight to about 30% by weight, about 27.5% by weight to about 30% by weight, about 1% by weight to about 27.5% by weight, about 5% by weight to about 27.5% by weight, about 10% by weight to about 27.5% by weight, about 17% by weight to about 27.5% by weight, about 17% by weight to about 27% by weight, about 20% by weight to about 25% by weight, about 1% by weight to about 22% by weight, about 5% by weight to about 22% by weight, about 10% by weight to about 22% by weight, about 17% by weight to about 22% by weight, about 1% by weight to about 20% by weight, about 5% by weight to about 20% by weight, about 10% by weight to about 20% by weight, about 1% by weight to about 10% by weight, or about 1% by weight to about 5% by weight.

[0138] In one embodiment the cheese or cheese-like product is a reduced-fat cheese or cheese-like product. In one embodiment the reduced-fat cheese or cheese-like product comprises from about 0.5% to about 10% lipid by weight.

[0139] In some embodiments, the cheese and cheese-like products of the invention may have the flavor, texture, appearance, structure, texture, firmness, fiberiness, density, elasticity, resilience, meltability, extensibility, hydration, creaminess and / or mouthfeel required for comparable cheeses produced by standard methods. Additionally, the proteins may perform specific physicochemical tasks such as forming desired gels, coagulum, emulsions, foams, etc. The elastic and functional properties of the gels produced by the protein blends of the invention may enable processing on process cheese making and packaging equipment including chill rolls, casting belts, free slice casting equipment, etc. It is desirable that all ingredients meet vegan standards and expectations.

[0140] In one embodiment, the process cheese or process cheese-like product has a melt value in the Schreiber Melt Test of from about 3 to about 10, preferably from about 6 to about 7. The Schreiber Melt Test is designed for use with process cheese products, particularly "slice" process cheese products.

[0141] These techniques were described in Park, J., JR Rosenau, M. Peleg. 1984. "Comparison of Four Methods for Evaluating the Meltability of Cheese." J. Food Sci 49:1158-1162, & 1170 and Zehren, V, L., and D.D. Nusbaum, 1962. Processed Cheese. Cheese Reporter Publishing Co., Inc., Madison, Wisconsin.

[0142] In simple terms, the Schreiber melting test is: i) Cut a cheese disk to a diameter of 39.5 mm and a thickness of approximately 4.7 mm and place it in the bottom of a glass (100 x 20 mm thin-walled) petri dish. ii) Place a petri dish over the sample and leave it in a refrigerator at 4°C for 10 minutes. iii) The prepared sample was baked for 5 minutes in a forced air oven preheated to 232°C. iv) Cool for 30 minutes and then v) Remove the lid of the dish and place the dish on a Schreiber melting chart (the chart contains a series of concentric circles starting at a diameter of 39.5 mm, with each subsequent circle having a diameter 2 mm larger); vi) Perform the steps of reporting the Schreiber melting test scores listed on the concentric circles (i.e., in the order of 0 to 12).

[0143] A melting value of about 6 to about 7 on the Schreiber Melt Test indicates acceptable performance of the processed cheese. A melting value of greater than 6 on the Schreiber Melt Test indicates unacceptable performance of the cheese.

[0144] In various embodiments, the cheese or cheese-like product comprises: a) about 1 to about 3.5%, preferably about 1.5 to about 2.5% w / w α s -Casein, b) about 15 to about 30%, preferably about 18 to about 27% w / w of starch; c) about 0.1 to about 0.24%, preferably about 0.12 to about 0.2% w / w of a gum; d) any one or more non-dairy proteins; e) optionally one or more emulsifying salts; f) about 45 to about 65%, preferably about 50 to about 60% w / w water; g) about 12 to about 26%, preferably about 15 to about 22% w / w lipid.

[0145] Examples of cheese or cheese-like products include: a) Approximately 2% w / w α s -Casein and 、 b) about 22.5% w / w starch; c) about 0.16% w / w of carrageenan; d) any one or more non-dairy proteins; e) optionally one or more emulsifying salts; f) about 58% w / w water; g) about 19 w / w of vegetable fat; h) about 1% w / w salt.

[0146] In various embodiments, the cheese or cheese-like product comprises: a) about 1.0% to about 5.0% total protein; b) about 0.90 to about 5.0% milk protein; c) about 0.5 to about 4.5%, preferably about 0.8 to about 2.5% w / w α s -casein, and / or from about 1.0% to about 2.0%, preferably from about 1.2% to about 1.7%, β-casein, d) about 15% to about 30%, preferably about 18% to about 27% w / w of starch, preferably comprising about 65% to about 75% oxidized thin boiling flaky starch based on the total weight of starch, about 16% to about 22% OSA modified potato starch based on the total weight of starch, and about 11% to about 16% acetylated distarch phosphate modified potato starch based on the total weight of starch; e) about 0.1 to about 0.24%, preferably about 0.12 to about 0.2% w / w of a gum; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 45 to about 65%, preferably about 50 to about 60% w / w water; i) about 12 to about 26%, preferably about 15 to about 22% w / w lipid.

[0147] Examples of cheese or cheese-like products include: a) about 1.0% w / w total protein; b) about 1.0% w / w milk protein; c) about 0.8% w / w α s -Casein, d) about 18.4% w / w starch; e) about 0.16% w / w of carrageenan; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt.

[0148] Further exemplary cheese or cheese-like products include: a) about 3% w / w total protein; b) about 3% w / w milk protein; c) about 2.5% w / w α s -Casein, d) about 18.4% w / w starch; e) about 0.16% w / w of carrageenan; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt.

[0149] Further exemplary cheese or cheese-like products include: a) about 3.0% w / w total protein; b) about 3.0% w / w milk protein; c) about 1.3% w / w s -Casein, d) about 1.3% w / w β-casein; e) about 18.4% w / w starch; f) about 0.16% w / w of carrageenan; g) any one or more non-dairy proteins; h) any one or more emulsifying salts; i) about 56% w / w water; j) about 19 w / w of vegetable fat; k) about 1% w / w salt.

[0150] Further exemplary cheese or cheese-like products include: a) about 3.0% w / w total protein; b) about 3.0% w / w milk protein; c) about 1.6% w / w β-casein; d) about 18.4% w / w starch; e) about 0.16% w / w of carrageenan; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt.

[0151] Further exemplary cheese or cheese-like products include: a) about 5% w / w total protein; b) about 5% w / w milk protein; c) about 4.2% w / w α s -Casein, d) about 18.4% w / w starch; e) about 0.16% w / w of carrageenan; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt.

[0152] In various embodiments, the cheese or cheese-like product comprises: a) about 1.0% to about 5.0% total protein; b) about 0.90 to about 5.0% milk protein; c) about 0.5 to about 6.0%, preferably about 0.8 to about 4.5% w / w α s -Casein, d) about 15% to about 30%, preferably about 18% to about 27% w / w of starch, preferably comprising about 65% to about 75% oxidized thin boiling flaky starch based on the total weight of the starch, about 16% to about 22% OSA modified corn starch based on the total weight of the starch, and about 10% to about 15% hydroxypropyl distarch phosphate modified tapioca starch based on the total weight of the starch; e) about 0.1 to about 0.24%, preferably about 0.12 to about 0.2% w / w of a gum; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 45 to about 65%, preferably about 50 to about 60% w / w water; i) about 12 to about 26%, preferably about 15 to about 22% w / w lipid.

[0153] Examples of cheese or cheese-like products include: a) about 1.0% w / w total protein; b) about 1.0% w / w milk protein; c) about 0.8% w / w α s -Casein, d) about 18.5% w / w starch; e) about 0.15% w / w of locust bean gum; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt.

[0154] Further exemplary cheese or cheese-like products include: a) about 5.0% w / w total protein; b) about 5.0% w / w milk protein; c) about 4.1% w / w α s -Casein, d) about 18.5% w / w starch; e) about 0.15% w / w of locust bean gum; f) any one or more non-dairy proteins; g) optionally one or more emulsifying salts; h) about 56% w / w water; i) about 19 w / w of vegetable fat; j) about 1% w / w salt. Hydrocolloids

[0155] This hydrocolloid is useful as a thickening or gelling agent in food products.

[0156] The cheese or cheese products described herein comprise one or more hydrocolloids. In various embodiments, the one or more hydrocolloids comprise one or more starches, one or more gums, or a combination thereof.

[0157] In various embodiments, the one or more hydrocolloids include one or more starches.

[0158] In various embodiments, the starch comprises potato starch, corn starch, rice starch, tapioca (cassava) starch, wheat starch, pea starch, sweet potato starch, banana starch, barley starch, oat starch, sago starch, amaranth starch, kudzu starch, canna starch, sorghum starch, chia seed starch, broad bean starch, jackfruit starch, bamboo starch, chickpea starch, cassava starch, carrot starch, or any combination of any two or more thereof. Particularly preferred starches include corn starch, potato starch, cassava starch, tapioca starch, and rice starch.

[0159] In some embodiments, the starch may be modified. Starch may be physically, chemically or enzymatically modified to produce modified starches with altered and / or improved properties, such as resistance to gelatinization and / or regeneration, improved stability, lower viscosity upon heating, improved gelatinization and / or improved fat emulsification.

[0160] In various embodiments, the starch comprises a modified starch such as pregelatinized starch, light boiling starch, oxidized starch, octenyl succinic anhydride (OSA) modified starch, or acetylated distarch phosphate.

[0161] In various embodiments, the starch comprises modified potato starch, modified corn starch and / or modified tapioca starch. In various embodiments, the modified starch is selected from the group consisting of oxidized light boiling potato starch, octenyl succinic anhydride (OSA) modified potato starch, acetylated distarch phosphate, modified potato starch, octenyl succinic anhydride (OSA) modified corn starch, or hydroxypropyl distarch phosphate modified tapioca starch, or a combination of any two or more thereof.

[0162] In various embodiments, the one or more gums include xanthan gum, guar gum, locust bean gum, tragacanth gum, acacia gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginates, carrageenan (κ-carrageenan, ι-carrageenan, λ-carrageenan), gum arabic, pectin, alginates, flaxseed gum, guar gum, or a combination of any two or more thereof.

[0163] Other useful hydrocolloids include carboxymethylcellulose (CMC), xanthane colloids and hydrocolloids of vegetable origin, such as agar, alginates, carrageenans (κ-carrageenan, κ-carrageenan, λ-carrageenan), gum arabic and mixtures thereof. Preferred hydrocolloids include, for example, agar, pectin, xanthan gum, carboxymethylcellulose (CMC), carrageenans (κ-carrageenan, κ-carrageenan, λ-carrageenan) and mixtures thereof. A particularly preferred hydrocolloid is carrageenan.

[0164] Lipids In various embodiments, the cheese or cheese-like product comprises one or more vegetable or animal lipids.

[0165] In various embodiments, the one or more lipids may include one or more plant or animal lipids.

[0166] Examples of vegetable oils include, for example, coconut oil, corn oil, cottonseed oil, canola oil, olive oil, palm oil, nut oil, safflower oil, sesame oil, soybean oil, sunflower oil, nut oil, hazelnut oil, almond oil, cashew oil, macadamia oil, pecan oil, pistachio oil, walnut oil, melon and gourd seed oil, bottle gourd oil, buffalo gourd oil, pumpkin seed oil, watermelon seed oil, acai oil, blackcurrant seed oil, borage seed oil, evening primrose oil, carob seed oil, amaranth oil, apricot oil, argan oil, artichoke oil, avocado oil, babassu oil, bean oil, Borneo tallow nut oil, In particular, the following oils may be used: corn oil, cohuane oil, coriander seed oil, linseed oil, linseed oil, coriander seed oil, grape seed oil, hemp oil, kapok seed oil, kiwi fruit oil, lalemansia oil, linseed oil, mustard oil, okra seed oil, perilla seed oil, peki oil, pine nut oil, poppy seed oil, prune kernel oil, quinoa oil, ramtil oil, rice bran oil, tea oil, wheat germ oil, hydrogenated vegetable oils, cocoa butter, shea butter, palm kernel oil, any derivative of cocoa butter or of shea butter, for example derivatives obtained by fractionation, partial or complete hydrogenation and / or extraction, or any combination of any two or more of these.

[0167] In various embodiments, the plant lipids include one or more vegetable oils, coconut oil, one or more lecithins, or any combination thereof.

[0168] In various embodiments, the vegetable oil comprises canola (rapeseed) oil, corn oil, sunflower oil, olive oil, soybean oil, or a combination of any two or more thereof.

[0169] In various embodiments, the one or more lecithin may include soy lecithin.

[0170] In various embodiments, the lipid source is or comprises dairy lipid. Preferably, the dairy lipid is selected from cream, high fat cream, plastic cream, beta serum, or anhydrous milk fat.

[0171] In various embodiments, the plant or animal lipids may be naturally occurring, hi other embodiments, the plant or animal lipids may be recombinantly produced.

[0172] Milk Protein As used herein, the term "milk protein" refers to any protein that is naturally present in mammalian milk, or any variant thereof. The term includes unpurified proteins as well as partially or fully purified or isolated proteins, including full-length and processed (mature) milk proteins, and protein fragments. The term also includes milk proteins produced from non-dairy sources, such as recombinantly expressed milk proteins.

[0173] Milk proteins are α s1 -Casein, α s2 These include caseins such as -casein, β-casein, κ-casein and p-κ-casein, and whey proteins such as β-lactoglobulin, α-lactoglobulin, serum albumins, immunoglobulins, etc. Some examples of caseins are shown in Table 2.

[0174] Non-dairy proteins The term "non-dairy protein" as used herein means a protein other than a dairy protein. As used herein, the term "non-dairy animal protein" refers to a non-dairy protein that is naturally present in an animal. Examples of non-dairy animal proteins include gelatin (e.g., gelatin produced from pork) and collagen.

[0175] In various embodiments, the non-dairy protein comprises algal protein, hydrolyzed algal protein, vegetable protein, or hydrolyzed vegetable protein.

[0176] In various embodiments, the vegetable protein may comprise, for example, canola (rapeseed), legumes, grains, nuts, seed proteins, or any combination of any two or more thereof, and optionally, any one or more of the vegetable proteins are hydrolyzed vegetable proteins. In various embodiments, the legume vegetable protein comprises pea, chickpea, bean, lupin, lentil, or soybean protein, or any combination of any two or more thereof, and optionally, any one or more of the vegetable proteins are hydrolyzed vegetable proteins. In various embodiments, the grain protein comprises rice, wheat, sorghum, corn, maize, barley protein, or any combination of any two or more thereof, and optionally, any one or more of the vegetable proteins are hydrolyzed vegetable proteins. In various embodiments, the nut protein comprises almond protein or cashew protein, or any combination thereof, and optionally, any one or more of the vegetable proteins are hydrolyzed vegetable proteins. In various embodiments, the seed protein comprises chia, hemp, or flax (linseed) protein, or any combination of any two or more thereof, and optionally, any one or more of the vegetable proteins is a hydrolyzed vegetable protein.

[0177] In various embodiments, the non-dairy protein comprises a soy protein material such as soy protein powder, soy protein concentrate, soy protein isolate, and mixtures thereof.

[0178] In various embodiments, the cheese or cheese-like product comprises at least about 0, 0.01, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 16, 17, 18, 19, or at least about 20% w / w non-dairy protein, with various ranges selected therebetween, e.g., from about 0 to about 17, from about 0 to about 15, from about 0 to about 10, from about 0 to about 8, from about 0 to about 5, from about 0.01 to about 17, from about 0.01 to about 15, from about 0.01 to about 10, from about 0.01 to about 8, from about 0.01 to about 5, from about 0.1 to about 17, from about 0.1 to about 15, 0.1 to about 10, 0.1 to about 8, 1 to about 8, 1 to about 5, or 5 to about 8% w / w non-dairy protein. Preferably, the cheese or cheese-like product comprises about 0, 0.01, 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7 or about 8% w / w non-dairy protein, and suitable ranges may be selected from any of these values. In one embodiment, the cheese or cheese-like product is substantially free of non-dairy protein.

[0179] In various embodiments, the non-dairy protein may be naturally occurring, hi other embodiments, the non-dairy protein may be recombinantly produced.

[0180] Emulsifying salt In various embodiments, the cheese or cheese-like product includes one or more emulsifying salts. In various embodiments, the emulsifying salts include one or more sodium emulsifying salts, one or more potassium emulsifying salts, one or more calcium emulsifying salts, or any combination thereof. For example, the emulsifying salts may include sodium, potassium and / or calcium salts of mono-, di-, and polyphosphates, sodium, potassium and / or calcium salts of citrate, citrate and / or phosphates, and sodium bicarbonate and / or calcium carbonate.

[0181] In various embodiments, the potassium emulsifying salt comprises potassium citrate, tripotassium citrate, potassium dihydrogen orthophosphate, dipotassium phosphate, potassium dihydrogen orthophosphate, potassium dihydrogen orthophosphate trihydrate, potassium dihydrogen orthophosphate hexahydrate, dipotassium dihydrogen diphosphate, tripotassium orthophosphate and tripotassium orthophosphate trihydrate, tripotassium orthophosphate hexahydrate, tetrapotassium diphosphate, tetrapotassium diphosphate trihydrate, tetrapotassium pyrophosphate, pentapotassium triphosphate, Kurroll's salt ((KPO)n), or a combination of any two or more thereof.

[0182] In various embodiments, sodium emulsifying salts include monosodium phosphate, disodium phosphate, trisodium phosphate, sodium metaphosphate (sodium hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate, sodium aluminum phosphate, sodium citrate, sodium tartrate, potassium sodium tartrate, and any combination of any two or more thereof.

[0183] In various embodiments, the cheese or cheese-like product may include a calcium salt, which may be selected from the group consisting of monocalcium phosphate, dicalcium phosphate, tricalcium phosphate, calcium chloride, calcium carbonate, calcium citrate, calcium gluconate, calcium lactate, calcium gluconate, calcium acetate, equivalents thereof and / or combinations thereof.

[0184] In various embodiments, the calcium concentration in the cheese or cheese-like product may be from about 0 mM to about 260 mM. In some embodiments, the calcium concentration in the cheese or cheese-like product may be from about 10 mM to about 55 mM. In some embodiments, the calcium concentration in the cheese or cheese-like product may be at least 10 mM or no more than 50 mM. In some embodiments, the calcium concentration in the cheese or cheese-like product may be no more than 28 mM, or no more than 55 mM. The calcium concentrations in cheese or cheese-like products are: 10mM-15mM, 10mM-20mM, 10mM-25mM, 10mM-30mM, 10mM-35mM, 10mM-40mM, 10mM-45mM, 10mM-50mM, 10mM-55mM, 15mM-20mM, 15mM-25mM, 15mM-30mM, 15mM-35mM, 15mM-40mM, 15mM-45mM, 15mM-50mM, 15mM-55mM, 20mM-25mM, 20mM-30mM, 20mM-35mM, 20mM-40mM, 20mM-45mM , 20 mM to 50 mM, 20 mM to 55 mM, 25 mM to 30 mM, 25 mM to 35 mM, 25 mM to 40 mM, 25 mM to 45 mM, 25 mM to 50 mM, 25 mM to 55 mM, 30 mM to 35 mM, 30 mM to 40 mM, 30 mM to 45 mM, 30 mM to 50 mM, 30 mM to 55 mM, 35 mM to 40 mM, 35 mM to 45 mM, 35 mM to 50 mM, 35 mM to 55 mM, 40 mM to 45 mM, 40 mM to 50 mM, 40 mM to 55 mM, 45 mM to 50 mM, 45 mM to 55 mM, or 50 mM to 55 mM. The calcium concentration in the cheese or cheese-like product may be 10 mM, 15 mM, 20 mM, 25 mM, 30 mM, 35 mM, 40 mM, 45 mM, 50 mM, or 55 mM. The calcium concentration in the cheese or cheese-like product may be at least 10 mM, 15 mM, 20 mM, 25 mM, 30 mM, 35 mM, 40 mM, 45 mM, or 50 mM. The calcium concentration in the cheese or cheese-like product may be no more than 15 mM, 20 mM, 25 mM, 30 mM, 35 mM, 40 mM, 45 mM, 50 mM, or 55 mM.

[0185] Other Ingredients In various embodiments, the cheese or cheese-like product may include one or more additional ingredients.

[0186] In various embodiments, the cheese or cheese-like product may include a dairy protein source.

[0187] In various embodiments, the source of the milk protein is: a) full fat milk, whole milk retentate / concentrate, semi-skim milk, skim milk, skim retentate / concentrate, buttermilk, buttermilk retentate / concentrate, and whey protein retentate / concentrate; or b) may be selected from one or more powders made from cow's milk, such as whole milk powder, skim milk powder, milk protein concentrate powder, micellar milk protein powder, milk protein isolate powder, whey protein concentrate powder, whey protein isolate powder, dairy milk powder, or other powders reconstituted or dried, alone or in combination. In various embodiments, the source of dairy protein may include cheese or curd.

[0188] In alternative embodiments, the cheese or cheese-like product does not contain a milk protein source, hi some embodiments, the cheese or cheese-like product does not contain caseinates (such as sodium caseinate), milk protein concentrate (MPC), lactate casein and / or rennet casein.

[0189] In various embodiments, the cheese or cheese-like product comprises: a) one or more complex carbohydrates, such as one or more of maltodextrin, corn syrup, and corn syrup solids; b) one or more GRAS cationic compounds, including one or more monovalent, divalent or polyvalent cations, such as potassium, sodium, calcium, magnesium, manganese and / or iron compounds; c) one or more GRAS anion compounds, such as citrate, propionate, phosphate and / or carbonate; d) one or more mineral salts; e) one or more GRAS acids, including one or more of lactic acid, (L+) lactic acid, acetic acid, citric acid, malic acid, tartaric acid, propionic acid, phosphoric acid, sulfuric acid, and / or hydrochloric acid, and f) Contains one or more other GRAS ingredients including preservatives (e.g., sorbates such as potassium sorbate), acidity regulators, dyes and / or colorants such as pigments, flavors and flow agents.

[0190] In various embodiments, the cheese or cheese-like product contains from about 0.25 to about 7.5% by weight simple carbohydrates and from about 0 to about 45% by weight complex carbohydrates.

[0191] In various embodiments, the cheese or cheese-like product may include one or more lipid substitutes. The lipid substitute may be used in low-fat or non-fat cheese or cheese-like products. In some embodiments, the lipid substitute may include one or more polyhydric alcohols, such as glycerin, sorbitol, allochetose, erythritol, xylitol, and / or maltitol. In some embodiments, the lipid substitute includes one or more long-chain carbohydrates / fibers, such as inulin, galactooligosaccharides (GOS), fructooligosaccharides (FOS), fructooligosaccharides, and / or polyglucose. In some embodiments, the lipid substitute includes a polyhydric alcohol and a long-chain carbohydrate / fiber.

[0192] Manufacturing method The present invention also relates to a method for preparing a cheese or cheese-like product, comprising the steps of: a) This method is i.α s casein, β-casein or a combination thereof, ii. one or more hydrocolloids comprising one or more starches; iii. any one or more lipids; iv. optionally one or more additional ingredients; and b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include i. about 0.2 to about 6% by weight of α s casein, β-casein or a combination thereof, ii. at least about 5% by weight of one or more hydrocolloids; iii. about 0.2 to about 20% by weight total milk protein; The total casein in cheese or cheese-like products is 1. At least about 55% by weight of α s -Casein, and / or 2. Contains at least about 40% by weight β-casein.

[0193] Also described herein are methods for preparing cheese or cheese-like products, a) This method is i.α s -Casein, α s1 -Casein, α s2 -alpha casein, or combinations thereof s -Casein, ii. one or more hydrocolloids comprising at least one of a starch or a gum; iii. any one or more lipids; iv. any one or more non-dairy proteins; v. any one or more emulsifying salts; vi. optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a cooked cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; Cheese or cheese-like products include 1. About 0.2 to about 35% by weight of α s -Casein, 2. About 15 to about 65% by weight of any water; 3. Contains about 0.05 to about 35% by weight of lipid.

[0194] In one embodiment, the present invention relates to a method for producing a process cheese or a process cheese product. Exemplary embodiments of a process cheese or a process cheese production method according to the present invention are described below. Other suitable variations or alternatives to the embodiments described herein will be apparent to those skilled in the art.

[0195] In various embodiments, α s -Casein is an alpha- s -Casein-enriched fraction or lyophilized recombinant alpha s - comprises or is provided from a component or composition comprising casein. In various embodiments, the β-casein comprises or is provided from a component or composition comprising a β-casein enriched fraction or lyophilized recombinant β-casein as described herein.

[0196] In various embodiments, α s α-casein and / or β-casein are dispersed in water at a temperature of preferably about 15 to about 55°C, more preferably about 50°C, to form α-casein and / or β-casein. s - substantially completely dissolving casein and / or β-casein. s - dispersing casein in water at a temperature of about 40° C. to about 55° C., preferably about 50° C. In various embodiments, the method comprises dispersing β-casein in water at a temperature of about 15° C. to about 30° C., preferably about 20° C.

[0197] In one embodiment, α s The pH of the water is adjusted to about 8.5 before adding -casein and / or β-casein. s -casein and / or β-casein are added to water and then the pH is adjusted to about 8.0. In one embodiment, a salt such as trisodium citrate is added to the α-casein and / or β-casein. s -Add with casein and / or β-casein.

[0198] In one embodiment, α s The α-casein and / or β-casein may be dispersed in water and then added to the mixture of remaining ingredients or may be added to the lipid along with the other dry ingredients. s -Casein and / or β-casein are either directly combined with other dry ingredients or added directly to the lipid. In some embodiments, the lipid is mixed with water to form an emulsion before adding the dry ingredients.

[0199] Any mixer or cheese cooker typically used in cheese preparation can be used to combine the ingredients and produce the composition. Suitable equipment is well known to those skilled in the art. Suitable cookers include the Vorwerk Thermomix and processed cheese cookers. It is preferred to combine the ingredients with stirring to ensure a uniform mixture.

[0200] The composition is then heated (cooked) for a period of time and at a temperature sufficient to produce a heated cheese or cheese-like mass. In a preferred embodiment, the composition is heated to a temperature of at least about 70° C., preferably about 80 to about 85° C., for at least about 3 to about 15 minutes to produce the heated cheese or cheese-like product. Preferably, the composition is heated with stirring.

[0201] The pH may be adjusted at any appropriate stage, such as before, during or after cooking.

[0202] In one embodiment, the heated cheese or cheese-like mass is immediately cooled and packaged, hi other embodiments, the heated cheese is rolled and formed into slices, for example to form a slice-on-slice (SOS) processed cheese or processed cheese-like product.

[0203] The above methods should not be considered limiting and suitable modifications or alternatives will be apparent to those skilled in the art. EXAMPLES

[0204] Example 1 This example describes the preparation of casein for preparing cheese and cheese-like products of the present invention.

[0205] Casein was fractionated as described in WO 2009 / 108074, which is incorporated herein by reference.

[0206] Raw whole milk was separated to produce fresh raw skim milk, which was then pasteurized at 72.5°C. The temperature was adjusted to about 18°C ​​and the skim milk was cultured with a standard dairy starter medium containing Lactobacillus subsp. lactis and Lactobacillus lactis subsp. cremoris. The skim milk was then incubated until microbial fermentation reduced the pH to about 4.6 and produced acid casein curd. The curd was cut, cooked, separated from the whey, washed, and dried to produce bulk lactic casein by standard procedures. The composition of lactic casein is shown in Table 3.

[0207] Approximately 4.5 kg of lactate casein was dispersed in deionized water using sufficient shear force to prepare 100 L of lactate casein dissolved slurry with 4% total solids. The temperature of the dissolved lactate casein was adjusted to less than 7°C, and then sodium hydroxide (1 Mol NaOH) was added to adjust the pH to 10.2. Calcium chloride (dihydrate) was mixed and dissolved in the prepared slurry to produce a homogenous concentrate of lactate casein with 0.272 kg CaCl2 / kg. The treated casein was left to stand overnight (approximately 14 hours) to produce a coagulant in which curd was produced suspended in the liquid portion by syneresis. The coagulant and liquid were separated using a decanter centrifuge, and the coagulant and liquid were retained.

[0208] The curd is initially washed with a hydrochloric acid solution to remove residual calcium, followed by an additional acid wash (H2SO4). The curd is then dried and α s -A casein-enriched fraction was produced.

[0209] The pH of the retentate was adjusted to 4.3-4.4 by adding 1.0 Mol of hydrochloric acid. The acidified mixture was allowed to stand until a separate coagulum formed, then isolated from the second liquid mixture using a decanter, washed with two acid washes (H2SO4), and dried to produce the β-casein enriched fraction.

[0210] The dried casein fractions were packaged separately and stored at ambient temperature until use.

[0211] Table 3 shows the α s Figure 1 shows the composition of the dry fraction enriched in -casein and β-casein. [Table 3]

[0212] Example 2 This example describes the preparation of a standard slice-on-slice (SOS) processed Cheddar cheese for comparison with the cheese and cheese-like products of the present invention.

[0213] SOS Processed Cheddar Cheese was prepared in the following manner. a) Cheese was tempered to 4-6°C as necessary to ensure all cheese was completely thawed. b) Grated cheese. c) Citric acid and water (ambient temperature) were weighed out and the citric acid was dissolved in the water. d) The cheese was weighed and the weighed cheese was added to the processed cheese pot. e) Start low speed agitation in the selected process cheese cooker (most tests were performed using a Thermomix from Vorwerk, Wuppertal, Germany, with a speed setting of 1). Adequate agitation in a standard twin screw, laydown process cheese cooker is approximately 10-15 rpm. f) The water / citric acid mixture was evenly dispersed on the cheese in the cooker. g) All remaining dry ingredients were weighed and mixed. h) Slowly add the combined dry ingredients to the cheese / water / citric acid mixture in the pot, distributing the dry ingredients evenly throughout the cheese mixture. i) The agitation speed of the cooker was increased moderately to produce a uniform mixture, for example, a speed setting of 2 for a cooker or a speed setting of about 40 rpm for a twin-shaft cooker. j) Cooking was started with increased stirring by setting the speed to 4 for a cooking pot or 120 rpm for a twin-shaft pot. k) Heat and cook the cheese and ingredient mixture at a constant rate from about 17-22°C to about 85°C in about 5 minutes. l) Cook at a constant speed, raising the temperature of the cheese and ingredient blend from about 17-22°C to about 85°C within about 5 minutes. m) Final stirring speed was maintained for the remainder of the cook. n) When the cheese mixture reached a temperature of 85°C, the heat was stopped and maintained at final agitation speed for 6 minutes. o) The melted cheese is discharged into a cooling packaging system, where the molten mixture is cooled and rolled to produce slices of the required thickness (usually 2mm), sliced ​​and packaged in suitable packaging material. p) If necessary, the packaged SOS cheese was cooled and further packaged. q) They were kept at refrigerated temperatures (4-6°C) prior to evaluation.

[0214] Table 4 shows the recipe for comparing SOS processed cheeses. Table 5 shows the calculated composition of the final processed cheese. [Table 4] [Table 5]

[0215] Example 3 This example uses potato starch, carrageenan gum and alpha-alpha s This example describes the preparation of a process cheese-like product of the invention containing α-casein. This example also examines the effect of changing the pH on the product of the invention and characterizes the properties of the product of the invention.s -compared to the characteristics of a control cheese lacking casein.

[0216] Applicants have acknowledged Emsland-Starke GmbH as a supplier of several of the base formulations that can be used in the present invention.

[0217] Manufacturing method A process cheese-like product of the present invention was prepared as follows. a) α prepared according to Example 1 s - Weigh out the casein-enriched fraction in half the amount of water required for the formulation; i) Dispersing in water by adjusting to ambient temperature; ii) Trisodium phosphate (TSP) was added to the water with constant stirring to increase the pH to 8.5 (the solution pH was monitored continuously during the TSP addition and was stopped immediately when the pH reached 8.5). iii) raising the temperature of the high pH water / TSP solution to 50° C. with low shear, slow mixing; and iv) α s -Add the casein-enriched fraction to the high pH water at 50°C and mix for 5 minutes to ensure dispersion and dissolution of the powder; v) The pH was adjusted to 8.0 with stirring for 5 minutes to ensure the casein was dissolved. b) A mixture of fats and oils and powdered ingredients produced by the following method: i) Heat the coconut fat to 60°C to melt the fat, ii) mixing the modified potato starch, salt, carrageenan and potassium sorbate respectively to form a dry mix; iii) gently mix the dry ingredients into the melted fat for 1 minute to produce a smooth, homogenous mixture; c) Mix the ingredients together. i) The remaining water, α s -The melted casein-rich fraction and fat-dry ingredient mixture are mixed in the same pan as the cheese was processed. ii) Heat the mixed ingredients to 85°C at low shear rate (hot mixer speed setting 2). iii) As soon as 85°C is reached, increase the mixing speed (set speed 4.0 on the hot mixer) and mix for 5 minutes; d) The pH of the cooked food was adjusted as follows: i) removing a sub-sample of the product and cooling the sub-sample while continuing to mix the blend in the cooker at low shear; ii) measuring the pH when the temperature of the subsample is below 65°C; iii) The cooked blend samples were either lowered to the target pH by adding citric acid or the pH of the cooked blend was increased by adding trisodium phosphate. iv) The total cooking time, including pH adjustment, was 10 minutes in total. e) Pour the hot cooked product (85°C) into suitable plastic containers; f) Seal the container; g) Refrigerate until further testing and slice if necessary. Formulation and composition of processed cheese-like products

[0218] Table 6 shows the recipes for the process cheese-like products and standard process cheese prepared according to the method of Example 2, and Table 7 shows the calculated final product compositions. [Table 6] [Table 7]

[0219] Meltability and hardness The meltability of the products was evaluated on replicate samples using the Schreiber Meltability Test described herein.

[0220] The pH of each product was measured when performing the melting test.

[0221] The following penetrometer procedure measured the firmness of cheese and cheese-like products by determining the force (measured in Newtons) required to press a cylindrical probe at a constant rate to prepare a sample. The force was measured by a load cell on the texture analyzer. The maximum force was determined.

[0222] Penetrometer hardness was measured using a TA HDplus Texture Analyzer (Stable Micro Systems, Ltd. Godalming, Surrey, UK) at 13°C using a 6.3 mm cylindrical probe with the following settings: Pretest speed 1.0mm / s; Test speed 1.0mm / s; Post-test speed 1.0 mm / s; Distance 10.0mm; Force 0.1N; Load cell 50kg; trigger:auto;

[0223] Product temperature was tested at 13° C. Each product was packaged as a suitable block or consisted of a stack of 25 individual slices.

[0224] Data were collected electronically and analyzed with a commercial computer program, and the results are shown in Table 8. [Table 8]

[0225] Viscoelasticity The viscoelastic properties of the products were evaluated rheologically by the following method.

[0226] Oscillatory measurements (mechanical spectra) of each sample were performed in the frequency range of 0.1-50 rad / s, using strain values ​​compromised in the linear viscoelastic region (0.5%) for each sample. Data were collected using a modular compact rheometer (MCR300, Anton Paar). The attachment used was a 20 mm smooth parallel plate geometry. The gap was varied to accommodate each sample thickness (ensuring that the normal force was less than 0.5 N). Experiments were performed at 25 °C. The recorded data contain components of the shear modulus G' (storage modulus) and the viscous modulus G" (loss modulus). The component tan(δ) was calculated at a frequency of 1.2 rad / s by dividing G'' by G'.

[0227] The results are shown in Table 9. [Table 9]

[0228] Sensory characteristics The sensory attributes of the prepared samples were evaluated by a team of eight judges experienced in grading pasteurized processed cheese slices. The judges evaluated the flavor of all samples, including salt, acid, bitterness, sweetness, starchy flavor intensity, and obvious defects such as oxidized flavors. The judges also evaluated the firmness and texture of the cheese samples.

[0229] The judges generally found the sensory characteristics of the inventions to be similar.

[0230] Other opinions include: a) The taste of the inventive sample was less "chalky" and had a reduced starchy taste compared to the control product. b) The crumble and mouthfeel of the inventive samples more closely resembled typical Cheddar SOS cheese than the control sample. c) The firmness and elasticity of the inventive samples more closely resembled typical Cheddar SOS cheese than the control samples.

[0231] Example 4 This example illustrates the preparation of a process cheese-like product of the present invention.

[0232] Protein-derived α described in Example 1 s A -casein-enriched fraction and a β-casein-enriched fraction were obtained. The total protein, total casein and casein fraction contents of these fractions are given in Table 3.

[0233] combination Table 10 shows the recipe for a processed cheese-like product prepared according to the method outlined below, and Table 11 shows the calculated final product composition. [Table 10] [Table 11]

[0234] Manufacturing method The process for producing process cheese is as follows. a) Hydrate the individual protein sources. i) Each protein is dispersed in water at an appropriate temperature and thoroughly stirred to produce an isolation solution containing about 89.5% water and about 10.5% solids. ii) α s - Casein enriched: A casein source solution is prepared by heating to 50°C and adjusting to pH 8 with TSP. iii) This is heated to 20° C. and adjusted to pH 8 with TSP to prepare a β-casein rich protein source solution. iv) Each solution is kept in a refrigerator at 4-5°C. b) Continue producing processed cheese the next day. i) Heat hydrogenated coconut fat (Confat 92) to 60°C until completely melted. ii) Transfer the required amount of protein solution into a Thermomix cooker / mixer and heat to 60°C. iii) Add the desired amount of melted coconut fat to the protein solution and mix evenly to produce a homogenous mixture. Add the remaining water and mix until the temperature reaches 60°C. iv) Add remaining ingredients such as starch, carrageenan, salt, lactose, potassium sorbate and mix to a homogeneous paste at 60°C. v) heating the mixed ingredients to 85° C. at low shear rate (hot mixer speed setting 2); and vi) As soon as 85°C was reached, the mixing speed was increased (speed set to 4.0 on the Thermomix) and mixed for 5 minutes. c) Adjust the pH of the food by: i) Remove a sub-sample of the product and cool the sub-sample while continuing to mix the mixture in the cooker under low shear. ii) The pH is measured when the temperature of the sub-sample is below 65°C. iii) A sample of the cook blend is brought down to a target process pH of 5.2 by adding citric acid or by increasing the pH of the cook blend by adding trisodium phosphate. iv) The total cooking time, including pH adjustment, shall be 10 minutes in total. d) Pour hot cooked product (85°C) into suitable plastic containers. e) Seal the container. f) Refrigerate until ready for further testing and slice as required. Processed cheese-like product performance

[0235] Table 12 shows the solubility, hardness and viscosity of the cheese-like products. [Table 12]

[0236] Example 5 This embodiment describes the preparation of a process cheese-like product of the present invention.

[0237] Protein Source α described in Example 1 s -Casein-enriched and β-casein-enriched fractions are obtained, the total protein, total casein, casein fraction content and lactose content of which are shown in Table 3.

[0238] Manufacturing method The process cheese described in embodiment 4 is produced.

[0239] Formulation and composition of processed cheese-like products The formulation of the process cheese-like product of the present invention is set forth in Table 13. [Table 13]

[0240] Table 14 shows the target composition of the process cheese-like product produced by the above method. [Table 14]

[0241] Processed cheese-like product performance Hardness was measured by penetrometer as described in the examples above. Melting was measured using the Schreiber test method outlined above. [Table 15]

[0242] Sensory characteristics The sensory attributes of the prepared samples were evaluated by a team of six judges experienced in grading pasteurized processed cheese slices. The judges evaluated all samples for flavor, including salinity, sourness, bitterness, sweetness, starchy flavor intensity, and noticeable defects such as oxidized flavor. In addition, the judges evaluated the firmness and mouthfeel of the cheese samples.

[0243] Judges generally found that products containing 1% protein were most similar to the dairy SOS control: higher protein levels provided more firmness, but these products tended to dissolve slower in the mouth and had a drier mouthfeel.

[0244] All documents cited herein, including but not limited to patents, patent applications, journals, books, and the like, are incorporated herein by reference in their entirety. The section headings used herein are for organizational purposes only and should not be construed as limiting the subject matter described.

[0245] Although the present invention has been described by way of example and with reference to specific embodiments, it should be understood that modifications and / or improvements can be made without departing from the scope or spirit of the invention.

Claims

1. 1. A cheese or cheese-like product comprising: a) about 0.2 to about 6 weight percent α ｓ - casein, β-casein or a combination thereof, b) at least about 5% by weight of one or more hydrocolloids comprising one or more starches; c) from about 0.2 to about 20% by weight total milk protein; The total casein in the cheese or cheese-like product is i) at least about 55% by weight of α ｓ - casein, and / or ii) A cheese or cheese-like product comprising at least about 40% by weight β-casein.

2. a) 0.2 to about 6% by weight of α ｓ - casein, wherein the total casein in the cheese or cheese-like product is at least about 55% by weight α ｓ - a cheese or cheese-like product comprising casein, optionally comprising β-casein, κ-casein, p-κ-casein, or any combination of any two or more of these, or b) a cheese or cheese-like product comprising 0.2 to about 6% by weight β-casein, the total casein in said cheese or cheese-like product comprising at least about 40% by weight β-casein, ｓ - cheese or cheese-like products optionally comprising casein, κ-casein, p-κ-casein, or any combination of any two or more of these, 2. The cheese or cheese-like product of claim 1 ,

3. The a ｓ -Casein is α ｓ１ -Casein, α ｓ２ - casein or a combination thereof.

4. a) about 0.2 to about 15% or about 0.2 to about 10% by weight total milk protein; b) from about 0.2 to about 20%, from about 0.2 to about 15%, or from about 0.2 to about 10% by weight total casein; c) at least about 10%, 15%, or 20% by weight of one or more hydrocolloids; d) about 0.2 to about 10%, about 0.2 to about 6%, about 0.2 to about 5%, or about 0.2 to about 3% by weight of total protein; or e) any combination of two or more of a) to d); The cheese or cheese-like product of any one of claims 1 to 3, comprising:

5. The a ｓ -Casein and / or β-casein are α ｓ -Casein-enriched fraction, β-casein-enriched fraction, recombinant α ｓ１ -Casein, recombinant alpha ｓ２ - A cheese or cheese-like product according to any one of claims 1 to 4, provided from a protein component comprising casein, recombinant β-casein, or any combination of any two or more of these.

6. a) at least about 10% by weight starch; b) at least about 15% by weight starch, or The cheese or cheese-like product of any one of claims 1 to 5, comprising c) about 5 to about 30% by weight starch.

7. the one or more starches are selected from the group consisting of potato starch, corn starch, rice starch, tapioca (cassava) starch, wheat starch, pea starch, sweet potato starch, banana starch, barley starch, oat starch, sago starch, amaranth starch, kudzu starch, canna starch, sorghum starch, chia seed starch, broad bean starch, jackfruit starch, bamboo starch, chickpea starch, cassava starch, carrot starch, and any combination of any two or more thereof; Optionally, the one or more starches comprise one or more modified starches; 7. The cheese or cheese-like product according to any one of claims 1 to 6, wherein the one or more modified starches are preferably selected from the group consisting of pregelatinized starch, light boiling starch, oxidized starch, octenylsuccinic anhydride (OSA) modified starch, or a combination of any two or more thereof.

8. the one or more hydrocolloids further comprise one or more gums; 8. The cheese or cheese-like product of any one of claims 1 to 7, optionally wherein the one or more gums are selected from the group consisting of xanthan gum, guar gum, locust bean gum, tragacanth gum, acacia gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginates, carrageenan (κ-carrageenan, ι-carrageenan, λ-carrageenan), gum arabic, pectin, alginates, linseed gum, guar gum, or any combination of any two or more thereof.

9. The cheese or cheese-like product comprising one or more non-dairy proteins, Optionally, the one or more non-dairy proteins comprise or consist of one or more vegetable proteins or hydrolyzed vegetable proteins. A cheese or cheese-like product according to any one of claims 1 to 8.

10. a) one or more emulsifying salts, b) about 15 to about 65% by weight moisture; c) from about 0.05 to about 35% by weight lipid; or d) any combination of any two or more of a) to c); The cheese or cheese-like product of any one of claims 1 to 9, comprising

11. A method for preparing a cheese or cheese-like product comprising: a) i) α ｓ - casein, β-casein or a combination thereof, ii) one or more hydrocolloids comprising one or more starches; iii) optionally one or more lipids; iv) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a heated cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; The cheese or cheese-like product comprises i) from about 0.2 to about 6% by weight of α ｓ - casein, β-casein or a combination thereof, ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.2 to about 20% by weight of milk protein; The total casein in the cheese or cheese-like product is 1. At least about 55% by weight of α ｓ - casein, and / or 2. A method comprising at least about 40% by weight β-casein.

12. a) α ｓ - providing an aqueous composition comprising casein, β-casein or a combination thereof, b) adding one or more hydrocolloids, lipids, and optionally one or more additional ingredients to said aqueous composition to produce a cheese composition; c) heating the cheese composition at a temperature and for a time sufficient to produce a heated cheese mass or cheese-like mass; and d) cooling the heated cheese or cheese-like mass to produce the cheese or cheese-like product; or a) α ｓ - providing an aqueous composition comprising casein, β-casein or a combination thereof, b) adding lipids to the aqueous composition and mixing to form an emulsion; c) adding the emulsion to a second aqueous composition comprising one or more hydrocolloids and, optionally, one or more additional ingredients, to produce cheese; d) heating the cheese composition at a temperature and for a time sufficient to produce the heated cheese mass or cheese-like mass; and e) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; A method comprising: Preferably, the aqueous composition comprises a protein component comprising an α s -casein enriched fraction, a β-casein enriched fraction, recombinant α s1 -casein, recombinant α s2 -casein, recombinant β-casein, or a combination of any two or more thereof. The method of claim 11.

13. a) the α ｓ -casein and / or the β-casein are dispersed in water at a temperature of about 20 to about 50°C, ｓ - substantially completely dissolving casein and / or said β-casein to produce an aqueous composition, b) Said α ｓ - dispersing casein in water at a temperature of about 40 to about 55°C; ｓ - substantially completely dissolving the casein to produce an aqueous composition, or c) dispersing the β-casein in water at about 15 to about 30° C. or at ambient temperature to substantially completely dissolve the β-casein and produce an aqueous composition; The method of claim 11 or 12, comprising:

14. The protein component is α ｓ - containing a casein-enriched fraction, a) the total casein in the protein component is at least about 50% by weight or at least about 75% by weight α ｓ - contains casein and / or b) the protein component is α ｓ - casein and β-casein in a weight ratio of at least about 50:50, preferably at least about 80:20, and / or or the protein component comprises a β-casein enriched fraction, a) the total casein in said β-casein enriched fraction comprises at least about 50% by weight β-casein; and / or b) The β-casein enriched fraction is composed of β-casein and α ｓ - casein in a weight ratio of at least about 50:

50.

15. 15. The cheese or cheese-like product of any one of claims 1 to 10 or claim 14, wherein the cheese or cheese-like product is a processed cheese or a processed cheese-like product.

16. 1. A cheese or cheese-like product comprising: a) about 0.2 to about 6 weight percent α ｓ -Casein, b) at least about 5% by weight of one or more hydrocolloids comprising at least one starch; c) about 0.5 to about 20% by weight total protein; The a ｓ -Casein is i) at least about 60% of the casein in said cheese or cheese-like product; and / or ii) at least about 55% by weight of the total protein in said cheese or cheese-like product.

17. A method for preparing a cheese or cheese-like product comprising: a) i) α ｓ -Casein, ii) one or more hydrocolloids comprising at least one starch; iii) optionally one or more lipids; iv) optionally one or more additional ingredients; b) heating the composition at a temperature and for a time sufficient to produce a heated cheese mass or cheese-like mass; c) cooling the heated cheese or cheese-like mass to produce a cheese or cheese-like product; The cheese or cheese-like product comprises i) about 0.2 to about 6 weight percent α ｓ -Casein, ii) at least about 5% by weight of one or more hydrocolloids; iii) about 0.5 to about 20% by weight total protein; The a ｓ -Casein is c. at least about 60% of the casein in the cheese or cheese-like product; and / or d. comprising at least about 55% by weight of the total protein in said cheese or cheese-like product.

18. A cheese or cheese-like product comprising: a) about 0.2 to about 35% by weight of α s1 -casein or α s2 -casein; b) one or more hydrocolloids comprising at least one of a starch or a gum; A cheese or cheese-like product wherein the total casein in said cheese or cheese-like product comprises at least about 95% by weight α s1 -casein or α s2 -casein.

19. The cheese or cheese-like product of claim 18, wherein the cheese or cheese-like product comprises at least one type of starch, optionally wherein the at least one type of starch comprises a modified starch, optionally wherein the modified starch is modified potato starch.

20. The cheese or cheese-like product of claim 19, wherein the cheese or cheese-like product contains at least about 1% by weight starch, preferably the cheese or cheese-like product contains from about 1% to about 30% by weight starch.

21. A cheese or cheese-like product according to any one of claims 18 to 20, wherein the cheese-like product is a vegetarian or vegan cheese.

22. A cheese or cheese-like product according to any one of claims 18 to 21, wherein the cheese or cheese-like product is a pasta filata cheese or a pasta filata cheese-like product, preferably the pasta filata cheese or cheese-like product is mozzarella or a mozzarella-like product.

23. A cheese or cheese-like product according to any one of claims 18 to 22, wherein the αs1-casein or αs2-casein is recombinant αs1-casein or recombinant αs2-casein, optionally wherein the recombinant αs1-casein or recombinant αs2-casein is bovine αs1-casein or αs2-casein or a variant thereof.

24. A cheese or cheese-like product comprising: the recombinant α s1 -casein has the sequence of any one of SEQ ID NOs: 1 to 14 or a variant having at least 90%, at least 95% or at least 99% sequence identity to any one of SEQ ID NOs: 1 to 14, Optionally, the recombinant α s1 -casein has the sequence of any one of SEQ ID NOs: 2, 4, 6, 8, 10, 12 and 14, or a variant having at least 90%, at least 95% or at least 99% sequence identity to any one of SEQ ID NOs: 2, 4, 6, 8, 10, 12 and 14; Optionally, the recombinant α s1 -casein has the sequence of SEQ ID NO:

2.

24. The cheese or cheese-like product of claim 23.

25. A cheese or cheese-like product according to any one of claims 18 to 24, wherein the αs-casein comprises at least 95% or 99% by weight of the total protein weight in the cheese or cheese-like product.

26. The cheese or cheese-like product of any one of claims 18 to 25, wherein the cheese or cheese-like product contains from about 0.5 to about 30% total protein by weight.

27. A cheese or cheese-like product comprising: a) about 0.2 to about 35% by weight of recombinant α s1 -casein; b) from about 1% to about 30% by weight of one or more starches; A cheese or cheese-like product wherein the total casein in said cheese or cheese-like product comprises at least about 95% by weight α sl -casein.

28. The recombinant α s1 -casein, a) mature bovine α s1 -casein, or b) having the sequence of SEQ ID NO:2 or a variant thereof having at least 90%, at least 95%, or at least 99% sequence identity to SEQ ID NO:2; 28. The cheese or cheese-like product of claim 27.

29. A cheese or cheese-like product as claimed in claim 27 or 28, wherein the cheese or cheese-like product is mozzarella or a mozzarella-type product.