Cheese-like product, use thereof and method for the preparation thereof

Abstract

To provide a method for preparing a cheese-like product stable to cooking and / or baking.SOLUTION: A) providing a liquid composition having a dry matter content of 34% w / w, a protein content of 12% w / w, a micellar casein content of 8% w / w, wherein the liquid composition has a pH in the range of 4.8 to 7.0 and a ratio of whey protein to micellar casein of 12:88 to 0:100, b) adding a milk clotting enzyme to coagulate the liquid composition, c) optionally cutting the coagulated composition, d) subjecting the coagulated composition from step b) or c) to heating to obtain a core temperature of the coagulated composition of at least 70 °C, and e) cooling the heat-treated coagulated composition, wherein the cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to methods for preparing cook and / or bake stable cheese-like products, cook and / or bake stable cheese-like products, and uses of cook and / or bake stable cheese-like products. [Background technology]

[0002] In recent years, there has been a growing trend towards reduced meat consumption and vegetarianism, especially among young people who want to reduce their meat intake due to increased awareness of health, the environment, and / or compassion for animals.

[0003] Halloumi-style cheese is very popular because it can be grilled or baked without melting and therefore constitutes a good meat substitute, for example by using grilled halloumi in place of meat in a burger.

[0004] Halloumi is a semi-hard, unripened, salted cheese. Traditionally, halloumi is prepared by the traditional cheesemaking process, which involves pasteurizing raw milk, coagulating it with rennet to form cheese curds, cutting the curds into blocks, allowing the whey to release and drain, folding the blocks, and cooking them in hot whey (94-96°C) for approximately one hour. The hot whey is then drained from the folded cheese block, which is then cooled and salted or brined. Halloumi cheese can be baked or grilled.

[0005] French patent application FR2556565 describes the production of halloumi cheese from milk that has been ultrafiltered to obtain a higher protein and dry matter content in the milk, which is then processed with conventional materials (as described above) into halloumi cheese.

[0006] The production of halloumi-like cheese is typically demanding as it involves many production steps and the production method implies limitations on the product produced. Summary of the Invention

[0007] The present invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, and a micellar casein content of at least 8% w / w, wherein the liquid composition has a pH in the range of 4.8 to 7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0008] The present invention further relates to cooking and / or baking stable cheese-like products obtainable by the method of the invention.

[0009] Additionally, the present invention relates to a cheese-like product that is stable to cooking and / or baking, having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8 to 7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0010] Additionally, the present invention relates to the use of the cooking and / or baking stable cheese-like product in food products. [Brief explanation of the drawings]

[0011] [Figure 1] 1 shows the coagulation composition cut into blocks. [Figure 2] A cheese-like product is presented that is stable to cooking and / or baking after toasting. [Figure 3] 1 shows a slice of baked, coated bake-stable cheese-like product served as a meat substitute in a hamburger. [Figure 4] A cook-stable cheese-like product is demonstrated as a plain cheese baked in rapeseed oil in a frying pan. [Figure 5] A plain cook-stable cheese-like product is shown grilled in rapeseed oil on a grill pan and served in a meatless hamburger. [Figure 6] A plain cook-stable cheese-like product with a barbecue marinade and pan-fried in rapeseed oil is shown. [Figure 7] Shown is a grated meatless product pan-fried with taco spice mix from Santa Maria and chopped onion pieces. [Figure 8] Shown is a grated meatless product used in tacos, pan-fried with onion and taco spice mix, and served in a tortilla with vegetables and fresh cilantro. [Figure 9] This shows meatless products used as semi-finished products. [Figure 10] Refers to meatless products formulated like the Danish "karbonade." [Figure 11] Shown is a meatless product formed into small meatballs 2-3 cm in diameter. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention relates to a method for making a cook- and / or bake-stable cheese-like product. The inventors have found that by increasing the micellar casein and dry matter content of the liquid composition (relative to native milk) and further controlling the ratio between whey and micellar casein, it is possible to obtain a cook- and / or bake-stable cheese-like product with high texture and mouthfeel and a creamy, milky, aromatic taste, i.e., the same properties provided by halloumi cheese. In one embodiment of the present invention, the cook- and / or bake-stable cheese-like product prepared by the inventive method is softer than halloumi prepared by the conventional halloumi process.

[0013] The present invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, and a micellar casein content of at least 8% w / w, wherein the liquid composition has a pH in the range of 4.8 to 7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; and c) optionally, cutting the coagulated composition. d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0014] The method of the present invention is simpler and more flexible than conventional methods for producing halloumi-like cheese because it does not require cutting the coagulated composition (cheese curd) into blocks or pieces followed by folding or pressing. A further advantage is that whey is not substantially released or separated from the coagulated composition during the production of the cook- and / or bake-stable cheese-like product, and even when the coagulated composition is cut into blocks or pieces, whey is not substantially released from the coagulated product. This has the advantage that the liquid composition can be coagulated (step b), optionally cut (step c), and subsequently heated (step d) without substantial whey release or drainage. The inventive method also impacts the cook- and / or bake-stable cheese-like product produced thereby, since the method allows the liquid composition provided in step a) to be directly filled into a retail package and solidified in the retail package, thereby allowing the coagulated composition to form in the retail package. The coagulated composition can then be heat-treated directly in the retail package. A further advantage is that the method gives a 100% yield since no whey is released.

[0015] In the context of the present invention, the term "cheese-like product" relates to a cheese product, a cheese substitute, or a cheese analogue. A cheese substitute is a cheese product in which the protein is partially replaced by starch and the milk fat can optionally be completely or partially replaced by vegetable fat. A cheese analogue is a cheese product in which the milk fat is completely or partially replaced by vegetable fat.

[0016] In the context of the present invention, the term "frying-stable" means that the baked product substantially maintains its original shape during and after baking, does not melt, and does not exhibit a change in viscosity.

[0017] In the context of the present invention, the term "cooking- and / or frying-stable" means that a cooked product substantially maintains its original shape, does not melt, and does not exhibit a change in viscosity during and after cooking.

[0018] The dry matter content of the liquid composition is increased compared to conventional cheese milk, which typically has a dry matter content in the range of 10-15% w / w. The liquid composition provided in step a) may have a dry matter content in the range of 34-52% w / w. In one embodiment of the invention, the liquid composition has a dry matter content in the range of 38-50% w / w, for example in the range of 40-50% w / w or in the range of 42-50% w / w.

[0019] Milk typically has a protein content of 3-4% w / w. The protein content of the liquid composition provided in step a) may be in the range of 12-30% w / w. In one embodiment of the invention, the protein content is in the range of 12-25% w / w, 15-22% w / w, or 17-20% w / w.

[0020] The amount of micellar casein is important, and the liquid composition provided in step a) should have a micellar casein content of at least 8% w / w. The micellar casein content can be in the range of 8-30% w / w, e.g., 10-30% w / w, 13-22% w / w, or 15-20% w / w. The micellar casein content contributes to the total amount of protein in the liquid composition.

[0021] In the context of the present invention, the terms "micellar casein" and "casein micelles" refer to casein in the form of micelle-like structures containing different casein species and minerals such as calcium and phosphate. The term "native micellar casein" refers to casein micelles found in natural milk and isolated from natural milk, for example by ultracentrifugation or microfiltration, typically using a microfiltration membrane with a pore size that retains the casein micelles but allows whey proteins to pass through. Microfiltration membranes with pore sizes of 0.05 to 0.3 microns are preferred. The amount of micellar casein is typically determined by separation of the casein micelles by ultracentrifugation, preferably with initial equilibration at 30°C for 1 hour and centrifugation at 100,000g for 1 hour at the same temperature, and subsequent quantification of the amount of separated casein, preferably by HPLC, as outlined in Bobe et al. (Separation and Quantification of Bovine Milk Proteins by Reversed-Phase High-Performance Liquid Chromatography; Bobe et al; J. Agric. Food Chem. 1998, 46, 458-463).

[0022] The inventors have found that by controlling the ratio between whey protein and micellar casein in the liquid composition used to prepare the cheese-like product, it is possible to obtain a cheese-like product that is stable to cooking and / or baking and has the desired properties.

[0023] The amount of micellar casein in the liquid composition provided in step a) may have a whey protein to micellar casein ratio of 12:88 to 0:100, for example, a whey protein to micellar casein ratio of 11:89 to 0:100, 10:90 to 0:100, 9:91 to 0:100, 8:92 to 0:100, 7:93 to 0:100, 6:94 to 0:100, 5:95 to 0:100, 4:96 to 0:100, 3:97 to 0:100, 2:98 to 0:100, or a whey protein to micellar casein ratio of 1:99 to 0:100. In one embodiment of the present invention, the ratio of whey protein to micellar casein is 12:88 to 0:100, 12:88 to 1:99, 12:88 to 2:98, 12:88 to 3:97, 12:88 to 4:96, or the ratio of whey protein to micellar casein is 12:88 to 5:95.

[0024] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0025] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 10:90 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0026] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0027] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, the liquid composition having a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0028] To provide the liquid composition of step a), it may be advantageous to provide the liquid composition from a micellar casein source having an increased micellar casein content compared to natural milk. The term "natural milk" is understood to mean milk whose composition has not been corrected after milking. In a preferred embodiment, the liquid composition is prepared from a micellar casein isolate, for example, by mixing the micellar casein isolate with water. In an even more preferred embodiment, the liquid composition is prepared from a micellar casein isolate and milk powder, for example, skim milk powder.

[0029] In the context of the present invention, the term "micellar casein isolate" relates to casein in the form of micelle-like structures comprising different casein species and minerals such as calcium and phosphate, which is isolated from milk, for example by ultracentrifugation or microfiltration, typically using microfiltration membranes with pore sizes that retain the casein micelles but allow whey proteins to pass through.

[0030] One advantage is that the method of the invention allows for the addition of both animal and / or vegetable proteins in addition to the micellar casein contained in the liquid composition. Micellar casein can be derived from milk, meaning that the liquid composition will contain animal protein in the form of micellar casein. However, the liquid composition may contain animal protein in addition to micellar casein, for example, milk protein other than micellar casein. The milk protein can be obtained from edible milk, such as cow's milk, sheep's milk, goat's milk, camel's milk, mare's milk, or milk from any other animal that produces edible milk. Preferably, the milk protein is obtained from cow's milk.

[0031] The liquid composition of step a) can be obtained by pre-treating milk as desired to obtain a certain amount of dry matter, micellar casein, protein, fat, and / or lactose, or by mixing ingredients, i.e., dry ingredients, with a liquid, thereby obtaining the liquid composition of step a). The liquid composition can be prepared by mixing one or more ingredients selected from the group consisting of water, whey, milk, reconstituted milk, full-fat (whole) milk, cream, low-fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, whey protein-deficient milk, ultrafiltered milk, microfiltered milk, reconstituted (reconstituted) milk powder, whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), and whey protein concentrate (SPC). The ingredients can be obtained from edible milk, such as cow's milk, sheep's milk, goat's milk, camel's milk, horse's milk, or a combination thereof. Preferably, the ingredients are prepared from cow's milk, sheep's milk, or goat's milk, or a combination of cow's milk, sheep's milk, and goat's milk.

[0032] In one embodiment, the liquid composition comprises a vegetable protein in combination with micellar casein and / or additional dairy protein contained in the liquid composition of step a).Any edible vegetable protein can be used to provide the liquid composition.Suitable vegetable proteins for preparing the cheese-like product of the present invention are proteins derived from the group selected from beans, legumes, green leaves, vegetables, soybean protein, legume protein, lentils, mushrooms, bacteria, fungi, and combinations thereof.In a preferred embodiment, the vegetable protein is selected from soybean protein, pea protein, and lentil protein.

[0033] In some embodiments, the liquid composition provided in step a) has a fat content in the range of 5-30% w / w, such as in the range of 10-30% w / w, in the range of 15-25% w / w, or in the range of 17-22% w / w.

[0034] In one embodiment, the liquid composition provided in step a) comprises a fat selected from animal fat and / or vegetable fat. The liquid composition may comprise one or more animal fats, preferably dairy fat. The dairy fat may be derived from cream, acidified cream, cream powder, whole milk powder, anhydrous milk fat, and / or butter.

[0035] The liquid composition may further comprise one or more vegetable fats. The vegetable fats may be selected from the group consisting of palm fat, palm kernel fat, oat oil, coconut fat, corn oil, sesame oil, soybean oil, soybean oil, linseed oil, grapeseed oil, rapeseed oil, olive oil, peanut oil, sunflower oil, safflower oil, and combinations thereof. In one embodiment of the present invention, the liquid composition comprises only vegetable fats.

[0036] In one embodiment of the present invention, the liquid composition may comprise a combination of one or more animal fats and one or more vegetable fats. In a preferred embodiment, the liquid composition comprises a combination of dairy fat and vegetable fat selected from the group of palm fat, palm kernel fat and coconut fat. .

[0037] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0038] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 10:90 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0039] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0040] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0041] Cooking and / or baking stable cheese-like products may be seasoned, for example, by adding seasoning ingredients directly to the liquid composition provided in step a). Such cooking and / or baking stable cheese-like products can be obtained by providing a liquid composition in step a), wherein the liquid composition comprises one or more of salt, sugar, herbs, spices, or combinations thereof. Alternatively, the coagulated composition can be seasoned with one or more of the mentioned seasoning ingredients.

[0042] The liquid composition of step a) may be homogenized. In one embodiment, the liquid composition is mixed to form a homogenous liquid composition, for example, by using a high shear mixer. Alternatively, the liquid composition may be homogenized by using a batch cooker.

[0043] The liquid composition provided in step a) may be heated to reduce the number of microorganisms in the liquid composition. In one embodiment, the liquid composition is heated to a temperature sufficient to obtain at least partial microbial reduction. In one embodiment of the present invention, the mixture is heated to a temperature of at least 70°C for a time sufficient to obtain at least partial microbial reduction. Preferably, the liquid composition is heated to a temperature of at least 72°C for at least 15 seconds.

[0044] After heating, the liquid composition may be cooled to a temperature in the range of 20 to 50°C.

[0045] The pH of the liquid composition in step a) should be in the range of 4.8 to 7.0. The pH of the liquid composition can be provided by adding an acidifying agent when providing the liquid composition in step a) or by using a starter culture. When a starter culture is used to provide a liquid composition having a pH in the range of 4.8 to 7.0, various starter cultures and mixtures of starter cultures can be used. The most common starter cultures include mesophilic cultures (lactococcal starters) and cultures responsible for flavor development (mesophilic and / or thermophilic co-starters). The choice of starter culture depends on the desired characteristics of the cheese-like product, which is stable to cooking and / or baking.

[0046] In a preferred embodiment of the present invention, a food-grade acid is used to adjust the pH of the liquid composition. The food-grade acid may be contained in various fruit juices, such as citrus juice, or may be a chemically produced acid. Examples of suitable acidifying agents include glucono-delta-lactone (GDL), citric acid, phosphoric acid, lactic acid, lemon juice, lime juice, and mixtures thereof.

[0047] In one embodiment of the present invention, the pH of the liquid composition is in the range of 4.8 to 6.5, for example, 4.8 to 6.0 or 4.8 to 5.7. In another embodiment, the pH of the liquid composition is in the range of 5.0 to 7.0, for example, 5.5 to 7.0 or 6.0 to 7.0.

[0048] The amount of starter culture added to the starter and the amount of starter depend on the type of cheese and the conditions used. The amount of bulk starter is known to be usually 0.5-2% w / w, typically 0.7-0.8% w / w. The amount of DVS starter (DVS / DVI) is usually 0.001-0.2% w / w, typically 0.01-0.05% w / w.

[0049] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0050] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.5 and a whey protein to micellar casein ratio of 10:90 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; and d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C. e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0051] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.0 and a whey protein to micellar casein ratio of 8:96 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0052] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-5.7 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0053] In step b) of the method of the invention, the liquid composition provided in step a) is subjected to a coagulation step by adding a milk-clotting enzyme to the liquid composition and coagulating the liquid composition to obtain a coagulated composition.

[0054] The temperature of the liquid composition in step b) may be in the range of 20 to 50°C. Preferably, the temperature of the liquid composition is in the range of 35 to 45°C or in the range of 38 to 42°C.

[0055] The milk-clotting enzyme may be of animal origin or may be selected from the group consisting of rennet, chymosin, pepsin, or enzymes produced by the microorganisms Rhizomucor miehei (Hannilase) and Cryphonectria (Endothia) parasitica (Suparen). In some embodiments of the invention, the milk-clotting enzyme may be used together with transglutaminase.

[0056] The milk-clotting enzyme is added to the liquid composition and the composition is allowed to set for at least 15 minutes. In one embodiment of the invention, the liquid composition is allowed to set for about 15 to 120 minutes, such as about 15 to 90 minutes or about 20 to 40 minutes.

[0057] The solidification in step b) may take place in a container, vessel, tub, cheese vat, or directly in a sales package, consumer package, retail package, or carton.

[0058] In the context of the present invention, the term "sales package" means a package containing the cook and / or bake stable cheese-like product of the present invention and ready for sale to retail, consumers, homes, industrial kitchens (hospitals, canteens, restaurants) or catering. The term "sales package" includes, but is not limited to, packages ready for sale to consumers (consumer packages), packages ready for sale to retail (retail packages), bulk packages for catering or industrial kitchens.

[0059] The volume of the retail package may vary. In one embodiment of the present invention, the retail package has a volume corresponding to the amount of cook- and / or bake-stable cheese-like product needed for one meal, e.g., less than 100 ml. The retail package may be shaped into any form, e.g., shaped like a hamburger or filet. The retail package may contain a coated cook- and / or bake-stable cheese-like product, e.g., the cook- and / or bake-stable cheese-like product is coated before being packaged. In an alternative embodiment, the retail package has a volume corresponding to an amount for two or more meals, e.g., more than 100 ml. The cook- and / or bake-stable cheese-like product can be removed from the package and sliced ​​or cut into pieces before consumption, e.g., before baking or grilling.

[0060] If the sales package is to be used for solidification and / or heating, it should be made of a material that can withstand cooking temperatures, e.g., up to 100-110° C. The sales package may be made of metal, plastic, cardboard, glass, or a combination thereof.

[0061] In one embodiment, the retail package is made from a metal such as aluminum, or an aluminum alloy, or steel. In one embodiment, the retail package is a can with a lid, such as a round can, a formed can, or a bowl can. The inside of the can may be coated with a food-grade coating to prevent direct contact of the cook and / or bake stable cheese-like product with the metal.

[0062] In one embodiment, the sales package is made from a plastic, such as polypropylene (PP), that can withstand temperatures up to 120°C. The sales package may be made from a rigid, semi-rigid, or flexible plastic. In one embodiment, the sales package is made from a combination of a rigid or semi-rigid plastic and a flexible plastic foil or film. The rigid or semi-rigid package may be formed into any desired shape, filled with the liquid composition according to the present invention, and optionally sealed with a plastic foil or film. The liquid composition may then be solidified in the package and subsequently heated, thereby forming into the specific shape of the sales package. In one embodiment of the present invention, the sales package is a bag, such as a plastic bag, made from semi-rigid plastic, plastic foil, or plastic film, and the ends of the bag are closed to form a tube or sausage shape.

[0063] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) filling the liquid composition and the milk-clotting enzyme into a retail package, optionally sealing the retail package, and then subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk-clotting enzyme to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0064] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.5 and a whey protein to micellar casein ratio of 10:90 to 0:100; b) filling the liquid composition and the milk-clotting enzyme into a retail package, optionally sealing the retail package, and then subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk-clotting enzyme to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0065] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) filling the liquid composition and the milk-clotting enzyme into a retail package, optionally sealing the retail package, and then subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk-clotting enzyme to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0066] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-5.7 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) filling the liquid composition and the milk-clotting enzyme into a retail package, optionally sealing the retail package, and then subjecting the liquid composition to a coagulation step by coagulating the liquid composition and the milk-clotting enzyme to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0067] In step c) of the method of the invention, the coagulated composition is optionally subjected to cutting. When the coagulated composition is subjected to cutting, preferably, no whey or substantially no whey is released from the coagulated composition during and after cutting. The coagulated composition can be cut into blocks, dices (e.g., cheese chunks), or slices. In one embodiment of the invention, the coagulated composition is cut and up to 5% w / w of whey is released from the coagulated composition during and after cutting. Preferably, the amount of whey released during and after cutting is up to 4% w / w, up to 3% w / w, up to 2% w / w, or up to 1% w / w.

[0068] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 5% w / w of whey is released. , steps, and d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0069] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.5 and a whey protein to micellar casein ratio of 10:90 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 4% w / w of whey is released. , steps, and d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0070] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 3% w / w of whey is released. , steps, and d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0071] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-5.7 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 2% w / w of whey is released; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0072] In step d) of the method of the invention, the coagulation composition from step b) or c) is heated to obtain a core temperature of the coagulation composition of at least 70°C. The core temperature of the coagulation composition should be in the range of 70-100°C. Preferably, the core temperature of the coagulation composition is in the range of 70-95°C, with 70 The temperature range is 80 to 80°C, or 80 to 95°C, or 85 to 95°C.

[0073] The coagulation composition may be heated by using any type of heating means, for example, by immersing the coagulation composition from step b) or c) in a hot liquid, holding the coagulation composition in a heated environment (e.g., a heating chamber), autoclaving the coagulation composition (e.g., under pressure), or heating by microwave irradiation. In a preferred embodiment of the invention, the coagulation composition may be heated by immersing the coagulation composition from step b) or c) in a hot liquid such as water, milk, brine, or whey until the desired core temperature is reached.

[0074] When the solidifying composition is heated, heating can occur in the container in which the composition solidified, or it can be transferred to another container suitable for heating the solidifying composition. In one embodiment of the present invention, the solidifying composition is heated in the container, vessel, tub, vat, retail package, consumer package, or carton in which it solidified. In another embodiment, the solidifying composition is transferred to another container, vessel, tub, cheese vat, retail package, consumer package, or carton for heating. The solidifying composition may be cut into pieces and transferred to another container, vessel, tub, or cheese vat, and then packaged in a suitable retail package.

[0075] In one embodiment of the invention, the liquid composition is solidified in the retail package and heated in the retail package so that the solid achieves a core temperature of at least 70°C.

[0076] In one embodiment of the present invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-30% w / w, a micellar casein content in the range of 8-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 5% w / w of whey is released; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition in the range of 70-100°C, e.g., in the range of 70-95°C, in the range of 80-95°C, or in the range of 85-95°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0077] In a preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 34-50% w / w, a protein content in the range of 12-25% w / w, a micellar casein content in the range of 10-25% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.5 and a whey protein to micellar casein ratio of 10:90; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 4% w / w of whey is released; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition in the range of 70-100°C, e.g., in the range of 70-95°C, in the range of 80-95°C, or in the range of 85-95°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0078] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a micellar casein content in the range of 13-22% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-6.0 and a whey protein to micellar casein ratio of 8:92 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 3% w / w of whey is released; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition in the range of 70-100°C, e.g., in the range of 70-95°C, in the range of 80-95°C, or in the range of 85-95°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0079] In a more preferred embodiment of the invention, the invention relates to a method for preparing a cooking and / or baking stable cheese-like product, the method comprising: a) providing a liquid composition having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a micellar casein content in the range of 15-20% w / w, and a fat content in the range of 5-30% w / w, wherein the liquid composition has a pH in the range of 4.8-5.7 and a whey protein to micellar casein ratio of 6:94 to 0:100; b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating the liquid composition to obtain a coagulated composition; c) cutting the coagulated composition, whereby up to 2% w / w of whey is released; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition in the range of 70-100°C, e.g., in the range of 70-95°C, in the range of 80-95°C, or in the range of 85-95°C; e) cooling the heat-treated coagulated composition; Including, The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

[0080] In step e) of the inventive method, the coagulation composition is cooled so that the core temperature of the coagulation composition is below the temperature to which the center of the coagulate was heated in step d). Cooling may be achieved by immersing the coagulation composition in a cryogenic liquid, by using a cooling tunnel, by using air cooling, or by using a freezer, such as a blast freezer.

[0081] In one embodiment of the invention, the coagulated composition is cooled by immersing the coagulated composition in a cold liquid such as water, milk, brine, or whey until the coagulated composition reaches the desired temperature. In one embodiment of the invention, the liquid composition is coagulated in the retail package, heated in the retail package so that the coagulate achieves a core temperature of at least 70°C, and cooled in the retail package to a temperature in the range of 3-8°C.

[0082] In one embodiment, the solidified composition is cooled to a temperature in the range of 3 to 20° C., or even lower. Preferably, the solidified composition is cooled to a temperature in the range of 3 to 10° C., or in the range of 3 to 8° C.

[0083] The cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e). The cooking and / or baking stable cheese-like product can be kept at a temperature in the range of 3-10°C or in the range of 3-8°C.

[0084] In one aspect, the invention relates to a cook- and / or bake-stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8 to 7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0085] The dry matter content of cooking and / or baking stable cheese-like products is typically in the range of 34-60% w / w. In some embodiments of the invention, the dry matter content is in the range of 34-52% w / w or 38-50% w / w, for example in the range of 40-50% w / w, preferably in the range of 42-48% w / w. In other embodiments of the invention, the dry matter content is in the range of 34-50% w / w or 34-56% w / w, for example in the range of 34-52% w / w, preferably in the range of 34-40% w / w.

[0086] The protein content of cooking and / or baking stable cheese-like products is typically in the range of 12-30% w / w. In one embodiment of the invention, the protein content is in the range of 12-25% w / w, or in the range of 15-22% w / w, preferably in the range of 17-22% w / w.

[0087] The amount of casein in cooking and / or baking stable cheese-like products is typically at least 8% w / w. The casein content may be in the range of 8-30% w / w, for example in the range of 10-30% w / w, or in the range of 13-22% w / w, preferably in the range of 15-20% w / w.

[0088] The ratio of whey protein to casein in the cooking and / or baking stable cheese-like product is typically in the range of 12:88 to 0:100, e.g., 11:89 to 0:100, 10:90 to 0:100, 9:91 to 0:100, 8:92 to 0:100, 7:93 to 0:100, 6:94 to 0:100, 5:95 to 0:100, 4:96 to 0:100, 3:97 to 0:100, 2:98 to 0:100 whey protein to casein, or a ratio of whey protein to casein of 1:99 to 0:100. In one embodiment of the invention, the ratio of whey protein to casein is 12:88 to 0:100, 12:88 to 1:99, 12:88 to 2:98, 12:88 to 3:97, 12:88 to 4:96, or the ratio of whey protein to casein is 12:88 to 5:95.

[0089] The amount of fat in cooking and / or baking stable cheese-like products is typically at least 3% w / w, e.g., at least 5% w / w. The fat content may be in the range of 3-30% w / w or 5-30% w / w, e.g., 10-30% w / w, or 15-25% w / w, preferably 17-22% w / w. In other embodiments, the fat content is in the range of 5-20% w / w, or 5-15% w / w, preferably 8-12% w / w.

[0090] The amount of salt in cooking and / or baking stable cheese-like products is typically in the range of 1-3.5% w / w, for example in the range of 1-3.0% w / w, or in the range of 1-2.5% w / w, preferably in the range of 1-2.0% w / w.

[0091] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-25% w / w, a casein content in the range of 8-25% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0092] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 38-50% w / w, a protein content in the range of 12-22% w / w, a casein content in the range of 10-25% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0093] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a casein content in the range of 13-22% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0094] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a casein content in the range of 15-20% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0095] In one aspect, the invention relates to a cook- and / or bake-stable cheese-like product having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a fat content of at least 5% w / w, a pH in the range of 4.8 to 7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0096] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 34-52% w / w, a protein content in the range of 12-25% w / w, a casein content in the range of 8-25% w / w, a fat content in the range of 5-30% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0097] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 38-50% w / w, a protein content in the range of 12-22% w / w, a casein content in the range of 10-25% w / w, a fat content in the range of 10-30% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0098] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 40-50% w / w, a protein content in the range of 15-22% w / w, a casein content in the range of 13-22% w / w, a fat content in the range of 15-25% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0099] In one embodiment, the present invention relates to a cook and / or bake stable cheese-like product having a dry matter content in the range of 42-50% w / w, a protein content in the range of 17-20% w / w, a casein content in the range of 15-20% w / w, a fat content in the range of 17-22% w / w, a pH in the range of 4.8-7.0, and a whey protein to casein ratio of 12:88 to 0:100.

[0100] In one aspect of the invention, a cheese-like product that is stable to cooking and / or baking can be obtained by the method of the invention.

[0101] Cooking and / or baking stable cheese-like products can be consumed raw or after cooking. Cooking and / or baking stable cheese-like products can be prepared by boiling, cooking, baking, grilling, frying, and / or deep-frying. Cooking and / or baking stable cheese-like products do not need to be portioned for consumption, although it may be convenient to slice or shred the cooking and / or baking stable cheese-like product before consumption.

[0102] The cook- and / or bake-stable cheese-like product may be coated with any suitable coating. In the context of the present invention, the term "coated" or "coating" means that the surface of the cook- and / or bake-stable cheese-like product is completely or partially covered with one or more edible food ingredients, which ingredients are different from the cook- and / or bake-stable cheese-like product. The coating of the cook- and / or bake-stable cheese-like product may be done by immersion, dipping, or dredging.

[0103] In one embodiment, the cook and / or bake stable cheese-like product is coated with one or more food ingredients, which ingredients may be in dry or liquid form, or a combination thereof.

[0104] In one embodiment of the present invention, the cook- and / or bake-stable cheese-like product is coated with one or more food ingredients, which are a mixture of at least two ingredients, one of which is liquid. In a preferred embodiment of the present invention, the cook- and / or bake-stable cheese-like product is coated with a batter, which comprises a liquid food ingredient and a dry food ingredient, such as flour. The batter may be flavored (e.g., with spices, herbs, etc.) and may further comprise a leavening agent (e.g., baking soda or baking powder).

[0105] The batter can be made from typical batter ingredients such as flour, eggs, milk, water, baking powder, baking soda, salt, pepper, and / or spices, where the dry ingredients are mixed with the liquid ingredients to form a batter for coating the cook- and / or bake-stable cheese-like product. The cook- and / or bake-stable cheese-like product can be coated with the batter by immersion, dipping, or drizzling. The coated cook- and / or bake-stable cheese-like product can be cooked by boiling, cooking, baking, grilling, frying, and / or deep-frying.

[0106] In one embodiment, the cook- and / or bake-stable cheese-like product can be coated with one or more dry food ingredients. The dry ingredients can be selected from the group consisting of flour, breadcrumbs, grains, fruits, seeds, nuts, and combinations thereof. The cook- and / or bake-stable cheese-like product can be immersed, dipped, or drizzled in a dry ingredient or mixture of dry ingredients to form a coated cook- and / or bake-stable cheese-like product. The coated cook- and / or bake-stable cheese-like product can be cooked by boiling, cooking, baking, grilling, frying, and / or deep-frying.

[0107] The cook- and / or bake-stable cheese-like product can be coated with several different coatings, for example, by applying one coating at a time. In one embodiment, the coated cook- and / or bake-stable cheese-like product is coated with at least one dry ingredient in a first step, followed by at least one other ingredient. In one embodiment, the cook- and / or bake-stable cheese-like product is coated with a mixture of dry ingredients including flour, followed by dipping in an egg or batter. In one embodiment, the cook- and / or bake-stable cheese-like product is coated with a mixture of dry ingredients including flour, dipped in an egg or batter, and further dipped in a second dry ingredient or mixture of ingredients, such as breadcrumbs and spices. In one embodiment of the present invention, the cook- and / or bake-stable cheese-like product can be coated with a batter or egg, followed by coating with one or more dry ingredients. The coated cook and / or bake stable cheese-like products may be prepared by boiling, cooking, baking, grilling, frying, and / or deep frying.

[0108] In one embodiment of the present invention, the cook and / or bake stable cheese-like product is used in food products. The cook and / or bake stable cheese-like product may be used as an ingredient in food products such as soups, sauces, stews, omelets, pies, burgers, sandwiches, paninis, toast, hot pots, wraps (kebab style), dairy tofu style or hot pot cheese, cheese sticks, e.g., fried barbecue sticks, etc.

[0109] Example Example 1.1: Determination of total protein The total protein content (net protein) of the sample is determined by: 1) Determine the total nitrogen of the sample according to ISO 8968-1 / 2 | IDF 020-1 / 2 - Milk - Determination of the nitrogen content - Part 1 / 2: Determination of the nitrogen content using the Kjeldahl method. 2) Determine the non-protein nitrogen of the sample according to ISO 8968-4 | IDF 020-4 - Milk - Determination of the nitrogen content - Part 4: Determination of the non-protein nitrogen content. 3) Calculate total protein as (m total nitrogen - m non-protein nitrogen) x 6.38.

[0110] Example 1.2: Determination of ash content The ash content of the food is determined in accordance with NMKL 173:2005 "Ash content in foods, gravimetric determination". NMKL is the abbreviation for "Nordisk Metodikkomite for Näeringsmidler".

[0111] Example 1.3: Dry matter determination The total solids of the solution can be determined according to NMKL 110 2nd Edition, 2005 (Total Solids (Water) - Gravimetric Determination in Milk and Dairy Products). NMKL is an abbreviation for "Nordisk Metodikkomite for Näeringsmidler".

[0112] Example 1.4: Determination of total lactose The total amount of lactose is determined according to ISO 5765-2:2002 (IDF 79-2:2002) "Milk powder, dry ice mix and processed cheese - Determination of lactose content - Part 2: Enzymatic method utilizing the galactose moiety of lactose."

[0113] Example 1.5: Determination of total fat The amount of fat is determined according to ISO 1211:2010 (Determination of fat content - Rose-Gottlieb gravimetric method).

[0114] Example 1.6: Determination of total micellar casein The amount of micellar casein can be determined by separation of the casein micelles by ultracentrifugation, preferably with initial equilibration at 30°C for 1 hour and centrifugation at 100,000g for 1 hour at the same temperature, and subsequent quantification of the amount of separated casein, preferably by HPLC, as outlined in Bobe et al. (Separation and Quantification of Bovine Milk Proteins by Revised-Phase High-Performance Liquid Chromatography; Bobe et al; J. Agric. Food Chem. 1998, 46, 458-463).

[0115] Example 1.7: Determination of pH All pH values ​​are measured using a pH glass electrode and normalized to 25° C. The pH glass electrode (with temperature compensation) is carefully rinsed and calibrated before use.

[0116] If the sample is in liquid form, the pH is measured directly in the liquid solution at 25° C. If the sample is in powder form, 10 grams of powder is dissolved in 90 ml of demineralized water at room temperature with vigorous stirring. The pH of the solution is then measured at 25° C.

[0117] Example 1.8: Sensory evaluation This sensory evaluation is used as a way to describe and compare a group of formulations. The results are relative. The sensory panel is made up of technicians trained to evaluate fresh dairy products. The panel usually consists of 3-5 people.

[0118] There are no reference samples to determine the hardness level between 0 and 10 on the scale, and as a result, the assessment is based on experience and an average grade for the type of product. For example, the sample with the highest relative hardness is not given a grade of 10, but is often given a grade according to what is standard for this type of product.

[0119] The products were evaluated and ranked according to the following characteristics: [Table 1]

[0120] When more than one sample is evaluated, the samples are compared and ranked according to the parameter being evaluated, allowing the samples to be scored equally in the evaluation.

[0121] Example 2: Preparation of a bake-stable cheese-like product This example prepares a bake-stable cheese-like product according to the present invention.

[0122] The following ingredients were used: [Table 2]

[0123] Water and fat were mixed in a batch cooker (Sharp) under indirect heat to 76°C. The mixture was mixed at 1000 rpm for 10 minutes, and the powder mixture was added. The mixture was cooled to 40°C, and salt and GDL were added. Rennet was diluted with 4% w / w water and added to the mixture. The mixture was filled into molds and incubated for 40 minutes to allow the liquid composition to set. The coagulated composition was removed from the molds and cut into blocks approximately 10 x 10 x 15 cm, as shown in Figure 1. As can be seen from Figure 1, no whey was released from the coagulated composition when the composition was cut into blocks. The blocks were cooked in water at 85°C for 60 minutes. The coagulated composition was removed from the water and cooled to a temperature of 5°C.

[0124] The resulting bake-stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4, and 1.5. The nutritional values ​​of the bake-stable cheese-like products were found to be as follows: [Table 3]

[0125] The bake-stable cheese-like product was sliced ​​and baked in a toaster oven with oil on both sides. Figure 2 shows the bake-stable cheese-like product in the toaster oven. The photograph shows that the baked product maintained its shape before baking.

[0126] FIG. 3 shows a slice of baked, coated bake-stable cheese-like product served as a meat substitute in a hamburger.

[0127] Example 3: Preparation of a bake-stable cheese-like product in a retail package This example prepares a bake-stable cheese-like product according to the present invention.

[0128] The examples produce bake-stable cheese-like products in high yields by using micellar casein isolate as the perfect choice for optimal and simple production to emulsify and build optimal texture.

[0129] The following ingredients were used: [Table 4]

[0130] A bake-stable cheese-like product was produced by heating a mixture of water and butter in a batch cooker to a temperature of 95°C while mixing at 1000 rpm. Micellar casein isolate and skim milk powder were added, and the mixture was mixed for an additional 10 minutes. The mixture was then cooled to a temperature of 40-45°C. Salt, followed by rennet, was added to the cooled mixture. The liquid mixture was then filled into packaging and sealed. The composition was then incubated at 30-45°C for approximately 60 minutes, cooked in an 85°C water bath until a core temperature of 75°C was reached, and then finally cooled to a temperature of 5°C. The cheese was refrigerated.

[0131] The nutritional values ​​of the resulting bake-stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4, and 1.5 and are shown below. [Table 5]

[0132] The examples demonstrate that by using the method of the invention, it is possible to produce a fully bake-stable cheese-like product with flexible sodium content and 100% yield (no whey release). The method is simple and flexible.

[0133] Example 4: Sensory evaluation of bake-stable cheeses The bake-stable cheese-like products produced by the method of the present invention were subjected to sensory evaluation as described in Example 1.8 and below. A prior art halloumi cheese from Cyprus, which does not contain micellar casein, was also subjected to sensory evaluation. Both cheeses were evaluated before and after pan-frying, frying, and boiling in soup.

[0134] Product Preparation: Raw - uncooked: The product, stored at a temperature of 4-7°C, was removed from the refrigerator. Within 15 minutes, the product was sliced ​​into slices 1.5 cm thick (± 2 mm) and 10-15 cm in diameter. The product samples were placed horizontally next to each other.

[0135] Pan-frying / frying: The product, stored at a temperature of 4-7°C, was removed from the refrigerator. The product was then sliced ​​to a thickness of 1.5 cm (± 2 mm) and a diameter of 10-15 cm. The product samples were then either 1) pan-fried in olive oil for 3-4 minutes on each side, or 2) deep-fried in vegetable oil at 170-180°C for 2-3 minutes. After baking, the product samples were allowed to rest on a plate for 5 minutes before evaluation.

[0136] Boil in soup: The product, stored at a temperature of 4-7°C, was removed from the refrigerator. The product was then sliced ​​into 7mm thick (±2mm) and 3.5cm x 2cm (±2mm) pieces. The product samples were then boiled in vegetable savory soup at a temperature of 85-95°C for 4-5 minutes. After cooking, the product samples were allowed to rest on a plate for 1 minute before evaluation.

[0137] Sensory evaluation results: The results of the sensory evaluation are shown in the table below: [Table 6] [Table 7]

[0138] Sensory results showed that the bake-stable cheese according to the invention scored lower on the hardness scale than the prior art cheese.

[0139] The raw, uncooked bake-stable cheese of the present invention has a chewy texture with a somewhat brittle texture, while the texture of the prior art raw, uncooked cheese exhibits a dry, rubbery texture and is hard. The taste of the raw, uncooked bake-stable cheese of the present invention is mellow, milky, refreshing, and less salty, while the taste of the prior art raw, uncooked cheese is salty, slightly sour, and bitter.

[0140] The bake-stable cheese of the present invention, baked / fried in a skillet, has a texture similar to that of juicy chicken breast, chewy but not tough. The taste is smooth with a cooked flavor and a fresh cheese taste. Prior art baked / fried cheeses have a strong chewy and tough texture similar to that of dry, "overcooked" chicken breast. The taste is strong, pungent, and salty.

[0141] The bake-stable cheese of the present invention cooked in soup has a soft, fluffy texture and a very mild taste, without any flavor absorption from the soup. Prior art cheese cooked in soup has a firm texture with a heavy, non-fluffy texture. The taste is a strong, pungent, salty taste, without any flavor absorption from the soup.

[0142] The results of the above sensory evaluation show that the bake-stable cheese-like product of the present invention is less firm than prior art cheeses and has improved properties in terms of texture and taste compared to prior art cheeses.

[0143] Example 5: Preparation and evaluation of cook-stable reduced cheese This example produces a cook-stable cheese-like product according to the present invention, which is suitable for use as a plain cook-stable cheese used in burgers, salads and sandwiches, hot pot cheese, dairy tofu-like, cheese marinades, nuggets, fries, etc.

[0144] The following ingredients were used: [Table 8]

[0145] Water and butter were mixed in a batch cooker (e.g., Stephan Cooker UM / SK) at 85°C with a mixing speed of approximately 1000 rpm. MCI powder and skim milk powder were added to the mixture, and the mixture was mixed for 10 minutes. The mixture was then cooled to 38-40°C. The pH of the cooled mixture was approximately 6.6. Salt and acidifying agent (GDL) were added while mixing, followed by diluted rennet, and the mixture was mixed for 10 seconds. The cheese mass was then filled into packaging measuring approximately 10 x 10 x 15 cm and incubated at 25-40°C for approximately 60 minutes. The pH after incubation was approximately 6.0. The incubated mixture was then cooked in an 85°C water bath until a core temperature of at least 75°C was reached. The cooked cheese was then removed from the water bath, cooled to 5°C, and refrigerated.

[0146] The nutritional values ​​of the resulting cook-stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4, and 1.5 and are shown below. [Table 9]

[0147] Cooking Behavior: The cook-stable cheese-like product was sliced ​​into 1 cm high patties with an 8 cm diameter. Alternatively, the cook-stable cheese could be cut into 1 x 5 x 8 cm cubes. A frying pan was preheated with 1 tablespoon of rapeseed oil over medium heat (power 6 out of 9). The cook-stable cheese was then grilled on both sides for approximately 4 minutes until a roasted crust appeared. While grilling, the pan was rocked from side to side to allow the cheese to slide around in the pan. The cook-stable cheese maintained its shape during grilling and slid easily through the pan. During grilling, the surface developed a meaty roasted crust. The grilled cook-stable cheese was placed on a paper towel-lined plate and allowed to rest for 2-3 minutes before sensory evaluation.

[0148] Product characteristics and sensory evaluation The final product is considered stable during baking and has non-stick properties, i.e., the baked product slides easily down the pan. Juiciness is maintained in the final product, with a good crust, a clean, milky taste, and a good crunch with a small squeak.

[0149] Purpose The prepared cheese-like products are particularly suitable for use as plain cook-stable cheeses used in hamburgers, salads and sandwiches, hot pot cheese, dairy tofu-style, marinated cheeses, nuggets, fries, etc. The cheese-like products may be breaded, marinated, fortified, or simply plain. The cheese-like products are stable for pan-frying and grilling, and breaded versions can also be fried. The cook-stable cheeses can also be added in small dices to soups or the like a few minutes before serving.

[0150] Figure 4 shows the cheese-like product as plain cheese baked in rapeseed oil in a frying pan. The cheese was stable during cooking and slid easily off the pan, i.e., had non-stick properties, and gave a good roasted crust.

[0151] Figure 5 shows a plain cheese-like product grilled in rapeseed oil on a grill pan. The cheese-like product was stable during cooking, easily slid off the pan, i.e., had non-stick properties, and had a nice roasted crust from the grill pan. In Figure 5, the cheese-like product is used in a meatless hamburger.

[0152] Figure 6 shows a plain cheese-like product with a barbecue marinade pan-fried in rapeseed oil. The cheese-like product was stable during cooking, slid easily off the pan, i.e., had non-stick properties, and had a nice roasted crust from the grill pan. The marinade can be added in the single package or just before grilling.

[0153] Example 6: Preparation and evaluation of a cheese-like product in the form of a ground meat substitute for use in ground meat dishes This example produces a cook-stable cheese-like product according to the present invention mixed with yeast extract and brown color, which is suitable for use in meatless preparations in dishes such as lasagna, bolognese, tacos, wraps, etc. The following ingredients were used: [Table 10]

[0154] Water and butter were mixed in a batch cooker (e.g., Stephan Cooker UM / SK) at 85°C with a mixing speed of approximately 1000 rpm. MCI powder, skim milk powder, and yeast extract were added to the mixture, and the mixture was mixed for 10 minutes. The mixture was then cooled to 38-40°C. The pH of the cooled mixture was approximately 6.6. Liquid brown color was added with mixing, followed by salt and acidifying agent (GDL) with mixing, followed by diluted rennet, and the mixture was mixed for 10 seconds. The cheese mass was then filled into packaging measuring approximately 10 x 10 x 15 cm and incubated at 25-40°C for approximately 60 minutes. The pH after incubation was approximately 6.0. The incubated mixture was then cooked in an 85°C water bath until a core temperature of at least 75°C was reached. The cooked cheese was then removed from the water bath and cooled to 5°C. The cooled product was then grated, repackaged and stored refrigerated at 5°C or frozen at -18°C.

[0155] In an alternative embodiment, the cooking step in an 85°C water bath can be omitted. This results in a shorter storage time at 5°C, and therefore storage at refrigerated temperatures is recommended.

[0156] The nutritional values ​​of the resulting cook-stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4, and 1.5 and are shown below. [Table 11]

[0157] Mexican Taco-Style Cooking Behavior: If the ground meat substitute was stored at -18°C, it was slowly thawed overnight on the counter or in the refrigerator before cooking. If the ground meat substitute was stored at 5°C, the product was then removed from the refrigerator immediately before use. A frying pan was preheated over medium heat (power 6 out of 9). The ground meat substitute was then added to the frying pan along with the spices (premixed taco spices from Santa Maria), and the mixture was gently stirred to mix the cheese-like product with the spices. The mixture was baked for approximately 12-15 minutes, without stirring throughout. Stirring only every minute allowed a roasted crust to develop. The heat was then turned off, and the ground meat substitute taco mix was allowed to rest for 2-3 minutes before sensory evaluation. It was served with heated tortillas, pancakes, salad, diced avocado, crème fraîche, and fresh cilantro.

[0158] Product characteristics and sensory evaluation of Mexican taco-style The final product is considered stable with no syneresis or moisture loss during thawing. The final product is also stable during baking and has non-stick properties, i.e., the baked product slides easily through the pan. The baked product retains its juiciness and has a good crust. It has a chicken-like appearance, umami flavor, and a good texture with small squeaks. Spice incorporation is effective. [Table 12]

[0159] Scoring system explained: Cooking behavior: 1 = does not bake at all; 2 = difficult to bake and leaks a lot of water; 3 = can bake but still not suitable; 4 = can bake, stable during baking, makes a roasted crust; 5 = bakes well, does not leak water, makes a roasted crust. Taste: 1 = bad / off-taste; 2 = unpleasant taste; 3 = acceptable, slight off-taste; 4 = acceptable, no off-taste; 5 = excellent taste. Chew and mouthfeel: 1 = not at all meaty; 2 = very slightly meaty; 3 = acceptable but still different from meat; 4 = acceptable, very close to meaty; 5 = typical meaty texture Appearance: 1 = not at all meaty; 2 = very slightly meaty; 3 = some meaty; 4 = very close to meaty; 5 = typical meaty appearance

[0160] Mexican Taco Style Uses: The grated, cook-stable cheese-like product, with added yeast extract and brown color, is particularly suitable for use in meatless dishes such as lasagna, bolognese, tacos, and wraps.

[0161] Figure 7 shows a grated meatless product pan-fried with Santa Maria's taco spice mix and chopped onion pieces. The cheese was stable during baking, easily slid off the pan, gave a nice roasted crust, and effectively incorporated the spices. It was stored at -18°C and thawed at room temperature before use.

[0162] Figure 8 shows the final result of the ground meatless product used in tacos. The meatless product is pan-fried with onion and taco spice mix. It is served in a tortilla with vegetables and fresh cilantro. The appearance is very similar to grilled ground chicken.

[0163] Cooking behavior of meatless meatballs: The cook stable cheese-like products as defined in this example are also useful as pre-made products for use in meatballs, sausages, etc. The pre-made products are mixed with, for example, onion powder, spices, water, binders, and fiber.

[0164] If the grated meat substitute was stored at -18°C, it was slowly thawed overnight on the counter or in the refrigerator before cooking. If the grated meat substitute was stored at 5°C, the product was removed from the refrigerator immediately before use. The following ingredients were then mixed by hand (using gloves): 7.2% cheese binder mix (developed by Solina, Denmark) 60.7% ground meat substitute (semi-finished product from Arla Ingredients) 27.7% water 4.4% rapeseed oil

[0165] The meatless meatball mass was allowed to rest for 20 minutes, then the meatballs were formed into 3 cm diameter balls. A frying pan was preheated over medium heat (power 6 out of 9) with 2 tablespoons of rapeseed oil. The meatballs were added to the hot frying pan, and the pan was gently stirred side to side by hand. The meatballs were baked for approximately 10 minutes. The pan was stirred only every minute, revealing a roasted crust. The heat was then turned off and the meatless meatballs were allowed to rest for 2-3 minutes before sensory evaluation. The meatballs were served with tomato sauce.

[0166] Product characteristics and sensory evaluation of meatless meatballs: The final product is considered stable with no syneresis or moisture loss during thawing. The product is easy to shape due to the cheese binder mixture. The final product is also stable during baking and has non-stick properties, i.e., the baked product slides easily through the pan. The baked product retains its juiciness and has a good crust. It has a chicken-like appearance, umami flavor, and a good texture with small squeaks. Spice incorporation is effective. [Table 13]

[0167] The scoring system is the same as that for rating tacos described above.

[0168] Meatless Meatballs can be used for: The cook stable cheese-like products as defined in this example are also useful as pre-made products for use in meatballs, sausages, etc. The pre-made products are mixed with, for example, onion powder, spices, water, binders, and fiber.

[0169] Figure 9 shows the meatless product used as a semi-finished product. The meatless product is mixed with a cheese binder mix from Solina, Denmark, water, and oil (sunflower or rapeseed oil). The mass is allowed to rest for 20 minutes.

[0170] Figure 10 shows the meatless product shown in Figure 9 after 20 minutes of resting, ready to form. In Figure 10, the meatless product is formed like a Danish "carbonade". It behaves much like the minced meat used in meatballs. The meatless meatballs are fried in rapeseed oil in a frying pan. The roast crust is firm and looks just like real meat. The meatless meatballs are stable during frying and slide off the pan easily. The internal structure of the meatless meatballs is minced meat-like.

[0171] FIG. 11 shows the meatless product shown in FIG. 9 after resting for 20 minutes, ready to form. In FIG. 11, the meatless product is formed into small meatballs 2-3 cm in diameter. The behavior is very similar to the minced meat used in meatballs. The meatless meatballs are fried in rapeseed oil in a frying pan. The roast crust is firm and looks like real meat. The meatless meatballs are stable during frying and slide easily off the frying pan. The internal structure of the meatless meatballs is minced meat-like. In FIG. 11, the meatballs are served with pasta and tomato sauce.

[0172] Example 7: Preparation and evaluation of cook-stable cheeses based on milk and cream This example produces a cook-stable cheese-like product according to the present invention, which is particularly suitable for use as a plain cook-stable cheese used in burgers, salads and sandwiches, hot pot cheese, dairy tofu-style, cheese marinades, nuggets, fries, etc.

[0173] The following ingredients were used: [Table 14]

[0174] Skim milk and cream were mixed in a batch cooker (e.g., Stephan Cooker UM / SK) at 76°C with a mixing speed of approximately 1000 rpm. The protein solution was added to the mixture, and the mixture was mixed for 10 minutes. The mixture was then cooled to 38-40°C. The pH of the cooled mixture was approximately 6.6. Salt and acidifying agent (GDL) were added with mixing, followed by diluted rennet, and the mixture was mixed for 10 seconds. The cheese mass was then filled into packaging measuring approximately 10 x 10 x 15 cm and incubated at 25-40°C for approximately 60 minutes. The pH after incubation was approximately 6.0. The incubated mixture was then cooked in an 85°C water bath until a core temperature of at least 75°C was reached. The cooked cheese was then removed from the water bath, cooled to 5°C, and refrigerated.

[0175] In an alternative embodiment, the cooking step in an 85°C water bath can be omitted. This results in a shorter storage time at 5°C, and therefore storage at refrigerated temperatures is recommended.

[0176] The nutritional values ​​of the resulting cook-stable cheese-like products were analyzed according to Examples 1.1, 1.3, 1.4, and 1.5 and are shown below. [Table 15]

[0177] Cooking Behavior: The cook-stable cheese-like product was sliced ​​into 1 cm high patties with an 8 cm diameter. Alternatively, the cook-stable cheese could be cut into 1 x 5 x 8 cm cubes. A frying pan was preheated with 1 tablespoon of rapeseed oil over medium heat (power 6 out of 9). The cook-stable cheese was then grilled on both sides for approximately 4 minutes until a roasted crust appeared. The cook-stable cheese held its shape during baking and slid easily through the frying pan. The surface developed a meaty roasted crust during baking. The grilled cook-stable cheese was placed on a paper towel-lined plate and allowed to rest for 2-3 minutes before sensory evaluation.

[0178] Product characteristics and sensory evaluation of milk- and cream-based cook-stable cheeses The final product is considered stable during baking and has non-stick properties, i.e., the baked product slides easily on the frying pan. Juiciness is maintained in the final product, with a good crust, a clean, milky taste, and a good crunch with a small squeak. The product has a softer texture compared to cook-stable reduced cheese. This improved texture is believed to be due to the higher fat content, not the process.

[0179] Uses of milk- and cream-based cook-stable cheeses The prepared cheese-like products are particularly suitable for use as plain cook-stable cheeses in hamburgers, salads and sandwiches, hot pot cheeses, dairy tofu-style cheeses, marinated cheeses, nuggets, fries, etc. The cheese-like products can be breaded, marinated, fortified, or simply plain. The cheese-like products are stable for pan-frying and grilling, and breaded versions can also be deep-fried. The cook-stable cheese can also be added in small dices to soups or the like a few minutes before serving. The product has a high fat content and a soft texture.

Claims

1. 1. A method for preparing a cooking and / or baking stable cheese-like product, said method comprising: a) providing a liquid composition having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a micellar casein content of at least 8% w / w, said liquid composition having a pH in the range of 4.8 to 7.0 and a whey protein to micellar casein ratio of 12:88 to 0:100; b) subjecting said liquid composition to a coagulation step by adding a milk-clotting enzyme and coagulating said liquid composition to obtain a coagulated composition; c) optionally cutting the coagulation composition; d) subjecting the coagulation composition from step b) or c) to heating to obtain a core temperature of the coagulation composition of at least 70°C; e) cooling the heat-treated coagulated composition; Including, The method of claim 1, wherein the cooking and / or baking stable cheese-like product is the coagulated composition obtained in step d) or e).

2. 2. The method of claim 1, wherein the liquid composition of step a) has a dry matter content in the range of 34 to 52% w / w, such as in the range of 38 to 50% w / w, such as in the range of 40 to 50% w / w, or such as in the range of 42 to 50% w / w.

3. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) has a protein content in the range of 12 to 30% w / w, such as in the range of 12 to 25% w / w, such as in the range of 15 to 22% w / w, or such as in the range of 17 to 20% w / w.

4. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) has a micellar casein content in the range of 8 to 25% w / w, such as in the range of 10 to 25% w / w, such as in the range of 13 to 22% w / w, or such as in the range of 15 to 20% w / w.

5. 10. The method of any one of the preceding claims, wherein the micellar casein in step a) is provided from a micellar casein isolate.

6. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) comprises, in addition to the micellar casein, animal and / or vegetable proteins.

7. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) comprises one or more of whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), whey protein concentrate (SPC), milk powder, milk protein isolate (MPI), milk protein concentrate (MPC), or combinations thereof.

8. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) comprises micellar casein isolate and skim milk powder.

9. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) has a whey protein to micellar casein ratio of from 12:88 to 0:100, for example from 11:89 to 0:100, 10:90 to 0:100, 9:91 to 0:100, 8:92 to 0:100, 7:93 to 0:100, 6:94 to 0:100, 5:95 to 0:100, 4:96 to 0:100, 3:97 to 0:100, 2:98 to 0:100, or a whey protein to micellar casein ratio of from 1:99 to 0:

100.

10. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) further comprises one or more of salt, sugar, herbs, spices, or combinations thereof.

11. 10. The method of any one of the preceding claims, wherein the liquid composition in step a) comprises one or more of water, whey, milk, reconstituted milk, full-fat (whole) milk, cream, low-fat milk, skim milk, buttermilk, colostrum, low-lactose milk, lactose-free milk, whey protein-deficient milk, ultrafiltered milk, microfiltered milk, reconstituted (reconstituted) milk powder, or combinations thereof.

12. 10. The method of any one of the preceding claims, wherein the liquid composition comprises vegetable fat and / or animal fat.

13. 10. The method of any one of the preceding claims, wherein the fat content in the liquid composition of step a) is in the range of 5 to 30% w / w, such as in the range of 10 to 30% w / w, such as in the range of 15 to 25% w / w, or such as in the range of 17 to 22% w / w.

14. 10. The method of any one of the preceding claims, wherein the liquid compositions of step a) are mixed to form a homogenous composition.

15. 10. The method of any one of the preceding claims, wherein the liquid composition provided in step a) is heated to a temperature sufficient to obtain at least partial microbial reduction.

16. 16. The method of claim 15, wherein the liquid composition is heated to a temperature of at least 72°C for at least 15 seconds.

17. 10. The method of any one of the preceding claims, wherein the liquid composition of step a) has a pH in the range of 4.8 to 6.5, such as in the range of 4.8 to 6.0 or in the range of 4.8 to 5.7, or the pH is in the range of 5.0 to 7.0, such as in the range of 5.5 to 7.0 or in the range of 6.0 to 7.

0.

18. 10. The method of any one of the preceding claims, wherein the pH of the liquid composition of step a) is provided by adding an acidifying agent or by using a starter culture.

19. 10. The method of any one of the preceding claims, wherein the liquid composition in step b) has a temperature in the range of 20 to 50°C, such as in the range of 35 to 45°C or in the range of 38 to 42°C.

20. 10. The method according to any one of the preceding claims, wherein the milk-clotting enzyme of step b) is selected from the group consisting of rennet, chymosin, pepsin or enzymes produced by the microorganisms Rhizomucor miehei (Hannilase) or Cryphonectria (Endothia) parasitica (Suparen).

21. 10. The method of any one of the preceding claims, wherein the liquid composition of step b) is allowed to solidify for about 15 to 120 minutes, such as about 15 to 90 minutes or about 20 to 40 minutes.

22. 10. The method of any one of the preceding claims, wherein the solidification in step b) is carried out in a container, vessel, tub, cheese vat, retail package, consumer package, or carton.

23. 10. The method of any one of the preceding claims, wherein the solidified composition in step c) is cut into blocks, grains, dices, or slices.

24. 10. The method of any one of the preceding claims, wherein substantially no whey generation occurs during the preparation of the cheese-like product.

25. 10. The method of any one of the preceding claims, wherein up to 5% w / w whey is evolved from the coagulated composition during and after cutting.

26. 10. The method of any one of the preceding claims, wherein no whey generation occurs during the preparation of the cheese-like product.

27. 10. The method of any one of the preceding claims, wherein the coagulation composition of step b) or c) is subjected to heating in step d) to obtain a core temperature of the coagulation composition in the range of 70 to 95°C, in the range of 70 to 80°C, or in the range of 80 to 95°C, or in the range of 85 to 95°C.

28. 10. The method of any one of the preceding claims, wherein the heating in step d) is carried out by immersing the coagulated composition from step b) or c) in a hot liquid such as water, milk, brine, or whey until a desired core temperature is reached.

29. 10. The method of any one of the preceding claims, wherein the heating in step d) is carried out in the sales package.

30. 10. The method of any one of the preceding claims, wherein the coagulated composition obtained in step d) is cooled in step e) to a temperature in the range of 3 to 20°C, such as 3 to 10°C or 3 to 8°C.

31. 10. The method of any one of the preceding claims, wherein the cooling in step e) is carried out by immersing the coagulated composition in a cold liquid such as water, brine, or whey until a desired core temperature is reached.

32. 10. The method of any one of the preceding claims, wherein the cooling in step e) is carried out in the sales package.

33. 10. The method of any one of the preceding claims, wherein the solidification composition from step d) or e) is placed in any suitable container or package.

34. 1. A cheese-like product stable to cooking and / or baking, having a dry matter content of at least 34% w / w, a protein content of at least 12% w / w, a casein content of at least 8% w / w, a pH in the range of 4.8 to 7.0, and a whey protein to casein ratio of 12:88 to 0:

100.

35. A cooking and / or baking stable cheese-like product obtainable by the method of any one of claims 1 to 33.

36. 36. A cook- and / or bake-stable cheese-like product according to any one of claims 34 to 35, wherein the dry matter content is in the range of 34 to 60% w / w, such as in the range of 34 to 52% w / w or 38 to 50% w / w, for example in the range of 40 to 50% w / w, preferably in the range of 42 to 48% w / w, or wherein the dry matter content is in the range of 34 to 50% w / w or 34 to 56% w / w, such as in the range of 34 to 52% w / w, preferably in the range of 34 to 40% w / w.

37. 37. A cook- and / or bake-stable cheese-like product according to any one of claims 34 to 36, wherein the protein content is in the range of 12 to 30% w / w, such as in the range of 12 to 25% w / w, or in the range of 15 to 22% w / w, preferably in the range of 17 to 22% w / w.

38. 38. A cook- and / or bake-stable cheese-like product according to any one of claims 34 to 37, wherein the casein content is at least 8% w / w, such as in the range of 10-30% w / w, or in the range of 13-22% w / w, preferably in the range of 15-20% w / w.

39. The ratio of whey protein to casein may be in the range of 12:88 to 0:100, e.g., 11:89 to 0:100, 10:90 to 0:100, 9:91 to 0:100, 8:92 to 0:100, 7:93 to 0:100, 6:94 to 0:100, 5:95 to 0:100, 4:96 to 0:100, 3:97 to 0:100, 2:98 to 0:100, or 1:99 to 0:

100.

39. The cook- and / or bake-stable cheese-like product of any one of claims 34 to 38, wherein the ratio of whey protein to casein is in the range of 12:88 to 0:100, or the ratio of whey protein to casein is in the range of 12:88 to 1:99, 12:88 to 2:98, 12:88 to 3:97, 12:88 to 4:96, or 12:88 to 5:

95.

40. 40. A cook- and / or bake-stable cheese-like product according to any one of claims 34 to 39, wherein the fat content is at least 3% w / w or at least 5% w / w, such as in the range 3-30% w / w or 5-30% w / w, for example in the range 10-30% w / w or in the range 15-25% w / w, preferably in the range 17-22% w / w, or wherein the fat content is in the range 5-20% w / w, or in the range 5-15% w / w, preferably in the range 8-12% w / w.

41. 41. The cook- and / or bake-stable cheese-like product of any one of claims 34 to 40, wherein the cheese-like product has a coating.

42. 42. The cook- and / or bake-stable cheese-like product of claim 41, wherein the coating is a food ingredient selected from the group of breadcrumbs, flour, grains, fruits and / or nuts, herbs, spices, savories, seeds, and combinations thereof.

43. Use of the cook- and / or bake-stable cheese-like product according to claims 34 to 42 in a food product.

44. Use of the cook- and / or bake-stable cheese-like product of claims 34 to 42 for boiling, cooking, baking, grilling and / or frying.

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