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Title:
MANUFACTURING METHOD FOR CHEESE WITH MEAT AND FISH, MEAT-CHEESE
Document Type and Number:
WIPO Patent Application WO/2005/063034
Kind Code:
A1
Abstract:
The present invention is related with combining concentrated milk renneted at a low temperature with solubilized meat in the fluid state at a low temperature which can be physico chemically, homogenized as well as a metal alloy. So called 'meat-cheese', especially various solubilized meat were mixed with concentrated and renneted milk at a low temperature prior to coagulation which is define as a new concept of processing for the meat-cheese. It presents the nutritional and palatable advantage of meat plus cheese. This invention was drawn to save on amounts of coagulation enzyme such as rennet through the use of a low temperature renneting method as a precoagulation reaction process from freezing point to 200C. It can simplify the process of whey separation because it is concentrated or ultrafiltrated then renneted at a low temperature so this process has the advantage that is time is not consuming. It also results high in cheese yields. Furthermore lactic acid bacteria fermentation of concentrated milk by the correction of pH automatically in the fermentor works to prevent lactose intolerance in humans due to a lactase deficiency since the correction of pH by means of neutralization with an alkali can transform all the lactose into Na-lactate. This invention is characterized by ading meat solubilized to acids or basics by stirring and then combining it with concentrated or ultrafiltrated milk renneted at a low temperature. It can also be achieved by substituting rennet with kiwi, ginger, pumpkin, ginseng or hemp because they have original plant proteolytic enzyme for fabrication of cheese and they enhance the flavor and taste with functionality. It is evident to continue the ripening process as well, as conventional cheese gets a more valuable food quality through pass innoculation, salting, several management if rind etc. Key word: concentration, ultrafiltration, lactose reductant, lactose intolerance, plant-rennet, fruit solubilization, precoagulation reaction, meat-cheese, lactic acid bacteria, functionality.

Inventors:
Kim, Hee-jae (508 1-DONG, SAMIK A.P.T CHUNGDAM-DONG, 134-18, KANGNAM-K, SEOUL 135-100, KR)
Lee, Bou-oung (508 1-DONG, SAMIK A.P.T CHUNGDAM-DONG, 134-18, KANGNAM-K, SEOUL 135-100, KR)
Application Number:
PCT/KR2004/003451
Publication Date:
July 14, 2005
Filing Date:
December 24, 2004
Export Citation:
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Assignee:
Kim, Hee-jae (508 1-DONG, SAMIK A.P.T CHUNGDAM-DONG, 134-18, KANGNAM-K, SEOUL 135-100, KR)
Lee, Bou-oung (508 1-DONG, SAMIK A.P.T CHUNGDAM-DONG, 134-18, KANGNAM-K, SEOUL 135-100, KR)
International Classes:
A23C19/09; (IPC1-7): A23C19/09
Foreign References:
JPH09285270A
JPH04293449A
JPS63198939A
US6177118B1
KR930000022A
Attorney, Agent or Firm:
Chun, Hoy-nam (Shinwon Bldg, 5F 648-15, Yeoksam-don, Gangnam-gu Seoul 135-911, KR)
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Claims:
Claims
1. In the conventional chesse process method, the fabrication of meatcheese characterise by the solubilised meat which was prepared by adition of acid or basics to meat, stir and neutralize by alkali, concentrated milk and renneted at low temperature then mix meat and milk, thermize and heat for meatcheese.
2. A method according to claim 1 characterise by concentration of cheese milk from 20 upto 80% for the purpose of simplify the whey seperation process from curd for meatcheese fabrication.
3. A method according to claim 2 characterise by ultrafilteration of above cheese milk for elimination of lactose for meatcheese fabrication.
4. A method related to claim 2 characterize by a precoagulation process of con centrated milk (liquid B) at a low temperature (0°C20°C). This method uses rennet for the fabrication of meatcheese.
5. A method using claim 2 to 4 characterize by a precoagulation process of con centrated milk and renneted from freezing point to 20°C. for meatcheese fabrication.
6. A method related to claim 5 characterized by mixing the solubilized meat solution and the concentrated milk (liquid B), renneted at a low temperature, to form a completely dispersed homogenization. Then it is thermized for casein co agulation and heated to cook the meat for meatcheese fabrication.
7. A method related to all previous claims characterized by the recovering of coag ulability for cheese using reconstituted milk from powder. It involves the following: the adition of CaC12 or mono calcium phosphate to reconstituted milk. the adition of separated micellar casein to reconstituted milk. the adition of reducing agent to reconstituted milk. the adition of fresh milk to reconstituted up to 80% the ultrasonic irradiation for reconstituted milk. setting the reconstituted milk at a low temperature.
8. the adition aromatic substance to reconstituted milk. for masking the powdery taste and for fabrication of meatcheese.
9. A methode utilizing all previous claims characterize by the adition of extract made from kiwi, ginger, pumpkin, ginseng and hemp, rehmanniae radix, codonopsis lanceolata as a substance enzyme in meatcheese fabrication.
10. A methode related to any previous claim characterized by following the ripening process for meatcheese.
Description:
Description MANUFACTURING METHOD FOR CHEESE WITH MEAT AND FISH, MEAT-CEESE Technical Field [1] The present invention is related with combining concentrated milk renneted at a low temperature with solubilized meat in the fluid state at a low temperature which can be physicochemically homogenized as well as metal alloy. So called'meat-cheese', especially various solubilized meats were mixed with concentrated and renneted milk at a low temperature prior to coagulation which is defined as a new concept of processing for meat-cheese. It presents the nutritional and palatable advantage of meat plus cheese. This invention was drawn to save on amounts of coagulation enzyme such as rennet through the use of a low temperature renneting method as a precoagulation reaction process from freezing point to 20°C and can simplify the process of whey separation because concentrated or ultrafiltrated then renneted at a low temperature so this process has not but advantages of time consuming also high cheese yield as a good productivity, furthermore lactic acid bacteria fermentation of concentrated milk by correction of pH automatically in the fermentor to prevent also lactose intolerance in [2] human due to lactase deficiency since correction of pH by means of neutralization with alkali can be transform all the lactose into Na-lactate.

Background Art [3] In general there many types of cheese making techniques and cheese type and all are summarized briefly as shown in Fig. l. Generally raw milk can be processed in ways such as pre-treatment (S 110), including maturation for the increase of udder originated lactic acid bacteria overnight at temperature near 10°C, sldmming, re- innoculation of starter or optional homogenization.

[4] Thereafter one can add coagulation enzyme and incubate from 20°C to 45°C or one can add acid to elevate the acidity of milk for firmer coagulation of the curd (S110).

The milk coagulation enzyme rennet cuts the polypeptide chain of K-casein as a mild proteolysis specifically. Other animal pepsin, ficin or microbial fungal enzyme such as mucor mihei, endothia parasitica (commercially furnished by Pfizer, Rapidase, Novo etc. cut nonspecifically. The most important enzyme is the rennet protease extracted from calf abaumasum before weaning from slaughter by-product. Acidification is one of precipitation method that eliminates Ca from casein micell. Before renneting about lhour, the starter, composed of Streptococcus or Str. salivarius ssp. thermophilus is added to raw milk and can shortened coagulation time and reduce the amount of rennet used.

[5] In the formation of cheese there are three distinct step: precoagulation step by enzyme, and proteolysis of only 105-106 phe-met in K-casein, secondly skeletal reticulation of Ca-paracaseinate coagulum, and lastly non specific proteolysis called ripening of cheese as the third step. After the formation of curd can be cut horizontally and vertically (S120) to facilitate the exudation of whey from curd. This should be done accurately and carefully because it takes a long time and the curds are fragile. curd breakage can lead to a loss in cheese yield and productivity. The separated curd is molded (S130) in a certain format and then salted (S140) to accelerate [6] whey exudation which frees it from putrefaction, enhance specific format, texture and characterization of cheese through ripening (S150).

[7] In the case of conventional fabrication, there are few possibilities to modify such as simplification or automation in the step of molding (S130), salting (S140) and ripening (S150) if one considers the process. But curd formation (S 110) and whey separation (S120) could possibly ameliorate some considerable time as two process (S110 and S120) if taken into account the coagulation mechanism. It would be very profitable if we can make a cheese without whey separation because cheese retains all the dry matter of raw milk without loss of nutrients. In this case cheese without whey separation contain all the lactose which can provoke lactose intolerance, which is ac- companied by abdominal pain, and diarrhea in Asian people. From the above reason, it will be very interesting to eliminate fear of lactose intolerance without separation by transforming it into lactate through neutralization during fermentation such a process can both increase the cheese yields and increase cheese consumption.

[8] The use of milk powder for cheese fabrication has many advantages and is preferable in areas with traffic difficulties or without dairy. It is hard to fabricate cheese using milk powder because heat denatured dried milk powder can not be coagulated by enzymes. So until now it is generally considered that the fabrication of cheese from powder is not easy for many reasons and difficulties such as soft curds or lower yields or the taste of the powder. But it will be possible to make cheese from milk powder if one use thixotrophic and reversible oxido-reduction reactions for re- constitute cheese milk which can reduce SH to S-S in the milk made from drastically heated dry powder. This process ameliorates the"cheeseability"for normal fabrication.

We can also introduce meat or other component in the cheese for the purpose of higher nutrition, and new flavor and taste in spite of it's modification of composition in typical and conventional preparation.

[9] It is also possible to introduce the extract of kiwi, ginger, pumpkin, ginseng and hemp, rehmanniae radix, codonopsis lanceolata instead of rennet to coagulate con- centrated cheese milks by using intrinsic plant origin enzymes. Concentrated milk then coagulates and becomes a special cheese which represents meat flavor in addition to other flavor and tastes. Plus increased functionality of the added plants is a new concept for cheese and elevates the palatability more for the consumer, Without speaking, it is also possible to follow the fermentation for these cheeses.

Disclosure of Invention Technical Problem [10] The present invention aims to accomplish a meat-cheese which provides a complete dispersion of soluble meat with equal part of concentrated milk as an homogenization like a metal alloy. The addition of soluble meat to concentrated milk renneted at a low temperature brings higher nutritional compounds and an enhanced flavor to the taste of the cheese. The present invention of gives almost 100% cheese yields and simplifies the process of whey separation through the use of evaporation to concentrate or ul- trafiltrate the cheese milk, then rennets at a low temperature.

[11] Furthermore this invention intended to complety eliminate lactose by ultrafiltration or innoculation of lactic acid bacteria in order to transform lactose into lactic acid. This is the result from the simplified whey separation process. This does not prevent lactose intolerance but considerably increases lactic acid bacterial cells in concentrated milk.

This invention also aims to make cheese from heated milk powder by using a reducing technique for reconstituted milk in areas where access to dairy products is limited.

Technical Solution [12] o accomplish the above purpose this invention is characterized by the method from conventional technique. Mix the solublized meat with concentrated and renneted milk at a low temperature and thermize for the coagulation of casein, Then heat to cook the meat.

Advantageous Effects [13] As explained above the meat-cheese of this invention can be made by mixing con- centrated milk and solubilized meat during the cheese process. This results in a highly nutritious product in which we can introduce new flavors to make a low fat-high protein food. This can be used for diet food, student meals, and geriatric food. It ad- vantageous in that it contains the nutrients of both milk and meat with an increase in digestibility.

[14] This invention method, using concentrated milk that is renneted at a low temperature without a whey separation process, results in a remarkable 100% cheese yield. In adition this invention could provide a technique for the complete elimination of lactose (by using lactic acid bacteria) and a new simpler whey separation process.

This invention also includes the adition of Ca2+, diver reduction dissociating agent, separated micellar casein, the adition of certain properties of fresh or pasteurized milk to reconstituted milk, irradiation of ultrasonic (sound) to reconstituted milk set at low temperatures, and the adition of aromatic substances to reconstituted milk to mask the powdery taste derived from thixotrophy and hysteresis used to provoke the reduction of SH links to S-S. This reduction solves such problems like coagulability, soft curd and lower cheese yields. In adition to the above-mentioned uses, this invention can provide a more affordable option for cheese making in remote regions with a less readily available dairy supply or road access for supply transportation.

Brief Description of the Drawings [15] The above and other objects, features and other advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which: [16] Fig. 1. Flow chart of conventional cheese fabrication ; [17] Fig. 2. Flow chart of meat-cheese fabrication in present invention ; [18] Fig. 3. Variation of coagulation time according to various rennet concentration and setting temperature at 4°C ; [19] Fig. 4. Variation of coagulation time according to various rennet concentration and setting temperature at 12°C ; [20] Fig. 5. Photograph of scanning electron microscope in concentrated and renneted curd; [21] Fig. 6. Photograph of scanning electron microscope in solubilized meat solution heated at microwave oven; [22] Fig. 7. Photograph of scanning electron microscope in meat-cheese heated at microwave oven Best Mode for Carrying Out the Invention [23] In relation to the"cheese fabrication method"in this invention"cheese"is define as, of course, coagulated curd which is salted and ripened This is the same concept for conventional cheese. The"precoagulation reaction"is simply the proteolysis of milk which is then renneted at a low temperature without coagulum or concentrated and renneted milk or the acidification without rennet at a low temperature just before rep- resenting a complete curd.

[24] Now we explain the present invention inmore detail while referring to the attached drawing and figure. Firstly this invention cover bovine, goat, sheep, camel, buffalo, and mare milk as cheese milk as well as milk powder. Among the cheese milks, milk powder used incorrectly and/or over-used is solublized simply in water and chemically reduced into reconstituted milk. Thus the use of milk powder for fabrication of cheese can be profitable in regions where there isn't a cheap or readily available source of cheese milk. In the biochemical mechanism for milk coagulation the casein should be in the micell state in the presence of Ca2. K-casein play in role as a protective colloid.

Rennet chymosin cuts the bond at 105-106 phe-met It is a mild specific proteolysis so the hydrophilic part after 106 leaves K-casein and becomes soluble in the whey. The other insoluble lipophilic coagulated part of casein loses solubility and becomes cheese. Milk powder has be denatured in a way that does not allow the cleavage of K- casein at 105-106, so chymosin can not act on this bond. This produces the problem such as coagulability, soft curd and lower cheese yields. To solve these problems in this invention cheese milk from milk powder goes through a reducing process (S21) as part of the pretreatment process (S20, Figure 2) for raw milk.

[25] For above reduction of reconstituted milk there are the following are added or performed addition of Ca2+, a diver reduction, dissociating agent, separated micellar casein, certain volume of fresh or pasteurized milk to reconstituted milk, ultrasonic ir- radiation, low temperature setting method or addition of aromatic substance to re- constituted milk for masking the powdery flavor and taste derived theory from thixotrophy and hysteresis which provoke the reduction of SH linkage to S-S. Among the milk powder, the low heated milk powder does not have much variation of micellar casein, so it can be use directly for the fabrication of meat-cheese which means also, the above mentioned milk powder solubilized simply in water should contain and cover in the invention.

[26] Table 1 indicates the degree of ameliorated coagulability according to fresh milk addition volume in constituted milk.

[27] Table 1, Comparison of ameliorated coagulability according to fresh milk addition to reconstitute milk from powder.

[28] Table 1 added 10volume % 20volume % 40volume % 60volume % 70volume % volume of fresh milk ameliorated 5 9 50 60 80 coagulability % [29] It is well known that highly heated milk powder pose problem such as peculiar powdering flavor and taste when made into cheese. To solve these hinderance, extract from ripened Camembert, Emmental, Edam and Gouder, such as concentrated extract, flavor, free fatty acid, diver natural, or synthetic flavor and spice can be added to cheese to enhavel the flavor.

[30] According to the fabrication method, meat-cheese can contain poultry, pork, beef, turkey, duck, ostrich, korean native ogol chicken, sale, pheasant, golden pheasant, sheep, goat and dog meat, as well as diver fish and sea weed. such meat is solubulized in the presence of polyphosphate (tetrapolyphosphate and pentapolyphosphate), NaOH, KOH, Mg (OH) 2, Ca (OH) 2, Na2CO3, KC03, A12 (OH) 3, Na pyrophosphate and diver acid (HCI, H2SO4). Stir neutralize and mix the solubilized meat (S10, Figure 2) with the concentrated milk and rennet at a low temperature. Thermize for casein co- agulation and heat to cook the meat (S40). For the above neutralization, when the meat solublizes with basics, and neutralizes the acids and vice versa. It is necessary to disperse homogenately the mixture of meat with the concentrated and renneted milk. the mixture should be thermized to above 20°C. It is necessary to cook the meat-cheese to be used as food. For the solubilization of meat we can use raw or cooked meat. As mentioned before it is desirable that the thermization temperature be between 50°C-100°C. To simplifiy the process, it is also desirable that the direct heating the whey curd formation of casein (S50) after mix the solubilized meat and concentrated and renneted at a low temperature. The contents or proportion of solubilized meat to concentrated milk differs according to the type of concentrated milk, the type of cheese and the destination of cheese utilization but generally the ratio should be 40: 60 weight byweight for the best homogenization dispersion in meat-cheese. In this invention coagulation enzymes like those found in, kiwi, ginger, pumpkin, ginseng and hemp, rehmanniae radix, codonopsis lanceolata were used with rennet or without rennet as a substituted enzyme partially. or wholely. More over one can anticipate the effects as well as coagulation plus functionality of added plants which can differentiate the cheese products and high grade qulitization as enhance the flavor and taste (Reference; The screening of plant having milk clotting activity, LEE Wansun, Master Thesis, chonbuk National universty, 1992). On the other hand separation of curd and whey has proven to be a less productive in the conventional manufacturing process. It is not necessary in this invention because the use of evaporation and ultra- filtration techniques (S23). using this technigue cheese milk is concentrated by evaporation or ultrafiltration from 20% to 80%.

[31] For this reason there is no need for the separation process since there is no more whey to exudate when making meat-cheese.

[32] For that manner when cheese milk is made from we can control the amount of water as well as concentrated milk which would have the same effect as evaporation. It is also possible to make a meat-cheese with almost 100% yield because we retain casein, lactose, whey protein, fat and minerals. On the other hand when whey is not by raw milk evaporation all of the lactose is retained in the cheese which provoked lactose intolerance. To avoid the problem of lactose intolerance this invention provides a method to make meat-cheese without lactose. For the method of lactose elimination, ultrafiltration can be used for meat-cheese in this invention. Likewise elimination of lactose by lactic acid bacteria through fermentation is possible, which is related to in- noculation of lactic acid starter as well as pretreatment of raw milk in the conventional cheese process (S 100). The conversion of lactose into lactic acid by a starter in- noculation in the conventional process accelerate curd formation through the acid- ification of renneted raw milk (pH 5.5 to 6.8).

[33] But concentrated and renneted milk, once acidified, can no longer transform lactose into lactic acid because the produced lactic acid inhibits the growth activity of bacteria.

It is the essential core of this invention that growth activity of lactic acid bacteria can be maintained continuously by adjusting the pH level of the milk with alkali for the complete elimination of retented lactose in raw milk or concentrated milk. To prevent inhibition of bacterial activity is one of the purposes of the pretreatment process (S20) in this invention. For the manufacture scale it can be adapted that a pH meter is attached to the fermentor and it can sense the pH continuously. A computerized pump can automatically sense and add necenary aekali to maintain a continuous pH of 7.00.

The name of the lactic acid bacteria are Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus cremoris, Lactobacillus acidophilus, Leuc citrovorum, Lac- tobacillus lactis, Bifidobacterium bifidum, Candida kefir, Saccharomyces cerevisiae, Kluyveromyces lactis, and Saccharomyces lactis. At 25 to 45°C they are preferable.

The basics for neutralization are NaOH, KOH, Mg (OH) 2, Ca (OH) 2, Na2C03, KC03, A12 (OH) 3, alkali polyphosphate, and Na pyrophosphate. The process of lactose elimination can be done before or after evaporation of cheese milk. The lactose eliminated concentrated and renneted milk can be used to make the meat-cheese after mixing with solubilized meat. The functionality of bacterial cells can be anticipated owing to so many number of bacteria because 100% lactose elimination is possible by using the above fermentation while only 20% lactose can be transform in the case of conventional yoghurt. On the other hand inventor confirm that considerable econ- omization of coagulation enzymes, especially rennet amounts, is possible through a low temperature setting process by using the precoagulation process. This was euldent in the following example experiments. It was shown that a low temperature setting process, in this invention, is optimal from freezing point to 20°C. Diver cheese milk included milk powder water solution such as: (D conventional raw milk, (a) con- centrated milk, or (a) concentrated and lactose eliminated then renneted at a low temperature, and 40. The above (D, (Z and (a) were renneted a low temperature in the precoagulation process (S20, S30), which was mixed (S40) with solublized and neutralized meat soluble (S10), and then thermized (S40) in to coagulated casein (S50) to become meat cheese after being cooked (S60).

[34] After curd formation appropriate molding, salting, ripening can be done ac- cordingly. It is of course, the above mentioned method of this invention continue ripening process as well as conventional process.

[35] EXAMPLES [36] An example of experiment, fabrication, and execution is explained in detail as follows but this invention is not limit or restrictet by this example, fabrication and execution.

[37] Variation coagulation time according to added amounts of rennet and setting time at low temperature.

[38] To conform fact that considerable economization of coagulation enzyme especially precious rennet through precoagulation reaction process by low temperature setting was executed (followed) fulfilled.

[39] Renneted as standard dose in 10ml of fresh raw milk at low temperature and then follow precoagulation reaction process through setting at low temperature curd during certain time then measure coagulation time as a seconde which was graphed and indicate on 3 and 4. We used commercial rennet from RENCO (Titer 1: 100,000) in Dairy Meats NZ Ltd. Co. It is known that rennet differ from product to product as a titer. It is conform that the coagulation time was shorten according to increased rennet amounts and was shorten according to prolonged (extended) setting time which coagulate rapidly at 35°C. As shown 3 for 4°C and 4 for 10-12°C respectively, we can know that 10-12°C setting experiment was more rapidly coagulate than those of 4°C at same setting time when compare 3 and 4. This is why 10-12°C is more desirable than 4°C setting time characterized by setting temperature. From the results of Fig 3 and 4, This invention through setting at low temperature for precoagulation reaction process could economize especially the precious rennet because renneted milk with lower amounts setted long time can coagulate early than normally renneted and without low temperature setting time or setted short time milk. Specially compare with case of normal curd process which add to 0.3 mg per 10ml, this invention can coagulate only 0.04mg per 10ml through setting time at low temperature during 12hrs for 4°C and 24hrs for 10-12°C, so 87% of rennet amounts can economize. From this can be down the production cost of cheese.

[40] Example of fabrication > poultry meat cheese [41] Experimental example : Variation of coagulation time according to differing amounts of rennet and at low setting temperatures [42] To confirm the fact that there occurs a considerable economization of coagulation enzyme, especially precious rennet, we used a precoagulation reaction at a low temperature. Fresh raw milk was renneted at a low temperature using a standard dose per 10ml followed by the precoagulation reaction. The coagulation time was measured in seconds and graphed as indicated in Fig. 3 and 4. Fig. 3 and 4 represent the amount of rennet used versus coagulation time. We used commercially available rennet (RENCO, Dairy Meats NZ Ltd. Co. , Titer 1: 100,000). It is known that rennet titers differ from product.

[43] We confirmed that coagulaation time decrases as the concentration of rennet increases and that coagulation occurs more rapidly at 35°C. Fig. 3 (4°C) and Fig. 4 (10-12°C) shown that milk coagulates more rapidly at 10-12°C than 4°C thus making 10-12°C a more desirable setting temperature setting. When compared to the normal curd process, which adds 0.3 mg per 10ml of milk, this invention can coagulate using only 0.04mg per 10ml of milk at low temperatures (12 hours for 4°C and 24hours for 10-12°C). Milk can be processed more efficiently with 87% less rennet thus economizing on both time and production cost.

[44] Poultry-meat-cheese fabrication example.

[45] In a 5L reaction vessel we put 3L of 30% concentrated milk and 0.002L of inoculate streptococcus culture solution and fermented it at 36°C with an equipped pH controller (pest-k) rea, Korea), while continuously agitating it for 24 hors. This procedure is used to completely eliminate lactose. The milk is then renneted by ; ding 0.04mg of rennet (RENCO, Dairy Meats NZ Ltd. Co. , Titer 1: 100,000) per 10ml of milk. The mixture was left to settle at 10°C for 24 hours (Precoagulation process). 10 Kg of poultry meat was solubilized with a 1N-50% saturated NaOH solution and stirred for 30minutes. It was then mixed with the concentrated milk from the preco- agulation reaction in a 1: 1 ratio. The mixture was then thermized at 20°C in order to coagulate the casein. After it was then teated in a microwave oven to cook the meat and become meat-cheese.

[46] Fig. 4 is an electron microscope photograph of the curds made from 30% con- centrated milk. incubated in Streptococcus and then renneted (RENCO 1: 100,000).

[47] Fig. 5 represents poultry meat solubilized in 1N-50% NaOH then heated to 85°C for 20 minutes in a microwave oven.

[48] Fig 6. indicate the an electronic microscope photograph for mixture of concentrated milk and solubilized meat then heated in the micro wave oven to 85°C for 20 minutes.

Industrial Applicability [49] As explained above the meat-cheese of this invention can be made by mixing con- centrated milk and solubilized meat during the cheese process. This results in a highly nutritious product in which we can introduce new flavors to make a low fat-high protein food. This can be used for diet food, student meals, and geriatric food. It ad- vantageous in that it contains the nutrients of both milk and meat with an increase in digestibility.

[50] This invention method, using concentrated milk that is renneted at a low temperature without a whey separation process, results in a remarkable 100% cheese yield. In adition this invention could provide a technique for the complete elimination of lactose (by using lactic acid bacteria) and a new simpler whey separation process.

This invention also includes the adition of Ca2+, diver reduction-dissociating agent, separated micellar casein, the adition of certain properties of fresh or pasteurized milk to reconstituted milk, irradiation of ultrasonic (sound) to reconstituted milk set at low temperatures, and the adition of aromatic substances to reconstituted milk to mask the powdery taste derived from thixotrophy and hysteresis used to provoke the reduction of SH links to S-S. This reduction solves such problems like coagulability, soft curd and lower cheese yields. In adition to the above-mentioned uses, this invention can provide a more affordable option for cheese making in remote regions with a less readily available dairy supply or road access for supply transportation.

[51] Although the preferred embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that various modi- fications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.