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Title:
METHOD FOR THE USE OF SOY PROTEIN IN THE PRODUCTION OF FRESH AND RIPENED CHEESE
Document Type and Number:
WIPO Patent Application WO2001022830
Kind Code:
A8
Abstract:
The invention provides a method for making a fresh, unripened cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent mixture, and/or bacterial cultures to said mixture from (a); (c) cutting product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at temperature of from about 30 DEG C to about 50 DEG C; (e) separating about 50 to about 80% of whey from product resulting from (d) and salting; and (f) placing product resulting from (e) in molds and placing molds at temperature of at least about 28 DEG C for about 2 to about 8 hours. The invention also relates to a method for making a hard, ripened cheese or a cheese analog comprising (a) mixing isolated soy protein and milk; (b) adding a coagulating agent, and/or bacterial cultures to said mixture from (a); (c) cutting product resulting from (b); (d) agitating the product resulting from (c) for about 0 to about 90 minutes at a temperature of from about 30 DEG C to about 70 DEG C; (e) separating about 50 to about 80% of whey from product resulting from (d); (f) processing the product resulting from (e) to produce the desired type of cheese analog; and (g) placing product resulting from (f) in molds and placing said molds at a temperature appropriate for said desired type of cheese or cheese analog, for a length of time necessary to begin ripening process.

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Inventors:
BORDERS CHERYL (US)
LOBO VICTOR (US)
EGBERT RUSSEL (US)
TRUE LEWIS (US)
GOTTEMOLLER THOMAS (US)
Application Number:
PCT/US2000/026558
Publication Date:
September 13, 2001
Filing Date:
September 28, 2000
Export Citation:
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Assignee:
ARCHER DANIELS MIDLAND CO (US)
BORDERS CHERYL (US)
LOBO VICTOR (US)
EGBERT RUSSEL (US)
TRUE LEWIS (US)
GOTTEMOLLER THOMAS (US)
International Classes:
A23C19/055; (IPC1-7): A23C19/055; A23C19/076
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