Patent ID: 6254900
Filing Date: 2001-07-03
Classification: A23C

Abstract:
Method for the manufacture of one of cheese, quark, cottage cheese or curd products comprising predominately vegetable products from soybeans to produce a product having an appearance, consistency, scent and taste not significantly different from a corresponding product made from animal milk, comprising the steps of:(a) preparation of soy milk from soybeans;(b) addition of vegetable sugar to the soy milk in a proportion from approximately 1 to 5% by weight;(c) emulsification of vegetable fats and/or vegetable oils with a total content of approximately 15% by weight into the soy milk;(d) preparation of a culture cocktail suspension with a pH of between approximately 3.8 and approximately 4.5 by the addition of commercial cheese cultures and animal lactose, which animal lactose is fermented substantially entirely into lactic acid, in a proportion of approximately 10% by weight of the vegetable sugar added in Step (b) to soy milk as described in Step (a), to stimulate the lactic acid bacteria in the commercial cheese cultures to ferment the vegetable sugars to thus produce lactic acid;(e) addition of the culture cocktail to the soy milk as described in Step (c), to acidify the soy milk and to ferment it, and(f) a final ripening and processing in the manner of the prior art into the desired cheese, quark, cottage cheese or curd product.