Patent ID: 7108876
Filing Date: 2006-09-19
Classification: A23C

Abstract:
1. A process for the structuring of a cheese portion comprising: providing portions of curd or cheese in segments of a first average dimension and having a total surface area, adding to said segments a composition comprising transglutaminase to at least five percent of said total surface area of said segments, said composition providing a bonding-sufficient amount of transglutaminase to said total surface area, pressing said portions together, while the bonding-sufficient amount of transglutaminase to said total surface area of the curd or cheese segments is present on the surface of the curd or cheese segments, to eliminate air between said portions while forming a volume of curds or cheese that is larger than a single portion of said portions of curds or cheese, allowing said transglutaminase to bond said portions of curds or cheese together to form a unit of cheese.