Patent ID: 6270814
Filing Date: 2001-08-07
Classification: A23C,C12Y

Abstract:
A process cheese product comprising a cheese and dairy liquid wherein the dairy liquid contains casein, whey protein, and lactose, wherein at least a portion of the casein or whey protein in the dairy liquid has been crosslinked via .gamma.-carboxyl-.epsilon.-amino crosslinks with transglutaminase prior to being combined with the cheese, wherein the lactose in the process cheese product is contained as a non-crystalline material in a moisture phase in the process cheese product and remains dissolved upon storage at refrigerated temperature, and wherein the process cheese product is provided by a process that comprises the sequential steps of(i) preparing a dairy liquid comprising casein, whey protein, and lactose;(ii) contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide a crosslinked dairy liquid;(iii) combining the crosslinked dairy liquid with one or more compositions wherein the compositions taken together include a fat, an emulsifier, a salt, and a preservative, and homogenizing the combination;(iv) adding the homogenized combination to a melted cheese to form a process cheese; and(v) heating the process cheese to a temperature of 170.degree. F. to 200.degree. F. for about 1 min to 10 min to form the process cheese product.