Cheese and preparing the same
The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.
1. A process for producing cheese, comprising the steps of:
providing a first raw material liquid containing casein,
providing a second raw material liquid containing substances that inhibit the activity of a protein crosslinking enzyme,
treating the first raw material liquid with the protein crosslinking enzyme to provide an enzyme-treated raw material liquid,
mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk, and
processing the cheese milk into cheese using a coagulant, wherein the proteins of the cheese have a molecular weight of less than 66 kDa.
2. The process of claim 1 , wherein the protein crosslinking enzyme is transglutaminase, laccase, tyrosinase, peroxidase, sulfhydryl oxidase, glucose oxidase, protein-glutaminase, or a mixture thereof.
3. The process of claim 1 , wherein the first raw material liquid is not fortified with whey protein.
4. The process of claim 1 , wherein the whey protein content of the first raw material is at most 5%.
5. The process of claim 1 , wherein the first raw material liquid is pasteurized.
6. The process of claim 1 , wherein the cheese milk is pasteurized.
7. The process of claim 1 , wherein the first raw material liquid is subjected to a membrane filtration to provide a casein concentrate which is treated with the protein crosslinking enzyme.
8. The process of claim 7 , wherein the membrane filtration is ultrafiltration, microfiltration, ultrafiltration/diafiltration, or microfiltration/diafiltration.
9. The process of claim 7 , wherein the casein concentrate is pasteurized.
10. The process of claim 7 , wherein the protein content of the casein concentrate is about 2.7 to 35% by weight.
11. The process of claim 1 , wherein about 5% to 50% by weight of the proteins of the cheese milk is treated with the protein crosslinking agent.
12. The process of claim 1 , wherein the protein crosslinking enzyme is added in an amount of 0.2 to 10 U/g protein.
13. The process of claim 1 , wherein the protein crosslinking enzyme is incubated with the first raw material liquid for a period between 15 minutes and 24 hours at a temperature ranging from 4° C. to 40° C.
14. The process of claim 1 , wherein the second raw material liquid includes skim milk, cream or a mixture thereof.
15. The process of claim 1 , wherein the second raw material liquid includes a permeate obtained from the membrane filtration of the first raw material liquid.
16. The process of claim 1 , wherein at most 25% by volume of the second raw material liquid is high pasteurized.
17. The process of claim 1 , wherein the protein content of cheese milk is about 3.2 to 4.5% by weight.
18. The process of claim 1 , wherein the cheese milk is pasteurized at a temperature of 65° C. to 80° C. for 10 to 120 seconds before it is processed to cheese.
19. Cheese produced according to the method of claim 1 , wherein the cheese has a moisture content on a fat-free basis of 67% or less, and wherein the proteins of the cheese have a molecular weight of less than 66 kDa.
20. The process of claim 2 , wherein the protein crosslinking enzyme is transglutaminase.
21. The process of claim 4 , wherein the whey protein content of the first raw material is at most 2%.
22. The process of claim 8 , wherein the membrane filtration is ultrafiltration.
23. The process of claim 10 , wherein the protein content of the casein concentrate is about 12% by weight.
24. The process of claim 11 , wherein about 20% by weight of the proteins of the cheese milk is treated with the protein crosslinking agent.
25. The process of claim 12 , wherein the protein crosslinking enzyme is added in an amount of 1 to 5 U/g protein.