Dairy product and process
The invention relates to cheese and cheese-like products comprising about 0.2 to about 6% by weight α s -casein, β-casein, or a combination thereof, at least about 5% by weight of one or more hydrocolloids comprising one or more starches, and wherein the cheese or cheese-like product has one or more characteristics of a dairy product, such as flavour, taste, aroma, body, appearance, texture, firmness, handling, density, structure, coagulation, binding, leavening, aeration, foaming, emulsification, elasticity, viscoelasticity, melt, creaminess and mouthfeel.
1. A cheese or cheese-like product comprising:
a) casein, wherein the casein comprises α s -casein, β-casein, or a combination thereof, and wherein the α s -casein, β-casein, or combination thereof comprises about 0.2 to about 6% by weight of the cheese or cheese like product;
b) at least about 5% by weight of one or more hydrocolloids, wherein the one or more hydrocolloids comprises one or more starches;
c) at least about 3% by weight of the one or more starches; and
d) about 0.2 to about 10% by weight total dairy protein, wherein
i) the α s -casein comprises at least about 55% by weight of the casein in the cheese or cheese-like product, and/or
ii) the β-casein comprises at least about 40% by weight of the casein in the cheese or cheese-like product.
2. The cheese or cheese-like product according to claim 1 , wherein the α s -casein comprises about 0.2 to about 6% by weight of the cheese or cheese-like product, wherein the α s -casein comprises at least about 55% by weight of the casein in the cheese or cheese-like product, and wherein the cheese or cheese-like product comprises the β-casein, κ-casein, p-κ-casein, or any combination of any two or more thereof.
3. The cheese or cheese-like product according to claim 1 , wherein the B-casein comprises about 0.2 to about 6% by weight of the cheese or cheese-like product, wherein the β-casein comprises at least about 40% by weight of the casein in the cheese or cheese-like product, and wherein the cheese or cheese-like product comprises the α s -casein, κ-casein, p-κ-casein, or any combination of any two or more thereof.
4. The cheese or cheese-like product according to claim 1 , wherein the α s -casein comprises α s1 -casein, α s2 -casein, or a combination thereof.
5. The cheese or cheese-like product according to claim 1 , comprising:
a) from about 0.2 to about 20%, about 0.2 to about 15% or about 0.2 to about 10% by weight of the casein;
b) at least about 10%, 15% or 20% by weight of the one or more hydrocolloids;
c) from about 0.2 to about 10%, about 0.2 to about 6%, about 0.2 to about 5%, or
about 0.2 to about 3% by weight total protein; or
d) any combination of any two or more of a) to c).
6. The cheese or cheese-like product according to claim 1 , wherein the α s -casein and/or β-casein is provided by a protein ingredient comprising an α s -casein enriched fraction, a β-casein enriched fraction, recombinant α s1 -casein, recombinant α s2 -casein, recombinant B-casein, or any combination of any two or more thereof.
7. The cheese or cheese-like product of claim 1 , wherein the cheese or cheese-like product comprises
a) at least about 10% by weight of the one or more starches,
b) at least about 15% by weight of the one or more starches, or
c) about 5% to about 30% by weight of the one or more starches.
8. The cheese or cheese-like product according to claim 1 , wherein the one or more starches are selected from the group comprising potato starch, maize starch, rice starch, tapioca (cassava) starch, wheat starch, pea starch, sweet potato starch, banana starch, barley starch, oat starch, sago starch, amaranth starch, arrowroot starch, canna starch, sorghum starch, chia seed starch, fava bean starch, jackfruit starch, bamboo starch, chickpea starch, cassava starch, carrot starch, and any combination of any two or more thereof.
9. The cheese or cheese-like product according to claim 8 , wherein the one or more starches comprises one or more modified starches, selected from the group comprising pre-gelatinised starch, thin-boiling starch, oxidised starch, octenyl succinic anhydride (OSA) modified starch, or a combination of any two or more thereof.
10. The cheese or cheese-like product of claim 1 , wherein the one or more hydrocolloids further comprises one or more gums, selected from the group comprising xanthan gum, guar gum, locust bean gum, tragacanth gum, acacia gum, karaya gum, tara gum, gellan gum, konjac gum (konjac mannan), carboxymethylcellulose (CMC), tragacanth, agar, pectin, alginate, carrageenan (κ-carrageenan, ι-carrageenan, λ-carrageenan), Arabic gum, pectin, alginate, flaxseed gum, guar gum, or any combination of any two or more thereof.
11. The cheese or cheese-like product of claim 1 , wherein the cheese or cheese-like product comprises one or more non-dairy proteins, the one or more non-dairy proteins comprising or consisting of one or more plant proteins or hydrolysed plant proteins.
12. The cheese or cheese-like product according to claim 1 , wherein the cheese or cheese-like product comprises
a) one or more emulsifying salts,
b) about 15 to about 65% by weight moisture,
c) about 0.05 to about 35% by weight lipid, or c)
d) any combination of any two or more of a)-c).
13. The cheese or cheese-like product of claim 6 , wherein the protein ingredient comprises an α s -casein enriched fraction, and wherein:
a) total casein in the protein ingredient comprises at least about 50% or at least about 75% by weight α s -casein, and/or
b) the protein ingredient comprises α s -casein and β-casein in a weight ratio of at least about 50:50, preferably at least about 80:20, and/or
the protein ingredient comprises a β-casein enriched fraction, and wherein:
c) total casein in the B-casein enriched fraction comprises at least about 50% by weight β-casein, and/or
d) the β-casein enriched fraction comprises β-casein and α s -casein in a weight ratio of at least about 50:50.
14. The cheese or cheese-like product of claim 1 wherein the cheese or cheese-like product is a processed cheese or processed cheese-like product.
15. A cheese or cheese-like product comprising:
a) casein, wherein the casein comprises α s -casein, wherein the α s -casein comprises about 0.2 to about 6% by weight of the cheese or cheese-like product;
b) at least about 5% by weight of one or more hydrocolloids, comprising at least one starch;
c) at least about 3% by weight of the at least one starch; and
d) about 0.5 to about 20% by weight total protein, wherein the α s -casein comprises
i) at least about 60% of the casein in the cheese or cheese-like product, and/or
ii) at least about 55% by weight of the total protein in the cheese or cheese-like product.