Fonterra Co-operative Group Limited

Christina June Coker

Peter Dudley Elston

Alistair James Carr

Brian Ashley Kells

Lilian De Barros Ferreira

Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.

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Palmerston North, New Zealand

Christina June Coker