Fonterra Co-operative Group Limited

Peter Dudley Elston

Alistair James Carr

Peter Aaron Munro

Keith Johnston

Allan Main

Brian Ashley Kells

Lilian De Barros Ferreira

Robert J Buwalda

Christina June Coker

Daniel Smith

Graham Peter Davey

Robbie John Buwalda

Warren John Fitzsimons

Christine June Coker

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.

Process for preparing concentrated milk protein ingredient and processed cheese made therefrom

The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

Dairy product and process

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Palmerston North, New Zealand

Peter Dudley Elston