Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Xiao-Qing Han

Joseph E Spradlin

Richard Harold Lincourt

Joseph Edgar Spradlin

Peter Harris Brown

Richard S Silver

Richard Stuart Silver

Jimbay Peter Loh

Ted Riley Lindstrom

Song Gao

Joseph Michael Schuerman

Colin Patrick Crowley

Jochen Pfeifer

Jochen Klaus Pfeifer

Julie A Simonson

Kirk L Parkin

John A Gregg

Maria Lucrecia Cardona

Lori Michelle Kissner

Richard Lincourt

Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.

Method of deflavoring soy-derived materials using electrodialysis

The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.

Process for making a cheese product using transglutaminase

A process for incorporating soy proteins in emulsions of edible oils is provided. Such emulsions include, but are not limited to, pourable and spoonable salad dressings. The process comprises treating a soy protein isolate with one or more protease enzymes in an enzymatic hydrolysis step to prepare a partial hydrolysis or digest of the soy protein. The hydrolysis step is carried out using an effective amount of protease enzymes selected for their effectiveness in hydrolyzing the soy proteins, and for the flavor profile provided in the final end product using the partially digested protein. The soy protein is hydrolyzed for a time and at a temperature effective to partially digest the soy protein isolate without developing adverse flavor characteristics in the partially digested isolate. Typically, the degree of hydrolysis or proteolysis of the soy protein is about 3 to about 30 percent, and more preferably, about 5 to about 15 percent. The dressings prepared with the partially hydrolyzed or digested soy protein do not exhibit the graininess, poor texture, or soy bean flavor normally associated with soy proteins.

Process for making partially digested soy protein-containing dressing

The current invention provides antioxidative peptide fractions. The invention includes antioxidative peptides of casein having sequences of SEQ ID NOS:1-5. The invention includes methods for making or generating the peptides, isolated nucleic acids encoding the peptides, and expression. vectors comprising these nucleic acids. The invention includes food additives for preventing oxidation in situ. The invention includes stabilized products with improved storage for products ingredients that are subject to oxidation. Finally, the invention includes methods for isolating peptide fractions having antioxidative activity from protein samples.

Isolated antioxidant peptides form casein and methods for preparing, isolating, and identifying antioxidant peptides

The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step).

Process for making caseinless cream cheese-like products

The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.

Process for making a wheyless cream cheese using transglutaminase

The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products. Methods of preparing the cheese composition and the cheese product are also provided. Additionally, the casein-complexing whey protein digestion product may be added directly to a cheese substance such as a processed cheese, a cottage cheese, and a cream cheese to provide a cheese product.

Whey protein digestion products in cheese

This invention is directed to a cream cheese product prepared in a process which does not involve whey separation and does not require fermentation. The wheyless process of the invention permits the production of cream cheese products containing more than about 65 percent moisture with a high whey protein/casein ratio (e.g., about 60/40 or higher) and with desirable firmness even without the addition of gum.

Process for making cream cheese products without whey separation

The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof.

Wheyless process for production of natural mozzarella cheese

The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via &ggr;-carboxyl-&egr;-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of 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 crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid. Additionally, crystallization of lactose in the process cheese product is significantly inhibited such that lactose levels higher than commonly introduced in cheese products may be employed in the process cheese of the invention.

Incorporation of whey into process cheese

The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.

Method for producing enzyme-modified cheese flavorings

The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

Cheese curd made using transglutaminase and a non-rennet protease

The present invention provides a cheese curd containing a substantial proportion of whey protein products and curded proteins originating from a dairy liquid containing casein, as well as a process for making the cheese curd. The process includes the significant step that a dairy liquid fortified with whey protein is contacted with a transglutaminase to provide a modified dairy liquid containing whey protein products. The modified dairy liquid is then blended with a second dairy liquid and renneted to provide the curd, whereby a high proportion of whey protein products is retained in the curd. The curd can be used to prepare cheese products, including soft, semi-soft, and hard cheeses, where the cheese products contain a substantial proportion of whey protein products and curded proteins originating from dairy liquids.

Process for incorporating whey proteins into cheese using transglutaminase

The present invention discloses a method of preparing a process cheese containing lactose wherein the cheese remains free of lactose crystals. The method includes a step in which a dairy liquid is heated at a temperature, and for a duration in time, that are sufficient to inhibit or prevent crystallization of the lactose after formation of the process cheese. The ratio of dairy liquid to cheese is from about 1:1 to about 3:1 by weight. The invention additionally discloses the lactose-containing process cheese stabilized against the formation of lactose crystals, prepared by the process of the invention.

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Naperville, IL, United States of America

Xiao-Qing Han