The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.

The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.

Date of Patent:
Sep. 25, 2018

Filed:

Jun. 14, 2012
Applicants:

Terhi Aaltonen, Helsinki, FI;

Päivi Myllärinen, Helsinki, FI;

Ilkka Huumonen, Lapinlahti, FI;

Emmi Martikainen, Espoo, FI;

Inventors:

Terhi Aaltonen, Helsinki, FI;

Päivi Myllärinen, Helsinki, FI;

Ilkka Huumonen, Lapinlahti, FI;

Emmi Martikainen, Espoo, FI;

Assignee:

VALIO LTD., Helsinki, FI;

Attorney:
Primary Examiner:
Int. Cl.
CPC ...
A23C 9/12 (2006.01); A23C 19/00 (2006.01); A23C 19/068 (2006.01); A23C 19/032 (2006.01); A23C 19/05 (2006.01);
U.S. Cl.
CPC ...
A23C 19/068 (2013.01); A23C 19/0328 (2013.01); A23C 19/05 (2013.01); C12Y 203/02013 (2013.01); A23C 2210/202 (2013.01); A23C 2210/252 (2013.01);
Abstract

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.


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