US 11,985,987 B2
Cheese-like product, use thereof and method for preparing same
Bo Hedegaard Johansen, Viby (DK); Claus Bukbjerg Andersen, Viby (DK); and Karoline Borg Thomsen, Viby (DK)
Assigned to ARLA FOODS AMBA, Viby J (DK)
Appl. No. 17/795,171
Filed by Arla Foods Amba, Viby (DK)
PCT Filed Jan. 29, 2021, PCT No. PCT/EP2021/052051
§ 371(c)(1), (2) Date Jul. 25, 2022,
PCT Pub. No. WO2021/152057, PCT Pub. Date Aug. 5, 2021.
Claims priority of application No. 20154218 (EP), filed on Jan. 29, 2020.
Prior Publication US 2023/0124870 A1, Apr. 20, 2023
Int. Cl. A23C 19/05 (2006.01); A23C 20/00 (2006.01); A23C 21/02 (2006.01); A23C 21/04 (2006.01); A23C 21/06 (2006.01)
CPC A23C 20/00 (2013.01) [A23C 21/02 (2013.01); A23C 21/04 (2013.01); A23C 21/06 (2013.01)] 12 Claims
OG exemplary drawing
 
1. A method for preparing a cooking- and/or frying-stable cheese-like product, which method comprises the steps of:
a) providing a liquid composition having a dry matter content of at least 34% w/w, a protein content of at least 12% w/w, a content of micellar casein of at least 8% w/w, and wherein the liquid composition has a pH in the range of 4.8-7.0 and a ratio of whey protein to micellar casein of 12:88 to 0:100 w/w,
b) subjecting the liquid composition to a coagulation step by adding a milk-clotting enzyme, and allowing the liquid composition to coagulate to obtain a coagulated composition,
c) optionally, cutting the coagulated composition,
d) subjecting the coagulated composition from step b) or the step c) to heating to obtain a core temperature of the coagulated composition of at least 70 degrees C. to obtain a heat-treated coagulated composition, and
e) cooling the heat-treated coagulated composition,
wherein the cooking- and/or frying-stable cheese-like product is the coagulated composition obtained under the step d) or the step e).