CHEESE CURD CONTAINING HYDROLYZED MILK PROTEIN

摘要

A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.