Compositions and methods for improving curd yield of coagulated milk products

Abstract

Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.

1 .- 14 . (canceled)  
     
     
         15 . A method for enhancing curd yield of coagulated milk products, comprising: 
 (a) providing a milk base comprising an admixture of milk and at least one structurally expanded cellulose;    (b) inoculating said milk base with a culture appropriate for the coagulated milk product to be produced;    (c) forming a coagulum from the inoculated milk base;    (d) cutting said coagulum into pieces; and    (e) expressing water from the coagulum pieces to form isolated curds.    
     
     
         16 . A method as claimed in  claim 15 , which optionally includes adding a coagulant to the inoculated milk base.  
     
     
         17 . A method as claimed in  claim 15 , wherein said coagulated milk product is natural cheese.  
     
     
         18 . A method as claimed in  claim 15 , wherein said coagulated milk product is processed cheese.  
     
     
         19 . A method as claimed in  claim 15 , wherein said structurally expanded cellulose is produced from cellulose which has undergone microbial fermentation.  
     
     
         20 . A method as claimed in  claim 15 , wherein said structurally expanded cellulose is produced by subjecting refined cellulose to structure modifying shear forces generated by surfaces rotating at high velocity.  
     
     
         21 . A method as claimed in  claim 20 , wherein refined cellulose is subjected to said shear forces in a disc refiner.  
     
     
         22 . A method as claimed in  claim 20 , wherein refined cellulose is subjected to said shear forces in a colloid mill.  
     
     
         23 . A method as claimed in  claim 20 , wherein said refined cellulose is derived from wood, cotton liners or nonwoody plant tissue.  
     
     
         24 . A method as claimed in  claim 15 , wherein said structurally expanded cellulose is produced by subjecting refined cellulose to structure modifying impact at high pressure.  
     
     
         25 . A method as claimed in  claim 24 , wherein said refined cellulose is derived from wood, cotton linters or nonwoody plant tissue.  
     
     
         26 . A method as claimed in  claim 15 , wherein said structurally expanded cellulose is produced by subjecting refined cellulose to structure modifying shear forces generated by high speed, wet micromilling.  
     
     
         27 . A method as claimed in  claim 26 , wherein said refined cellulose is derived from wood, cotton linters or nonwoody plant tissue.  
     
     
         28 . A processed cheese formed from the isolated curds of  claim 15 .  
     
     
         29 . A naturally aged cheese formed from the isolated curds of  claim 15 .  
     
     
         30 . A cottage cheese formed from the isolated curds of  claim 15.