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.

What is claimed is: 
     
         1 . A composition for the production of enhanced yield coagulated milk products, said composition being in the form of a dispersion consisting essentially of milk and at least one structurally expanded cellulose (SEC), the amount of SEC solids in said dispersion being from about 0.05% to about 0.5%, based on the weight of said milk, said composition being effective to increase curd yield in a coagulated milk product that results upon inoculation of said composition with a culture that produces said product, said increase being in the range of 8.5% to 33%, compared to the same coagulated milk product that does not include said SEV/comprising milk and at least one structurally expanded cellulose. 
     
     
         2 . A composition as claimed in  claim 1 , containing from about 0.05% to about 0.5% of said at least one structurally expanded cellulose, based on the weight of the milk component of said composition. 
     
     
         3 . A composition as claimed in  claim 1 , further comprising at least one hydrocolloid, selected from the group consisting of xanthan gum, guar gum, locust bean gum, carboxymethyl cellulose, gelan gum, konjac gum or pectin. 
     
     
         4 . A composition as claimed in  claim 1 , further comprising at least one other physical form of cellulose. 
     
     
         5 . A composition as claimed in  claim 4 , wherein said at least one other physical form of cellulose is microcrystalline cellulose. 
     
     
         6 . A composition as claimed in  claim 4 , wherein said at least one other physical form of cellulose is powdered cellulose. 
     
     
         7 . A composition as claimed in  claim 1 , further comprising a chemically-modified cellulose. 
     
     
         8 . A composition as claimed in  claim 7 , wherein said chemically-modified cellulose is at least one selected from the group consisting of hydroxyethyl cellulose, hydroxypropyl cellulose, methyl cellulose or ethyl cellulose. 
     
     
         9 . A composition as claimed in  claim 1 , further comprising β1-4 glucans. 
     
     
         10 . A composition as claimed in  claim 1 , wherein said milk component is full fat milk. 
     
     
         11 . A composition as claimed in  claim 1 , wherein said milk component is skim milk.