Note: Descriptions are shown in the official language in which they were submitted.
Fredrikson Docket No.: 33909.155.US01
GMI Docket No.: 8858US01
ANALOGUE CHEESE WITH WHEY PROTEIN CREAM
TECHNICAL FIELD
[0001] This disclosure relates to analogue cheese compositions and, more
particularly, to
analogue cheese compositions formulated using whey protein cream.
BACKGROUND
[0002] Cheese is widely used in frozen foods and readymade conventional meals.
For
example, cheese is an essential component in frozen pizzas and other cheese-
containing hot
snacks. The costs associated with natural cheese, seasonal price fluctuation,
and storage
requirements have prompted the food industry to search for alternatives to
natural cheese.
Analogue cheese compositions are one solution to the challenges of using
natural cheese.
Analogue cheese compositions are generally described as compositions that look
like natural
cheese and have a taste profile similar to natural cheese but in which
constituents including
milk fat have been partly or completely replaced by other ingredients. Milk
fat is typically
substituted with vegetable fat to formulate an analogue cheese.
[0003] Analogue cheese compositions generally include casein. Casein is a
protein naturally
found in milk that helps provide the functional characteristics found in the
majority of natural
cheese varieties. While casein provides desired functional properties in the
formulation of
analogue cheese compositions, casein can be a challenging ingredient for food
manufacturers. Casein is an expensive ingredient used in analogue cheese
compositions.
Moreover, the available supply of casein is limited. During periods of
significant demand
increase for cheese-containing products, food manufacturers can experience
casein shortages
that limit their product analogue cheese compositions.
[0004] For these and other reasons, food manufacturers may attempt to reduce
the amount of
casein used in an analogue cheese formulation. But reducing or replacing a
conventional
analogue cheese composition ingredient such as casein protein can present many
expected or
unexpected technical hurdles. Analogue cheese compositions are complex
compositions and
their properties can be sensitive to the presence of certain ingredients, in
functional amounts.
For example, casein protein can help provide structure to an analogue cheese
composition
and also emulsification properties to help emulsify the various constituent
ingredients
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GMI Docket No.: 8858US01
included in the cheese composition. Reducing the amount of an ingredient, such
as casein,
traditionally used in an analogue cheese composition can cause undesirably
change the
structure and properties of the cheese.
SUMMARY
[0005] In general, this disclosure is directed to analogue cheese compositions
that are
formulated using a whey protein cream ingredient. Whey protein cream is
typically
produced as a co-product of the whey protein isolate manufacturing process.
Whey protein
cream has a higher fat and lower protein content than whey protein
concentrates and whey
protein isolates, which can make the ingredient more challenging to use in the
commercial
food industry. The comparatively high fat level can limit formulation
flexibility, particularly
when striving to achieve calorie content targets in finished human and/or
animal food
products. As a result, the properties and uses of whey protein cream have not
been
recognized or extensively studied in the art space.
[0006] Applicant has identified unexpected properties and benefits of
utilizing whey protein
cream in an analogue cheese composition. The whey protein cream can function
as both a
source of protein for the analogue cheese composition and as an emulsifier. As
a protein
source, the whey protein cream can provide nutritional value for the analogue
cheese
composition and help build the structure of the cheese. As an emulsifier, the
whey protein
cream can help emulsify the constituent components of the composition
together, forming a
homogenous composition. Without wishing to be bound by any particular theory,
it is
believed the phospholipids naturally present in the whey protein cream help
contribute to the
emulsification properties of the whey protein cream beneficially employed in
the analogue
cheese composition.
[0007] In some specific formulations, the analogue cheese composition
containing the whey
protein cream is formulated with a reduced relative amount of casein protein.
For example,
the analogue cheese composition may be formulated with less than 15 weight
percent casein
protein, less than 12 weight percent casein protein, less than 3 weight
percent casein protein,
less than 1 weight percent casein protein, or, in some specific
implementations, may be
entirely devoid of casein protein. The whey protein cream ingredient
incorporated into the
analogue cheese composition can substitute for the casein protein partially or
fully removed
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GMI Docket No.: 8858US01
from the analogue cheese composition, as compared to an analogous analogue
cheese
composition having a greater amount of casein protein and lacking whey protein
cream.
[0008] Additionally or alternatively, the analogue cheese composition may be
formulated
with a reduced relative amount of emulsifying salts including, in some
embodiments, without
any emulsifying salts. In a typical analogue cheese composition, emulsifying
salts can
function to assist in the hydration of casein protein present in the
composition, helping to
functionalize the casein protein in the composition. The emulsifying
properties provided by
the whey protein cream ingredient can partially or fully substitute for the
emulsification
properties normally provided by emulsifying salts. As result, the amount of
emulsifying salt
added to the analogue cheese composition may be reduced or eliminated through
the use of
whey protein cream ingredient.
[0009] In one example, a cheese composition is described that includes fat,
water, a
hydrocolloid, and whey protein cream. The fat ranges from 10 to 40 weight
percent of the
composition, the water ranges from 15 to 60 weight percent of the composition,
the
hydrocolloid ranges from 5 to 20 weight percent of the composition, and the
whey protein
cream forms at least 0.5 weight percent of the composition.
[0010] In another example, a cheese composition is described that includes
fat, water,
hydrocolloid, casein protein, and whey protein cream. The fat ranges from 20
to 30 weight
of the composition, the water ranges from 30 to 60 weight percent of the
composition, the
hydrocolloid ranges from 8 to 17 weight percent of the composition, the casein
protein
ranges from 1 to 12 weight percent of the composition, and the whey protein
cream ranges
from 1 to 5 weight percent of the composition.
[0011] The details of one or more examples are set forth in the accompanying
drawings and
the description below. Other features, objects, and advantages will be
apparent from the
description and drawings, and from the claims.
BRIEF DESCRIPTION OF DRAWINGS
[0012] FIG. 1 is a block flow diagram illustrating an example technique for
producing whey
protein cream.
[0013] FIG. 2 is a chart illustrating oil incorporation times for different
analogue cheese
samples tested as part of an experiment.
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[0014] FIG. 3 is a chart illustrating textural firmness measurements for
different analogue
cheese compositions formulated according to an experiment.
DETAILED DESCRIPTION
[0015] This disclosure generally relates to analogue cheese compositions
containing whey
protein cream, food products incorporating the analogue cheese composition,
and associated
methods in which the analogue cheese composition is formulated with whey
protein cream
(optionally with a relatively reduced amount of casein protein and/or
emulsifying salt). The
analogue cheese composition may be formulated with a limited amount of casein
protein or,
in other examples, may not include any added casein protein. Reduced casein
protein levels
in the analogue cheese composition may deteriorate the functional properties
of the analogue
cheese composition. In accordance with examples of the present disclosure,
whey protein
cream can be added to the analogue cheese composition to counteract the
reduced
performance of the analogue cheese caused by reducing the casein protein
loading.
[0016] As used herein, the following terms used in the application have the
following
meanings:
[0017] An "analogue cheese" as used herein refers generally to a cheese in
which a milk fat
and/or a protein source has been substituted with a source that is not native
to milk. Cheese
analogues are typically categorized as dairy, partial dairy, or nondairy,
depending on whether
the fat and/or dairy components are from dairy or vegetable sources. They can
also be
classified as being an imitation cheese or a substitute cheese. Imitation
cheese is a substitute
for and resembles another cheese but is nutritionally inferior to that cheese.
A cheese
substitute, on the other hand, resembles another cheese but is not
nutritionally inferior to that
cheese.
[0018] A "dairy cheese" as used herein refers to a natural cheese composition
made directly
from milk that meets specific United States Depai intent of Agriculture
(USDA) standards
specified for natural cheese compositions, including ingredients used,
manufacturing
procedures used, and final nutritional value. For example, the requirements
for mozzarella
cheese are provided by 21 C.F.R. 1.33.155-133.158.
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GMI Docket No.: 8858US01
[0019] A "whey protein cream" as used herein refers to a whey product having a
minimum
of 50 wt% protein (dry basis), a minimum of 10 wt% fat, a maximum of 8 wt%
ash, and a
maximum of 10 wt% moisture.
[0020] "Textual firmness" as used herein means a textual firmness measurement
made on a
cheese sample having height and diameter of 2 inches each using a texture
analyzer
configured with an 8 1/4" stainless steel ball probe, where the test is
conducted at a speed of
1.00 mm/sec, the target mode of the test is distance, the distance set point
is 4.00 mm with a
hold time of 20.00 seconds, and the test has an auto trigger of force with a
trigger force set
point of 4.00 g.
[0021] "L.D. Schreiber melt test" as used herein refers to the common
meltability test for
process and analog cheese. An oven is preheated to 450 F. A wedge of cheese
is sliced to a
thickness of about 0.5 inches. A disc-shaped piece of cheese is cut from the
wedge using a
metal circular cutter (39.2 mm diameter, 7.3 mm deep). The weight of the disc
of cheese
should be between 8.5 and 8.9 grams (trim disc with circular cutter if
needed). The disc of
cheese is then placed in the center of a 15 mmx100 mm glass Petri dish. Then
the cover of
the Petri dish is placed over the Petri dish and the dish is placed in the
oven for exactly 5
minutes. The Petri dish is then removed from the oven. The procedure for
determining a
Melt Test Value involves measuring the "spread" of the cheese after it has
been baked. Two
perpendicular measurements of spread are taken and averaged in millimeters and
converted
into a Melt Test Value according to the following conversions:
mm Melt Test Value mm Melt Test Value
40 1 43.1 1.5
46 2 49.6 2.5
53 3 56.1 3.5
59 4 62.6 4.5
66 5 69.1 5.5
72 6 75.6 6.5
79 7 88.6 7.5
[0022] In general, analogue cheese compositions are described that may include
whey
protein cream, fat, water, a hydrocolloid and a variety of other optional
additives, such as
structure builders, colorants, flavorants, preservatives, etc. In some
implementations, the
analogue cheese composition also includes a protein source, such as casein
protein. The
amount of casein protein added to the analogue cheese, if any, may be
relatively reduced to
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GMI Docket No.: 8858US01
provide a low casein analogue cheese composition. The whey protein cream used
in the
analogue cheese composition may substitute for and/or otherwise help
compensate for the
reduced amount of casein protein present in the composition. The described
analogue cheese
compositions with whey protein cream are non-natural cheese compositions
(e.g., imitation
cheese compositions) that include a relatively reduced amount of casein
protein when
compared to otherwise comparable cheese compositions, while providing
functional,
organoleptic, and/or nutritional properties that are suitable notwithstanding
the reduced level
of casein protein.
[0023] In some examples, the analogue cheese composition with whey protein
cream
includes one or more emulsifying salts. The emulsifying salts can help
functionalize casein
protein in the analogue cheese composition and/or otherwise emulsify the
hydrophilic and
hydrophobic components of the composition to produce a substantially
homogenous
composition. The amount of emulsifying salt, when used in the analogue cheese
composition
incorporating whey protein cream, may be relatively reduced compared an
otherwise
compositionally similar analogue cheese composition not utilizing whey protein
cream. The
whey protein cream ingredient has been identified to provide properties,
allowing the whey
protein cream to substitute for and/or otherwise help compensate for a
reduction in
emulsifying salts that may otherwise be used in the composition.
[0024] An analogue cheese composition according to disclosure includes whey
protein
cream. Whey protein cream, also known as whey protein phospholipid
concentrate, is a
retentate stream of whey protein microfiltration. Whey protein cream can be
produced as a
coproduct when producing whey protein isolate through the microfiltration or
ion exchange
of a whey protein concentrate (WPC) stream. FIG. 1 is a simplified block flow
diagram
illustrating an example technique for producing whey protein cream.
[0025] In production, whey protein cream can be produced from the
microfiltration or ion
exchange of whey protein concentrate. Microfiltration and ion exchange are
processes in the
dairy industry that separate the majority of whey protein from the other whey
protein
concentrate constituents (e.g., fat, phospholipids, lactose, minerals). Whey
protein cream
typically includes at least 50 wt% protein (dry basis), at least 10 weight
percent fat, less than
8 wt% ash, and less than 10 wt% moisture. One example standard for
characterizing whey
protein cream is the American Dairy Products Institute 2015 "Whey Protein
Phospholipid
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Concentrate (WPPC) Standard," the entire contents of which are incorporated
herein by
reference.
[0026] In various examples, whey protein cream includes at least 10 wt% fat,
such as at least
12 wt%, at least 13 wt%, at least 15 wt%, at least 17 wt%, at least 20 wt%, at
least 30 wt% or
at least 35 wt%. The maximum amount of fat in the whey protein cream in one or
more of
these examples may be less than 50 wt%, such as less than 40 wt%, less than 35
wt%, less
than 30 wt%, less than 25 wt%, less than 20 wt%, less than 18 wt%, less than
17 wt%, less
than 16 wt%, less than 15 wt%, less than 14 wt%, or less than 13 wt%.
[0027] In various examples, whey protein cream includes greater than 50 wt%
protein, such
as greater than 52 wt%, greater than 54 wt%, greater than 60 wt%, greater than
62 wt%,
greater than 65 wt%, or greater than 68 wt%. The maximum amount of protein in
the whey
cream in one or more of these examples may be less than 82 wt%, such as less
than 80 wt%,
less than 75 wt%, less than 70 wt%, less than 65 wt%, less than 60 wt%, less
than 55 wt%, or
less than 53 wt%.
[0028] In various examples, whey protein cream includes greater than 1 wt%
lactose, such as
greater than 2 wt%, greater than 3 wt%, greater than 5 wt%, greater than 8
wt%, or greater
than 10 wt%. The maximum amount of lactose in the whey cream in one or more of
these
examples may be less than 15 wt%, such as less than 10 wt%, less than 8 wt%,
less than 6
wt%, less than 5 wt%, less than 4 wt%, less than 3 wt%, less than 2 wt%, or
less than 1 wt%.
[0029] In general, the whey protein cream includes less than 10 wt% ash, such
as less than 8
wt%, less than 6 wt%, less than 5 wt%, less than 4 wt%, less than 3 wt%, less
than 2 wt%, or
less than 1 wt%.
[0030] The whey protein cream is typically dried to a moisture content less
than 10 wt%,
such as less than 8 wt%, less than 6 wt%, less than 5 wt%, less than 4 wt%,
less than 3 wt%,
less than 2 wt%, or less than 1 wt%.
[0031] Whey protein cream typically contains higher levels of phospholipids
naturally found
in milk. The most abundant phospholipids may be zwitterionic phospholipids,
phosphatidylcholine and phosphatidylethanolamine, and sphingolipid
sphingomyelin.
[0032] The amount of whey protein cream incorporated into the analogue cheese
composition may vary depending on the specific functional, organoleptic,
and/or nutritional
properties targeted for the analogue cheese composition. In different
formulations, the
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GMI Docket No.: 8858US01
analogue cheese composition includes at least 0.1 weight percent whey protein
cream based
on the total weight of the analogue cheese composition, such as at least 0.25
weight percent,
at least 0.5 weight percent, at least 0.75 weight percent, at least 1.0 weight
percent, at least
1.25 weight percent, at least 1.5 weight percent, at least 2.0 weight percent,
at least 2.25
weight percent, at least 2.5 weight percent, at least 2.75 weight percent, at
least 3.0 weight
percent, at least 3.5 weight percent, at least 4.0 weight percent, at least
4.5 weight percent, at
least 5.0 weight percent, at least 6.0 weight percent, at least 7.0 weight
percent, at least 8.0
weight percent, at least 9.0 weight percent, at least 10.0 weight percent, at
least 12.5 weight
percent, at least 15.0 weight percent, or at least 17.5 weight percent.
[0033] A maximum amount of whey protein cream used in the analogue cheese
composition
may be limited (e.g., within a range bounded by any one of the foregoing
minimum limits) to
an amount less than 35 weight percent based on the total weight of the
analogue cheese
composition, such as less than 25 weight percent, less than 20 weight percent,
less than 15
weight percent, less than 10.0 weight percent, less than 9.0 weight percent,
less than 8.0
weight percent, less than 7.0 weight percent, less than 6.0 weight percent,
less than 5.0
weight percent, less than 4.5 weight percent, less than 4.0 weight percent,
less than 3.5
weight percent, less than 3.0 weight percent, less than 2.5 weight percent,
less than 2.0
weight percent, less than 1.0 weight percent, less than 0.75 weight percent,
or less than 0.5
weight percent. For example, the amount of whey protein cream used in the
analogue cheese
composition may range from 0.25 weight percent to 15 weight percent based on
the total
weight of the analogue cheese composition, such as from 0.5 weight percent to
10 weight
percent, from 0.75 weight percent to 8 weight percent, about 1.0 weight
percent to about 5.0
weight percent, or from about 2.0 weight percent to about 4.0 weight percent.
[0034] In the foregoing discussion of relative amounts of whey protein cream
that may be
utilized in the analogue cheese composition, it is assumed that the whey
protein cream is in
dry form (e.g., powder, particulate). If utilizing a liquid whey protein
cream, the amount of
whey protein cream incorporated into the analogue cheese composition may be
proportionally adjusted based on the amount of water present in the whey
protein cream.
[0035] The analogue cheese composition can include a fat ingredient of a type
and in an
amount to provide desired functional properties in the resultant cheese. The
type and amount
of fat can affect properties of the analogue cheese, such as melt, crumble,
stretch, firmness,
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final texture, etc. Fat ingredients are commonly and synonymously referred to
as a fat,
shortening, or oil. Fat can be either liquid or solid at room temperature, or
a combination of
liquid and solid at room temperature (e.g., semisolid).
[0036] Whey protein cream includes fat and will provide fat to the analogue
cheese
composition once incorporated therein. One or more supplemental fat
ingredients may be
added to the analogue cheese composition to increase the fat content of the
composition. Fat
ingredients (other than whey protein cream) typically used in analogue cheese
compositions
typically include vegetable fat, dairy fat, and combinations thereof. Dairy
fat may be used in
analogue cheese compositions that are dairy or partial dairy analogues. In
some
compositions, however, the analogue cheese is formulated as a nondairy
analogue cheese that
does not utilize fat extracted or otherwise derived from a dairy source. In
these
compositions, the fat ingredient may be provided entirely from (e.g., consist
essentially of, or
consist of) non-diary fat, such as vegetable fat. In other words,
substantially all fat added to
the analogue cheese composition (which is considered to be separate from the
fat included in
the whey protein cream) may be non-dairy fat.
[0037] Exemplary fat ingredients include all vegetable fats and oils,
individual ingredients or
blends thereof, fractionated, interesterified, or fully hydrogenated. Examples
of such fat
ingredients include hydrogenated coconut oil, cottonseed oil, soybean oil,
groundnut oil,
palm oil, palm kernel oil, corn oil, canola oil, safflower oil and
combinations thereof.
[0038] In general, a useful amount of fat added to the analogue cheese
composition can
include an amount that provides suitable properties such as cheese composition
flavor,
texture, processing, stability, and melting properties. Such an amount can be
in a range from
about 5 to about 50 weight percent fat based on total weight of the analogue
cheese
composition, such as from about 5 to about 40 weight percent based on total
weight of the
analogue cheese composition, from about 10 to about 40 weight percent based on
total
weight of the analogue cheese composition, about 15 to about 35 weight percent
fat based on
total weight of the analogue cheese composition, or from about 20 to about 30
weight percent
fat based on the total weight of the analogue cheese composition. The fat in
the whey protein
cream is not included in calculating these foregoing weight percentages of
added fat in the
analogue cheese composition.
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[0039] Since whey protein cream includes fat, the amount of fat (other than
whey protein
cream) introduced into the analogue cheese composition may be proportional to
the amount
of whey protein cream introduced into the analogue cheese composition. For
example, a
ratio of the weight of fat added to the analogue cheese composition (not
including fat from
the whey protein cream) divided by the weight of whey protein cream in the
analogue cheese
composition may be at least 1.0, such as at least 2.0, at least 3.0, at least
4.0, or at least 5.0, or
at least 10.0 For example, the ratio may range from 6.0 to 30.0, such as from
7.0 to 15Ø
[0040] The analogue cheese composition can include one or more protein
sources, including
casein protein. Protein can influence functional, organoleptic, and
nutritional properties of a
cheese composition. Protein generally forms a three-dimensional network within
a cheese
composition and can influence melt, stretch, machinability, depositing
performance,
freeze/thaw stability, bake performance, taste, and color characteristics of a
cheese
composition. Protein can also influence nutritional characteristics. Proteins
that can be used
in the analogue cheese composition include dairy proteins like casein protein,
non-casein
dairy proteins, and non-dairy proteins such as vital wheat gluten protein.
[0041] Casein protein is an edible protein that can be found naturally in milk
and that is
conventionally known to provide many important characteristics in cheese
compositions.
Casein protein is conventionally understood to be at least in part responsible
for certain
desired functional and organoleptic properties of a cheese composition. As
used herein, the
term "casein protein" means casein in all its forms, including rennet casein,
acid casein,
caseinate derivatives, fresh cheese, and dehydrated cheese. One specific form
of casein
protein is rennet casein protein.
[0042] Rennet casein can be produced by precipitation of pasteurized skim
milk. The
precipitation can be accomplished with use of an enzyme called rennin, which
can be of
animal or microbial origin. Methods of producing and isolating rennet casein
from skim
milk are well known. Precipitated rennet casein is typically washed, pressed,
dried, ground,
sieved, and blended to provide a homogenous powder containing approximately 80
weight
percent casein protein.
[0043] The amount of casein protein included in the analogue cheese
composition may be set
relatively low to limit the amount of casein protein while still providing
acceptable functional
properties for the resultant analogue cheese. For example, the amount of
casein protein
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included in the analogue cheese composition may be less than 17.5 weight
percent based on
the total weight of the analogue cheese composition, such as less than 15
weight percent, less
than 12 weight percent, less than 10 weight percent, less than 9.0 weight
percent, less than
8.0 weight percent, less than 7.0 weight percent, less than 6.0 weight
percent, less than 5.0
weight percent, less than 4.0 weight percent, less than 3.0 weight percent,
less than 2.5
weight percent, less than 2.0 weight percent, less than 1.0 weight percent, or
less than 0.5
weight percent. Indeed, in one implementation, the analogue cheese composition
includes
about 0 weight percent casein protein.
[0044] More commonly, however, the analogue cheese composition may include at
least a
minimal amount of casein protein, e.g., to impart structure and functional
properties to the
analogue cheese. For example, the analogue cheese composition may include at
least 0.1
weight percent casein protein based on the total weight of the analogue cheese
composition,
such as at least 0.25 weight percent, at least 0.5 weight percent, at least
1.0 weight percent, at
least 1.5 weight percent, at least 2.0 weight percent, at least 2.5 weight
percent weight
percent, at least 3.0 weight percent, at least 3.5 weight percent, at least
4.0 weight percent, at
least 4.5 weight percent, at least 5.0 weight percent, at least 6.0 weight
percent, at least 7.0
weight percent, at least 8.0 weight percent, at least 9.0 weight percent, or
at least 10.0 weight
percent. Any of these minimum casein protein levels can be combined with any
of the
aforementioned maximum casein protein levels to provide a target casein
protein range for
formulating a particular analogue cheese composition.
[0045] For example, the analogue cheese composition may include from 0.5 to 15
weight
percent casein protein based on the total weight of the analogue cheese
composition, such as
from 1 to 12 weight percent, from 1 to 5 weight percent, from 5 to 10 weight
percent, from 3
to 9 weight percent, from 4 to 12 weight percent, or from 1 to 8 weight
percent.
[0046] In some implementations, substantially all protein present in the
analogue cheese
composition (e.g., 98 wt%+, 99 wt%+, or 99.5 wt%) is casein protein and
protein from the
whey protein cream. In these examples, casein protein and whey protein cream
may be
incorporated into the analogue cheese composition without adding a third
ingredient as a
protein source for the cheese composition.
[0047] Since whey protein cream includes protein, the amount of casein protein
introduced
into the analogue cheese composition may be proportional to the amount of whey
protein
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cream introduced into the analogue cheese composition. For example, a ratio of
the weight
whey protein cream added to the analogue cheese composition divided by the
weight of
casein protein added to the analogue cheese composition may range from 0.1 to
10, such as
from 0.5 to 8, or from 1 to 4.
[0048] The analogue cheese composition may or may not include non-casein
protein (in
addition to or in lieu of casein protein), which includes non-casein dairy
protein, non-dairy
protein, and combinations thereof. Non-casein dairy protein includes protein
naturally found
in milk. Exemplary non-casein, dairy protein includes whey protein (e.g., whey
protein
concentrate or isolate). Suitable non-casein, non-dairy protein includes
gluten protein (e.g.,
vital wheat gluten protein), soy protein, wheat protein, wheat protein
isolate, pea protein,
faba protein, canola protein, chickpea protein, mung bean protein, potato
protein, and/or
combinations thereof. In certain analogues cheese compositions, non-casein,
non-dairy
protein can be used to make-up for shortcomings in functional properties of
the cheese
associated with reducing the amount of casein protein otherwise present in the
analogue
cheese composition.
[0049] In some implementations, the analogue cheese composition is formulated
without
including any non-casein protein ingredients. In other implementations, the
analogue cheese
composition includes one or more non-casein protein ingredients, which may be
non-casein,
non-dairy protein ingredients. When a non-casein protein is included in the
analogue cheese
composition, the non-casein protein may be used in an amount less than 15
weight percent of
the total weight of the analogue cheese composition, such as less than 10
weight percent of
the analogue cheese composition, or less than 5 weight percent of the analogue
cheese
composition.
[0050] The analogue cheese composition may include one or more hydrocolloids.
Typical
hydrocolloids used in the food production industry are polysaccharides and
proteins that can
function to control, for example, the stability, texture, and/or organoleptic
properties of a
food product. Hydrocolloids that may be usefully employed in the analogue
cheese
composition include agar, alginate, carrageenan, gelatin, guar gum, locust
bean gum, pectin,
xanthan gum, starch, and combinations thereof.
[0051] In some formulations, the analogue cheese composition includes at least
starch as an
ingredient used within the ingredient category of hydrocolloids other than
guar gum. For
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example, when the analogue cheese composition is formulated to include one or
more
hydrocolloids, starch may provide at least 50 weight percent of the one or
more
hydrocolloids, such as at least 75 weight percent, at least 90 weight percent,
or 100 weight
percent. In addition to or in lieu of starch, the analogue cheese composition
may include one
or more hydrocolloids (e.g., gums) other starch.
[0052] Starch can also influence one or more of functional properties of the
analogue cheese
composition. When used, the starch may be pre-gelatinized, non-pregelatinized,
modified, or
unmodified. In some formulations, the starch incorporated into the analogue
cheese
composition is a non-pregelatinized, modified starch. As used herein a
"modified" starch
means that the structure of starch has been modified chemically, thermally, or
by other means
developed in the future, to alter the viscosity of the starch in water. One
example of a non-
pregelatinized, modified starch that may be used is a non-pregelatinized,
thermally-inhibited
starch.
[0053] As used herein, the term "non-pregelatinized" modified starch means a
starch that is
insoluble in cold water and appears birefringent when seen under polarized
light with a
microscope. Non-pregelatinized, modified starch (also known as cook-up starch)
tends to
gradually thicken upon heating. During one or more stages of a cheese-making
process, non-
pregelatinized, modified starch granules can and typically do become
gelatinized.
Gelatinization is a series of changes that starch undergoes when heated in
excess water,
which solubilizes the starch and results in increased viscosity and
disappearance of
birefringence. Also during one or more stages of the cheese-making process,
non-
pregelatinized, modified starch granules can break down or reduce in size to a
certain degree
as a result of one or more of heating, mixing, and shearing the granule in a
cheese
composition. A non-pregelatinized, modified starch that is resistant to such
breakdown can
tend to provide suitable viscosity characteristics during processing. The
resistance to granule
breakdown results in a starch granule in the final analogue cheese composition
that is
relatively larger in size (e.g., larger cross-sectional area) as compared to a
starch granule that
is not as resistant to such breakdown during processing.
[0054] When used, the one or more hydrocolloids may be incorporated into the
analogue
cheese composition in an amount from 3.0 to 25 weight percent of the analogue
cheese
composition based on the total weight of the of the analogue cheese
composition, such as
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from 5 to 20 weight percent, from 7 to 15 weight percent, or from 8 to 12
weight percent.
When starch is used, the starch can be procured from one or more sources such
as corn,
potato, sweet potato, wheat, rice, sago, tapioca, sorghum, and other plant
sources.
[0055] The analogue cheese composition may typically include water. The amount
of water
included in the analogue cheese composition may range from 25 weight percent
to 65 weight
percent, based on the total weight of the analogue cheese composition, such as
from 30
weight percent to 60 weight percent, from 25 weight percent to 50 weight
percent, or from 30
weight percent to 40 weight percent. In some formulations, water constitutes a
majority
weight percent of the analogue cheese composition (e.g., greater than 50
weight percent of
the analogue cheese composition based on the total weight of the analogue
cheese
composition). In some formulations, water is less than a majority weight
percent of the
analogue cheese composition (e.g., less than 50 weight percent of the analogue
cheese
composition based on the total weight of the analogue cheese composition).
[0056] The analogue cheese composition may include one or more emulsifying
salts. The
addition of an emulsifying salt to the analogue cheese composition can be
beneficial to
hydrate the casein protein (when used), allowing the casein protein to
effectively impart
desired functional properties to the analogue cheese composition. For example,
an
emulsifying salt may detach divalent calcium ions from the cheese matrix and
replace them
with monovalent sodium ions. This ionic exchange can convert the insoluble
calcium
paracaseinate into sodium paracaseinate, which is more soluble and functions
as an
emulsifier and stabilizer in the analogue cheese melt.
[0057] Exemplary emulsifying salt include monosodium phosphate, disodium
phosphate,
dipotassium phosphate, trisodium phosphate, sodium metaphosphate (sodium
hexametaphosphate), sodium acid pyrophosphate, tetrasodium pyrophosphate,
sodium
aluminum phosphate, sodium citrate, potassium citrate, calcium citrate, sodium
tartrate,
sodium potassium tartrate, and combinations thereof.
[0058] When used, a relatively decreased amount of one or more emulsifying
salts may be
incorporated into the analogue cheese composition incorporating the whey
protein cream.
The emulsification properties provided by the whey protein cream may
substitute for, or
other allow a reduction in, the amount of emulsifying salt used in the
analogue cheese
composition.
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[0059] When used, the amount of emulsifying salts introduced into the analogue
cheese
composition may be proportional to the amount of whey protein cream introduced
into the
analogue cheese composition. For example, a ratio of the weight of emulsifying
salts divided
by the weight of whey protein cream in the analogue cheese composition may be
less than 7,
such as less than 5, less than 3, less than 1, less than 0.5, less than 0.25,
less than 0.1, less
than 0.05, or less than 0.025. For example, the ratio of the weight of
emulsifying salts
divided by the weight of whey protein cream may range from 0.01 to 3, such as
from 0.025
to 1.
[0060] The actual weight percentage of emulsifying salts incorporated into the
analogue
cheese composition may vary depending on the amounts of casein protein, whey
protein
cream, and/or other ingredients incorporated into the analogue cheese
composition. When
used, the amount of emulsifying salts may typically be within a range from
0.01 weight
percent to 5 weight percent based on the total weight of the analogue cheese
composition,
such as from 0.05 weight percent to 3.0 weight percent.
[0061] In other examples, the analogue cheese composition containing whey
protein cream
can be formulated without using any emulsifying salts. In other words, the
analogue cheese
composition containing whey protein cream may be devoid of emulsifying salts.
The whey
protein cream may provide sufficient emulsification properties for the
analogue cheese
composition to eliminate the need for added emulsification salts.
[0062] Various other ingredients known in the food and cheese composition arts
may be
included in the analogue cheese composition. Such optional ingredients include
an
acidifying agent (e.g., vinegar, lactic acid, citric acid, acetic acid, and
phosphoric acid),
cream, milkfat, milk, salt, artificial coloring, spice, flavoring, mold-
inhibitor, nutritional
supplements, fiber (e.g., cellulose, oat fiber, etc.). The pH of the analogue
cheese
composition may be acidic (e.g., a pH less than 7.0), such as a pH less than
6.5. For
example, the pH of the analogue cheese composition may range from 5.0 to 6.8,
such as from
5.5 to 6.5.
[0063] The analogue cheese composition can exhibit good textural firmness for
shredding,
slicing, and/or otherwise being used by a food manufacturer and/or consumer.
For example,
the analogue cheese composition may exhibit a textual firmness of at least 400
g, such as at
least 500 g, at least 600 g, at least 700 g, at least 800 g, at least 900 g,
or at least 1000 g. For
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example, the analogue cheese composition may exhibit a textural firmness
ranging from 500
g to 1250 g, such as from 600 g to 1000 g.
[0064] The analogue cheese composition can exhibit good melting properties.
For example,
the analogue cheese composition may exhibit a melt less than about 7 using the
L.D.
Schreiber melt test, such as a melt ranging from 2 to 7, from 3 to 7, or from
3 to 6.
[0065] The analogue cheese composition is generally prepared by combining and
heating the
constituent ingredients, including the whey protein cream, fat, water,
hydrocolloid, casein
protein, and/or other desired components to provide a homogenous mixture which
is then
cooled. Analogue cheese compositions containing whey protein cream according
to the
disclosure can exhibit exceptionally fast oil incorporation times, which can
be beneficial for
efficient, large scale manufacture of commercial analogue cheeses. Oil
incorporate time is a
measure of the amount of time it takes oil to incorporate into the other
constituent ingredients
of the cheese composition (e.g., the water and hydrophilic ingredients). The
oil incorporation
time can be measured from the time when oil is added to the remaining
constituent
ingredients of the cheese composition and mixing is started to the time when
oil is no longer
visually observable to the unaided eye as a separated ingredient (e.g., the
oil appears visually
to be fully incorporated into the mixture). In applications, the analogue
cheese composition
can exhibit an oil incorporation time during manufacture of less than 30
seconds, such as less
than 25 seconds, less than 20 seconds, less than 15 seconds, or less than 10
seconds.
[0066] The analogue cheese composition of the present disclosure may be used
as a
standalone composition or may be combined with one or more other cheeses to
provide a
finished cheese composition for consumption and/or use. In some examples, the
analogue
cheese is combined with one or more dairy cheeses, e.g., to impart one or more
cheese
flavors to the finished product. The analogue cheese may be combined with the
dairy cheese
and a solid state, e.g., by mixing solid particles of the analogue cheese with
solid particles of
the dairy cheese. More typically, however, the dairy cheese may be
incorporated into the
analogue cheese during production when the analogue cheese is in a molten or
liquidous
state, thereby becoming compositionally dispersed throughout the analogue
cheese to form a
resultant cheese (e.g., pizza cheese) that is a homogeneous blend of the dairy
cheese
component and the analogue cheese component.
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[0067] The dairy cheese used to formulate the cheese composition may be in the
form of a
soft cheese, a hard cheese, and/or a semi-hard cheese. In some examples, the
dairy cheese is
in the form of a cheese powder. Examples of one or more dairy cheeses that may
be used in
the cheese composition include, but are not limited to, mozzarella, Parmesan,
cheddar,
Monterey Jack, Romano, muenster, Swiss, provolone, and combinations thereof.
[0068] When used, the amount of dairy cheese utilized in the combined cheese
composition
(e.g., analogue cheese plus dairy cheese) may be at least 3 weight percent
based on the total
weight of the cheese composition, such as at least 5 weight percent, at least
7 weight percent,
at least 8 weight percent, at least 9 weight percent, at least 10 weight
percent, at least 11
weight percent, or at least 12 weight percent. For example, the amount of
dairy cheese
utilized in the combined cheese composition may range from 10.0 weight percent
to 20
weight percent based on the total weight of the cheese composition, such as
from 10.0 weight
percent to 17 weight percent, or from 12 weight percent to 17 weight percent.
The weight of
the dairy cheese included in the combined cheese composition may be based on
the natural
cheese weight of the dairy cheese, including water present in the diary
cheese. If utilizing a
dehydrated dairy cheese (e.g., diary cheese powder), the amount of dehydrated
dairy cheese
incorporated into the combined cheese composition may be proportionally
reduced by the
amount of water removed from the cheese during dehydration. In other examples,
the
analogue cheese composition is provided as a dairy-free cheese and is not
combined with a
dairy cheese component.
[0069] Cheese compositions as described herein can be used as edible food
products or can
be further processed to form an edible food product. The cheese composition
may be formed
in a block and subsequently sized reduced by cutting slices, shredding,
cubing, and/or
performing other size reduction process. The cheese composition can be
included as an
ingredient or component of a food product that includes the cheese
composition, such a
pizza, pizza-type snack food, pizza roll, pizza pocket, "hot pockets,"
sandwiches, hoagies,
Italian foods such as lasagna and spaghetti, and the like, as well as cheese-
stuffed foods such
as jalapeno poppers. Example food product can include mozzarella substitute
cheese
compositions.
[0070] Cheese compositions and products can be combined with other food
products before
being packaged. Such cheese products can be incorporated or combined with
other food
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products in any suitable way. For example, a final cheese product can be
applied in any
suitable form (e.g., shredded) to another food product such as pizza. As
another example, a
cheese can be injected in into a food product that includes cheese (e.g.,
snack food including
pizza-type snack food and the like). A cheese composition can also be
packaged, alone or in
combination with other food ingredients, frozen, and stored for delayed use
and
consumption.
[0071] Any product containing a cheese according to the disclosure may be
prepared,
packaged, frozen, stored, and optionally shipped in a frozen state for
commercial distribution
and sale. The frozen food can be stored frozen for an extended period and
eventually used by
a private consumer or commercial user by heating the frozen food product (with
optional
thawing) in a conventional, convection, or microwave oven.
[0072] The following examples may provide additional details about cheese
compositions
containing whey protein cream and products according to the disclosure.
EXAMPLES
Example 1: Oil Incorporation Time
[0073] A variety of analog cheese compositions were formed that each included
52 wt%
water, 21 wt% oil, 7.5 wt% protein, 16 wt% hydrocolloids, and 3.5 wt% of
auxiliary
components (salts, colorants, and preservatives). Different analogue cheese
compositions
tested as part of the example were identically formulated except for the use
different protein
sources in different samples and/or the use of fat-based emulsifiers (only in
examples noted).
Rennet casein was the protein source used in the Control sample. Rennet casein
was also
used as the protein source in the samples tested using different fat-based
emulsifiers.
[0074] Each analogue cheese composition was made using a benchtop heated
mixer. The
constituent ingredients were mixed starting at 170F and heated to at least
179F during
constant mixing over a 4-minute period in the blender. The time it took to
visually observe
the oil incorporate into the other constituent ingredients of the cheese was
measured for each
test variable. Measurement of the oil incorporation time started once all
constituted
ingredients were added to the mixer and the mixer was turned on. Measurement
of the oil
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incorporation time ended as soon as oil was no longer observed as a separated
component
from the other constituent ingredients being mixed together.
[0075] FIG. 2 is a chart illustrating oil incorporation times for the
different analogue cheese
samples tested as part of the example. The data show that the two samples
containing whey
protein cream exhibited a significant decrease, about 66%, in the amount of
time it took to
incorporate the oil versus control. The whey protein cream also incorporated
oil significantly
faster than the time it took the wheat and soy proteins to incorporate the
oil.
[0076] Since whey protein cream also contains some naturally occurring
phospholipids,
other emulsifiers were tested for comparative purposes. These emulsifiers took
just as long
or longer than the tested proteins to incorporate the oil. This shows that the
whey protein
cream incorporated oil faster than protein or emulsifier into the cheese.
Example 2: Cheese Texture
[0077] The texture of the different analogue cheese compositions formulated in
Example I
were tested to evaluate the textural firmness of the resulting cheese
compositions, where
textural firmness was measured as defined herein. FIG. 3 is a chart
illustrating textural
firmness measurements for the different analogue cheese compositions
formulated according
to Example I.
[0078] The data show that the cheese samples made using whey protein cream had
peak
force firmness reading of 624g and 630 g. This is a third lower than the peak
force firmness
reading of an analogue cheese that is produced using rennet casein. It is also
significantly
lower in force than all other samples produced using proteins from all
sources. While the
samples formulated using emulsifiers also lowered the firmness of the cheese,
these
emulsifier-containing samples produced particularly soft cheese. The firmness
of the cheese
helps to ensure the cheese can endure subsequent processing: dicing,
shredding, slicing, etc.
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