RESTRUCTURED NATURAL PROTEIN MATRICES Russian patent published in 2018 - IPC A23C19/68 A23C19/72 

FIELD: food industry.

SUBSTANCE: group of inventions refers to biochemistry and cheese making. Presence of protein natural cheese such as mozzarella and cheddar or a cheese component with an initial moisture level is provided. Natural cheese or a cheese component is treated with a component for modifying the protein structure comprising a base at pH of from 5 to 12.5 to modify the protein structure and allow it to be liquid. As a component for the modification, hydroxide is used. Modified mixture is treated with an aromatic composition containing the acid in such an amount and with such pH value for restructuring. As an aromatic component, the aromas of parmesan cheese, feta, gouda, camembert and blue cheese are used. As a variant, the aroma composition comprises an aqueous solution of a food grade, proton-containing acid. Method is carried out without the use of processed cheese and an emulsifier salt providing the production of processed cheese.

EFFECT: group of inventions provides a natural cheese product with the desired flavor characteristics.

22 cl, 2 dwg, 22 ex