Kraft Recieves Patent
Kraft Holdings, Northfield, IL, has been granted U.S. patent 6, 455,081 for incorporating soy proteins in cheese. The manufacturing process uses en­zymes (preferably proteinase) to treat the soy ingredients and to form soy protein hydrolyzate. The partially hydrolyzated soy protein used in the present invention does not significantly interfere with milk clotting mechanisms. Cheeses containing up to ap­proximately 30% soy ingredients can be obtained.