Methods And Compositions For Consumables

Abstract

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

1 - 30 . (canceled) 
     
     
         31 . A non-dairy milk comprising an emulsion, suspension, or colloidal solution of one or more purified plant proteins and one or more plant oils or fats. 
     
     
         32 . The non-dairy milk of  claim 31 , wherein the one or more purified plant proteins are selected from the group consisting of seed-storage proteins from any seed, ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), albumins, glycinins, conglycinins, globulins, vicilins, conalbumin, gliadin, glutelin, gluten, glutenin, hordein, prolamin, phaseolin (protein), proteinoplast, secalin, extensins, triticeae gluten, zein, oleosins, caloleosins, steroleosins or other oil body proteins, vegetative storage protein A, vegetative storage protein B, and moong seed storage 8S globulin. 
     
     
         33 . The non-dairy milk of  claim 31 , wherein the one or more fats or oils are selected from the group consisting of corn oil, olive oil, soy oil, peanut oil, walnut oil, almond oil, sesame oil, cottonseed oil, rapeseed oil, canola oil, safflower oil, sunflower oil, flax seed oil, algal oil, palm oil, palm kernel oil, coconut oil, babassu oil, shea butter, mango butter, cocoa butter, wheat germ oil, rice bran oil, oils produced by bacteria, algae, archaea or fungi or genetically engineered bacteria, algae, archaea or fungi, triglycerides, monoglycerides, diglycerides, sphingosides, glycolipids, lecithin, lysolecithin, phophatidic acids, lysophosphatidic acids, oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18:2 conjugated linoleic acid, conjugated oleic acid, or esters of: oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid, or glycerol esters of oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18:2 conjugated linoleic acid, or conjugated oleic acid, or triglyceride derivatives of oleic acid, palmitoleic acid, palmitic acid, myristic acid, lauric acid, myristoleic acid, caproic acid, capric acid, caprylic acid, pelargonic acid, undecanoic acid, linoleic acid, 20:1 eicosanoic acid, arachidonic acid, eicosapentanoic acid, docosohexanoic acid, 18:2 conjugated linoleic acid, and conjugated oleic acid. 
     
     
         34 . The non-dairy milk of  claim 31 , wherein the purified plant protein is glycinin. 
     
     
         35 . The non-dairy milk of  claim 31 , further comprising an additional sugar or other fermentable carbon source. 
     
     
         36 . The non-dairy milk of  claim 31 , further comprising one or more organic acids. 
     
     
         37 . The non-dairy milk of  claim 31 , further comprising an added flavoring. 
     
     
         38 . The non-dairy milk of  claim 37 , wherein the added flavoring is from a fruit, sweetener, truffle, mushroom, nut, herb, chive, fennel pollen, bacteria, yeast, mold, herb, spice, or pepper. 
     
     
         39 . A cheese replica comprising the non-dairy milk of  claim 31 . 
     
     
         40 . The cheese replica of  claim 39 , further comprising lactic acid bacteria. 
     
     
         41 . A cheese replica comprising:
 (a) almond milk,   (b) lactic acid bacteria,   (c) transglutaminase,   (d) salt, and   (e) water.   
     
     
         42 . The cheese replica of  claim 41 , wherein the lactic acid bacteria are selected from the group consisting of  Lactobacillus  sps.,  Lactococcus, Streptococcus thermophilus , and  Pediococcus  sps. 
     
     
         43 . The cheese replica of  claim 41 , further comprising one or more cheese-making microbes selected from the group consisting of  Penicillium camemberti, Penicillium candidum, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensii, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus  sps.,  Staphylococcus, Halomonas, Brevibacterium, Psychrobacter, Leuconostocaceae, Propionibacteria , and combinations thereof. 
     
     
         44 . The cheese replica of  claim 41 , wherein said replica is formulated as a soft fresh cheese, a goat cheese, a soft ripened cheese, a ricotta, or a cottage cheese. 
     
     
         45 . The cheese replica of  claim 44 , further comprising a flavoring. 
     
     
         46 . The cheese replica of  claim 45 , wherein the flavoring is selected from the group consisting of herbs, pollen, spices, pepper, flavored oils, seeds, sweeteners, other flavor additives, and combinations thereof. 
     
     
         47 . The cheese replica of  claim 46 , wherein the flavor additive is truffle. 
     
     
         48 . The cheese replica of  claim 46 , wherein the flavoring comprises chive. 
     
     
         49 . The cheese replica of  claim 41 , wherein the almond milk is pasteurized. 
     
     
         50 . The cheese replica of  claim 41 , further comprising an acid. 
     
     
         51 . The cheese replica of  claim 50 , wherein said acid is an organic acid. 
     
     
         52 . The cheese replica of  claim 41 , further comprising an added oligosaccharide, disaccharide, or monosaccharide. 
     
     
         53 . The cheese replica of  claim 41 , wherein the polysaccharide content is less than 1%. 
     
     
         54 . The cheese replica of  claim 53 , wherein the cheese replica is formulated as a cream cheese. 
     
     
         55 . The cheese replica of  claim 54 , further comprising a flavoring. 
     
     
         56 . The cheese replica of  claim 55 , wherein the flavoring is selected from the group consisting of herbs, spices, pepper, or combinations thereof. 
     
     
         57 . The cheese replica of  claim 54 , further comprising a sweetener, fruit, flavor additive, or a combination thereof. 
     
     
         58 . The cheese replica of  claim 52 , wherein the cheese replica is formulated as a yogurt. 
     
     
         59 . The cheese replica of  claim 58 , further comprising a sweetener, fruit, flavor additive, or a combination thereof. 
     
     
         60 . A method for making a cheese replica, comprising:
 (a) combining (i) a non-dairy milk comprising an emulsion, suspension, or colloidal solution of one or more purified plant proteins and one or more plant oils or fats, with (ii) a lactic acid bacteria; and   (b) draining or pressing the combination to separate curd from whey.