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 method of preparing a non-dairy milk composition comprising:
 (a) providing an aqueous composition comprising one or more isolated, enriched, or purified plant proteins, one or more oils or fats, and a fermentable carbon source;   (b) forming a colloidal suspension, solution, or emulsion from the aqueous composition; and   (c) fermenting the colloidal suspension, solution, or emulsion using one or more microbes selected from the group consisting of  Penicillium camemberti, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus  sps.,  Lactobacillus  sps.,  Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter,  Leuconostocaceae,  Streptococcus thermophilus, Pediococcus  sps., and Propionibacteria.   
     
     
         32 . The method of  claim 31 , wherein the fermentable carbon source is selected from the group consisting of a disaccharide, a fruit juice, a monosaccharide, agave syrup, an oligosaccharide, high-fructose corn syrup, honey, molasses, refined sugars, sugar-cane extract, treacle, and mixtures thereof. 
     
     
         33 . The method of  claim 31 , wherein the aqueous composition further comprises an organic acid. 
     
     
         34 . The method of  claim 33 , wherein the organic acid is selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, malonic acid, propionic acid, and mixtures thereof. 
     
     
         35 . The method of  claim 31 , wherein the one or more isolated 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. 
     
     
         36 . The method of  claim 31 , wherein the one or more oils or fats 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, and 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. 
     
     
         37 . The method of  claim 31 , wherein the aqueous composition further comprises a starch. 
     
     
         38 . The method of  claim 37 , wherein the starch is selected from the group consisting of cornstarch, tapioca, wheat starch, and potato starch. 
     
     
         39 . The method of  claim 31 , further comprising pasteurizing or sterilizing the non-dairy milk composition. 
     
     
         40 . The method of  claim 31 , further comprising removing insoluble solids from the aqueous composition. 
     
     
         41 . The method of  claim 40 , wherein the insoluble solids are removed from the aqueous compositing by centrifugation, straining, filtering, settling, skimming, adding a coagulant, adding a flocculant, or a combination thereof. 
     
     
         42 . The method of  claim 40 , wherein removing the insoluble solids from the aqueous composition results in a composition with less than 50% of insoluble solids found in the aqueous composition before the removal of the insoluble solids. 
     
     
         43 . A non-dairy milk composition comprising:
 (a) a colloidal suspension, solution, or emulsion comprising one or more isolated, enriched, or purified plant proteins, and one or more oils or fats; and   (b) one or more microbes selected from the group consisting of  Penicillium camemberti, Geotrichum candidum, Penicillium roqueforti, Penicillium nalgiovensis, Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Debaryomyces hansensil, Rhodosporidum infirmominiatum, Candida jefer, Cornybacteria, Micrococcus  sps.,  Lactobacillus  sps.,  Lactococcus, Staphylococcus, Halomonas, Brevibacterium, Psychrobacter,  Leuconostocaceae,  Streptococcus thermophilus, Pediococcus  sps., and Propionibacteria.   
     
     
         44 . The non-dairy milk composition of  claim 43 , wherein the aqueous composition further comprises a fermentable carbon source. 
     
     
         45 . The non-dairy milk composition of  claim 44 , wherein the fermentable carbon source is selected from the group consisting of a disaccharide, a fruit juice, a monosaccharide, agave syrup, an oligosaccharide, high-fructose corn syrup, honey, molasses, refined sugars, sugar-cane extract, treacle, and mixtures thereof. 
     
     
         46 . The non-dairy milk composition of  claim 43 , wherein the aqueous composition further comprises an organic acid. 
     
     
         47 . The non-dairy milk composition of  claim 46 , wherein the organic acid is selected from the group consisting of acetic acid, citric acid, lactic acid, malic acid, malonic acid, propionic acid, and mixtures thereof. 
     
     
         48 . The non-dairy milk composition of  claim 43 , wherein the one or more isolated 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. 
     
     
         49 . The non-dairy milk composition of  claim 43 , wherein the one or more oils or fats 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, and 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. 
     
     
         50 . The non-dairy milk composition of  claim 43 , wherein the aqueous composition further comprises a starch. 
     
     
         51 . The non-dairy milk composition of  claim 50 , wherein the starch is selected from the group consisting of cornstarch, tapioca, wheat starch, and potato starch. 
     
     
         52 . The non-dairy milk composition of  claim 43 , wherein the non-dairy milk composition has at least 50% of its insoluble solids removed.