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 . A non-dairy cheese replica comprising a coacervate comprising one or more isolated and purified proteins from a non-animal source. 
     
     
         2 . The non-dairy cheese replica of  claim 1 , wherein said one or more isolated and purified proteins are plant proteins. 
     
     
         3 . The non-dairy cheese replica of  claim 2 , wherein said one or more isolated and purified plant proteins are selected from the group consisting of seed storage proteins, Lupine proteins, legume proteins, chickpea proteins, soy proteins, and lentil proteins. 
     
     
         4 . The non-dairy cheese replica of  claim 3 , wherein said legume proteins comprise pea proteins selected from the group consisting of pea vicilins and pea legumins. 
     
     
         5 . The non-dairy cheese replica of  claim 2 , wherein said plant proteins are selected from the group consisting of a seed storage protein and an oil body protein. 
     
     
         6 . (canceled) 
     
     
         7 . The non-dairy cheese replica of  claim 5 , wherein said oil body protein is an oleosin, a caloleosin, or a steroleosin. 
     
     
         8 . The non-dairy cheese replica of  claim 2 , wherein said plant proteins are selected from the group consisting of ribosomal proteins, actin, hexokinase, lactate dehydrogenase, fructose bisphosphate aldolase, phosphofructokinases, triose phosphate isomerases, phosphoglycerate kinases, phosphoglycerate mutases, enolases, pyruvate kinases, proteases, lipases, amylases, glycoproteins, lectins, mucins, glyceraldehyde-3-phosphate dehydrogenases, pyruvate decarboxylases, actins, translation elongation factors, histones, ribulose-1,5-bisphosphate carboxylase oxygenase (rubisco), ribulose-1,5-bisphosphate carboxylase oxygenase activase (rubisco activase), collagens, kafirin, avenin, dehydrins, hydrophilins, and natively unfolded proteins. 
     
     
         9 . The non-dairy cheese replica of  claim 1 , further comprising one or more microbes selected from bacteria, molds, and yeast. 
     
     
         10 . The non-dairy cheese replica of  claim 9 , wherein said one or more microbes are selected from the group consisting of  Lactococcus lactis lactis  (LLL),  Leuconostoc mesenteroides cremoris  (LM),  Lactococcus lactis cremoris  (LLC),  Pediococcus pentosaceus, Clostridium butyricum, Lactobacillus delbrueckii lactis, Lactobacillus delbrueckii bulgaricus, Lactobacillus helveticus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Staphylococcus xylosus  (SX),  Lactococcus lactis biovar diacetylactis  (LLBD),  Penicillium roqueforti, Penicillium candidum, Penicillium camemberti, Penicillium nalgiovensis Debaryomyces hansenii, Geotrichum candidum, Streptococcus thermophiles  (TA61),  Verticillium lecanii, Kluyveromyces lactis, Saccharomyces cerevisiae, Candida utilis, Rhodosporidum infirmominiatum  and  Brevibacterium linens.    
     
     
         11 . The non-dairy cheese replica of  claim 1 , said replica further comprising one or more sugars. 
     
     
         12 . (canceled) 
     
     
         13 . The non-dairy cheese replica of  claim 1 , further comprising a divalent cation. 
     
     
         14 . (canceled) 
     
     
         15 . The non-dairy cheese replica of  claim 1 , wherein said non-dairy cheese replica comprises one or more plant-derived lipids, one or more oils derived from an algae, fungus, or bacterium, or one or more free fatty acids. 
     
     
         16 . (canceled) 
     
     
         17 . The non-dairy cheese replica of  claim 1 , further comprising a cross-linking enzyme, wherein said cross-linking enzyme is a transglutaminase or a lysyl oxidase. 
     
     
         18 . The non-dairy cheese replica of  claim 1 , said replica further comprising one or more purified enzymes. 
     
     
         19 . (canceled) 
     
     
         20 . The non-dairy cheese replica of  claim 1 , said replica further comprising a melting salt. 
     
     
         21 . The non-dairy cheese replica of  claim 1 , further comprising an isolated amino acid or other additive selected from the group consisting of a food product, a yeast extract, miso, molasses, a nucleobase, an organic acid, a vitamin, a fruit extract, coconut milk, and a malt extract. 
     
     
         22 . A non-dairy cheese replica comprising:
 (a) a solidified mixture of one or more isolated and purified proteins from a non-animal source and one or more isolated plant based lipids, or   (b) a solidified non-dairy milk, nut milk, and one or microbes;   and optionally comprising one or more sugars, divalent cations, isolated enzymes, or isolated amino acids,   wherein said non-dairy cheese replica has
 (i) an increased creamy texture; 
 (ii) an improved melting characteristic; or 
 (iii) an increased stretching ability, 
   relative to a corresponding cheese replica lacking said one or more microbes, sugars, divalent cations, isolated enzymes, isolated amino acids or plant based lipids.   
     
     
         23 . The non-dairy cheese replica of  claim 22 , wherein said non-dairy cheese replica comprises one or both of:
 (a) a protease or a lipase and has one or both of a creamier texture and a more buttery flavor relative to a corresponding non-dairy cheese replica lacking said protease or lipase; and   (b) one or more added sugars and has a modified flavor profile relative to a corresponding non-dairy cheese replica lacking said one or more added sugars.   
     
     
         24 . A non-dairy cheese replica comprising:
 (a) a solidified mixture of one or more isolated and purified proteins from a non-animal source and one or more isolated plant based lipids; or   (b) a solidified non-dairy milk, nut milk, and one or microbes;   and optionally comprising one or more sugars, divalent cations, isolated enzymes, or isolated amino acids,   wherein said non-dairy cheese replica has:
 (i) increased creamy, milky, buttery, fruity, cheesy, free fatty acids, sulfury, fatty, sour, floral, or mushroom flavor or aroma notes; or 
 (ii) reduced nutty, planty, beany, soy, green, vegetable, dirty, or sour flavor or aroma notes; 
   relative to a corresponding cheese replica lacking said one or more microbes, sugars, divalent cations, isolated enzymes, isolated amino acids or plant-based lipids.   
     
     
         25 . The non-dairy cheese replica of  claim 24 , wherein said non-dairy cheese replica comprises one or both of:
 (a) a protease or a lipase and has one or both of a creamier texture and a more buttery flavor relative to a corresponding non-dairy cheese replica lacking said protease or lipase; and   (b) one or more added sugars and has a modified flavor profile relative to a corresponding non-dairy cheese replica lacking said one or more added sugars.   
     
     
         26 - 29 . (canceled)