The invention relates to a process to produce a fresh cheese said process comprising the step of adding natamycin, characterized in that at least part of the natamycin is added to milk before curd formation. Adding natamycin before curd formation results in a cheese wherein the natamycin is distributed throughout the cheese, without substantial loss of natamycin.

A device (1) for continuously conveying and plasticising cheese curd includes a housing (2) having an elongate chamber (3) with inlet and openings (5, 6). At least one pair of oppositely-driven conveying shafts (4.1, 4.2) is arranged in the elongate chamber such the axes of rotation (18.1, 18.2) of the shafts extend in parallel in the longitudinal direction of the chamber. The conveying shafts have interleaved helical structures (19.1, 19.2) for axially conveying the cheese curd from the inlet opening to the outlet opening. A heating device (9.1, 17) heats at least part of the shaft(s) and at least part of an inner surface of the chamber. At least one entraining device is designed such that at least part of the cheese curd to be conveyed and plasticised is also transported around the two conveying shafts.

Variants of chymosin with improved milk clotting properties.

The present disclosure provides a method of artificially-producing casein micelles under non-natural conditions. Also provided by the present disclosure are casein micelles and casein compositions comprising the casein micelles. Uses of the casein micelles and/or compositions are also disclosed.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The invention relates to the use of a Streptococcus thermophilus strain with a deficiency in glucose metabolism for improving growth of a Lactobacillus strain in a process for producing a fermented milk product.

A package for dairy products, in particular solid or semi-solid dairy products, including a bag provided with at least one pair of lateral walls reciprocally joined by means of first welding lines and at least one bottom wall, so as to define a housing compartment. A dairy product is housed in the compartment defined inside the bag. The bag includes second welding lines made in correspondence with top parts of the bag and positioned on opposite sides of the bottom wall. The second welding lines are disposed diagonally with respect to the first welding lines and with respect to the bottom wall and configured and oriented so as to progressively narrow the housing compartment toward the bottom wall of the bag. The dairy product includes at least a central support zone on the bottom wall and the bag includes at least lateral support zones defined by the opposite top parts.

A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.

Cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, may be produced by allowing glucose oxidase, α-glucosidase, transglutaminase, or a combination of such enzymes to act on raw cheese. Cheese analogues improved in meltability and/or stretchability during heating, may be produced by allowing α-glucosidase to act on a mixture containing plant-derived oil and starch, or starch before mixing with plant-derived oil.

The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.