A method for manufacturing composite pasta filata cheese without loss of material or excess debris. Said method is achievable by avoiding use of liquid to control the temperature of the cheese. This is referred to as a dry method of manufacturing pasta filata cheese. The dry method of manufacturing in this case utilizing ohmic heating mechanisms and counter-rotating dual compression belt system to maintain a dry heating and cooling environment. Foreign food particles may be added to the cheese at various stages of manufacturing before it is molded and cooled to set to form a homogenous composite pasta filata cheese mixture.

Machinery for the production of pasta filata cheeses, including:—preparation cell adapted to receive the raw material, move it and heat it and then transfer it to a—spinning cell adapted to add water and steam, move and heat the mixture to the desired density and then transfer it to a—forming cell which receives the paste from the spinning cell, provided with timed augers and a thermometer to determine the moment in which to push the paste into a forming drum;—control unit, with software to monitor the cooking, spinning and forming conditions of the cheeses;—communication interface.

A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(−) bacteria.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

A process for the reduction of Maillard reaction (and thereby browning) in a cheese food product, wherein the process comprises contacting the product with a hexose oxidase (EC1.1.3.5) and/or cellobiose oxidase (EC 1.1.99.18) enzyme.

Provided herein are dairy-like compositions and the methods of making the same using one or more recombinant proteins.

The invention herein pertains to a device and system for controlled mixing of textured material along a linear path by means variable ohmic controls. The device comprising the following components: a dual auger unit wherein two linear augers are held within a single linear casing, each said linear augers having an increased diameter pitch along its length, perforations along the length of said single linear casing, electro-conductive plates attachable to each said perforation. The preferred embodiment of this invention is intended to be used for mixing pasta filata cheese curds to form a singular cheese mass with consistent texture. The device may also be used to mix other types of fluid textured material including food and non-food substances.

The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.

The object of the present invention is a mozzarella cheese obtained from a mixture of raw materials consisting of milk, rennet, salt and optionally lactic bacteria and having a high residual moisture content. Said mozzarella cheese can be obtained by means of a production method comprising a cooling step in air for cooling a sheet of mozzarella cheese.

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.