Process for the production of starter cultures for the production of dairy products having predetermined properties, wherein the starter cultures are treated with pulsed electric fields (PEF) of rectangular monopolar high voltage pulses of a field strength of 0.2 to 1 kV/cm with a pulse duration of 5 to 8 ?s at a frequency of 1 to 21 Hz for 20 to 80 pulses, for each parameter respectively ?15% or ?10% or ?5%.

Pasta filata cheese products of the Mozzarella type are suggested, obtainable or obtained by: (a) subjecting milk to bactofugation or filtration, obtaining a bactofugate or a bacterial concentrate and a treated milk; (b) sterilising and, optionally, standardising the bactofugate or the bacterial concentrate obtained in step (b); (c) blending the treated milk of step (a) with the sterilised bactofugate or the bacterial concentrate of step (b); (d) coagulating the blended product of step (c) while adding starter cultures and/or rennet; (e) separating the coagulated milk of step (d) into whey and curd; (f) processing the whey with fine curd particles contained therein obtained in step (e) into a stable suspension; (g) subjecting the curd obtained in step (e) to heat treatment, and (h) shaping the heat-treated product of step (g),
wherein the suspension produced in step (f) is either added to the bactofugate or the bacterial concentrate obtained in step (a), or to the sterilised bactofugate or the bacterial concentrate obtained in step (b).

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).

Equipment for the production of stuffed cheeses, particularly burrata cheese, the equipment (1) comprising: one base frame (2); supporting means (3) of a cheese (C) of the fresh pasta filata type associated with the base frame (2); gripping means (6) of the cheese (C) adapted to retain one portion (P) of the cheese (C); filling means (7) adapted to inject a stuffing inside the cheese (C) through the portion (P) to obtain a stuffed cheese (S); one mutual movement unit (20) between the supporting means (3) and the gripping means (6); and one mutual movement assembly (21) between the gripping means (6) and the filling means (7); wherein the gripping means (6) comprise at least one blade element (34) adapted to cut the portion (P) from the stuffed cheese (S).

Variants of chymosin with improved milk clotting properties.

The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, the disclosure relates to a barrel for a single auger extrude having angular sections of material.

Variants of chymosin with improved milk clotting properties.

The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a continuous cooker stretcher is used for the production of pasta filata cheese.

A variant polypeptide having chymosin activity, wherein the variant has an amino acid sequence which, when aligned with the chymosin comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue corresponding to any of amino acids 2, 22, 40, 48, 50, 51, 53, 61, 62, 76, 88, 98, 99, 109, 112, 117, 125, 126, 135, 144, 160, 161, 163, 187, 189, 194, 200, 201, 202, 203, 221, 223, 240, 242, 244, 254, 267, 271, 273, 278, 280, 284, 289, 292, 294 or 295 said positions being defined with reference to SEQ ID NO: 2 and wherein the variant has one or more altered properties as compared with a reference polypeptide having chymosin activity. Such a variant polypeptide may be used in the preparation of a cheese.

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