A spoonable fermented cream cheese composition with high protein content, of the quark or skyr type, intended for persons requiring increased intakes of proteins, such as sportspersons and elderly persons. The composition comprises at least 8% by weight proteins, with respect to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio between 50/50 and 75/25, the milk serum proteins comprising at least 20% denatured serum proteins in the form of microparticles, by weight with respect to the total weight of the serum proteins, and in that the pH is less than or equal to 4.6.

A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof.

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

The present invention relates to a physically stable cheese composition comprising 55-75 wt % soft cheese and 25-45 wt % water; wherein the cheese composition has a viscosity from 2000 to 4,500 cP at 10° C., and a pH from 4.0 to 4.8; and wherein particles comprised in the cheese composition have a median particle size distribution of 0.6 to 10 micro-meter, preferably of 0.9 to 7 micro-meter. The invention further pertains to a process for making the cheese composition.

Described is a dietary supplement and a corresponding method to maintain the nutritional health of mammals, including humans. The composition includes a dried dairy product, typically cream, whole milk, reduced fat milk, cottage cheese, yogurt, or combinations thereof in combination with an oil comprising linolenic acid.

Described is a dietary supplement and a corresponding method to maintain the nutritional health of mammals, including humans. The composition includes a dried dairy product, typically cream, whole milk, reduced fat milk, cottage cheese, yogurt, or combinations thereof in combination with an oil comprising linolenic acid.

The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.