A process cheese produced by a combination of an acid curd and a concentrated milk protein at specific ratios is disclosed. The process cheese is produced without an emulsifying salt. A method of producing the process cheese is disclosed. The method includes preparing a volume of concentrated milk protein and a volume of acid curd. The method further includes producing a volume of process cheese product by combining the volume of the concentrated milk protein and the volume of acid curd. The ratio of protein in the acid curd to the protein in the concentrated milk protein ranges from 1.35:1 to 3.35:1.

Disclosed is a method for making freeze-dried shelf-stable natural cheese products having a softer, smoother texture than that of conventional freeze-dried cheese. Products made by the method include shelf-stable cheese snacks.

Disclosed is a method for making freeze-dried shelf-stable natural cheese products having a softer, smoother texture than that of conventional freeze-dried cheese. Products made by the method include shelf-stable cheese snacks.

A method for manufacturing a cheese string involves providing a cheese base, retexturing the cheese base to form a cheese paste, and extruding the cheese paste through a die with a diameter less than or equal to 10 mm to form the cheese string, in which the cheese base has a maximum tangent slope value of between 0.06 and 0.10.

A method for manufacturing a cheese string involves providing a cheese base, retexturing the cheese base to form a cheese paste, and extruding the cheese paste through a die with a diameter less than or equal to 10 mm to form the cheese string, in which the cheese base has a maximum tangent slope value of between 0.06 and 0.10.

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, electromagnetic energy is used for the production of pasta filata cheese.

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, electromagnetic energy is used for the production of pasta filata cheese.

A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.

A food product extrusion apparatus includes a heat exchanger. The heat exchanger includes a first portion with a first plurality of tubes and a first cavity located external to the first plurality of tubes. The heat exchange also includes a second portion connected to the first portion. The second portion includes a second plurality of tubes and a second cavity located external to the second plurality of tubes. The first plurality of tubes are offset from the second plurality of tubes.

The invention relates to a method for generating a Streptococcus thermophilus strain exhibiting a high galactose utilization profile, which is characterized by a high percentage of consumed galactose at the maximum speed of lactose consumption and optionally a high percentage of consumed galactose at the end of lactose consumption (both as determined by assay I), comprising modifying the sequence of the gal-lac gene cluster. The invention also relates to a Streptococcus thermophilus strain obtained or obtainable by this method, to a Streptococcus thermophilus strain characterized both by the sequence of its gal-lac gene cluster and its high galactose utilization profile, to a culture and kit-of part comprising such strains, as well as to the use of such strains in food applications.