Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

Dairy products are produced by subjecting a starting dairy material to nanofiltration to remove monovalent ions to produce an ion-depleted dairy permeate; passing the ion-depleted dairy permeate through an ion exchange column and subsequently with a sodium-containing eluting solution to produce sodium phosphate and sodium citrate derived from the starting material; concentrating the sodium phosphate and sodium citrate; and combining the concentrated sodium phosphate and sodium citrate with dairy components. The dairy product contains an amount of the concentrated sodium phosphate and sodium citrate sufficient to cause fat in the dairy product to be emulsified and protein in the dairy product to be hydrated. In addition or alternatively, a dairy by-product stream may be subjected to ion exchange to remove calcium therefrom; concentrated, and combined with dairy materials naturally containing phosphate and citrate in order to adjust the citrate+phosphate-to-calcium ratio to reach an emulsified dairy product.

The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

The present invention relates to a process for preparing a liquid cheese composition comprising a blue cheese, a fresh cheese and a vegetable oil, wherein the liquid cheese composition does not comprise a food additive added beyond the food additives present in the cheeses. A further aspect of the present invention is the resulting blue cheese composition.

A system for processing a flowable food mass is disclosed which includes a first cooling belt (11) having a face with a transport direction (T); a second cooling belt (12) having a face with a transport direct (T) adjacent to, and parallel with, the face of the first cooling belt (11), wherein the transport direction (T) of the face of the second cooling belt (11) is the same as the transport direction (T) of the face of the first cooling belt; and a film roller arrangement (15) for disposing a plurality of strip-shaped carrier film webs onto the first cooling belt (11), wherein each strip-shaped carrier film web has a pair of parallel edges and the strip-shaped carrier film webs are disposed adjacent to each other without gaps and partially overlap each other at their respective parallel edges to form a carrier film arrangement and a kit of parts for assembling the system.

A system for processing a flowable food mass is disclosed which includes a first cooling belt (11) having a face with a transport direction (T); a second cooling belt (12) having a face with a transport direct (T) adjacent to, and parallel with, the face of the first cooling belt (11), wherein the transport direction (T) of the face of the second cooling belt (11) is the same as the transport direction (T) of the face of the first cooling belt; and a film roller arrangement (15) for disposing a plurality of strip-shaped carrier film webs onto the first cooling belt (11), wherein each strip-shaped carrier film web has a pair of parallel edges and the strip-shaped carrier film webs are disposed adjacent to each other without gaps and partially overlap each other at their respective parallel edges to form a carrier film arrangement and a kit of parts for assembling the system.

Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.

Disclosed is a method for processing a pourable food substance (1), in particular hot melted cheese, which is introduced, by means of a feed neck (2), into a gap (3) between two vertical shaping rolls that are covered by cooling strips (11, 12) made especially of metal, the food substance (1) is shaped into a product strip (10) having a defined thickness, a carrier film arrangement (21) being placed between the first cooling strip (11) and the product strip (10). In order to be cooled, the product strip (10) is conveyed in the direction of travel (T) along with the carrier film arrangement (21) and is fed to a longitudinal cutting device.