The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention relates to cheese and cheese-like products comprising about 0.2 to about 6% by weight .sub.s-casein, -casein, or a combination thereof, at least about 5% by weight of one or more hydrocolloids comprising one or more starches, and wherein the cheese or cheese-like product has one or more characteristics of a dairy product, such as flavour, taste, aroma, body, appearance, texture, firmness, handling, density, structure, coagulation, binding, leavening, aeration, foaming, emulsification, elasticity, viscoelasticity, melt, creaminess and mouthfeel.

The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

A food or beverage product is provided comprising a steviol glycoside composition, said composition comprising 5-30 wt % rebaudioside M (reb M), 15-35 wt % rebaudioside AM (reb AM), and 10-25 wt % rebaudioside N2 (reb N2) based on the total amount of steviol glycosides in the product, wherein the steviol glycoside composition is present in an amount below its sweetness threshold. It is found that the food or beverage product has a modified or enhanced flavor compared to a food or beverage product not comprising the steviol glycoside composition.

The present disclosure pertains to a novel cheese composition and the method for its preparation, wherein the cheese product is characterized by its shelf-stability, squeezability, and spreadability, while being entirely comprised of natural ingredients and electrolytes. These electrolytes are essential for maintaining hydration and supporting overall health, making the product not only a flavorful choice but also a beneficial one for consumers. This disclosure addresses the inherent challenges with cheese preservation, which typically hinge on the use of refrigeration or the addition of artificial preservatives to prevent spoilage of taste or quality. This disclosure discusses achieving this preservation through the acidification process, a critical element in ensuring the shelf stability of the cheese product.