A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.

Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.

A method for producing a lactic acid bacteria fermented milk product comprising fermenting milk with both inoculated lactic acid bacteria (LAB) and inoculated Bacillus bacteria.

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 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.

The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and diary products fermented with the starter culture.

A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.

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.