The present invention relates to a process for microparticulating of an ideal whey protein in a solution. The present invention relates also to microparticulated ideal whey protein preparation. In addition, the present invention relates to use of the microparticulated ideal whey protein preparation in milk based products and/or dairy products. Further, the present invention relates to a milk based product and/or a dairy product containing a microparticulated whey protein preparation.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

An industrial production process for making matured hard cheese involves collecting and storing milk in a tank, separating the milk through pre-heating and centrifugation to produce cream and skimmed milk with approximately 0% fat content. The process includes eliminating spores and bacteria from the skimmed milk through bactofugation, followed by titration of the bactofugated skimmed milk. Cream recovered from the separation step is pasteurized, pre-heated to 65 C., cooled to 35 C., and added back to achieve a 2.8-3% fat content. The process continues with addition of rennet and whey starter, cooking in vats to obtain a cheese mass, molding the mass into wheels, salting the wheels, and maturing the wheels. The resulting cheese contains no preservatives and has reduced salt content.

An industrial production process for making matured hard cheese involves collecting and storing milk in a tank, separating the milk through pre-heating and centrifugation to produce cream and skimmed milk with approximately 0% fat content. The process includes eliminating spores and bacteria from the skimmed milk through bactofugation, followed by titration of the bactofugated skimmed milk. Cream recovered from the separation step is pasteurized, pre-heated to 65 C., cooled to 35 C., and added back to achieve a 2.8-3% fat content. The process continues with addition of rennet and whey starter, cooking in vats to obtain a cheese mass, molding the mass into wheels, salting the wheels, and maturing the wheels. The resulting cheese contains no preservatives and has reduced salt content.

Disclosed herein are methods and compositions including casein, and methods for making these compositions.

The description relates to food products comprising heat-treated liquid milk protein concentrates, and methods of producing and using these milk protein concentrates and food products. In particular, methods for preparing protein-containing food products are described, comprising providing a heat-treated, liquid milk protein concentrate that has been produced directly from fresh, liquid milk, the milk protein concentrate comprising at least about 6 % total protein by weight, preferably up to about 25 % total protein by weight, and at least about 50 % total protein by weight relative to total solids non-fat, wherein the milk protein concentrate after storage for at least about three months at a temperature of about 20 C. has no apparent gelation, and mixing the milk protein concentrate with one or more additional ingredients to produce the protein-containing food product.

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).

The application is directed to a method to manufacture pasta-filata cheese based on cultures comprising or consisting of either 1) at least a galactose-positive Streptococcus thermophilus strain as defined herein or 2) at least a Streptococcus thermophilus strain and a Lactococcus lactis strain, and to a stretched curd or cheese produced by this method. The application is also directed to a culture or kit-of-part comprising or consisting of a) a galactose-positive Streptococcus thermophilus strain as defined herein, and b) Lactococcus strain(s) and/or Lactobacillus helveticus strain(s).