A method for accumulating cheese milk from which to make natural cheese. The method includes the steps of creating a first stream of concentrated acidified milk, creating a second stream of re-blended acidified milk, creating a third stream of cream, and creating a fourth stream of homogenized milk. The four streams are combined to produce an accumulated cheese milk from which to make the natural cheese.

A method for accumulating cheese milk from which to make natural cheese. The method includes the steps of creating a first stream of concentrated acidified milk, creating a second stream of re-blended acidified milk, creating a third stream of cream, and creating a fourth stream of homogenized milk. The four streams are combined to produce an accumulated cheese milk from which to make the natural cheese.

A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.

A method is for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of the cheese. The method includes, before a brining, applying a hydrophobic barrier on the entire outer parts of the cheese, which are located at the ends of the cheese axis. The hydrophobic barrier is kept on the cheese outer parts at least during part of the brining.

A method and system for producing panela cheese resulting as by-product whey without salt or with minimal amount of salt, the method includes processing milk to produce a mixture of cheese curds and whey, wherein optionally the mixture is salted by incorporating a fraction of a total amount of salt required for the manufacture of the panela cheese concerned; extruding, forming and pressing the cheese curds to form cheese blocks and/or simultaneously draining the whey from the cheese curds; optionally subjecting the obtained cheese blocks to a cooling process or a fast cooling process; and promoting absorption of salt by injecting brine to the cheese blocks, wherein the amount of salt absorbed by the cheese block from the brine represents the complement of the total amount of salt required for the manufacture of the panela cheese concerned. The system includes a vat, a cheeseformer apparatus, and a brine injector.

Disclosed herein are melt-restricted, natural cheeses, and methods of providing melt-restricted, natural cheeses.

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.

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.

A novel and advantageous system and method for producing cheese is disclosed. Particularly, the present disclosure relates to a novel and advantageous system and method for producing cheese wherein coagulation occurs while milk is moving. The system may include a tube or pipe and a grinder. Milk mixed with coagulant is pushed through the coagulation tube. The milk coagulates during transfer through the coagulation tube. Cheese curd is expelled from the coagulation tube and directed for further processing.

A novel and advantageous system and method for producing cheese is disclosed. Particularly, the present disclosure relates to a novel and advantageous system and method for producing cheese wherein coagulation occurs while milk is moving. The system may include a tube or pipe and a grinder. Milk mixed with coagulant is pushed through the coagulation tube. The milk coagulates during transfer through the coagulation tube. Cheese curd is expelled from the coagulation tube and directed for further processing.