A support structure for a whey draining belt includes a beam formed of a metal material, and a slide plate formed of a plastic material and fixedly connectable to an upper part of the beam for allowing the whey draining belt to slide over the slide plate.

The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

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.

Variants of chymosin with improved milk clotting properties.

The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, a continuous cooker stretcher is used for the production of pasta filata 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.

A method for producing a cheese with reduced amount of galactose comprising inoculating milk with Streptococcus thermophilus Gal(+) bacteria and Lactobacillus Gal(+) Lac(?) bacteria.

The equipment (1) comprises: supporting means (3) of at least one cheese (C) of the fresh pasta filata type; gripping means (6) adapted to retain at least one portion (P) of the cheese (C); filling means (7) adapted to inject a stuffing inside the cheese (C) to obtain a stuffed cheese (S); one mutual movement unit (20) between the supporting means (3) and the gripping means (6); and one mutual movement assembly (21) between the gripping means (6) and the filling means (7);
wherein the supporting means (3) comprise at least a first container element (51) defining a first housing (51a) adapted to contain the cheese (C) and at least a second container element (52) defining a second housing (52a) adapted to contain the stuffed cheese (S), wherein said housings (51a, 52a) have a relative radius of curvature, the radius of curvature of the second housing (52a) being greater than the radius of curvature of the first housing (51a).

The present invention relates to a method for producing a fermented milk product (e.g. a pasta filata cheese) with a relatively stable pH value at the end of the fermentation comprising use of lactase in a first step (a) and lactic acid bacteria (LAB) in a further step, characterized by that the LAB are lactose-deficient (Lac(?)) and capable of metabolizing glucose (Glu(+)). The invention further relates to a Streptococcus thermophilus cell CHCC26980 deposited with registration number DSM32600 and a method to obtain a mutant of this strain.