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.

A package for dairy products, in particular solid or semi-solid dairy products, including a bag provided with at least one pair of lateral walls reciprocally joined by means of first welding lines and at least one bottom wall, so as to define a housing compartment. A dairy product is housed in the compartment defined inside the bag. The bag includes second welding lines made in correspondence with top parts of the bag and positioned on opposite sides of the bottom wall. The second welding lines are disposed diagonally with respect to the first welding lines and with respect to the bottom wall and configured and oriented so as to progressively narrow the housing compartment toward the bottom wall of the bag. The dairy product includes at least a central support zone on the bottom wall and the bag includes at least lateral support zones defined by the opposite top parts.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

A natural pasta filata style cheese with improved textural attributes achieved by altering various natural cheesemaking parameters.

A method for smear-ripening a cheese is disclosed. The method includes a step of applying an envelope on a freshly brined cheese which is in direct physical contact with the surface of the cheese and which is permeable for metabolites produced by microorganisms and for microorganisms themselves and for components of the cheese and for gaseous elements, in particular surrounding air, followed by ripening the cheese within the envelope. A cheese obtained by the method is less susceptible to develop an off-odour after storage in a packaging material, in particular an air-tight packaging material, than a comparable cheese that was not produced according to the above method. Furthermore, such cheese typically contains a residual smear layer of not more than 10% of a comparable cheese.

Cheese that shows a suppressed decrease in texture and/or stretchability of cheese due to heating, may be produced by allowing glucose oxidase, α-glucosidase, transglutaminase, or a combination of such enzymes to act on raw cheese. Cheese analogues improved in meltability and/or stretchability during heating, may be produced by allowing α-glucosidase to act on a mixture containing plant-derived oil and starch, or starch before mixing with plant-derived oil.

The present invention provides stable amorphous calcium carbonate (ACC) compositions, and food articles comprising said compositions.

This invention relates to novel Penicillium strains, the production of novel Penicillium strains, and the use of novel Penicillium strains in various end applications.

The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

The present invention discloses a method for judgment of cheddar cheese grade based on identification characteristic flavor compounds, comprising the following steps: selecting cheddar cheese of different grades as standard product, and extracting volatile flavor compounds from the standard product; using gas phase-sniffing device to screen out characteristic flavor compounds with higher flavor intensity from the volatile flavor compounds through aroma extract dilution analysis; proceeding with clustering of characteristic flavor compounds as screened out to obtain identification characteristic flavor compounds of cheddar cheese; measuring the concentration of identification characteristic flavor composition of cheddar cheese of known grade, and establish the training set for training of support vector machine; measuring the concentration of identification characteristic flavor composition of cheddar cheese to be tested, and inputting it into the support vector machine trained to judge the grade of cheddar cheese to be tested. The present invention aims to obtain the model of identification characteristic flavor compounds of cheddar cheese through statistical analysis, which is available for accurate judgment of cheddar cheese quality grade on this basis.