A method and a control system of a food treating process made of a plurality of sub-processes is disclosed. The system comprises a plurality of product sensors including at least a spectrograph sensor and a thermograph sensor, plant sensors, control devices, a main hardware and software architecture apt, and a database structure to provide timely and automatic regulation controls, preferably exploiting synergies between various optimised parallel processes.

The present invention relates to a method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method therefor which is studied to facilitate the handling and improve preservability of the latter.

Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of said pasta filata cheese.

The present invention relates to a method for moderately increasing the content of dimethyl disulfide in casein-containing processed cheese. The method includes the following steps: taking a cheese powder, adding chymosin for enzymolysis, and subjecting a material obtained after the enzymolysis to puffing and drying to obtain a modified cheese powder; preparing materials; taking the modified cheese powder, heating the modified cheese powder under stirring until the cheese powder is melt, adding sodium bicarbonate to adjust the pH to 6-7, and adding papain for enzymolysis; taking a material obtained after the enzymolysis, adding butter, a skimmed milk powder, fructo-oligosaccharide and water for mixing by stirring, and then adding an emulsifying salt, glutamine transaminase and salt for uniform heating and stirring to obtain a mixture; and subjecting the mixture to heat treatment, hot filling and cooling in sequence to obtain processed cheese.

The present invention provides methods for the treatment of larvae infested cheese in order to kill said larvae thus rendering the cheese safe for human consumption. This inventive method has utility in the food science field.

A method for producing and packaging a dairy product, particularly mozzarella cheese, and a packaging method for facilitating the handling and improve preservability of the latter. Particularly, the present invention relates to a method for preparing and packaging a pasta filata cheese, comprising a step of substantially dry packaging, i.e. without preserving liquid, and heat packaging of the pasta filata cheese.

A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.