The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

Present invention relates to new processes for making Swiss cheeses or Continental cheeses type with an improvement of eyes formation and distribution. This present invention relates the culture design and use of particles with defined properties based on technical knowledges about eyes formation. More specifically the present invention relates to a process for making cheese, the process comprising: a. Obtaining a milk composition b. Optionally maturing said milk composition by physical, chemical or biological means c. Adding particles with a size of 1 μm to 50 μm to said milk composition d. Adding lactic acid bacteria and/or proprionic bacteria e. Adding coagulant, wherein steps c, d, and e may be done in random order, sequentially or simultaneously f. and further processing the composition to produce a cheese.

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

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

Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.

Disclosed is a method of making French-type goat cheese whereby the production of acid whey waste is prevented. Goat milk is subjected to microfiltration so as to obtain a whey-reduced milk fraction and a whey fraction. The whey-reduced milk fraction is then subjected to acidification and (typically enzymatic) coagulation, so as produce French-type goat cheese.

The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.

A method for adjusting the dry matter content in curd involves feeding the starting product into a nozzle separator of the device via a feed line while determining a content of dry matter and/or protein, and measuring the mass flow of the starting product. The starting product is centrifugally separated by the nozzle separator into a whey fraction and a curd fraction. The whey fraction and the curd fraction are separately discharged from the nozzle separator and the mass flow of the whey fraction is measured. The mass flow rate of supplied starting product is adjust as a function of the determined content of dry matter or protein of the starting product, the measure mass flow of the starting product, and the measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out on the basis of the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

A method for adjusting the dry matter content in curd involves feeding the starting product into a nozzle separator of the device via a feed line while determining a content of dry matter and/or protein, and measuring the mass flow of the starting product. The starting product is centrifugally separated by the nozzle separator into a whey fraction and a curd fraction. The whey fraction and the curd fraction are separately discharged from the nozzle separator and the mass flow of the whey fraction is measured. The mass flow rate of supplied starting product is adjust as a function of the determined content of dry matter or protein of the starting product, the measure mass flow of the starting product, and the measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out on the basis of the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.