The present invention is in the field of dairy technology. It relates to methods of inhibiting Listeria in dairy products, characterized in that the fermentation is carried out using Lactobacillus rhamnosus DSM 32092 or a mutant thereof. The invention also provides use of Lactobacillus rhamnosus DSM 32092 to inhibit Listeria and dairy products comprising Lactobacillus rhamnosus DSM 32092 such as cheeses.

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

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

The invention relates to a method for preparing a heat treated and tempered cheese wrap, as well as the cheese wrap itself. The method includes melting previously refrigerated cheese into a disc shape, and subjecting the cheese disc to alternating heating and cooling steps to produce a pliable, low to no carbohydrate, and gluten free cheese wrap. The product can be used, for example, as a snack or as a bread substitute in sandwich wraps and roll ups.

Deposited Streptococcus thermophilus (ST) strains that e.g. are suitable to be used in an improved method for the manufacture of low browning mozzarella cheese.

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.

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 pizza cheese composition may include a dairy cheese and analogue cheese. The dairy cheese can provide at least 10 weight percent of the pizza cheese composition. The analogue cheese may include one or more fats, casein protein, guar gum, and one or more hydrocolloid other than guar gum. The fat can range from 15 to 35 weight of the analogue cheese and be obtained from a non-dairy source. The casein protein can be present in an amount less than 3 weight percent of the analogue cheese. The hydrocolloid other than guar gum may range from 10 to 25 weight percent of the analogue cheese. An example specifies that a ratio of a weight of guar gum divided by a weight of casein protein is at least 1.0. This can provide enhanced freeze/thaw stability notwithstanding the reduced levels of casein protein used in the composition.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

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.