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.

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.

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 cheeses raking parameters.

The present disclosure relates to a naturally ripened, block-shaped cheese of the hard or semi-hard type comprising a water-permeable coating applied onto the entire surface of the cheese and a water-impermeable material applied onto the water-permeable coating, wherein at least all vertices and the four edges that connect the top face and bottom face of the block-shaped coated cheese are covered with a layer of the water-impermeable material while leaving the bottom face and top face of the block-shaped coated cheese largely uncovered. The present disclosure also relates to a method of making said naturally ripened, cylindrically shaped cheese of the hard or semi-hard type.

This disclosure provides novel silk fibroin protein based additives for foods or beverage products, and foodstuffs mixed or coated with pure silk fibroin-based proteins or protein fragments, and methods of making thereof.

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

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

Method for producing ripened hard or semi-hard cheese comprising the steps of: i) arranging one or more unripened cheese wheels (2) comprising phosphoproteins and lactic bacteria in a maturation environment (10); ii) providing at least one electro-acoustic transducer (6) configured to generate sound waves (4) in the maturation environment (10), at a time-varying frequency and at a sound pressure comprised in the range from 50-100 dB.sub.SPL; iii) for a treatment time, stimulating the at least one cheese wheel (2) of step i) with said sound waves (4) to accelerate a proteolysis of phosphoproteins by lactic bacteria; (iv) ripening the cheese wheel (2) for a ripening time to obtain a ripened cheese wheel (2). The present invention also regards a cheese wheel obtained using such method, and a production system.

Method for producing ripened hard or semi-hard cheese comprising the steps of: i) arranging one or more unripened cheese wheels (2) comprising phosphoproteins and lactic bacteria in a maturation environment (10); ii) providing at least one electro-acoustic transducer (6) configured to generate sound waves (4) in the maturation environment (10), at a time-varying frequency and at a sound pressure comprised in the range from 50-100 dB.sub.SPL; iii) for a treatment time, stimulating the at least one cheese wheel (2) of step i) with said sound waves (4) to accelerate a proteolysis of phosphoproteins by lactic bacteria; (iv) ripening the cheese wheel (2) for a ripening time to obtain a ripened cheese wheel (2). The present invention also regards a cheese wheel obtained using such method, and a production system.