A process for manufacturing semi-hard cheese, wherein skimmed milk enriched in fat and proteins, but depleted in lactose is subjected to coagulation without the need for pre-drainage of whey and any washing operations.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

Disclosed are methods for preparing dairy compositions using an ultrafiltration step and a nanofiltration step, followed by diafiltration of the nanofiltration retentate, and then at least one of a reverse osmosis and a forward osmosis step.

The present invention provides a method for the manufacture of a cream cheese, the method comprising: (i) providing cheese curds, (ii) providing a whey protein solution by blending a sweet rennet whey solution and an acid whey solution, wherein the sweet rennet whey solution is present in a greater amount by weight than the acid whey solution, (iii) concentrating the whey protein solution by ultrafiltration to a whey protein concentration of from 5 to 15 wt %, based on the weight of the concentrated whey protein solution, (iv) subjecting the concentrated whey protein solution to a cavitation treatment sufficient to heat the concentrated whey protein solution to a temperature of at least 70 C. to provide a heat-treated whey protein solution, (v) mixing the cheese curds and the heat-treated whey protein solution to form a mixture, and (vi) subjecting the mixture to a texture-building heat-treatment to form the cream cheese, wherein the whey in the whey protein solution provided in step (ii) consists of whey from the sweet rennet whey solution and whey from the acid whey solution.