Patent ID: 7604825
Filing Date: 2009-10-20
Classification: A23C

Abstract:
1. A process of making cheese comprising the steps: a. providing a starting milk composition having a selected protein and fat composition, wherein said starting milk is standardized to give a protein:fat ratio of between about 0.5:1 and 6.0:1; b. adding a gum preparation to the starting milk composition of step a; c. pasteurising the milk composition of step b; d. adding a starter culture and/or acid (organic or mineral) to the milk composition to form a cheese milk; e. coagulating the cheese milk composition; f. cuffing the coagulum to separate curd and whey; g. draining away the whey from the curd; and h. shaping and cooling the curd; wherein the starting milk has a fat content of between about 0.5-6.0% to give a fat concentration in the final cheese product of between about 4-30 wt %.