Patent ID: 8722118
Filing Date: 2014-05-13
Classification: A23C

Abstract:
1. A method for flavoring a cheese product by processing at least one initial cheese base, said initial cheese base being a cheese which can be retextured, and which may or may not be ripened, said method involving the following steps: a) thermally and mechanically treating the initial cheese base by a kneading processing operation, at a temperature T b) cooling the mixture of step a) to a temperature T c) optionally mechanically processing the cooled mixture of step b) in an endless screw device in order to complete the restructuring of the protein network and the stabilisation of the emulsion to obtain a cheese product; and d) optionally shaping the cheese product obtained after step c) or after step b) if step c) is omitted; wherein at least one flavoring agent is a flavor ferment which has an increased level of enzyme activity and weakness of the cell wall, said at least one flavor agent is obtained by culturing under sub-optimal conditions in a medium which is deficient in nitrogen, wherein the flavor ferment which has an increased level of enzyme activity and weakness of the cell wall is selected from the group consisting of homofermentary or heterofermentary strains of thermophilic