Cheese product and method of preparing

Details Cheese product and method of preparing Cheese product and method of preparing

A - Human Necessities

23

C

A23C 19/032 (2006.01)

Patent

CA 2114546

2114546 9302565 PCTABS00019 A method is described for preparing a hard or semi-hard cheese product, at least comprising the following steps: allowing milk to curdle by adding a suitable coagulant, other customary additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein in addition to the starter culture yoghurt comprising live yoghurt bacteria are added to the milk, characterised in that the yoghurt bacteria comprise Streptococcus thermophilus and Lactobacillus bulgaricus) in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. Also a cheese product is described which possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25, said cheese product being obtainable by the above method. Advantageously the cheese product comprises eyes with a total volume of at least 4 % (w/w) of the total cheese volume.

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