Procedimiento de elaboración de un producto alimenticio fresco y producto lácteo así obtenido

The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk containing more dairy-derived fat than casein; b) incorporating a liquid ingredient into the mass of fresh cheese from step (a); and c) mixing the mass and the liquid ingredient from step (b) in order to obtain the dairy product, the mass and liquid ingredient being mixed such that said liquid ingredient is absorbed by the mass of fresh cheese, said mass incorporating a pre-determined quantity of air or a gas. The cheese mass used in the process is obtained from a non-acidified milk by means of the steps of: a) pasteurising the milk using a method devised to prevent the inactivation of the peroxidase enzyme; b) coagulating the pasteurised milk from step (a) in order to obtain a curd and removing the whey from the curd until a mass of fresh cheese is obtained that has a quantity of dry matter equal to or less than 20 wt.-% of said mass and a fat/casein ratio greater than 1; c) alternatively, prior to step (b), optionally concentrating the pasteurised milk from step (a) in order to reduce the water content prior to coagulation; and d) freezing the mass of fresh cheese from steps (b) or (c) until the temperature of said mass is between -15 ºC and -40 ºC, said freezing step being performed very quickly in order to prevent the formation of crystals.