CHEESE PRODUCTS

The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body,...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	FAERGEMAND MERETE, SCHLOTHAUER RALFRISTIAN, PETERSEN HANS-UWE, HINRICHS JORG, LILLEVANG SOREN KRISTIAN, RADEMACHER INEZ
Format:	Patent
Sprache:	eng ; pol
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to a composition and a method of preparing cheese products with a suitable moisture level. The cheese products that have been formed using the composition are characterised with an improve at least one of aroma, flavour, mildness, consistency, texture, syneresis, body, mouth feel, firmness, viscosity, gel fracture, wheying off, structure and/or organoleptic properties, nutrition and/or health benefits. In particular, the present invention provides a composition comprising a starter acidification micro-organism and an EPS fermentation culture comprising a viable micro-organism an enzyme produced by said micro-organism and an exopolysaccharide (EPS) produced by the activity of said enzyme.