NZ508138A

NZ508138A - Method for making novel cheese products by processing an initial material

Info

Publication number: NZ508138A
Application number: NZ508138A
Authority: NZ
Inventors: Jean-Paul Gaulier
Original assignee: Bel Fromageries
Priority date: 1998-05-19
Filing date: 1999-05-10
Publication date: 2003-07-25
Also published as: SK17472000A3; CZ293909B6; ATE230215T1; DK1079697T3; PL344313A1; EP1079697B1; CZ20004248A3; AU766053B2; CA2333185A1; DE69904718D1; WO1999059419A1; PL195804B1; HUP0102017A2; SK284580B6; JP2002515226A; CA2333185C; FR2778821A1; ES2185337T3; AU3713699A; EP1079697A1

Abstract

A method for making a cheese product comprises: (a) thermal and mechanical (by kneading) treatment of starting material, consisting of cheese, after fractionating at temperature T1 up to 65oC, to cause limited breakdown of initial protein structure; (b) cooling down mixture obtained at step (a) to temperature T1-8oC to T1-20oC (preferably T1-10oC); (c) if needed, subjecting the paste obtained in step (b) to mechanical treatment in endless screw apparatus to complete the reconstruction of protein structure and stabilize the emulsion; and eventually (d) placing in mould the mixture obtained in step (c) or the mixture obtained at step (a) or (b) if the step (c) is not performed. Steps (a) and (b) are conducted with addition of water in amount at least 7 wt. % up to 20 wt. % per wt. of initial material. Also described is the product obtained using the method, from starting cheese material and optional added food components.

Description

New Zealand Paient Spedficaiion for Paient Number 508138 " -v:' y-'-zrlTY IJr t\,J ^ <r- ' * ;RECEIVED ;VI ;8 ;PCT/FR99/01107 ;METHOD FOR MAKING NOVEL CHEESE PRODUCTS BY PROCESSING ;AN INITIAL MATERIAL ;The invention relates to a process for the 5 manufacture of novel cheese products by treating a starting material consisting of a cheese and the products obtained by this process. ;Cheeses are already known which are obtained by treating cheese products resulting from the treatment 10 of milk; there may be mentioned as the family which is most representative of this category of products that of processed cheeses: the latter are obtained by grinding any category of cheese derived from milk, most specifically pressed cheeses, mixing with other dairy 15 raw materials (whole milk powder, partially or completely skimmed, butter, anhydrous milk fat, buttermilk, protein concentrates and the like) in a variable quantity depending on the type of finished products which it is desired to obtain, incorporating 20 into the said mixture emulsifying salts chosen from the family of sodium, potassium or calcium polyphosphates, orthophosphates or citrates, and then heat-treating the mixture at temperatures of between 80 and 14 0°C for a period ranging from a few seconds to several minutes, 25 depending on the ■ temperature. To carry out this process, the emulsifying salts are used for their calcium-chelating properties, which causes solubilization of the proteins facilitating the emulsification through a stabilizing effect on the pH. 3 0 However, the major disadvantage of such a process is that it leads to a type of cheese which, in spite of a nutritional value which is equivalent to the products used and a possibility of varied presentations (portions, slices, blocks and the like) and an 35 excellent preservation, superior to that of the initial j ;product, is completely different from the original ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 2 - ;product both in the texture thereof and in the taste thereof. ;Thus, analysis of the level of peptization indicating a change in the structure of the proteins 5 during the process, measured by the level of nonsedimentable nitrogen linked to the release of soluble proteins during the manufacturing treatment, indicates a value of between 40 and 50 for cheeses obtained by heat treatment above 100°C against values 10 close to 0 for cheeses which have not been subjected to any treatment. ;The processing method involved, in addition, greatly destructures the raw material used, which explains the difference in the textural and 15 organoleptic properties between the original product and the final product. ;In order to obtain final products whose taste and textural characteristics resemble the original product while offering varied presentations and 2 0 enhanced preservation, some others have proposed less destructuring methods. There may thus be mentioned patent application WO 95/19699 which describes a process for reconstituting cooked pressed cheeses, which are substandard or in pieces, the process 25 described consisting in dividing the raw material into pieces of regular shape, in subjecting the divided cheese, without addition of water or of any other ingredient, to mixing and controlled shearing operations and to cooking at a temperature of between 30 70 and 80°C, preferably in a cook-extruder type apparatus. According to the others, the process is thought to cause no degradation of the proteins during the treatment and the finished product is thought to have biochemical, physicochemical and organoleptic 35 characteristics which are comparable to those of the raw material. ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 3 - ;However, the authors of the previous invention established that the temperatures used are not, contrary to the information in the document, without consequence on the state of the proteins and the loss 5 of flavor. In addition, trials carried out by the Applicant using the said process showed that the products obtained exhibited exudation of the raw material, resulting in presentations of products which are not very attractive for the consumer. This 10 exudation is explained by a poor emulsification and consequently a poor binding of the fat to the protein network. ;Indeed, heat treatments at temperatures of the order of 7 0°C cause denaturation of the product; at 15 these temperatures, the texture of the products is closer, in terms of rheology, to that of a processed cheese than to that of a natural cheese. ;In fact, the process used is applied solely to cooked pressed cheeses, that is to say products with a 20 high dry extract, and requires, for its implementation, the division of the original cheese into pieces of regular shape as well as the use of an appropriate cooking-extrusion apparatus. ;Moreover, the objective of this process is the 2 5 development of products whose texture and flavor qualities are as close as possible to the starting raw material. ;Patent EP 0,2 60,194 proposes to solve the difficulties of poor stability of an emulsion of this 30 type by incorporation of an emulsifying agent and describes a process comprising a first step of addition of proteins to the cheese and a second step of mechanical shaping treatment, the starting cheese being selected from ripened cheeses having at least 50% of 35 dry matter and more especially from cooked or uncooked pressed cheeses to which proteins chosen from proteins having an emulsifying function at a temperature below ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;_ 4 _ ;their coagulation temperature are added in an amount of 5 to 10%, these two raw materials being mixed so as to allow subsequent mechanical shaping treatment of the cheese and the production of a cheese having a texture, 5 a taste and a color which are substantially identical to those of the starting cheese as well as a specific shape resulting from the mechanical treatment used. ;In this process, the proteins are added to the cheese to be treated when the latter is at a 10 temperature of between 40 and 80°C, preferably 80°C, and the mixture is mechanically treated at a temperature of between 40 and 50°C. The emulsifying agent used is preferably chosen from the family of serum proteins, the latter being selected for their 15 emulsifying properties excluding all the other properties. The process described in patent EP 0,260,194 therefore allows the production of an emulsion of a better quality than that of patent WO 95/19699 but has the disadvantage of being limited 20 to cheeses having a dry extract greater than 50%. In addition, the addition, to the cheese to be treated, of serum proteins in an amount of between 5 and 10% is not without effect on the presence of tastes different from those of the starting raw material (lactose-like 25 taste). Furthermore, the activity spectrum of the serum proteins is not sufficient for the production of a complete emulsion eliminating any subsequent exudation of fatty substance at the surface of the product. This defect is found in the taste of the products obtained 3 0 (product with a fatty mouth feel, very pasty) which may be acceptable for composite products obtained by extrusion of the cheese paste and of a cheese filling or a filling of a different type, but becomes unacceptable for an essentially cheese-based product. 35 Finally, EP 0,535,728 describes the production of cheese products obtained from a natural cheese having the texture and the flavor qualities thereof, by ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 5 - ;mixing raw materials of different origins at a temperature below the pasturization temperature, that is 35 to 65°C. The production of such products requires the use of a mixture of 30 to 40% of unripened cheese 5 containing 60% moisture and a protein sauce which may be ripened cheese such as cheddar. After treatment, the cheese is wrapped and the final product has a water content of between 40 and 60% and is intended to be sliced and spread on a slice of bread. 10 Products called "cold-pack cheese", marketed essentially in the United States, which consist of products produced from a mixture of cheeses without heating, are moreover known to persons skilled in the art. ;15 There may be mentioned to this effect patent ;US 1,522,383 which describes the production of a "cold-pack" by emulsification at low temperature, in which the original texture of the cheese is destroyed by rapid stirring, foaming or mixing under pressure. 2 0 The cheeses obtained of this type often have softer and more pasty textures than the natural cheeses. ;Moreover, they are essentially intended to be spread on slices of bread, for example as an 2 5 accompaniment for "crackers", tacos and the like. ;The development of these products requires the use of a mixture which contains 30 to 90% of unripened cheese; moreover, the characteristics of the final product make it spreadable. ;30 The aim of the invention is to provide a novel cheese which is obtained by treating a starting cheese and which has the flavor characteristics of the starting cheese but has a supple, elastic or even melting texture in the mouth, and which is intended to 35 be consumed according to the traditional modes, that is to say in portions cut by the consumer and consumed as ;REPLACEMENT SHEET (RULE 26) ;they are without being spread in the form of spreads or in the form of small-sized cheeses (mouthful). ;In addition, the product which it is desired to obtain, although still containing active ripening microorganisms, should have a relatively long shelf life. Moreover, to obtain a cheese which is as "natural" as possible, it will be sought to avoid the incorporation of any additive, such as emulsifying agents. ;These aims should be read disjunctively with the further aim of at least providing the public with a useful alternative. ;In an unpublished previous patent application (EP 97 401 164) the Applicant already described the production of cheese products of this type which were obtained by moderate heat and mechanical treatments of a starting raw material consisting of a cheese. The process involved the use of a structuring agent consisting of a mixture, in a defined sorbic acid (or sorbates) and citric acid (or citrates) ratio, in order to allow the reemulsification of the product. However, quite unexpectedly, the work by the inventors has shown that the objective of the invention would be achieved without resorting to a structuring agent, by simply adding a defined quantity of water to the starting raw material and subjecting it to a moderate heat and mechanical treatment without addition of other ingredients, so as to obtain products having the flavour characteristics of the starting material as well as a melting and unctuous texture in the mouth. ;Indeed, the work by the inventors has demonstrated that the production of a slight destructuring of the raw material, by the action of a moderate heat treatment, in the presence of a defined quantity of water followed by restructuring during the cooling of the product would make it possible to obtain cheese products having a soft, unctuous and melting texture and having the flavour qualities of the original product. ;100138218 1 ;WO 99/59419 PCT/FR99/01107 ;- 7 - ;To carry out the invention, the quantity of water added is at least 7%, preferably at least 10% and at most 2 0%, preferably at most 15% by weight relative to the weight of the original raw material. ;5 The temperature for the heat treatment is between 30 and 65°C. ;The subject of the invention is thus a process for the manufacture of a cheese product by treating a starting raw material consisting of a finely divided 10 cheese, comprising the steps of: ;a) heat and mechanical treatment, of the kneading type, of the cheese in the presence of a quantity of water of at least 7% by weight and of at most 2 0% by weight, relative to the weight of the ;15 starting raw material, at a temperature Ti of at most 65°C, in order to obtain a limited destructuring of the protein network of the starting cheese; ;b) cooling of the mixture to a temperature T2 situated in the range between Ti - 8°C and Ti - 20°C, ;20 advantageously Ti - 10°C and Ti - 15°C, inclusive; ;c) optionally treatment of the paste obtained in an extrusion-type endless screw in order to complete the restructuring of the protein network; and d) optionally shaping the paste obtained, it 25 being possible for the latter to take place after step c) or step a) or b) in the case where step c) is omitted. ;The cooling temperature is chosen according to the heat treatment for the first step. The cooling of 30 the mixture makes it possible to continue the restructuring of the protein network and the constitution of a stable emulsion of fatty substances with the other constituents. ;The cooling step is essential for the texturing 35 of the product because it allows the emulsification of the fatty substance and the strengthening of the ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;«• ;- 8 - ;elasticity of the paste and ensures good hygiene quality of the products while avoiding critical zones. ;To carry out the invention, it is possible to start with cheeses of any category derived from milk 5 and obtained according to the technology traditionally used. The cheeses are obtained by the following successive steps: ;(1) collecting into a mass or coagulation of the standardized milk or of a milk concentrate by the ;10 action of a coagulating agent, ;(2) shaping the curd, drained or otherwise, in molds, ;(3) draining spontaneously or through the action of pressure which makes it possible to obtain ;15 the desired dry extract for the final product, ;(4) salting or brining, which confers the desired salt content on the paste and allows the formation of a superficial rind, and ;(5) drying, and ;2 0 (6) for cheeses with a natural rind, ;inoculation of the surface of the cheese with a superficial flora adapted to the types of cheese which it is desired to obtain, and which is left to develop over a moderately long ripening period during which ;25 care is taken which promotes the growth of the flora. ;All the types of cheese obtained according to the process described above are suitable for carrying out the invention; however, those possessing a dry extract greater than 40% by weight are preferred. ;30 Prior to the destructuring-restructuring of the starting cheese, it is divided or cut into pieces, strands or made into granules. ;Advantageously, the starting cheese is grated into strands having a diameter of between 1.5 and 3 mm, ;35 for example with the aid of a customary commercial grater. It is also possible to process the starting cheese into granules. ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;_ 9 _ ;The desired quantity of water, calculated according to the dry extract of the starting material and of the finished product which it is desired to obtain, is added to the cheese; this quantity does not 5 exceed 20% by weight of the starting cheese, but it is preferably less than 15% by weight, in particular in the case where it is desired to obtain a final product having the organoleptic characteristics of the original product while having an unctuous and melting texture in 10 the mouth. ;Step a) is advantageously carried out by subjecting the starting cheese in the form of pieces, strands or granules after addition of water, to a mild heat treatment consisting in heating the starting 15 material at a temperature of between 3 0 and 65°C for a period of between 20 s and 3 min, preferably of at most 45 s, while stirring the cheese paste in order to produce a homogeneous mixture, with moderate shearing. ;The treatments in step a) are carried out in 2 0 any appropriate apparatus. There may be mentioned the steam injection systems such as the "cutters" used in the production of prepared meat products or in processed cheese technology and the kneaders used in baking. ;25 The stirring rate is advantageously between 100 ;and 600 rpm, preferably 100 and 300 rpm, for the apparatus traditionally used in the cheese industry. Thus, the stirring rate is preferably between 100 and 150 rpm for the propeller of a "kneader" type apparatus 30 and 250 and 300 rpm for the blade of a "cutter" type apparatus. ;Step b) is advantageously performed by cooling the paste obtained to a temperature of between 25 and 50°C for a period of 1 to 5 min. The cooling 35 temperature depends on the heating temperature but is not greater than 50°C. ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 10 - ;The mechanical treatment in step b) is of the same type as that in step a) although the conditions may vary in the range specified above, steps a) and b) advantageously take place in the same apparatus. ;5 Advantageously, steps a) and b) are performed under a partial vacuum so as to avoid loss of flavor and to reduce the oxidation of the product; the vacuum is advantageously between 0.4 and 0.7 bar (0.4 x 105 Pa and 0.7 x 105 Pa) . ;10 The paste obtained, at the end of step b) , can be transferred into a device with an endless screw where it is subjected to a simple mechanical treatment intended to complete the restructuring of the protein network and to stabilize the emulsion. The residence 15 time in the device with an endless screw is advantageously between 30 seconds and 5 minutes. The expression simple mechanical treatment is understood to mean a pushing treatment without any additional, such as heat or pressure, effect as is the case for 20 extrusion. A shaping device is placed at the outlet end of the endless screw. ;The products leaving this device are in various forms (beads, cylindrical or ovoid forms and the like) depending on the profile of the shaping device placed 25 at the outlet end of the endless screw; they will then be cooled and packaged. ;The products leaving the endless screw device may also, at the outlet of the shaping device, be placed in molds so as to confer the desired final shape 30 on the final product. Advantageously, the product placed in the mold may be subjected to a slight pressing operation in order to improve the shaping. ;The final product is then packaged in any appropriate packaging, coated with cheese-making waxes 35 or substitutes thereof such as edible coatings or acetoglycerides; it can also be pushed at the outlet of ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;-lithe extruder in plastic shells by passage into a double-shell molding device. ;The products obtained are of every shape and every weight; advantageously the latter is between 1 5 and 500 g. ;It is also possible to add to the starting cheese formed food elements of plant or animal origin in a proportion of 1 to 10% by weight relative to the cheese weight. ;10 As a variant, the formed elements are added in step b) or c). ;This alternative is advantageous since it makes it possible to provide the consumer with a range of products whose organoleptic characteristics combine 15 those of traditional cheeses with a typical taste (fruity taste of cooked pressed cheeses for example) with that of the formed elements (walnut, hazelnut, pistachio nut, groundnut, ham pieces, plant extracts and the like) using a simple and rapid process. 2 0 The products obtained according to this embodiment may be of any weight and of any shape. ;It is also possible to subject, at the end of step b), the mixture obtained from the starting cheese, after dividing into pieces or grating and addition of 2 5 water, to an overrun treatment by incorporation of nitrogen or any other compatible and appropriate gas with the aid of a customary apparatus for producing overrun. In this case, the paste is not subjected to the mechanical treatment in step c). 30 The paste obtained is then packaged after shaping in a mold or deposited directly in the final packaging. A whole range of novel products combining the taste characteristics of the starting cheese with an aerated texture is thus obtained. 35 Whatever the alternative used, a variety of products of any weight and any shape are easily obtained by the process of the invention which may be ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 12 - ;packaged in any mode of packaging (bags, paper, aluminized plastic films, plastic shells) or coating (cheese-making waxes or substitutes). ;The invention is illustrated by the examples 5 below given by way of illustration and without limitation. The percentages are by weight. ;The weight of the various ingredients are indicated in percentage relative to the total weight of the cheese paste, unless otherwise stated. ;10 ;EXAMPLES t ;Example 1: Manufacture of a product based on a semi-cooked pressed cheese (Maasdam) ;The cheese is grated into strands 2 mm in 15 diameter and introduced, after addition of 15% of water, in the cold state, into a vessel for kneading and heat treatment under vacuum (cutter); the mixture is salted by addition of 0.6% (weight/weight) of NaCl, and is then subjected to stirring in the cutter under a 20 vacuum of 0.6 bar (0.6 x 105 Pa) at a temperature of 55 °C, holding under a partial vacuum and mechanical stirring, at the temperature reached, lasts for 50 seconds, the product is cooled, with reduced mechanical stirring, to a temperature of 40°C under a 25 partial vacuum (0.7 bar/0.7 x 105 Pa) for 2.5 minutes. ;The vacuum is interrupted and the mass obtained according to the preceding steps is discharged into a twin-screw apparatus where the restructuring of the mixture is continued by a mechanical work of pushing. 3 0 This apparatus, complete with a shaping device at the outlet end, delivers preshaped 50 g mini-pieces of "ovoid" shape. ;The final shaping is performed by instant pressing in molds. ;3 5 The products thus obtained are subjected to rapid cooling in a low temperature (2°C) cooling vessel. ;REPLACEMENT SHEET (RULE 26) ;WO 99/59419 PCT/FR99/01107 ;- 13 - ;The products are then unmolded in the cold state and then coated with a coating wax or an edible coating. ;The products thus prepared receive an external 5 packaging. ;Example 2: Manufacture of a product based on a cooked pressed cheese (mimolette) ;The mimolette is reduced to "granules" (grains ;10 0.2 mm in diameter). The raw material thus prepared is introduced in the cold state into a vessel for kneading and treating under vacuum (kneader). A quantity of water equal to 18% relative to the total weight of the starting cheese is added. ;15 The mixture obtained is then salted at 0.4% ;(weight/weight) of NaCl. ;The mixture thus prepared undergoes: ;stirring under partial vacuum ;(0.6 bar/0.6 x 105 Pa) for 1 min, with mechanical ;2 0 stirring and then heat treatment under partial vacuum ;(0.6 bar/0.6 x 105 Pa) of 2 min, with mechanical stirring, in order to obtain a temperature of 50°C; ;holding, under a partial vacuum (0.6 bar/0.6 x 105 Pa), with mechanical stirring, at the ;25 temperature reached, for 40 s, ;cooling, with reduced mechanical stirring, under a partial vacuum (0.6 bar/0.6 x 105 Pa) to a temperature of 40°C, for 40 s. ;The vacuum is interrupted. ;30 The mass obtained is discharged and supplied to a Mondomix type apparatus for producing overrun. ;The mass with overrun is measured out into 100 g tubs which are heat-sealed under a controlled atmosphere. ;3 5 The products thus packaged are subjected to rapid cooling in a static cooling vessel at low temperature (4°C). ;REPLACEMENT SHEET (RULE 26) *

Claims

WO 99/59419 PCT/FR99/01107 - 14 - Example 3: Production of a cheese bar with dry fruit The raw material composed of Emmental is subjected, in the cold state, to a size reduction, in 5 the form of strands 1 mm in diameter. The raw material thus prepared, supplemented with a quantity of 2 0% of water, is introduced in the cold state into a vessel for kneading and heat treatment under a partial vacuum. 10 The mixture thus obtained is then salted with 0.6% (weight/weight) of NaCl. The mixture is then subjected to a heat treatment under a partial vacuum (0.5 bar/0.5 x 105 Pa) in a cutter for 40 s in order to obtain a temperature 15 of 50°C and holding, under a partial vacuum (0.5 bar/0.5 x 105 Pa), with mechanical stirring, at this temperature for 50 s. It is cooled, with reduced mechanical stirring, to a temperature of 40°C under a partial vacuum (0.6 bar/0.6 x 105 Pa) for 2 min. 2 0 The vacuum is interrupted. Formed elements consisting of a mixture of roasted almonds and hazelnuts and dry apricots are then added to the mass thus treated. The whole obtained is mixed by controlled slow 25 mechanical stirring (about 35 revolutions/min) for 40 s in order to obtain a homogeneous mixture. The mass is discharged and shaped into bars with a metering/extruding device (weight 50 g). The bars thus obtained undergo rapid cooling in 30 a dynamic cooling tunnel at low temperature (4°C). The products are individually packaged in the cold state in "flow-pack" under a neutral gas and heat-sealed . REPLACEMENT SHEET (RULE 26) CLAIMS

1. Process for the manufacture of a cheese product by-treating a starting material consisting of a cheese comprising the following steps: a) heat and mechanical treatment, of the kneading type, of the starting cheese, after its fractionation at a temperature Ti of at most 65°C, in order to obtain a limited destructuring of the protein network of the staring cheese, b) cooling of the mixture in step a) to a temperature T2 situated in the range between Ti - 8°C and Ti - 20°C, inclusive; c) if necessary, mechanical treatment of the paste obtained in b) in an endless screw apparatus in order to complete the restructuring of the protein network and to stabilize the emulsion, and d) optionally shaping the product obtained after step c) or'after step a) or b) if step c) is omitted; in which steps a) and b) are performed by adding to the starting raw material a quantity of at least 7% by weight and at most 20% by weight of water relative to the weight of the starting material.

2. Process according to claim 1, in which cooling of the mixture in step b) is to a temperature T2 situated in the range between Ti - 10°C and Ti - 15°C, inclusive. J

3. Process according to claim 1 or claim 2, in which the cheese is divided into strands or granules before the heat treatment of step a).

4. Process according to claim 1 or claim 2, in which I the cheese is divided into strands or pieces having a size ; of between 1.5 and 3 mm before step a).

5. Process according to any one of the preceding claims, in which the starting cheese has a dry extract greater than 40% by weight.

6. Process according to any one of the preceding claims in which step a) is carried out by heat treatment and stirring of the mixture consisting of the starting cheese, and the water has a temperature of between 30°C and 65°C for a period of between 30 seconds and 2 minutes.

7. Process according to any one of the preceding claims, in which step b) is carried out by cooling the mixture obtained at the end of step a) to a temperature of between 25°C and 50°C, for a period of between 1 and 3 minutes.

8. Process according to claims 6 or claim 7, in which steps a) and b) are carried out under a partial vacuum of between 0.4 and 0.7 bar (0.4 x 105 Pa and 0.7 x 105 Pa) .

9. Process for the manufacture of a cheese product according to any one of the preceding claims, in which formed food elements are added in step a) , b) or c) in a quantity of between 1 and 10% by weight.

10. Process for the manufacture of a cheese product according to one of claims 1 to 9, in which the cheese paste obtained at the end of step b) is caused to acquire a degree of overrun, step c) being omitted.

11. Cheese product obtained from a starting material consisting of a cheese having the organoleptic characteristics of the starting cheese and an unctuous and melting texture in the mouth, obtained by the process according to any one of claims 1 to 10.

12. Cheese product obtained from a starting material :■ consisting of a cheese, and formed food elements, having the organoleptic and textural characteristics of the starting cheese, and the said formed food elements, and obtained by the process according to claim 9.

13. Cheese product obtained from a starting material consisting of a cheese having an overrun texture, and obtained by the process according to claim 10.

14. Process for the manufacture of a cheese product, substantially as herein described with reference to any one of the Examples.

15. Process according to any one of claims 1 to 10, substantially as herein described.

16. Cheese product prepared by a process substantially as herein described with reference to any one of the Examples.

17. Cheese product according to any one of claims 11 to 13, substantially as herein described. END OF CLAIMS