Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

Abstract: Described are protein and/or carbohydrate based fat-replicating systems and methods of making same in which fat globule mimicking particles of protein or carbohydrate origin are modified by encapsulating same in a membrane which more closely replicates the characteristics of natural fat globules. The membrane is of liposome architecture formed by lipids, in particular, liposomal phospholipids. Liposome encapsulated food additives and the method of making and using same in both fatty products of natural and synthetic origin are described. Also described is a method for making a fat substitute from whey curd, suitably of diary whey origin. The whey may include a protein additive such as a caseinate. Also described are the fat substitute products produced in accordance with such methods. Such products are dispersions formed from whey curd or a curd comprised of whey and protein additive. A fat substitute derived from a comminuted curd comprised of whey protein-caseinate coprecipitate is described.