Abstract: The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

Abstract: The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.

Abstract: The invention relates to a method for making cheese wherein cheese is salted with a salting agent comprising milk minerals and NaCl or a mixture thereof. The invention also relates to ripened cheese having a ratio of K/Na of 0.39 to 4.0 and a K content of more than 0.08%.

Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.

Abstract: A method for manufacturing a ripened cheese and cheese-like product having a sodium content of at most 0.3% (w/w) and/or fat content of at most 30% (w/w), the method improving organoleptic properties by using a milk- and/or whey-based mineral product and/or a biologically active peptide.