Abstract: The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum; cutting the coagulum to form a curd mixture of cheese grains and whey; subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60° C. to about 95° C. under stirring to form a scalded curd mixture; separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.

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.