Abstract: In the process of the invention for manufacturing soft cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidiogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of soft cheeses with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing marbled cheeses from raw milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH comprised between 6.0 and 6.6, preferably between 6.0 and about 6.5. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of marbled cheeses with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing cheeses from milk powder, by cold renneting, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the rehydrated milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value of 5.0 to 6.6. The acidogen is advantageously gluconodeltalactone. The process is applied in the manufacture of cheeses from milk powder, by cold renneting, with mastery of the acidification phase of the milk.

Abstract: In the process of the invention for manufacturing "semi-hard cheeses" of the type of uncooked or part-cooked pressed cheeses from milk, in the course of the phase of preparation of the milk before renneting, an acidogen selected from the group consisting of gluconolactones and glucoheptonolactones is added to the milk in an amount sufficient to attain simply and reliably, in a predetermined time, the exact predetermined renneting pH having a value between 6.65 and 6.30. The acidogen is advantageously gluconodeltalactone.

Abstract: A process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding during the course of the preparation of the soft paste cheese an enzyme extracted from a culture of Micrococcus caseolyticus to the milk; and the cheese prepared thereby.