Abstract: Provided is a computer implemented method for predicting coagulation of milk in a cheese manufacturing process using a coagulant. The method comprises steps of receiving a plurality of predetermined milk coagulation process conditions and inputting the plurality of predetermined milk coagulation process conditions into a model to generate a coagulation state. Furthermore, the method comprises outputting the coagulation state generated by the model, the coagulation state predicting the coagulation of the milk in the cheese manufacturing process over time to determine a curd cutting time.

Abstract: This disclosure relates to method for making a food product, such as a dairy product or cheese, wherein a phospholipase is used. The disclosure also relates to the use of the phospholipase to improve fat retention and/or protein retention in said process for making the food product.

Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps: —solid concentrated ferments are transformed into liquid concentrated ferments, —the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.

Abstract: Blends of coagulants to control acidification, coagulation and cheese texture.

Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, comprising the following steps:—solid concentrated ferments are transformed into liquid concentrated ferments,—the transformed concentrated ferments are continuously injected into a flow of liquid to be inoculated, characterized in that the liquid concentrated ferments are transformed—by thawing frozen concentrated ferments in a temperature controlled chamber or—by rehydrating freeze-dried concentrated ferments.

Abstract: Process for continuous inoculation of a food product, in particular a dairy product, with ferments, wherein: frozen concentrated ferments are thawed by means of a microwave device or a water bath thawing device acting on a container containing frozen concentrated ferments, the thawed concentrated ferments are container continuously injected, from the container, into a flow of liquid to be inoculated.