Reduced fat renneted cheese product and a process of manufacturing it

摘要

Cheese product essentially free of additives which are to be declared other than usual cheese product ingredients. The cheese product consists mainly of a renneted casein matrix having enclosed therein discrete agglomerates of acid casein in an amount of 5-35% wt. calculated on the total amount of protein contained in the cheese. A process of manufacturing this cheese product comprises adding 5-35% wt. of acid casein calculated on the total amount of protein solids to an emulsion and making the cheese product by renneting at temperatures above 20 DEG C. while keeping it free from said additives.