received by the International Bureau on 06 July 2018 (06.07.2018)

1 . A production method for single serving feta cheese weights of 20 to 50 grams characterized in that it comprises the following steps;

a) Filtration process applying for the milk

b) Separation process applying for the milk

c) Obtaining concentrated mixture which is obtained by applying ultrafiltration process for the milk

d) Homogenization of concentrated mixture

e) Adding starter culture to the concentrated mixture

f) Adding salt to the concentrated mixture

g) Adding rennet to the concentrated mixture

h) Filling container with concentrated mixture

i) Closing the container with a sealing element

j) Putting the cheese on to ripen in the container.

2. Production method of ultra-filtered cheese according to claim 1 characterized in that salt is added to the concentrated mixture directly.

3. Production method of ultra-filtered cheese according to claim 1 characterized in that the concentrated mixture is obtained in which fat and protein rate is enhanced by ultrafiltration.

4. A maturated single serving feta cheese weight of 20 to 50 grams is obtainable by a production method according any of preceding claims.

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