DESCRIPTION

FIELD OF THE INVENTION

The present invention concerns a process for preparing an anhydrous cream which is stable at room temperature and based on cheese.

BACKGROUND

The consumption of creams at industrial level has found in recent years an increasing importance to the point of representing the characterizing element of a food product.

The presence or absence of water in a cream allows characterizing technology and the application of the various types of creams known on the market.

A particular type of cream is anhydrous, characterized by a low water content. Anhydrous creams based on only oils or chocolate are particularly used in the confectionery industry.

For an anhydrous cream, the continuous phase is represented by animal and/or vegetable oils and fats, inside which there are the solid particles in suspension with a particle size of average size around 20-30 pm.

This type of creams is usually produced at temperatures < 60°C with machines that produce a high shear stress on the mass, allowing to reduce the size of the particles that are dispersed in the oil phase. The temperature at which the machine works (between 40°C and 60°C) allows the mass to be kept at a certain fluidity.

The anhydrous creams are generally used with baked goods which in turn have relatively low moisture, such as biscuits or related products.

This is because in case of application in combination with moist products, the difference between the values of water activity between product and cream would bring moisture towards the cream with a consequent change in the structure of the cream itself that gets darker and lumpier and the consequent hardening of the “bread” product that would turn dry due to the loss of water that moved towards the cream.

The anhydrous creams are used as spreads in wafers, sandwich biscuits and co- extruded biscuits. Some companies also use them in sourdough products, but this after a few days leads to a sudden drop in the softness of the product due to a rapid migration of the water from the dough to the cream.

The technical problem to be solved is to obtain an anhydrous cream, physically stable at room temperature, comprising or consisting of cheese from baking.

SUMMARY OF THE INVENTION

The Applicant has found that it is possible to obtain an anhydrous cream which is stable at room temperature comprising or consisting of cheese from a baked cheese.

Therefore, the object of the present invention is a process for preparing anhydrous cream which is stable at room temperature comprising the following steps:

A. arranging portions of a preparation comprising aged or semi-aged baked cheese or relative mixtures,

B. crushing the aforesaid portions of the aforesaid preparation

C. heating the crushed product from step B at a temperature comprised between 35 °C and 50°C until a semi-liquid mass with a particle size comprised between 14 pm and 100 pm is obtained;

D. conducting at least one refining of the semi-liquid mass from step C, and at least one addition of a previously melted anhydrous fat in total amounts comprised between 10% and 49.5%, preferably between 15% and 45% by weight, on the total weight of the mixture comprising the fat and the loaded preparation from step B comprising or consisting of the baked cheese, wherein both steps C and D being conducted in a refining basin or in a ball mill.

The process of the invention provides that both components, baked cheese and anhydrous fat, are heated after mixing. DESCRIPTION OF THE DRAWINGS

Figures 1-8 show for illustrative purposes in the form of tables the operating conditions used in Examples 1-8.

DETAILED DESCRIPTION OF THE INVENTION

By stable anhydrous cream is meant a cream that is physically stable at room temperature, i.e. preferably at a temperature comprised between 20°C and 28°C, preferably comprised between 23°C and 25°C. For the purposes of the present invention with the definition of physically stable it is understood that the anhydrous cream does not show degradation or phase separation phenomena at room temperature.

For the purposes of the present invention the definition “comprising” does not exclude the presence of further components/steps beyond those expressly listed after such definition.

The definition “consisting of’ excludes the presence of further steps/components in addition to those expressly listed after that definition.

For the purposes of the present invention, the definition of water activity a _w is defined by the following equation a _w = P/PO wherein P is the vapour pressure of water within the product, P0 is instead the vapour pressure of pure water at the same temperature.

Aged cheese means a cheese that has undergone an aging process. Aging is an aging phase, which preferably takes place in a period of time (“aging time”) > 60 days, preferably comprised between 2 and 24 months, preferably between 2 and 22 months, preferably between 2 and 20 months, preferably between 2 and 18 months, preferably between 2 and 16 months, preferably between 2 and 14 months, preferably between 2 and 12 months. According to a preferred form, the aging time for an aged cheese is comprised between 4 and 24 months, preferably between 4 and 22 months, preferably between 4 and 20 months, preferably between 6 and 18 months, preferably between 6 and 16 months, preferably between 6 and 14 months, preferably between 6 and 12 months. Examples of aged cheeses are Grana Padano, Parmigiano Reggiano, Provolone. After this aging phase, the amount of water changes, as well as the relative composition of proteins, fats and minerals.

Preferably, the cheese is instead defined as fresh if the aging time is preferably < 30 days.

.S'em/-agcd cheese means a cheese that has undergone the aging process in an aging time shorter than that of an aged cheese, preferably the aging time is comprised between 1 and 9 months, preferably between 3 and 8 months.

By anhydrous cream is meant a cream with a water content < 5% by weight, preferably < 3% by weight, preferably < 2% by weight, preferably < 1% by weight, preferably < 1% by weight, preferably comprised between 0.01% and 1% by weight, on the total weight of the cream.

Step D. of the process of the invention preferably comprises at least one refining of the semi-liquid material from step C, and at least one addition of a previously melted solid fat or a liquid fat, wherein both said steps C and D are preferably conducted in a refining basin or in a ball mill.

Step D. preferably provides for conducting at least one refining of the semi-liquid mass from step C, and at least one addition of a previously melted solid anhydrous fat or a liquid fat, wherein the at least one previously melted anhydrous fat is in total amounts comprised between 10% and 49.5%, preferably comprised between 15% and 45% by weight, on the total weight of the mixture comprising the fat and the loaded preparation from step B comprising or consisting of the baked cheese, and wherein both steps C and D being conducted in a refining basin or in a ball mill.

Preferably, in steps C and D, the temperature of the at least one refining (or refining temperature) is comprised between 35 °C and 50 °C, preferably between 35 °C and 49 °C, preferably between 35 °C and 48 °C.

The refining basin is a machine capable of pre -refining, mixing, and carrying out couching in a single solution. The interior of the machine has a bulged structure, which together with the work of the blades manages to perform the three actions, normally performed with more complex systems. “Conching” refers to a technical term used in the technology of the production of creams, for example, of anhydrous chocolate creams. Conching allows to: give plastic consistency to a cream; strongly reduce moisture, viscosity, in particular through the distribution of anhydrous fats used around solid particles; better distribute aromatic fractions (for example, removal of off-flavors).

The ball mill is a machine that serves to refine any fat-based suspension with anhydrous ingredients. The ball refiner is a double jacketed cylinder containing a certain amount of steel balls that have the function of refining the product, reducing it into particles with a fineness between 20 pm and 28 pm depending on the flow rate of the pump feed, the type of product to be refined, the duration of stay of the product in the grinding chamber and the fineness that is desired to be obtained.

By anhydrous fat is meant a fat which contains substantially no water, it preferably contains an amount of water < 1% by weight, preferably < 0.5% by weight, preferably < 0.2% by weight, preferably > 0.001% and < 0.5% by weight, preferably > 0.001% and < 0.2% by weight; it preferably contains a minimum percentage of fat equal to about 99.8%.

In both cases, the process according to the present invention preferably comprises the following steps:

C the crushed material from step B is loaded in said refining basin or ball mill and possibly also a part of liquid fat or previously melted fat at a temperature preferably comprised between 35 °C and 50 °C, preferably between 36 °C and 48 °C, again preferably between 38 °C and 45 °C and said material is ground until a semi-liquid material with a particle size comprised between 14 and 100 pm is obtained,

D-l a first refining is performed at a temperature comprised in the range of step C, on the semi-liquid material (or mass) of step C;

D-2 the anhydrous fat in liquid or previously melted form is added at a temperature comprised in the range of the two previous steps,

D-3 a second refining step is performed at a temperature comprised in the range of the previous steps; D-4 the remaining part of fat is added in whole or in part, when the fat is partially added in step D-2;

D-5 proceeding with a third refining step if steps D-6 and D7 are envisaged; or mixing in case all the remaining fat is added in step D-4;

D-6 the remaining part of fat is added in whole if the fat was partially added in step D- 4;

D-7 proceeding with a fourth refining if step D6 is envisaged,

D-8 the anhydrous cream is unloaded.

It should be noted that preferably the fat is liquid or is previously melted at a temperature comprised between 60 °C and 70 °C, preferably by means of a water bath.

By anhydrous cream obtained by the process of the invention is meant a compound which, physically speaking, is characterized by a fluid or semi-solid consistency, and is for food use; it is preferably characterized by high spreadability, in the sense that it can be spread on a food surface, or it can constitute the filling of another food product.

The anhydrous cream obtained with the process of the invention is preferably characterized by a viscosity comprised between 25,000 and 30,000 cP. This viscosity was measured at a temperature comprised between 36 °C and 48 °C, preferably by a Brookfield viscometer (model DV3TLVTJ0).

The anhydrous cream preferably has a particle size comprised between 15 and 25 pm. For the purposes of the present invention, the particle size is measured directly on the material, for example on the cream or suspension, preferably by means of a digital micrometre (for example, “Beslands Digital Micrometre 0-25 mm, Electronic External Digital Caliber LCD, High Precision Millesimal Professional Micrometre) by making three measurements.

According to a preferred form of the process of the invention reported above, when steps C and D are conducted in the refining basin and the fat contained in the final cream is comprised between 15% and 35% by weight on the total weight, this process comprises steps C, D1-D5 and D8. In this case, in step C, the crushed product is heated at a temperature comprised between 38 °C and 45 °C, preferably between 39 °C and 43 °C and for a period comprised between 40 and 90 minutes, preferably 1 hour until a semi-liquid product with a particle size comprised between 60 pm and 80 pm is obtained.

In step D-l the material obtained in step C at the temperature comprised in the range of step C is subjected to a first refining for a time comprised between 50 and 70 minutes, preferably for about 1 hour, at a pressure comprised between 60% and 90%, preferably 70% of the maximum pressure of the refining basin.

In step D-2, the liquid or melted fat is partially added to the semi-liquid material of the previous step at a temperature comprised in the range of the previous steps at a pressure comprised between 75% and 90%, preferably 80%, of the maximum pressure.

In step D-3, the mixture of step D-2 is subjected to a second refining conducted at a temperature comprised in the range of the previous steps at a pressure comprised between 75% and 90%, preferably 80% of the maximum pressure and for a time comprised between 10 and 40 minutes, preferably between 15 and 30 minutes;

In step D-4, the remaining amount of liquid fat or melted fat not added in step D2 is added completely at a temperature comprised in the range of the previous steps and at the same pressure as in step D-3;

In step D-5, proceeding with a mixing at a temperature comprised in the range of the previous steps and at the same pressure as the previous step.

According to another preferred form of the process, when steps C and D are carried out in a ball mill, and the cream to be obtained contains between 25% and 35% anhydrous fat, this process comprises steps C, D-l - D-3 and D-8.

In this case, in step C, the crushed material from step B is loaded at a stirring speed comprised between 30 Hz and 40 Hz at a temperature comprised between 37 °C and 45 °C, preferably between 40 °C and 43 °C for a time comprised between 40 and 90 minutes, preferably for about 1 hour, until a semi-liquid material with a particle size comprised between 24 pm and 26 pm is obtained. In step D-l, the refining is conducted at a temperature comprised in the range of step C with a stirring speed of 60 Hz for a time comprised between 40 and 90 minutes, preferably for 60 minutes.

In step D-2, all the anhydrous fat is added at the temperature comprised in the range of the previous steps and at a stirring speed of 30 Hz.

In step D-3, the refining is conducted at the same temperature as the previous steps at a stirring speed of 60 Hz for a time comprised between 10 and 20 minutes until a cream with a particle size comprised between 18 pm and 20 pm is obtained.

According to another preferred form, when steps C and D are conducted in a ball mill and the cream contains between 35% and 45% by weight of anhydrous fat on the total weight, the process comprises steps C, D-l - D-8.

In this case, in step C, a part of fat is added in addition to the crushed material from B, heated at a temperature comprised between 37 °C and 45 °C, preferably between 39 °C and 43 °C, and the mixture is kept stirring at a speed comprised between 30 Hz and 40 Hz, until a semi-liquid product or material with a particle size comprised between 40 pm and 60 pm is obtained.

In step D-l, the first refining step is conducted at a temperature comprised in the same range as step C, at a stirring speed comprised between 50 Hz and 70 Hz, preferably at 60 Hz, for a time comprised between 10 and 40 minutes, preferably 30 minutes.

In step D-2, a further part of fat is added at a temperature comprised the aforesaid range and at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz.

In step D-3, the second refining is conducted at a temperature comprised in the aforesaid range, at a stirring speed comprised between 50 Hz and 70 Hz, preferably at 60 Hz.

In step D-4, a further part of fat is added at a temperature comprised in the range of the previous steps and at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz. In step D-5, the third refining is conducted at a temperature comprised in the range of the previous steps and the stirring mixture is maintained at a speed comprised between 50 Hz and 70 Hz, preferably 60 Hz.

In step D-6, the last portion of fat is added at a temperature comprised in the range of the previous steps and at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz.

In step D-7, proceeding with the fourth refining at a temperature comprised in the range of the previous steps and at a speed comprised between 50 Hz and 70 Hz, preferably 60 Hz for a time comprised between 5 and 15 minutes, until a cream having a particle size comprised between 20 pm and 25 pm is obtained.

According to another preferred form of the process of the invention, when steps C and D are carried out in a ball mill to obtain a final cream containing the anhydrous fat in amounts including 20% and 30% by weight on the total weight of the cream, the process comprises steps C, D-l, D-2, D-3, D-8.

In this case, in step C, the crushed product from step B is loaded, and heated at a temperature comprised between 39 °C and 48 °C, preferably between 41 °C and 45 °C, at a stirring speed comprised between 30 Hz and 40 Hz, for a time comprised between 40 and 90 minutes, preferably 60 minutes, until a semi-liquid product with a particle size comprised between 24 pm and 26 pm is obtained.

In step D-l, the refining is conducted at a temperature comprised in the same range as step C, and at a speed comprised between 50 Hz and 70 Hz, preferably at 60 Hz, for a time comprised between 20 and 90 minutes, preferably between 30 and 60 minutes.

Step D-2 includes the following operating steps: a) addition of melted or liquid anhydrous fat at a temperature comprised in the range of the previous steps at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz; b) mixing at a temperature comprised in the range of the previous step at a speed of 60 Hz; c) addition of buttermilk powder at a temperature comprised in the range of the previous steps at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz; d) mixing at a temperature comprised in the range of the previous step at a speed of 60 Hz; e) addition of cheese powder at a temperature comprised in the range of the previous steps at a speed comprised between 30 Hz and 40 Hz, preferably 30 Hz.

In step D-3, the refining is conducted at a temperature comprised in the range of the previous step, at a speed of 60 Hz, for a time comprised between 10 and 30 minutes, preferably 20 minutes, until a product with a particle size comprised between 18 pm and 20 pm is obtained.

Preferably, the preparation of step A is selected from: i. baked cheese comprising or consisting of: aged and/or semi-aged cheese, Grana Padano, preferably Grana Padano PDO, Parmigiano Reggiano, preferably Parmigiano Reggiano PDO, Cheddar and mixtures thereof, or ii. baked cheese comprising or consisting of: aged and/or semi-aged cheese, Grana Padano, preferably Grana Padano PDO, Parmigiano Reggiano, preferably Parmigiano Reggiano PDO, Cheddar, and at least one of the following components chosen from grain flour, starches, legume flours, protein extrusions.

Preferably, the baked cheese is aged and/or semi-aged cheese and comprises or is selected from the group consisting of: Grana Padano, preferably PDO, Parmigiano Reggiano, preferably PDO, Cheddar, and mixtures of the foregoing.

Preferably, the baked cheese is present in an amount >50% by weight, preferably comprised between 50% and 80% by weight, preferably between 50% and 75% by weight, on the total weight of the anhydrous cream finished product.

Preferably, when the preparation is of type ii), it contains as grain flour com flour in amounts comprised between 15% and 25% by weight on the total weight of the preparation ii).

Preferably, the baked cheese used in step A is in the form of pods, and is prepared according to the process described in EP1614355B1 and is commercially available under the trademark Groksi®. The preparation from the crushing step B has a particle size less than 6 mm, preferably comprised between 3 mm and 5 mm, more preferably between 4 mm and 5 mm, moisture comprised between 1.5% and 3.5%, water activity comprised between 0.20 and 0.40, density comprised between 390 and 490 g/1.

The anhydrous cream preferably has a viscosity comprised between 25,000 and 30,000 cP. This viscosity is measured at a temperature comprised between 36 °C and 48 °C with Brookfield viscometer (model DV3TLVTJ0). Preferably, the anhydrous cream has a particle size comprised between 15 pm and 25 pm.

The anhydrous cream contains anhydrous fat in an amount comprised between 10% and 49.5% by weight, preferably between 15% and 49.5% by weight, preferably between 20% and 49.5%, preferably between 20% and 45% by weight, preferably between 22% and 45% by weight, preferably between 22% and 40% by weight on the total weight of the anhydrous cream; according to a preferred form, the anhydrous fat is comprised between 15% and 45% by weight, even more preferably between 35% and 45% by weight on the total weight of the cream.

The anhydrous cream according to the present invention may contain at least one other component selected from grain flour, starches, legume flours, protein extrusions, preferably in amounts comprised between 15% and 25% by weight on the total weight of the anhydrous cream.

The anhydrous fats employed are preferably selected from anhydrous butter, a vegetable oil or fat selected from cocoa butter, palm oil, sunflower oil, a mixture of vegetable oils and fats comprising high oleic sunflower oil and cocoa butter with melting point preferably between 32 °C and 39 °C, or a mixture of vegetable oils and fats comprising high oleic sunflower oil and cocoa butter with melting point preferably between 38 °C and 42 °C.

By anhydrous butter is meant a butter substantially free of water, it preferably contains an amount of water < 1% by weight, preferably < 0.5% by weight, preferably < 0.2% by weight, preferably > 0.001% and < 0.5% by weight, preferably > 0.001% and < 0.2% by weight; it contains a minimum fat percentage equal to about 99.8%. The anhydrous butter is obtained from cream concentrated at 99% fats, without the step of removal of water (which step is instead necessary for the process of obtaining clarified butter).

According to a particularly preferred solution, mixtures of anhydrous vegetable oils and fats are used for such use and in particular in a form of a single solution prepared (commercial “ ready to use ' products).

Still preferably, vegetable fats and/or mixtures of vegetable fats having melting points comprised between 37 °C and 45 °C, preferably between 40 °C and 42 °C, are employed.

The anhydrous cream obtained with the process of the invention may be arranged in pots or containers to be commercially available.

Alternatively, the anhydrous cream of the invention can be applied, preferably as a coating, on food products, preferably salted ones, and/or snacks, - for example: wafers, crackers, biscuits, corn or protein extrusions, popcorn - as specified below.

In this case, the process of the invention comprises a further step E, wherein the cream from step D is applied on substrates comprising or consisting of:

1. Wafer balls or crack wafers comprising: soft wheat flour, wheat starch, sugar, salt, rye sourdough, raising agents: sodium hydrogen carbonate (E500ii), ammonium hydrogen carbonate (E503ii).

2. Malt cracks or malted crispy cereals comprising as ingredients: soft wheat flour, sugar, malt flour, wheat starch, barley malt extract, skimmed milk powder, salt).

3. Crack biscuits or cereals biscuits comprising as ingredients: wheat flour, wheat gluten, sugar, malt flour, raising agent: sodium hydrogen carbonate (E 500ii))

4. corn or maize based extruded comprising as ingredients: corn flour, corn bran, sunflower lecithin (emulsifier);

5. protein extrusions comprising the following ingredients: soy protein, pea protein, chickpea protein, soybean flour, chickpea flour, pea flour, semolina or grain flour, starches, salt, natural flavourings; 6. popcorn.

Step E of the process of the invention intended for coating the above-mentioned coated substrates 1-6 of coated with the cream of the invention is preferably conducted in a basin and comprises the following steps: a) Manually loading said substrates 1 -6 into the basin; b) Application by spraying on the substrates 1-6 of the anhydrous cream at a temperature comprised between 42 °C and 45 °C by means of nozzles inside the basin kept under rotary stirring; c) Drying/cooling with cold air (10 °C- 15 °C) keeping the basin under rotary stirring; d) Repetition of step b); e) Eventual addition of other powdered ingredients: such as powdered cheese; powder flavours and other powdered dairy products; f) Repetition of step c); g) Manual unloading of the final product from the basin of the product covered with the cheese anhydrous cream.

EXAMPLES

The following examples are given for illustrative purposes of the process for preparing the anhydrous cream according to the present invention.

Example 1 - Preparation of anhydrous cream using 70% of crushed cooked cheese (crumble Groksi®) and 30% of cocoa butter in refining basin

Figure 1 shows the operating conditions for preparing an anhydrous cream consisting of 70% of cheese at 100% and 30% cocoa butter in the refining basin from 175 kg of crushed pods with cheese at 100% (Crumble Groksi®) and 75 kg of cocoa butter. The cream obtained has a particle size of 18 pm. Example 2 - Preparation of anhydrous cream using 70% of crushed cooked cheese (crumble Groksi®) and 30% of palm oil in refining basin.

Figure 2 shows the operating conditions for preparing an anhydrous cream consisting of 70% of cheese at 100% and 30% palm oil in the refining basin from 175 kg of crushed pods with cheese at 100% (Crumble Groksi®) and 75 kg of palm oil. The cream obtained has a particle size of 16 pm.

Example 3 - Preparation of anhydrous cream using 70% of crushed cooked cheese (crumble Groksi®) and 30% of cocoa butter in ball mill.

Figure 3 shows the operating conditions in a ball mill for preparing an anhydrous cream consisting of 70% of cheese at 100%, and 30% of cocoa butter in a ball mill, from 7 kg of crushed pods with cheese at 100% (Crumble Groksi®) and 3 kg of cocoa butter. The cream obtained has a particle size comprised between 18 and 20 pm.

Example 4 - Preparation of anhydrous cream using 70% of crushed cooked cheese (crumble Groksi®) and 30% of anhydrous butter in ball mill.

Figure 4 shows the operating conditions in a ball mill for preparing an anhydrous cream consisting of 70% of cheese at 100% and 30% of anhydrous butter in a ball mill from 7 kg of crushed pods with cheese at 100% (Crumble Groksi®) and 3 kg of anhydrous butter. The cream obtained has a particle size comprised between 18 and 20 pm.

Example 5 - Preparation of anhydrous cream using 60% of crushed pods consisting of 75% of cooked cheese and 25% of corn flour (crumble Groksi®) and 40% of cocoa butter in a ball mill.

Figure 5 shows the operating conditions in a ball mill for preparing an anhydrous cream consisting of 60% of a 75% cheese mixture and 25% of corn flour and for 40% of cocoa butter in a ball mill from 4.5 kg of pods consisting of pods formed by 75% cheese and 25% of crushed corn flour (Crumble Groksi®) and 3 kg of cocoa butter. The cream obtained has a particle size comprised between 20 pm and 25 pm.

Example 6 - Preparation of anhydrous cream using 60% of crushed cooked cheese (crumble Groksi®), 27% of vegetable fat, 10% of buttermilk powder and 3% of cheese powder, in a ball mill. Figure 6 shows the operating conditions in a ball mill for preparing an anhydrous cream in a ball mill using 3.15 kg of crushed pods with cheese at 100% (Crumble Groksi) and 1.35 kg of vegetable fat (high oleic sunflower and cocoa butter) buttermilk powder 0.5 kg and 0.175 kg of cheese powder. The cream obtained has a particle size comprised between 18 pm and 20 pm.

Example 7 - Preparation of anhydrous cream using 51% of crushed cooked cheese (crumble Groksi®), 26% of vegetable fat, 8% of buttermilk powder and 15% of cheese powder, in a ball mill.

Figure 7 shows the operating conditions in a ball mill for preparing an anhydrous cream in a ball mill using 2.55 kg of crushed pods with cheese at 100% (Crumble Groksi®) and 1.30 kg of vegetable fat (high oleic sunflower and cocoa butter), buttermilk powder 0.4 kg and 0.75 kg of cheese powder. The cream obtained has a particle size comprised between 18 pm and 20 pm.

Example 8 - Preparation of anhydrous cream using 53% of crushed cooked cheese (crumble Groksi®), 22% of vegetable fat, 8% of buttermilk powder and 17% of cheese powder, in a ball mill.

Figure 8 shows the operating conditions for preparing an anhydrous cream in a ball mill using 2.65 kg of crushed pods with cheese at 100% (Crumble Groksi) and 1.09 kg of vegetable fat (high oleic sunflower and cocoa butter) buttermilk powder 0.4 kg and 0.86 kg of cheese powder. The cream obtained has a particle size comprised between 18 pm and 20 pm.