FIELD OF THE INVENTION

The invention relates to a process for making a brine-ripened cheese product, to the brine-ripened cheese product obtainable by such process and to the use of certain casein sources to make the brine-ripened cheese product.

BACKGROUND TO THE INVENTION

In general, dairy products are made from mammalian milk and therefore are considered healthy and nutritious. Cheeses are amongst such dairy products and this invention is about brine-ripened cheese products, also sometimes referred to as white-ripened cheese products due to their white colour. This type of cheese products typically have a white colour, are rindless, have a soft to semi-hard texture and a salty and slightly acidic taste. They are ripened under brine, which typically involves brine immersion, dry salting and transfer to brine. A well-known example of a brine-ripened cheese product is feta cheese. Other examples include Halloumi cheese, Domiati cheese, Beyaz peynir and Akawi cheese.

Feta is a well-known cheese product with the properties indicated above. Traditional feta is prepared using ewes’ milk or a mixture of ewes’ milk and goats’ milk with the latter constituting no more than 30% by weight of the total milk mixture. Because of the increasing popularity of feta cheese and corresponding increase in demand, ewes’ milk may be replaced by cows’ milk to produce a feta- type cheese. Feta cheese is registered as a Product of Designation of Origin (PDO) in the European Union and, consequently, cheese products can only be designated as feta, if they are produced in certain designated regions of Greece.

The preparation of a brine-ripened cheese starting from a raw milk typically involves the steps of standardization, pasteurization, acidification and coagulation, draining, salting and ripening. Depending on the type of brine-ripened cheese prepared different starting cultures are used, intermediate steps such as molding, cutting and/or pressing may be applied and salting and ripening conditions vary. The present invention aims to provide a process for preparing a brine-ripened cheese product which minimizes the necessary draining, thus enabling a simpler process, whilst at the same time producing a brine-ripened cheese product of excellent quality in terms of texture, colour and taste.

C.J. Kuo et al., Effect of hydration time of milk protein concentrate on cast Feta cheese texture, Milchwissenschaft 58 (5/6), 2003, pp 283-286, reports the results of an investigation into the suitability of several commercial milk protein concentrates (MPC) samples for preparing cheese was investigated. Kuo et al. mentions the advantage of eliminating the problems of whey disposal when using recombined milk on the basis of MPC in cheesemaking. The preparation of cast feta cheese was used as the model system and three different MPC products were used to prepare the cast feta cheese. Of these, the MPC85 product had the highest protein content (83% by weight) and hence casein content (approximately 66% by weight based on total weight of protein). The cheese milk from which the feta cheese was prepared contained 10% protein using the MPC product as the sole protein source and 10% fat using butter as the sole fat source. One object of the present invention is to prepare a brine-ripened cheese product such as feta cheese with a higher protein content and suitably also a higher fat content in such a combination that the end product has excellent organoleptic properties.

WO 96/08155 discloses a process for adjusting the ratio of whey protein to casein in skim milk using a combination of microfiltration and ultrafiltration resulting in a whey-depleted milk protein concentrate product. In Example 7 of WO 96/08155 the preparation of a feta cheese is described using a whey depleted MPC56 product (Figure 8) having a casein content of 40-56% by weight (Table 5) as the protein source and AMF as the fat source. MPC56 and AMF are mixed into a recombined cheese milk having a total solids content of about 40%. After homogenization and pasteurization a cheese starter, rennet and calciumchloride are added to the cheese milk. Coagulation occurs, the cheese is formed and a brine solution is added. The present invention aims to provide a process for preparing a brine-ripened cheese product that enables the use of a protein source as the starting material having a higher casein content. SUMMARY OF THE INVENTION

The crux of the invention lies in a two-fold finding. One is that the inventors found that for cheese making it is possible to use casein sources made by membrane filtration of skimmed milk that contains no or only a very small amount of fat. As a result, viscosity levels during the preparation of these casein sources remain low and concentrated casein-containing streams made therefrom need not be pre-acidified and can be handled easily. The other finding is that this casein source can be combined with different fat sources. Accordingly, one fat source that could be used in the process according to the present invention is fat that has been isolated from its natural environment and has undergone one or more processing steps, such as fractionation, dehydration, homogenization and/or pasteurization. In milk fat sources such as, for example, anhydrous milk fat and butter, the fat no longer possesses the globule membrane that surrounds them in natural milk. In cream, on the other hand, and more specifically the cream isolated from whole milk, such globule membrane is still intact. Such cream can also be used as the fat source.

It has surprisingly been found that producing brine-ripened cheese from these casein and fat sources does not impair the quality of the brine-ripened cheeses when made in accordance with the process according to the present invention.

Accordingly, the present invention relates to a process for making a brine-ripened cheese product starting from a protein concentrate and a fat source from which a pre-cheese is made, which pre-cheese is subsequently acidified and allowed to coagulate into a curd, after which the curd is processed into the brine- ripened cheese product in the usual manner characteristic for the desired brine- ripened cheese product.

DETAILED DESCRIPTION OF THE INVENTION

More specifically, the present invention relates to a process for the preparation of a brine-ripened cheese product comprising the steps of (a) providing a pre-cheese comprising, based on the weight of the pre-cheese, 15-35 wt.% of protein comprising, based on total weight of protein, at least 50 wt.% of casein, which casein is provided by a casein source that contains, based on dry matter, 60 wt.% or more of casein;

10-36 wt.% of fat provided by a fat source selected from anhydrous milk fat, an anhydrous milk fat fraction, butter, butter oil, cream having a fat content, based on total weight of cream, in the range of 30 to 80% by weight, and mixtures of two or more of these;

(b) mixing a coagulant and acidifier into the pre-cheese;

(c) allowing the pre-cheese to coagulate to obtain a curd; and

(d) further processing the curd into the brine-ripened cheese product.

In the context of the invention, the term “pre-cheese” refers to the mixture that is prepared by combining the sources of casein and fat and optional additives. Any acidifiers or coagulants are not included. Hence, the pre-cheese will contain casein, fat, water, small amounts of components such as whey protein, lactose salts, and optionally other components, such as flavor enhancing additives, and starches. Furthermore, a range indicated in the form (number l)-(number 2) means in the range of (number 1) to (number 2), thus including (number 1) and (number 2). For example, the range 15-35 wt% means in the range of 15 to 35 wt%, including the lower limit 15 wt% and the upper limit 35 wt%.

The protein used to make the pre-cheese must contain at least 50 wt% of casein. Other proteins, such as whey protein or plant-based protein, may be present too. It is preferred that, based on the total weight of protein in the pre cheese, at least 60 wt.% is in the form of casein, more preferably at least 70 wt.%. The casein may come from bovine milk, buffalo milk, goat milk or sheep milk, preferably from bovine milk. Generally, the casein is provided by a casein source that can be prepared from skimmed milk, semi-skimmed milk or whole milk using filtration processes known in the art. Although the protein used may, in addition to the casein source, comprise additional protein sources (e.g. casein-lean or casein- free protein sources such as plant-based proteins or whey proteins), it is preferred that all protein used comes from one or more casein sources and that no other (casein-lean or casein-free) protein sources are used. Any general reference to “casein source” used herein refers to a protein source that is rich or enriched in casein and contains, based on dry matter, 60 wt.% or more of casein. Such casein source may contain other proteins, in particular whey proteins, as explained in more detail below.

Suitable casein sources are commercially available and include products that are known as micellar casein isolate (MCI) and milk protein concentrate (MPC), but other names are also used, such as micellar casein concentrate, microfiltered milk protein concentrate, phosphocaseinate and native phosphocaseinate. In addition, Huppertz et al., International Dairy Journal, 74, pp. 1-11 (2017) teach that casein micelles may be formed from sodium caseinate.

The casein source may contain whey protein in a casein:whey protein weight ratio of about 4:1 - as in raw milk - or higher. Preferred casein sources contain casein and whey protein in an amount such that the caseimwhey protein weight ratio is 8:1 or higher. MPC belongs to the former, MCI to both the former and the latter. MCI products are preferred casein sources.

The content of casein in the casein source is 60 wt.% or higher, based on total weight of dry weight matter in the casein source, preferably at least 70 wt.%. Very good results have been achieved with casein sources having a casein content between 70 and 85 wt% of casein, based on total weight of dry matter. For example, if the casein source is in powdered form, it will be used in the present process in the form of a suspension in an aqueous medium, suitably water. To this end, the powder can be suspended in water (or some other aqueous medium such as a suitable salt solution) and the suspension can subsequently be evaporated until the suspension has reached the required protein and casein content for further processing into the pre-cheese. Another possibility is to start from an aqueous protein (with high casein content) suspension having a protein content of less than 20 wt.% based on total weight of the suspension and then add powdered casein source to reach the desired protein and casein content.

The fat source used in the process of the invention to provide the fat component in the pre-cheese is selected from anhydrous milk fat (AMF), an anhydrous milk fat fraction made from anhydrous milk fat, butter, butter oil, cream having a fat content, based on total weight of cream, in the range of 30 to 80% by weight, and mixtures of two or more of these. The dairy-based fats may come from bovine milk, buffalo milk, sheep milk or goat milk, bovine milk (also referred to as cows’ milk) being preferred. The preferred fat sources are cream derived from cows’ milk having the fat content indicated above and AMF isolated from bovine milk.

The cream used as the fat source has a fat content, based on total weight of cream, in the range of 30 to 80% by weight, preferably 35 to 77% by weight, more preferably 38 to 74% by weight. In one embodiment cream having a fat content in the range of 40 to 55% by weight could suitably be used. In another embodiment cream with higher fat contents, such as in the range of 55 to 74% by weight, could be used. The cream is suitably derived from cows’ milk by separating the cream from the whole milk by ways known in the art. Generally, cream can be separated from whole milk by spontaneous skimming, based on spontaneous creaming, or by centrifugal skimming technologies. If needed, the cream can be standardized to the desired fat content. Before use the cream is suitably pasteurized.

Fractions made from AMF are known. See, for instance, Van Aken et al., JAOCS 76, no. 11, 1323-1331 (1999). Which fraction to use for the process according to the invention will depend on the properties of the brine-ripened cheese product one eventually wishes to make.

In step (a) of the process according to the invention the pre-cheese is provided. This can be achieved in different ways as will be apparent to the skilled person. In a preferred embodiment step (a) of the present process comprises the steps of

(i) providing an aqueous suspension of the protein (i.e. the casein-rich protein as described above), preferably a suspension of a casein source which comprises, based on dry matter, at least at least 60 wt.%, more preferably at least 70 wt.% and most preferably between 70 and 85 wt.%, of casein;

(ii) heating the aqueous suspension obtained in step (i) to a temperature above the melting temperature of the fat source to be used in step (iii);

(iii) preparing a fat-in- water emulsion by

A. adding the fat source (i.e. the fat source as described above); B. optionally adding additional protein of a casein source (i.e. casein-rich protein), preferably the same casein source as used in step (i), either separate from or simultaneously with the fat source; and

C. emulsifying the mixture into a fat-in- water emulsion; in any order provided step (iii)C always takes place after step (iii)A; and (iv) coohng the fat-in-water emulsion to obtain the pre-cheese.

In steps (i) and (iii) the different components are obviously added in such amounts as to arrive at the required contents of protein, casein and fat in the pre cheese as defined herein, i.e. in the range of 15 to 35 wt.% of protein comprising, based on total weight of protein, at least 50 wt.% of casein, and in the range of 10 to 36 wt.% of appropriate fat, the weight percentages for protein and fat being based on total weight of the pre-cheese. Step (ii) could also be carried out after addition of the fat source in step (iii). In such a case the fat source, if not cream or butter oil, is suitably added in the form of small pieces, so that it melts more easily when the temperature of the mixture is raised to above its melting temperature. In case of cream or butter oil as the fat source, pre-cutting the fat source in small pieces is obviously not needed, as such fat source is already in a form that can be easily processed.

When starting from a casein-rich protein powder in step (i), such as a MPC or MCI powder, suitable aqueous protein suspensions can be obtained by mixing appropriate amounts of such protein powder and water (or a suitable aqueous salt solution) until the protein suspension is obtained, optionally including one or more concentration steps as described below. When starting in step (i) from an aqueous casein-rich protein suspension having a total solids content of 20 wt.% or less (based on total weight of suspension), such as for example 15 to 20 wt.%, suitable aqueous protein suspensions can be obtained by subjecting the low solids content-suspension to one or more concentration steps. Such concentration steps could typically involve one or more evaporation steps, filtration steps or the addition of a highly concentrated casein-rich protein suspension or even casein-rich protein powder. A combination of two or more of these steps is also feasible. The casein-rich protein that is optionally added in step (iii)B can be added as a suspension or as a powder. It is, however, preferred to add the casein-rich protein in this step as a powder. It is preferred that this casein-rich protein is the same casein source that is used in step (i). As indicated, a particularly preferred casein source is MCI. Emulsification in step (iii)C can take place by methods known in the art and may depend on the fat source used. For example, if cream is used as the fat source, simple mixing in the cream will suffice, as cream is already an emulsion. In the case of AMF, on the other hand, the fat needs to be broken down into small globules to form an emulsion, thus requiring more rigorous mixing and imparting more shear forces (i.e. high shear mixing).

For example, in one suitable embodiment the pre-cheese is made by the successive steps of

(i) providing a suspension of the protein in water having a total solids content in the range of 25 to 45 wt.%, preferably 27 to 43 wt.%, most preferably 28 to 41 wt%;

(ii) heating the suspension to a temperature above the melting temperature of the fat source;

(iii) A. adding the fat source, suitably in liquid form, to the heated suspension;

C. mixing the fat source and the suspension to obtain a fat-in- water emulsion; and

(iv) cooling the fat-in-water emulsion to obtain the pre-cheese.

In another exemplary embodiment step (a) comprises the successive steps of

(i) providing a suspension of the protein in water having a total solids content below 25 wt.%;

(ii) heating the suspension to a temperature above the melting temperature of the fat;

(iii) A. adding the fat source, suitably in liquid form, to the heated suspension;

C. mixing the fat source and the suspension to obtain a fat-in- water emulsion; B. adding casein-rich protein whilst mixing, in such amount to obtain a fat- in- water emulsion having a total solids content in the range of 25 to 45 wt.%, preferably 27 to 43 wt.%, most preferably 28 to 41 wt%; and (iv) cooling the resulting fat-in-water emulsion to obtain the pre-cheese.

In yet another embodiment step (a) comprises the successive steps of

(i) providing a suspension of the protein in water having a total solids content below 25 wt.%;

(ii) heating the suspension to a temperature above the melting temperature of the fat source;

(iii) A./B. suspend casein-rich protein powder in the liquid fat source and adding the resulting protein-in-fat suspension to the heated protein suspension resulting from step (ii);

C. mixing to obtain a fat-in-water emulsion having a total solids content in the range of 25 to 45 wt.% .%, preferably 27 to 43 wt.%, most preferably 28 to 41 wt%; and

(iv) cooling the resulting fat-in-water emulsion to obtain the pre-cheese.

If cream is used as the fat source, step (a) suitably further comprises at least one evaporation step to remove water. In the different embodiments described above, this implies that such evaporation step(s) would typically be applied after step (iii) and prior to step (iv), i.e. directly after the protein source and cream are mixed and the fat-in-water emulsion is formed. However, since cream is already a fat-in-water emulsion, step (a) could be simplified. Accordingly, if cream is used as the fat source, step (a) suitably comprises the steps of

(i) providing an aqueous suspension of the protein;

(ii) adding the cream;

(iii) optionally adding additional protein; and

(iv) mixing all ingredients to form the pre-cheese.

In this case step (a) could be carried out without any significant heating and coohng, as the cream is already a stable emulsion which need to be mixed with the protein suspension to form the pre-cheese.

As illustrated by the different embodiments described above, preparation of the pre-cheese suitably starts from an aqueous suspension of the casein-rich protein source as also indicated above. Suitable protein sources have been described hereinbefore. Many commercial MPC and MCI products are available as powders with low water content (i.e. less than 10 wt.% on total weight of powder). Such powders could suitably be used for providing the aqueous protein suspension in step (i). Alternatively, aqueous protein suspensions with a total solids content of less than 20 wt.%, suitably in the order of 15-20 wt%, based on total weight of the suspension could be used as starting material. Such suspension would typically be obtained after membrane filtration in a process for preparing MPC or MCI powder. For the purpose of the present invention it was found particularly suitable to use a suspension of the protein in water having a total solids content in the range of 25 to 45 wt.%, preferably 27 to 43 wt.%, most preferably 28 to 41 wt%, based on total weight of the suspension. Use of such a suspension allows easy incorporation into the mixture of the fat. It was found that simple high shear mixing of the fat into the casein-containing suspension suffices to arrive at a pre cheese that has an adequate consistency and stability to be processed to the final cheese product in accordance with the invention. In case cream is used as the fat source, less shear is required for mixing, as the cream is already a fat -in-water emulsion. The consistency of a suitable pre-cheese can be described as a thick, viscous, yet pumpable mass. When starting from a MPC or MCI powder, suitable protein suspensions are obtained by mixing appropriate amounts of such protein powder and water (or a suitable aqueous salt solution) until the protein suspension is obtained, optionally including one or more concentration steps as described below. When starting from an aqueous casein-rich protein suspension having a total solids content of 20 wt.% or less (based on total weight of suspension), suitably 15 to 20 wt.%, suitable suspensions of the protein in water for preparing the pre cheese can be obtained by subjecting such suspension to one or more concentration steps. Such concentration steps could typically involve one or more evaporation steps, filtration steps or the addition of a highly concentrated casein-rich protein suspension or even casein-rich protein powder. A combination of two or more of these steps is also feasible.

As described above, the protein suspension is suitably heated to a temperature above the melting temperature of the fat that is subsequently added whilst stirring or otherwise imparting shear to the mixture. The fat source is preferably added in liquid (i.e. molten) form, so that it can be effectively mixed into the suspension to obtain a fat-in-water emulsion. In the case cream is used as the fat source, the cream will suitably first be heated to a temperature above the melting temperature of the fat in the cream, thereby enabling effective mixing into the suspension to obtain the fat-in-water emulsion. However, such pre-heating of the cream is not strictly necessary, as the cream is already a fat-in-water emulsion, so that effective mixing with the heated protein suspension can be achieved. The fat may also be added in sohd form. In that case the fat will first be allowed to melt in the protein suspension before the melted fat is effectively mixed and a fat -in water emulsion is obtained. Coohng of this emulsion then yields the pre-cheese. Cooling may take place to a temperature below the melting temperature of the fat used, so that the fat particles solidify in the emulsion before acidification and coagulation takes place. However, this not necessarily need to be the case. For example, when using milk fat fractions as the fat source, the melting temperature of such fat fractions may be lower than the temperature to which the pre-cheese is cooled. The actual temperature to which the emulsion is cooled is a temperature at which the subsequent step of acidification and coagulation suitably takes place. It was found that a temperature in the range of from 10 to 50 °C, more preferably 20 to 40 °C, is a suitable target temperature of the pre-cheese.

The pre-cheese comprises 15-35 wt.% of protein and 10-36 wt.% of fat provided by a fat source selected from anhydrous milk fat, an anhydrous milk fat fraction, butter, butter oil, cream having a fat content, based on total weight of cream, in the range of 30 to 80% by weight, and mixtures of two or more of these. Preferred amounts are 20-30 wt.% of the protein and 12-30 wt.% of the fat. These weight percentages are based on the weight of the pre-cheese. It is to be understood that these percentages relate to the weight of the actual components themselves. For instance, when using butter as the fat source, one introduces both water and fat, and in such a case it is only fat that is to be attributed to the fat percentage, not also the water. The same applies when using cream as the fat source.

In step (b) of the present process a coagulant and acidifier are added to and mixed into the pre-cheese. Suitable coagulants and acidifiers for use in preparing brine-ripened cheese products, such as feta-type cheeses, are well known. Target pH of the brine-ripened cheese product and hence target pH after completion of the coagulation and acidification step (c) is typically 4.0 to 5.0, preferably 4.2 to 4.8, most preferably 4.4 to 4.6. Suitable acidifiers for brine- ripened cheese products, in particular feta-type cheeses, are well known and include starter cultures (bacterial acidifiers) which convert lactose into lactic acid, acids, acidulants, such as for example Lactobacillus lactis subsp. lactis, either alone or in admixture with Lactobacillus delbrueckii subsp. bulgaricus or Lactobacillus lactis subsp. cremoris. Glucono Delta Lactone or GDL, and combinations of two or more of these. Suitable starter cultures include mesophilic starters, such as DVS R-604 Frozen 500u, FD-DVS WBC-01\25X100U and FD- DVS WBC-02\25X100U ex Chr. Hansen. Thermophilic starters may also be used. The actual acidifier used and the amount in which it is used will depend on the desired brine-ripened cheese product to be made and the conditions apphed.

Suitable coagulants are known in the art and include, for instance, calf rennet, fermentation-produced rennet and microbial rennet. Examples of calf rennet include Kalase produced by CSK and Naturen produced by Chr. Hansen. Examples of fermentation-produced rennet include Fromase by DSM and Milase by CSK. Examples of microbial rennets are Chy-Max by Chr. Hansen and Maxiren by DSM. Other coagulants include pepsin and various proteolytic enzymes of plant origin.

The acidifier and coagulant are added to and mixed with the pre-cheese. Further taste imparting adjunct starters may be added substantially simultaneously with milk-based minerals. Acidifier and coagulant are added in typical amounts of 0.01 to 1.0% by weight each, the exact amount usually depending on the exact type of acidifier/coagulant used. This is, however, well known in the art.

In step (c) the coagulation and acidification take place and the curd is formed. Coagulation typically takes 45 to 60 minutes at a temperature between 30 and 40 °C, usually at 34 to 36 °C.

As soon as the coagulation is complete and the curd is formed, the curd is further processed in step (d) by ways known the art, depending on the type of brine- ripened cheese product to be made. For instance, when preparing a feta-type brine- ripened cheese product, such further processing would typically include cutting the curd into small blocks, allowing the curd blocks to rest and/or gently stir for a few minutes before transferring the blocks to perforated molds and possibly further shaping. In conventional brine-ripened cheese preparation, such as e.g. in the preparation of feta-type cheeses, this would initiate an extensive draining process for removal of the whey proteins. However, in the process of the present invention the amount of whey protein still present in the curd at this stage is much lower, because of the starting protein material(s) used. Hence, any draining may still take place but the amount of whey protein removed is significantly less than in conventional manufacturing of brine-ripened cheese products. After an optional initial, short (e.g. 1-2 hours) draining period at 25-30 °C, the filled molds are subsequently stored at a temperature between 15 and 20 °C, typically around 18 °C, for at least 18 hours, usually between 18 and 24 hours, for further draining. After this period the shaped curd is removed from the molds, possibly cut into desired portions (e.g. in the case of feta-type cheese into small cubes), brined and ripened. Such brining and ripening typically takes place by a first dry salting treatment followed by further ripening and storage in a salt solution. Brining and ripening can take place in various ways as is known in the art.

For instance, the portions may be placed in containers where they are dry salted in layers or the surface of the cheese portions may be rubbed with salt, so that such salt is uniformly distributed over said surface. Generally, salt concentration will usually vary between 2 and 5% by weight (based on total weight of cheese mass), typically around 3% by weight. After a further 24 to 48 hours at a temperature between 15 and 20 °C the salted cheese mass is transferred to another container containing brine having a NaCl content of 6-9% by weight, typically around 7-8% by weight, where it remains for at least 10 days, typically 10 to 15 days, at a temperature between 15 and 20 °C at relative humidity of at least 85%. During this first ripening phase pH wih typically range between about 4.3 to 4.8. After this first ripening stage the cheese mass is transferred into cold storage at 1 to 5 °C, typicahy 2 to 4 °C, for a further ripening period of at least 60 days.

Target pH of the final, matured feta-type brine-ripened cheese product will typically be around 4.6, so that in reality the pH of the final product may vary between 4.4 and 4.8. As mentioned before, the present process does not require the customary removal of large amounts of whey following curd formation, which is a major advantage.

The present invention also relates to the brine-ripened cheese product obtainable by the process as described above.

It was found that the brine-ripened cheese product according to the invention has a low phospholipid content. Typically the pasta filata cheese precursor according to the invention has a phospholipid content of 0.5 wt.% or less, suitably 0.3 wt.% or less, based on the weight of the fat. Without wishing to be bound by any particular theory, it is believed that such comparatively low phospholipid content ensures a higher proportion of protein on the interface of the emulsion droplets and, as a result, better incorporation of these droplets in the protein matrix.

A major advantage of the process according to the invention compared to traditional brine-ripened cheese-making processes is the fact that removal of whey to isolate the curd is either not needed at all or is hmited. In any event, much less whey needs to be drained from the curd than is the case in traditional processes for preparing brine-ripened cheese products, such as in particular feta-type cheeses. The traditional processes make the inclusion of water-soluble ingredients into the curd formation process less attractive because such ingredients wih also get (partially) lost upon whey removal. The process according to the invention limits the removal of whey significantly, or may even avoid the removal of whey altogether, so that the ingredients that enter the pre-cheese wih essentiahy all end up in the final brine-ripened cheese product. This same aspect offers another major attraction of the invention process because in comparison with traditional brine- ripened cheese-making no limitations need to be reckoned with in view of the whey quality. In traditional brine-ripened cheese-making whey is separated from the curd and commercialized, as such or after further processing. As a result, such whey-producing traditional brine-ripened cheese process has its limitations in terms of additive use because the additives are likely to also end up in the whey, thus potentially affecting the properties and the value of the whey. Since in the invention process no or only a hmited amount of whey is produced, there is no need to reckon with whey quality when it comes to considering additives that are beneficial to the cheese to be made. Hence, when compared to the traditional ways of producing brine-ripened cheese products, the invention process offers vastly increased flexibility in ingredient use.

A further advantage of the process is that, since no or anyhow much less whey needs to be removed, all caseinomacropeptide (CMP) which is released on hydrolysis of kappa-casein by the action of renneting enzymes, is retained in the cheese. In traditional manufacture of brine-ripened cheese the CMP would typically end up in the whey stream. Since CMP is of less value than other whey proteins such as a-lactalbumin and b-lactoglobulin, it is beneficial to have this protein retained in the cheese rather than having to remove it from any whey stream.

It has been stated hereinbefore that the instant process hardly produces any whey or, in other words, does not produce a substantial whey stream. The exact amount of whey produced may depend on the fat source used. More specifically, if cream is used as the fat source, the amount of whey produced will be slightly higher than in case any of the other specified fat sources is used. In general, the amount of whey separated from the curd will not exceed 1000 grams per kg of curd, i.e. an amount which is negligible when compared to the traditional ways of producing brine-ripened cheese products such as feta-type cheese, where values exceeding 7500 grams of whey per kg of curd are typically observed. Preferably the amount of whey produced does not exceed 800 grams per kg of curd and more preferably would remain below 600 grams per kg of curd. When anhydrous milk fat, an anhydrous milk fat fraction, butter, butter oil or mixtures of two or more of these is used the sole fat source (i.e. no cream is used), the amount of whey produced will in general not exceed 200 grams per kg of curd, more preferably will not exceed 100 grams per kg of curd.

The invention further relates to the use of a casein source containing, based on dry weight, 60 wt.% or more of casein, preferably 70 wt.% or more, to prepare a brine-ripened cheese product.

The invention is further illustrated by the following examples without limiting the scope of the invention to these specific embodiments. EXAMPLES

Example 1 : Preparation of concentrated MCI suspension

The starting material was 1000 liters of a suspension of micellar casein isolate (MCI) in water. The suspension contained ~17 wt.% dry matter and the dry matter consisted of ~88 wt.% protein. More than 90 wt.% of this protein (based on total weight of protein) was casein. The pH of the suspension was 6.3. The suspension was warmed up to 74 °C, held at this temperature for at least 20 seconds, followed by evaporation using a 4-stage falling-film evaporator at 60 °C. After evaporation the sohds content of the suspension was 30 wt.%. The pH of the evaporated suspension was 6.2.

Example 2: Preparation of pre-cheese

384 grams of the suspension prepared in Example 1 were heated to 50 °C. 115 grams of AMF which had previously been heated to 60 °C were added and the blend was mixed for at least 2 minutes. During mixing also lactose (between 2 and 4 wt.%) was added. This pre-cheese was cooled to 40 °C and contained approximately 25 wt.% of fat, 23 wt.% protein and 3.5 wt.% of salt with the remainder being water.

Example 3: Preparation of the feta-type cheese

500 grams of the pre-cheese prepared in Example 2 was placed in a container and held at 40 °C. (Milase Premium, ex CSK Food Enrichment, The Netherlands) was added at a concentration of 0.375% (m/m). In addition, starter culture DVS R-604 (Chr. Hansen, DK) was added in an amount of 0.075 % (m/m). The resulting sample was subsequently incubated at a temperature between 20 and 30 °C and allowed to coagulate.

After 5 hours of coagulation the mass was put into a brine and subsequently brined for 55 hours. After this brining treatment the feta-type cheese obtained was stored at cold conditions (4 °C). Example 4: Determination of texture and color of the feta-type cheese

After storage for 4 weeks at 4 °C, the feta-type cheese from example 3 was tested for texture and color. The texture was determined manually by a trained test panel of 5 persons. Testing the texture involves testing length and firmness, each on a scale of 1 to 10, by taking a cylindrically-shaped, slightly tapering piece of cheese using a cheese tester (using Cheese Tester Pro No. 2 ex Boska) and testing it as follows:

- Length: bend the piece of cheese by hand (one hand at each end of the piece) and see how far the cheese can bend before it breaks. A score of 1 means the cheese is very short and crumbly and hence breaks easily, a score of 10 means very long and elastic (the cheese can be bent in a loop). Firmness: take the piece of cheese between thumb and forefinger and squeeze. A score of 1 means the cheese is very soft and can be squeezed very easily, a score of 10 means the cheese is very hard and cannot be squeezed at all.

When the panel of 5 tested the feta-type cheese, the average score on firmness was 7.4 (i.e. semi-hard to hard), whereas the average score on length was 2.0 (i.e. crumbly, breaks easily). This corresponds with typical properties of feta-type cheese. For the color measurement a Minolta CR300 colorimeter was used with the HXY configuration, where an average value for H was found to be 80.51; for X 3392; and for Y 3519. This means the feta-type cheese had a white appearance.