DESCRIPTION

The present invention relates to a process, which can also be carried out on an industrial scale and for variable production volumes, to make an edible substance (or briefly, food) having a creamy consistency and suitable spreadability characteristics; consequently, the present invention also has as its object a plurality of embodiments of the aforementioned process, which therefore consist of a range of creamy foods which will be described and claimed hereinafter.

It’s known that there are many different types of so-called "spreadable creams" on the market, which are generally semi-solid food substances (or if necessary they can also be colloidal suspensions of different components/ingredients, suitably prepared and mixed together) and that can be both "sweet", such as chocolate creams variously flavored or "savory", i.e. creams flavored with dairy-derived products or even derived from various meat processing and edible parts of animals terrestrial or marine.

Focusing in particular on the so-called "cheese creams" (which depending on the current regulations on food can take different gender names, for example "creams based on/with Grana Padano, Parmigiano Reggiano, Taleggio, Pecorino" and so on), one can see how generally these types of food are in fact obtained by fusion of their main ingredient - that is to say the real cheese - which is then amalgamated with other components of the cream in order to have the appropriate semi-solid consistency and to consequently achieve the spreadability or the possibility of being portioned and handled with spoons and similar instruments.

In these foods (and in their respective production processes), the fusion of cheese is unfortunately a particularly invasive heat treatment, which interacts profoundly with the chemical/proteinic structure of the cheese itself, often causing irreversible alterations: it is not infrequent, in fact, the occurring, during this type of production phase, of changes that are sensitive to the original taste of “non-processed/melted” cheese, often combined with the loss of those volatile particles that also determine a worse olfactory perception (for the user/consumer of the finished product) and in general of the worst "sensory notes" in relation to unworked/melted cheese.

The loss of gustatory and/or olfactory characteristics is also accompanied, again due to the fusion of the cheese itself, also to a loss of nutritional values, which can also be a problem where the main nutrients of the cheese must be taken by particular consumers (it can be considered, for example, that people with particular difficulties in chewing or digestion, for which a food in a "creamy" state of aggregation is an important source of nutrition that allows them to take a significant amount of proteins and metabolic constituents - calcium and proteins, by way of example - without excessively straining the bodily apparatus subjected to these functional difficulties).

For example, it is known from some prior art references (US4324804, US 6183804, US2004/037920, DE1932476, DE19914230) a wide range of productive methods aimed at obtaining creamy foods: such methods however, rely on a very intrusive chemical modification of the“real cheese” to be added/used for defining the finished cream, and/or imply a finished product wherein the cheese itself must be used in very large percentages in order to have satisfactory tasting properties: this leads to an anti-economic production and also allows for a definition of a product wherein an excessive amount of fat substances and/or salt and/or sugars is present, giving substantial unhealtiness to the products themselves.

In view of the aforementioned drawbacks, the object of this invention is therefore to provide a process that avoids the drawbacks themselves, and that gives further functional advantages (at the level of the process itself) and of "structural/composition" of the finished products obtainable by this procedure.

In particular, referring to the cheese-based creams, an object of the present invention is to obtain a production process for this type of food which preserves the organoleptic and nutritional characteristics of the cheese in the finished product in a semi-solid aggregation state (or "creamy", otherwise stated).

Therefore, the consequential purpose of the invention is to obtain a finished product - based on cheese - which combines the greatest possible preservation of the organoleptic and nutritional characteristics of the unworked/melted cheese in addition to all the typical and advantageous characteristics of the creams, such as, by way of example, spreadability or packability in tubes and so on.

The present invention also aims at the conception of a production method of/cheese based creams that is perfectly compatible with the current production regulations, allowing high production rates to be reached together with bacteriological, toxicological and safety levels along with fully satisfactory quality.

According to the purposes related to the method and here above listed, the present invention also aims at the invention of different products that can be named as "cheese/cream based creams" that are superiorly characterized in organoleptic, nutritional and portionability/spreadability terms and assimilability both in physical and chemical terms (easy oral assumption, facilitated decomposition at the gastric level and more immediate assimilation at enteric level and so on).

An embodiment of the aforementioned process is therefore described and claimed hereinafter, as well as some types of product which can be obtained by applying, in its various combinations of constitutive/operative factors, the process itself: the embodiment of the process described and claimed here must of course be considered as an example and not a limitation.

The process, which is basic but not by way of limitation, can be implemented to produce a so-called“cream based on/with cheese” and mainly comprises a preparation phase of a "cream base" and a corresponding preparation phase of a“mixable ingredient” (for example, such a mixable ingredient can be a cheese or more in general a semi-finished product or a food product which is able to define a granular mass of the mixable ingredient itself, through suitable processes explained later in greater detail).

The process then provides to combine the mixable ingredient with the cream base, and advantageously the present invention relates to the step of providing the mixable ingredient comprising a sub-step of purely mechanical processing of the mixable ingredient: in other words, such purely mechanical processing is able to determine a granulometry and/or a degree of fragmentation of the "granular mass" obtainable from the mixable ingredient, and this granulometry/degree of fermentation is such that it is possible to determine a homogeneous distribution of the ingredient that can be mixed in the cream base during the union of these same two components of the food.

In greater detail, the purely mechanical processing of the mixable ingredient is apt to maintain constant, in the granular/particulate mass, the organoleptic and/or nutritional characteristics with respect to the original organoleptic and/or nutritional characteristics of the mixable ingredient in a non-worked state worked: for the sake of clarity, it must be understood that when referring to this non-worked state, it is a state for which the ingredient that can be mixed is completely and“permanently” defined by its autonomous processing (for example, in the case of cheese, a complete process for treating curdled and cured milk, or more generally everything that goes to make up a dairy-type process capable of producing a cheese) before being introduced and used in the process which is primarily the object of the invention herein treated.

The preparation phase of the mixable ingredient does not include, taking into account what has been said above, thermal fusion processes of the mixable ingredient and/or the cream base, nor does it include preliminary treatments that alter the chemical/protein characteristics: at most , as it will be seen below, the purely mechanical processing can comprise a sub-step of trimming and/or a sub-step of grating the mixable ingredient (for example, in the case of hard cheeses this processing step is necessary to guarantee a perfect mixing of the mixable ingredient with the cream base, but also to keep the sensorial perception characteristic in the consumption phase as unaltered as possible, maintaining a perception of grain in the case of using“grana”-type cheeses).

The process further comprises a step of pasteurizing the cream base and/or the mixable ingredient, which is implemented for example after joining the cream base with the mixable ingredient and which can be performed at temperatures no higher than 85 ° C and/or in times not exceeding 30 seconds. This maximum combination of parameters (temperature and time) is to be considered mandatory of the procedure, since from laboratory tests carried out in the experimental phase it was found that the exceeding of these values involves a principle of variation and decay, perceptible and progressive, of the characteristics intrinsic organoleptic and sensory characteristics of the mixable ingredient, understood as such.

As exemplified before, the mixable ingredient can derive from one or more cheeses, which can be chosen with the utmost freedom among the various merchandise types of cheese (the product differentiations, beyond the typical names of the various cheeses that will come reported in this description, generally they are based on the degree of hardness of the cheese, of its fat substances content, of its seasoning, of its particular structure or of its possible different methods of production).

By way of example, among the one or more cheeses eligible for use in the procedure subject to the patent, these types can be indicated:

- "soft paste" (a cheese that has, in its un-worked state, a percentage of water by weight and/or in volume from 40% to 70%); and/or

- "hard cheese" (a cheese that has, in its un-worked state, a percentage of water by weight and/or by volume less than 40%); and/or

- "low-fat" (a cheese that has, in its un-worked state, a percentage of fat substances by weight and/or in volume not exceeding 20%); and/or - "light" (a cheese that has, in its un-worked state, a percentage of fat substances by weight and/or in volume between 20% and 35%); and/or

-“very fresh” (a cheese that has, in its un-worked state, a maturation time of between 48 and 72 hours); and/or

- "fresh" (a cheese that has, in its un-worked state, a maturation time of approximately 15 days); and/or

- "semi-seasoned" (a cheese that has, in its un-worked state, a maturation time of between 40 days and 6 months); and/or

- "seasoned" (a cheese that has, in its un-worked state, a maturation time of between 6 months and 1 year); and/or

- "very seasoned" (a cheese that has a maturation time of more than a year in its un- worked state).

Still in accordance with the invention, it is possible to choose one or more cheeses which have, in an un-worked state, a percentage of water by weight and/or in volume and/or a percentage of fat substances by weight and/or in volume and/or a maturation time such as to make it classifiable with at least one of the names of "parmigiano reggiano" and/or "grana padano" and/or "pecorino" and/or "provolone" (usually, these types of cheese they have a percentage of fat substances by weight and/or in volume of between 27% and 30% and a percentage by weight and/or in volume of water not exceeding 60%).

Coming to the step of combining the mixable ingredient with the cream base, it can be seen that this comprises a sub-step of quantitatively determining a mixing proportion, by weight and/or in volume, of the mixable ingredient with respect to the cream base: this mixing proportion is for example between 25% and 30%.

Regarding the step of preparing the cream base, it should be noted that this can comprise a sub-step of determining a lactic fermentation by means of mesophilic bacteria/enzymes active on a predetermined quantity of a suitable mixture of milk and cream: this sub-step just introduced into the description is suitable to obtain a so-called "acid clot" (a slang term well known to the technicians of the dairy production branch): during the procedure, this acid clot will be appropriately separated from the possible excess whey that can be traced in the different processes of the process itself.

The separation of the acid clot can conveniently be carried out by centrifugation in special separators for fat substances: in this implementation alternative, the entire procedure is simpler for management, use and realization at plant level, especially in terms of the investments necessary to achieve the plant and therefore normally guarantees a cream base yield of 60-65% of the initial mixture quantity (35-40% whey is extracted and then used as a by-product for zootechnical use which, being acid, has a low commercial value).

More in detail, the sub-step of preparing the acid clot according to this first implementation form further comprises the following sub-steps:

- mixing in a given proportion a quantity of whole and/or low-fat fresh milk, a predetermined amount of surfacing cream and/or a predetermined quantity of concentrated cream, so as to obtain a base mixture having between 15% and 16% by weight and/or y mass and a protein content of between 2.8% and 3.2% by weight and/or by mass;

- storing the base mixture in a refrigerated tank (at a temperature for example equal to 4 °C for a maximum time of 24 hours): as a further possibility during this storage, the refrigerated tank can be equipped with a timed stirrer;

- pasteurizing the base mixture at a temperature of 85 °C for a time between 15 sec and 30 sec;

- homogenizing the base mixture (typically following pasteurization) at 170 bar and 60 °C;

- extracting the base mixture (preferably after homogenization) at a temperature controlled "incubation" and between 23 °C and 25 °C;

- adding to the base mixture (for example following the extraction sub-step) a predetermined quantity of mesophilic ferments/bacteria, which can be freeze-dried at 2% and can increasingly comprise streptococcus lactis and/or cremoris and/or diacetylactis (this addition step can conveniently be performed in a temperature controlled ripener equipped with a pH sensor);

- letting the base mixture ferment for a period of time ranging from 12 hours to 18 hours, so as to obtain/define a predetermined quantity of acid clot of the base mixture (or in other words, the "acid clot" of which one is already previously mentioned);

- Adding to the acid clot a sodium chloride base mixture (conveniently, in a relative quantity equal to 0.7% of the mass and/or volume of this same acid clot of the base mixture (note also that in the scope of the invention the NaCI salt can also be added during the phase of joining the cream base with the mixable ingredient); - measuring a pH value of the acid clot of the base mixture (which can advantageously be between 4.60 and 4.70);

- breaking the acid clot of the base mixture (for example after measuring the pH and using a stirring shovel and/or a scraping shovel to break the clot), taking care that this breakage avoids the so-called yielding of the acidic clot of the base mixture and/or so as to avoid loss of fat substances from the acidic clot of the base mixture;

- transferring the acid clot of the base mixture (typically following breaking) through a heat exchanger, in order to determine an acid clot temperature of the base mixture between 60 °C and 65 °C; and

- extracting (for example by means of a centrifugal separator) a predetermined quantity of whey from the acid clot of the base mixture: this quantity of whey can be between 35% and 40% by mass and/or in volume.

The sequence of sub-steps just described defines in practice a "cream base" having a dry matter content between 35% and 40% and/or a fat substances content ranging between 28% and 30% by mass and/or in volume compared to the base mixture.

According to another embodiment of the method, a sub-step of ultrafiltrating the acid coagulation of the base mixture is provided: in this embodiment the ultrafiltration is performed after a sub-step of preliminary concentration of a predetermined quantity of milk, which in turn is also usable at least in the step of preparing the cream base.

Operationally, it should be noted that this second implementation alternative requires greater investments for the construction of the relative plant, in addition to a somewhat more complex and articulated technology with greater processing steps than the first implementation variant, and which envisages the use of skimmed milk and not whole milk as previously described (milk cream is added to this skimmed milk, which occurs in both implementation alternatives).

In addition, the second implementation alternative, based on ultrafiltration, involves specific and thorough wash cycles of ultrafiltration tubes but guarantees higher processing yields, with a greater recovery of whey-proteins in the material of milky origin that is used in the overall process.

Another relevant aspect of the second implementation variant is the fact that through the ultrafiltration of milk in addition to the so-called "retentate" (i.e. concentrated milk), a "permeate" (i.e. the aqueous phase extracted) which has a content of 3-5% lactose is obtained: therefore the commercial value of the permeate is very different (and greater) than the acid whey obtained with the first implementation variant described above. Going into the details of this second variant, it should be noted that it consists of these sub-steps:

- pasteurizing the base mixture at a temperature of 85 °C for a period of time between 15 sec and 30 sec;

- bringing a temperature of the base mixture, for example pasteurization and through a heat exchanger, between 23 °C and 25 °C;

- transferring the base mixture to a ripener;

- adding lyophilized mesophilic bacteria/milk enzymes to the base mixture (for example comprising streptococcus lactis and/or cremoris and/or diacetylactis) in order to determine a pH value of the base mixture equal to 5.7 and defining a predetermined quantity of pre- acidified low-fat (skimmed) milk;

- ultrafiltering the pre-acidified low-fat milk, typically following a heating of the pre-acidified low-fat milk at a temperature of 50 °C, so as to obtain a so-called "retentate" having a dry matter content between 17% and 18% by mass and/or in volume;

- cooling the retentate at a temperature between 23 °C and 25 °C;

- loading the retentate, typically following its cooling, in a fermentation ripener;

- adding to the retentate (typically following its introduction into the ripener) a predetermined quantity of lyophilized mesophilic bacteria/lactic acid bacteria, which as previously seen may comprise streptococcus lactis and/or cremoris and/or diacetylactis and which may preferably be equal to 1 % by mass and/or in volume of the retentate;

- adding, for example following the addition of the mesophilic lactic acid bacteria/lactic acid bacteria, a predetermined quantity of concentrated cream (which in turn can be conveniently previously pasteurized at 85 °C; and/or homogenized at 170 bar and at 60 °C and/or placed in a ripener at a temperature between 23 °C and 25 °C) so as to determine a resulting quantity of fat substances between 28% and 30% by mass and/or in volume and a content in dry matter resulting between 35% and 40% by mass and/or in volume (by way of example: to obtain these parameters, it is necessary to mix a part of pre-acidified low-fat milk with 17% of dry substance with a part and a half - in a ratio therefore equal to 1 : 1 .5 - of 45% concentrated cream in fat substances and 48-50% of dry substance);

- adding sodium chloride in an amount preferably equal to 0.7% by mass and/or in volume (also in this case the addition of the NaCI salt can be made during the union between the cream base and the mixable ingredient);

- determining an acid clot of the base mixture; and - breaking the acid clot of the base mixture (for example using a stirring blade which also acts as a scraping and/or breaking blade).

As far as possible further processing of the cream base is concerned, it is possible within the scope of the invention to heat the cream base itself to a temperature between 60 °C and 65 °C, for example before the step of mixing the cream base with the mixable ingredient (e.g. via a heat exchanger).

Returning finally to the step of mixing the cream base with the mixable ingredient, the following sub-steps can also be identified in the invention:

- reducing the mixable ingredient in portions suitable for ensuring the homogeneous distribution (already mentioned above) of the same mixable ingredient to be poured in the cream base: this sub-step conveniently provides one or more sub-steps consisting in mechanically separating and/or breaking and/or cutting and/or peeling and/or grating the mixing ingredient itself until a predetermined granulometry is obtained (coherently with the purposes of the invention, it is not possible to carry out further treatments on the mixable ingredient);

- pouring the mixable ingredient into the cream base, for example through a hopper and/or an inlet lung and/or an in-line injection unit, in order to determine a maximum proportion of 30% of the ingredient that can be mixed with respect to the cream base in mass and/or in volume (conveniently, this transfer must be carried out at a temperature between 60 °C and 65 °C in order to guarantee a reduced viscosity of the resulting compound for the purposes of its movement or "transfer in line" and for enhancing the amalgamation between the two components of the food product);

- distributing the mixable ingredient in the cream base, for example by means of a screw pump and/or through an insulated mixing tank and/or through scraping blades and/or through stirring blades (technically, the geometry and the stirring speed of the blades just mentioned, and also that of the tank, must be such as to guarantee a perfect mixing of the compound, and in the case of continuous production it will be sufficient to add other mixing tanks, so as to never stop the processing cycle until the end, and it should also be noted that for certain types of particularly "pronounced" organoleptic and sensorial cheeses, it is possible to re-add pasteurized and homogenized cream directly when mixing the cream base + characterizing cheese: in this case the possible addition of cream must occur in quantities that are weighted appropriately for total quantities of fat substances and moisture of the final compound); - pasteurizing the mixable ingredient distributed in the cream base, typically through heat exchangers of tubular or scraping type, at a maximum temperature of 85 °C for a period of time between 15 sec and 30 sec;

- stabilizing a temperature, for example by means of a heat exchanger, of the mixable ingredient distributed in the cream base, said temperature being preferably equal to 60 °C; and

- homogenizing again the mixable ingredient distributed in the cream base (conveniently at a pressure between 80 bar and 100 bar: higher pressures are not recommended because they would make the final cream more viscous and less spreadable).

After having obtained the creamy“main object” of the invention, it is also possible to implement a step of packaging the mixable ingredient distributed in the cream base: this packaging step is carried out at a temperature between 55 °C and 60 °C and is followed from a cooling step of the mixable ingredient distributed in the cream base.

The cooling described here is carried out for example by means of a heat sink and/or a cold room, and is followed by a storage step of the finished product (which therefore comprises the mixable ingredient distributed in the cream base) the latter storage step is typically made at a maximum temperature of 4 °C.

By virtue of the fact that the products obtained by the process object of the invention have innovative characteristics, these latter too must be considered as forming part of the invention itself: in particular, an object of the present invention is also a creamy food (typically, a cream based on/with cheese comprising a cream base and a mixable ingredient homogeneously distributed in the cream base itself), and even more particularly in the invention is a creamy food in which the mixable ingredient comprises a cheese processed according to the process itself.

As regards the different types of cheese combined and uniformly distributed in the cream base, as well as with regard to the different - albeit optional and non-limiting relative amounts - of these different types of cheese, the following examples can therefore be considered (all included in the invention herein shown):

- "grana padano" in a percentage by mass and/or by weight between 20% and 30%;

- "trentingrana" in a percentage by mass and/or by weight between 20% and 30%;

- "parmigiano reggiano" in a percentage by mass and/or by weight between 20% and 30%;

- "gorgonzola" in a percentage by mass and/or by weight between 22% and 28%;

- "taleggio" in a percentage by mass and/or by weight between 25% and 31 %; - "fontina" in a percentage by mass and/or by weight between 25% and 31 %;

- "tuscan or Sardinian or roman or Sicilian pecorino" in a percentage by mass and/or by weight between 22% and 32%;

- "asiago" in a percentage by mass and/or by weight between 22% and 32%;

- "bitto" in a percentage by mass and/or by weight between 22% and 28%;

- "bra" in a percentage by mass and/or by weight between 24% and 30%;

- "pugliese canestrato" in a percentage by mass and/or by weight between 24% and 30%;

- "caciocavallo silano" in a percentage by mass and/or by weight between 25% and 30%;

- "castelmagno" in a percentage by mass and/or by weight between 22% and 28%;

- "Sardinian flower" in a percentage by mass and/or by weight between 22% and 28%;

- "fossa cheese" in a percentage by mass and/or by weight between 22% and 28%;

- "formai de mut" in a percentage by mass and/or by weight between 22% and 28%;

- "montasio" in a percentage by mass and/or by weight between 24% and 30%;

- "murazzano" in a percentage by mass and/or by weight between 24% and 30%;

- "nostrano valtrompia" in a percentage by mass and/or by weight between 24% and 30%;

- “piacentinu ennese” in a percentage by mass and/or by weight between 22% and 28%;

- “provolone del monaco or valpadana” in a percentage by mass and/or by weight between 20% and 30%;

- "ragusano" in a percentage by mass and/or by weight between 22% and 28%;

- "robiola di roccaverano" in a percentage by mass and/or by weight between 25% and 31 %;

- "stelvio" in a percentage by mass and/or by weight between 24% and 30%;

- "silter" in a percentage by mass and/or by weight between 24% and 30%;

- "spressa of the courts" in a percentage by mass and/or by weight between 22% and 28%;

- "piedmontese toma" in a percentage by mass and/or by weight between 25% and 31 %;

- "valtellina casera" in a percentage by mass and/or by weight between 22% and 28%; - "vastedda del belice" in a percentage by mass and/or by weight between 22% and 28%;

- "valle d'aosta fromazo" in a percentage by mass and/or by weight between 22% and 28%;

- "roquefort" in a percentage by mass and/or by weight between 20% and 30%;

- "cantal" in a percentage by mass and/or by weight between 22% and 28%;

- "compte" in a percentage by mass and/or by weight between 24% and 30%;

- “pont I'eveque” in a percentage by mass and/or by weight between 24% and 30%;

- "reblochon" in a percentage by mass and/or by weight between 24% and 30%;

- "abundance" in a percentage by mass and/or by weight between 22% and 28%;

- "saint-nectaire" in a percentage by mass and/or by weight between 24% and 30%;

- "ossau iraty" in a percentage by mass and/or by weight between 22% and 28%;

- "camembert" in a percentage by mass and/or by weight between 24% and 30%;

- "brie" in a percentage by mass and/or by weight between 24% and 30%;

- "edamer" in a percentage by mass and/or by weight between 25% and 31 %.

As further possibilities of choice regarding the mixable ingredient, it is also possible to indicate the possible presence of semi-mature cheeses produced starting from whole and/or semi-skimmed milk, raw or "thermised" or pasteurized, as well as aged cheeses produced in starting from whole milk and/or semi-skimmed, raw or "thermised" or pasteurized (in these cases, the percentage by mass and/or weight is between 25% and 30%).

It would also be possible to choose, amongst the various possibilities of cheeses to be used as“mixable ingredient”, very soft cheeses like“stracchino”, “crescenza” and other similar dairy products.

The invention described above easily achieves the overcoming of the drawbacks of the prior art and also obtains other advantageous technical purposes, as specified hereinafter.

The most obvious of these purposes is the fact that the cheese combined with the "cream base" is kept in an organoleptic and nutritional state almost equivalent to that of the corresponding unworked/melted ingredient: this leads to a significant increase in the quality level (in terms of perception of taste and therefore of economic value of the product) and quantitative (in terms of greater nutritional power, better handling and storage as well as more efficient edibility and metabolic assimilation).

In this sense, it should be noted that the cheese/cheese-based creams obtained with this procedure differ considerably from the creams obtained by melting the ingredients also by virtue of the fact that while in known processes the temperatures imposed on the cheese (which must be melted) can reach values even higher than 130 °C, with consequent loss of organoleptic and nutritional values, in this procedure these temperatures are never reached, thus avoiding the so-called "sterilization" of the product and the consequent flattening of the qualitative and quantitative characteristics of the product itself.

Among the other advantages of the process of the invention it should be noted that there are no operative steps based on the addition of additives or preservatives of any kind, nor on the use of caseinates, milk proteins, whey or powdered milk of any type: the present process (and consequently, the products obtained through it) advantageously uses only raw materials such as whole and/or skimmed milk, milk cream, lactic ferments and salt to make up the cream base, to which the cheese is mixed in the best possible operating conditions in a specific phase of the processing cycle (i.e. in appropriate doses and according to precise technological parameters necessary to ensure perfect mixing).

Remarkably, the absence of melting phases of one or more ingredients involves the non- use of the melting salts normally used in the preparations of the known technique (sodium and calcium citrates, phosphates, polyphosphates etc.), to the benefit of the healthiness of the finished product and the reduction of raw material procurement costs.

It should also be noted that thanks to the present invention, the cheese-based creams thus obtained can be stored at a temperature of 4 °C, at the same time obtaining a so-called durability (otherwise known as the "shelf-life" slang) approximately between 60 and 90 days from the date of production... which is a quantitative result about three times greater than comparable products obtained with known-art procedures.

Last but not least, it is to be remarked that finished edible cheese creams obtainable through the process according to the invention have a substantially lower content of fat substances with respect to the one normally found in the cheese employable ad mixable ingredient/s in their un-worked state, and this substantial rebate of the overall fat substances does not hamper the finished product in terms of organoleptic qualities (along with an extremely low content of salt and sugars).