New cheese product and method of preparing said

Abstract

The present invention relates to a method of preparing a new cheese product and said cheese product. In particular, the present invention relates to a method of preparing a paneer type cheese product from an ultrafiltration or diafiltration retentate of a milk starting material and where whey has not been separated. The new cheese product will have a long shelf life.

Description

[0001] New cheese product and method of preparing said

[0002] Technical field of the invention

[0003] The present invention relates to a method of preparing a new cheese product and said cheese product. In particular, the present invention relates to a method of preparing a paneer type cheese product from an ultrafiltration or diafiltration retentate of a milk starting material and where whey has not been separated. The new cheese product will have a long shelf life.

[0004] Background of the invention

[0005] Fresh non-melting cheeses, such as paneer cheese, are commonly known cheeses, especially in India, and they are also becoming popular in the western part of the world. The paneer cheese is typically made by heating and curdling milk by adding an acid. After the heating and acidification, lumps of curdled proteins (curd) are formed flowing in a liquid (whey). The whey is removed from the cheese curd and the curd is washed in water which reduces the sourness of the cheese obtained. A paneer cheese is white in colour, and has a soft, spongy, crumbly, and open structure. The paneer cheese is characterised by being able to being fried, cooked, or grilled since it is non-meltable.

[0006] However, paneers prepared by the known methods only has a shelf life of about 5 weeks. In addition, whey needs to be separated in known methods and the whey separated in the known methods is of low quality because of the harsh heat treatment and acidification.

[0007] Therefore, an improved method of preparing a cheese product of the paneer type would be advantageous, and in particular an improved method of preparing a cost-reduced non-meltable cheese that has a long shelf life, but the same functional properties as known products would be advantageous. Summary of the invention

[0008] Thus, an object of the present invention relates to providing a method of preparing a cheese product having increased shelf life.

[0009] Thus, one aspect of the invention relates to a method of preparing a cheese product, wherein the method comprises the following steps: i) providing a milk starting material; ii) pasteurising the milk starting material; iii) concentrating the pasteurised milk starting material by subjecting the pasteurised milk starting material to ultrafiltration, and optionally diafiltration, to obtain an ultrafiltration retentate, or optionally a diafiltration retentate, having a dry matter content in the range of 20% to 45% by weight and an ultrafiltration permeate, or optionally diafiltration permeate; iv) adjusting pH of the ultrafiltration retentate, or optionally diafiltration retentate, of step iii) to a pH in the range of 5.0 to 6.2; v) filling the pH adjusted retentate of step iv) into one or more packages vi) subjecting the one or more filled packages to heat treatment at a temperature of at least 90°C for a period of 10 minutes to 120 minutes for setting the pH adjusted retentate and hereby obtaining a firm cheese product.

[0010] Another aspect of the present invention relates to a cheese product obtained by the method according to the invention.

[0011] In particular, the present invention relates to a cheese product, wherein the cheese product comprises: an ultrafiltration retentate, or optionally a diafiltration retentate, of a milk starting material, said retentate having: a) a dry matter content in the range of 20 to 45% by weight; b) a lactose content of 1.2% by weight or less; c) a ratio by weight between whey protein and casein in the range of 15:85 to 25:75 and wherein the pH of the cheese product is in the range of 5.0 to 6.2. Brief description of the figures

[0012] Figure 1 shows a flow chart of an embodiment of the method of the invention.

[0013] Figure 2A shows a picture of a cheese according to the invention prepared by adjusting pH to 5.4.

[0014] Figure 2B shows a picture of a cheese according to the invention prepared by adjusting pH to 5.8.

[0015] The present invention will now be described in more detail in the following.

[0016] Detailed description of the invention

[0017] Definitions

[0018] Prior to discussing the present invention in further details, the following terms and conventions will first be defined:

[0019] All references to singular characteristics or limitations of the present invention shall include the corresponding plural characteristics or limitations, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made.

[0020] All percentages referred to herein are percentages by weight unless otherwise stated. The term "w / w" also refers to weight percentages. For example, 1% w / w refers to a composition comprising 1% by weight of a compound.

[0021] Cheese product:

[0022] In the context of the present invention the cheese product is a fresh cheese, i.e., a cheese made from cheese curds that have not been aged or pressed. The cheese product is preferably a non-meltable type of cheese, such as a grilling cheese and a cheese of the paneer type. By the term "grilling cheese" is meant a cheese that does not melt when grilled or fried. In an embodiment of the present invention, the cheese product is a non-meltable fresh cheese. Milk starting material:

[0023] In the method of preparing the cheese product of the present invention, the cheese product is prepared from a milk starting material. The term "milk" in milk starting material refers to the that the milk starting material is in liquid form. The type of milk used as a starting material is not to be seen as a limitation of the present invention. In principle, any milk product may be used. However, the milk starting material may for example be selected from the group consisting of full-fat milk, low-fat milk, reduced-fat milk, fat-free milk (skim milk), reconstituted milk powder, lactose reduced milk, low-lactose milk, lactose-free milk, sweet buttermilk, heat treated milk (e.g., pasteurised, or UHT treated milk), homogenised milk and combinations thereof. Full fat milk may also be referred to as whole milk.

[0024] Preferably, the milk starting material is selected from the group consisting of fullfat milk, low-fat milk, reduced-fat milk, fat-free milk (skim milk), lactose reduced milk, low-lactose milk, lactose-free milk, homogenised milk and combinations thereof. More preferably, the milk starting material is selected from the group consisting of full-fat milk, low-fat milk, reduced-fat milk, fat-free milk (skim milk), and combinations thereof.

[0025] Furthermore, the milk starting material provided and used in the method of the present invention for preparing a cheese product may be based on milk from mammals, such as cows, buffalos, goats, sheep, yaks, horses, or mixtures thereof. In a preferred embodiment of the present invention, the dairy milk is from cows, i.e., bovine milk. The term bovine milk and cow's milk refer to the same.

[0026] The ratio by weight between whey protein and casein in the milk starting material is about the same ratio as found in milk. Hence, in an embodiment of the invention, the ratio by weight between whey protein and casein in the milk starting material is in the range of 15:85 to 25:75, preferably about 20:80.

[0027] Whey proteins play a crucial role in providing moisture to the obtained cheese product by effectively binding water. On the other hand, casein is primarily responsible for the texture achieved, as casein has the ability to curdle when subjected to heat treatment. Hence, the milk starting material should comprise whey protein and casein in about the same ratio by weight as found in milk.

[0028] Therefore, the casein content in the milk starting material should be in the range of 75-85% by weight of the total protein content, preferably about 80% by weight of the total protein content. The amount of casein of the total protein content should not exceed 85% by weight, because this will result in a cheese obtained that is perceived as grainy.

[0029] Also, the content of casein of the total protein content in the milk starting material should not be lower than 75% by weight, because it is casein that provides texture to the obtained cheese product. If the casein content is too low, the cheese product obtained will become too soft.

[0030] Similarly, the amount of whey protein in the milk starting material should be in the range og 15-25% by weight. The amount of whey protein should not be lower than 15% by weight since whey protein more efficiently bind water than casein, therefore. In the method of the present invention there is no whey drainage and therefore, whey protein from the milk starting material provides moisture to the cheese obtained.

[0031] Pasteurisation:

[0032] The milk starting material is subjected to pasteurisation in order to kill microbial contaminants in the milk, such as microorganisms.

[0033] The pasteurisation may be performed at any suitable process known in the art and can for example be carried out by heat treating the milk starting material to a temperature about 72°C for about 15 seconds. However, the type of pasteurisation, specific temperature and time is not critical for the present invention, as long as microorganisms is killed, and should not be seen as a limitation.

[0034] Homogenisation: In embodiments of the present invention, the milk starting material is homogenised. The homogenisation may either be before pasteurisation or after pasteurisation.

[0035] Homogenisation may be performed with any suitable process and equipment known in the art.

[0036] Concentration step:

[0037] After the milk starting material is pasteurised, it is subjected to a concentration step to increase the dry matter content. The milk starting material is concentrated by using ultrafiltration and optionally also diafiltration.

[0038] Hence, in some embodiments of the invention, the concentration is by using ultrafiltration and in other embodiments of the invention, the concentration is a combination of ultrafiltration and diafiltration.

[0039] Concentration by using ultrafiltration / diafiltration is important in order to increase the protein content of the milk starting material, but at the same time reduce the lactose content.

[0040] It is important to avoid high concentrations of lactose in the product, due to the increased risk of Maillard reactions of lactose during heat treatment, resulting in a brown colour and caramelized notes in the obtained cheese product.

[0041] The concentration of the milk starting material by using ultrafiltration or ultrafiltration and diafiltration should be performed such that the dry matter content of the ultrafiltration retentate is in the range of 20% to 45% by weight.

[0042] Preferably the dry matter content of the ultrafiltration / diafiltration retentate is in the range of 25% to 42%, and more preferably in the range of 30% to 40% by weight and most preferably in the range of 34% to 40% by weight.

[0043] If the dry matter content of the ultrafiltration / diafiltration retentate is above 45%, the cheese product obtained will be too dry and too firm, and hence not acceptable. On the contrary, if the dry matter content of the ultrafiltration / diafiltration retentate is decreasing, the protein content will also decrease. If the dry matter content of the retentate is below 20% by weight, there will not be enough protein present for sufficiently curdling of the casein. This results in a product (after heat treatment) that cannot adhere and lacks a solid texture.

[0044] Therefore, it is crucial to strike a balance in the dry matter content and hence protein content, to achieve an optimal texture of the obtained cheese product.

[0045] Ultrafiltration:

[0046] Concentrating by using an ultrafiltration membrane will concentrate the proteins in the retentate, while the ultrafiltration membrane allows passage of small peptides, minerals, and some lactose into the permeate. Approximately, 50% of the lactose in the milk starting material will be retained in the retentate while approximately 50% penetrates the ultrafiltration membrane and will be present in the permeate. To further decrease the lactose content, the ultrafiltration retentate can be subjected to diafiltration.

[0047] The cut-off of the ultrafiltration membrane used for ultrafiltration used in the present invention, and optionally diafiltration, is typically in the range of 2000 Da to 50000 Da, preferably 2500 Da to 30000 Da, most preferably 5000 Da to 20000 Da.

[0048] If diafiltration is used for concentrating in the method of the present invention, the diafiltration will preferably be performed by using an ultrafiltration membrane. It is typically the same ultrafiltration membrane as used for the ultrafiltration step, but it may also be a different membrane.

[0049] Diafiltration is typically performed by using water or a dairy reverse osmosis permeate as the diafiltration liquid.

[0050] In an embodiment of the present invention, the concentration in step iii) of the method of the invention is by using a combination of ultrafiltration and diafiltration. By using a combination of ultrafiltration and diafiltration, the lactose content in the retentate is further decreased. The ultrafiltration membrane may be in spiral or flat sheet configuration.

[0051] Preferably, the ultrafiltration membrane is a spiral membrane.

[0052] In a further embodiment of the present invention, the lactose content in the ultrafiltration retentate or optionally diafiltration retentate is 1.2% by weight or less. Preferably, the lactose content is 1.0% by weight or less.

[0053] When the dry matter content is increased due to the concentration step, the protein content will also increase. It is important to increase the protein content in the milk starting material. This is done by the ultrafiltration step.

[0054] In an embodiment of the invention, the protein content in the ultrafiltration retentate or optionally diafiltration retentate is in the range of 5% to 40% by weight. Preferably, the protein content is in the range of 10% to 35% by weight, such as 15% to 30% by weight, more preferably 20 to 30% by weight and most preferably 20 to 25% by weight. pH adjustment:

[0055] In the method of the present invention for preparing a cheese product, the pasteurised and concentrated milk starting material, i.e., the ultrafiltration or diafiltration retentate, is subjected to pH adjustment to a pH in the range of 5.0 to 6.2.

[0056] It is important to adjust the pH of the concentrated milk starting material such that the coagulation of the proteins is obtained both by acidification and by heat treatment. If the pH is above 6.2, the coagulation of proteins will only be obtained by heat treatment and not by acid coagulation. This will result in a different type of product than wished obtained with the present invention. In the present invention, the cheese product that is intended to be obtained is of the paneer type and therefor have an open structure. If the pH is not adjusted to a pH below 6.2, the cheese product obtained will not have an open structure. Hence, both an acidic pH and heat treatment is necessary in the method of the present invention in order to obtain the desired cheese product having an open structure. Further, it is important to keep the pH above 5.0, because if a pH is adjusted to be below 5.0, the coagulation will be too hard resulting in the product obtained after heat treatment could separate in the package.

[0057] In embodiments of the present invention, the pH is adjusted to be in the range of 5.3 to 6.0 and most preferably, the pH is adjusted to be in the range of 5.5 to 5.9.

[0058] The pH adjustment may be performed by addition of a food grade acid.

[0059] By the term "food grade acid" is meant an acid that is suitable for being added to a food product that is intended to be used for consumption.

[0060] Any food grade acid may be used for the pH adjustment. However, the food grade acid may in an embodiment of the present invention be selected from the group consisting of citric acid, lactic acid, acetic acid, phosphoric acid, malic acid, and glucono-delta-lactone (GDL). Preferably, the food grade acid is selected from the group consisting of citric acid and glocono-delta-lactone, most preferably citric acid.

[0061] Typically, the acid is added in a solution. For example, the acid can be added as a 20% acid solution. In an example of the invention, 2.5% by weight of a 20% citric acid solution (20:80 citric acid:water (by weight)) is added to the concentrated and pasteurised milk starting material to obtain a pH of about 5.7-5.8. This will correspond to 0.5% by weight citric acid in the concentrated retentate.

[0062] Filling into packages:

[0063] In step v) of the method of the present invention, the pH adjusted retentate of step iv) is filled into one or more packages.

[0064] The equipment used for filling the pH adjusted retentate into the packages is not critical and any equipment suitable for filling into packages may be used.

[0065] Furthermore, the number of packages the filled pH adjusted retentate have been filled into is not critical. Heat treatment:

[0066] The one or more filled packages are subjected to heat treatment at a temperature above 90°C for a period of 10 minutes to 120 minutes for setting the pH adjusted retentate. When the retentate is set, the cheese product is formed inside the package.

[0067] Preferably, the temperature is at least 92°C, such as at least 95°C and most preferably at least 98°C.

[0068] The period necessary for the retentate to set during the heat treatment is dependent of the temperature used, i.e., the higher the temperature, the shorter may the time of heat treatment be.

[0069] In an embodiment of the invention, the time of the heat treatment is in the range of 10 minutes to 120 minutes, preferably 10 to 100 minutes, more preferably 15 to 90 minutes, even more preferably 20 to 90 minutes.

[0070] The temperature during the heat treatment is preferably in the range of 90°C to 105°C, because at temperatures above 90°C the proteins will coagulate. For example, a heat treatment at 90°C for 10 minutes results in coagulation of all proteins in the retentate. If the temperature is increased, the time of the heat treatment can be reduced.

[0071] However, the temperature should not be higher than 105°C, or else the product obtained will have a brown colour. This is wished to be avoided.

[0072] The heat treatment step can denature the proteins in it, which makes them less soluble and more able to bind together. This results in a firmer cheese product with a more cohesive structure. The heat treatment also kills harmful bacteria in the cheese which improves shelf life. However, the heat treatment should be at a specific temperature range and time range, because if the temperature is too high or the heat treatment is too long, it can cause the cheese product to become tough and dry and with visible and sensory defects.

[0073] In preferred embodiments of the present invention, the temperature during the heat treatment will be above 98°C. Increasing the temperature to above 98°C will result in that, microbial contamination is, besides from coagulation / setting into the cheese, also avoided. It is for example important to keep the temperature above 98°C in order to inactivate B. cereus.

[0074] Hence, in a preferred embodiment, the heat treatment is for 98°C to 105°C for 10 to 120 minutes, preferably 98°C to 102°C for 10 to 90 minutes, and most preferably from 98°C to 100°C for 15 to 90 minutes.

[0075] For example, the heat treatment is in a retort.

[0076] Further details of the method of the invention:

[0077] The method of the present invention prepares a cheese product only by use of concentration, acidification and heat treatment and does not involve addition of any other coagulation agent, such as for example rennet.

[0078] Hence, in a preferred embodiment of the method, the method does not involve addition of rennet or starter culture.

[0079] The method also does not form any whey, and the obtained cheese product comprises both casein and whey proteins.

[0080] Whey protein will more efficiently than casein bind water and therefore, the cheese product obtained by the present method results in a higher yield per liter of the milk starting material, i.e., the method of the present invention provides cost- reduction as compared to earlier known methods where whey is separated from cheese curd.

[0081] One or more minerals (salt) and / or one or more flavoring agents may be added during the method of preparing the cheese product in order to provide flavour / taste.

[0082] The one or more minerals (salt) and / or one or more flavoring agents may be added before, during or after pH adjustment of the concentrated milk starting material. In one embodiment of the invention, one or more minerals (salt) and / or one or more flavoring agents are added together with the pH adjusting agent.

[0083] The mineral may be any mineral suitable to be used in a food product. The one or more minerals may for example be selected from the group consisting of sodium chloride, potassium chloride, and calcium chloride. Preferably, the one or more mineral is sodium chloride and / or potassium chloride.

[0084] The flavoring agent may be any type of flavoring typically added to a cheese, such as spices.

[0085] The one or more minerals may be added in an amount of 0.5% to 2.2% by weight of the total cheese product, more preferably in an amount of 1.0% to 2.0% by weight.

[0086] In an embodiment of the invention, the milk starting material is fat standardized before the pasteurization step. Typically, all fat is removed from the milk starting material and afterwards fat is added again to the desired fat content. Both dairy fat and vegetable fat can be added.

[0087] The dairy fat is typically cream while the vegetable fat typically is selected from the group consisting of sunflower oil, rapeseed oil, olive oil, palm oil, corn oil, coconut oil, canola oil, cottonseed oil, sesame oil, safflower oil, soybean oil, rice bran oil, grapeseed oil, algae oil, peanut oil, shea butter, pumpkin seed oil, oils derived from nuts, and any combinations thereof.

[0088] Fat is typically added to obtain a fat: protein ratio by weight in the range of 0.2: 1 to 1: 1, preferably 0.4: 1 to 0.8: 1, most preferably about 0.6: 1.

[0089] The new cheese product:

[0090] An aspect of the present invention relates to a cheese product obtained by the method of the present invention. The cheese product will be of the paneer type, have an open structure and a longer shelf life as compared to traditionally produced paneer cheeses. The cheese product obtained will have a high shelf life, even if salt / mineral are not added. The shelf life will be at least 6 months and typically about one year at 3-10°C, such as 5-8°C.

[0091] Preferably, the cheese product according to the present invention comprises: an ultrafiltration retentate, or optionally a diafiltration retentate of a milk starting material, said cheese product having: a) a dry matter content in the range of 20% to 45% by weight; b) a lactose content of 1.2% by weight or less; c) a ratio by weight between whey protein and casein in the range of 15:85 to 25:75, and wherein the pH of the cheese product is in the range of 5.0 to 6.2.

[0092] In a preferred embodiment of the invention, the cheese product does not comprise rennet or starter culture.

[0093] The cheese product of the present invention may for example also comprise one or more minerals (salt) and / or one or more flavoring agents.

[0094] The mineral is typically added to provide taste to the cheese product, but the mineral may also have moisture binding properties.

[0095] The cheese product may comprise one or more minerals in an amount of 0.5% to 2.2% by weight, more preferably in an amount of 1.0% to 2.0% by weight.

[0096] The one or more mineral can be any mineral suitable to be used in a food product. The one or more minerals may for example be selected from the group consisting of sodium chloride, potassium chloride, and calcium chloride. Preferably, the one or more mineral is sodium chloride and / or potassium chloride.

[0097] The flavoring agent may be any type of flavoring typically added to a cheese, such as spices.

[0098] Furthermore, the cheese product obtained may be a low fat or high fat cheese product. The ratio by weight between fat and protein is preferably 0.2: 1.0 to 1.0: 1.0. It should be noted that embodiments and features described in the context of one of the aspects of the present invention also apply to the other aspects of the invention. Hence, all embodiments disclosed about the ingredients used to prepare the cheese product also applies to the cheese product as such.

[0099] All patent and non-patent references cited in the present application, are hereby incorporated by reference in their entirety.

[0100] The invention will now be described in further details in the following non-limiting examples.

[0101] Examples

[0102] Example 1: Analysing pH adjustment to different pH level

[0103] The effect of adjusting pH to different levels have been analysed. The texture of cheeses prepared by adjusting to different pH is compared. The pH level was adjusted to 4.8, 5.0, 5.4, 5.8, 6.2 and 6.5 respectively.

[0104] The cheese was prepared as disclosed in figure 1. Raw milk was centrifuged to separate cream and cream was afterwards added to obtain a 13% fat content. Afterwards, the fat standardized milk was homogenized and pasteurized at 72°C for 15 seconds, before being subjected to ultrafiltration and diafiltration to obtain a ultrafiltration / diafiltration retentate having a lactose content of 1.0% by weight and a dry matter content of 38%. Citric acid (20% solution) was added in different amounts to obtain different pH values (pH 4.5, 5.0, 5.4, 5.8, 6.2, 6.6) and the mixture was filled into packages and heat treated in retort at 98°C for 30 minutes.

[0105] The only parameter that was different in the cheeses prepared was the pH.

[0106] The result is showed in table 1 below:

[0107] Table 1:

[0108] Hence, the analysis shows that adjustment of pH to 5.0 to 6.2 resulted in a cheese product with an acceptable texture, colour and taste, while adjusting to pH around 5.4 and 5.8 was preferred. On the contrary, adjusting pH to below 5.0 or above 6.2 resulted in cheeses with unpleasant taste and colour and a dense, compact, closed structure.

[0109] Figure 2A shows a picture of a cheese prepared when pH was adjusted to 5.4 and figure 2B shows a picture of a cheese prepared when pH was 5.8. From figures 2A and 2B, it is clearly shown that a cheese prepared from adjusting pH to 5.4 is more open in structure than a cheese prepared by adjusting pH to 5.8.

[0110] Example 2: Analysing the effect of the dry matter content The dry matter content can have a significant impact on the firmness, structure, and chewiness of the cheese. Hence, the effect of different dry matter content has been analysed. The was to a dry matter content was (by weight percentage) 15%, 25%, 38%, 45% and 50%, respectively.

[0111] Cheese according to the method of the present invention was prepared similarly to the method disclosed in example 1. The pH was adjusted to pH 5.8 and the only parameter that variated was the dry matter content obtained after the concentration step.

[0112] The result was shown in table 2 below:

[0113] Table 2:

[0114] Example 3: Analysis of heat treatment temperature

[0115] The heat treatment, temperature and time will influence the texture of the cheese obtained. Cheeses according to the method of the present invention was prepared similarly to the method disclosed in example 1. The pH was adjusted to pH 5.8, and ultrafiltration / diafiltration was done to obtain a retentate having a lactose content of 1.0% by weight and a dry matter content of 38% by weight. The only parameter that variated was the temperature and time of the heat treatment step.

[0116] The result is shown in table 3 below.

Claims

Claims1. A method of preparing a cheese product, wherein the method comprises the following steps: i) providing a milk starting material; ii) pasteurising the milk starting material; iii) concentrating the pasteurised milk starting material by subjecting the pasteurised milk starting material to ultrafiltration, and optionally diafiltration, to obtain an ultrafiltration retentate, or optionally a diafiltration retentate, having a dry matter content in the range of 20% to 45% by weight and an ultrafiltration permeate, or optionally diafiltration permeate; iv) adjusting pH of the ultrafiltration retentate, or optionally diafiltration retentate, of step iii) to a pH in the range of 5.0 to 6.2; v) filling the pH adjusted retentate of step iv) into one or more packages vi) subjecting the one or more filled packages to heat treatment at a temperature of at least 90°C for a period of 10 minutes to 120 minutes for setting the pH adjusted retentate and hereby obtaining a firm cheese product.

2. The method according to claim 1, wherein the pH adjustment in step iv) is to a pH in the range of 5.3 to 6.0, preferably 5.5 to 5.

93. The method according to any of the claims 1 to 2, wherein the pH adjustment is by addition of a food grade acid.

4. The method according to claim 3, wherein the food grade acid is one or more selected from the group consisting of lactic acid, citric acid, acetic acid, phosphoric acid, malic acid and glucono-delta-lactone.

5. The method according to any of the claims 1 to 4, wherein the heat treatment in step vi) is to a temperature of from 90°C to 105°C for 10 minutes to 120 minutes.

6. The method according to any of the claims 1 to 5, wherein the concentrating in step iii) is by using a combination of ultrafiltration and diafiltration.

7. The method according to any of the claims 1 to 6, wherein the pasteurised milk starting material in step iii) is concentrated to obtain a dry matter content in the retentate in the range of 20% to 40%.

8. The method according to any of the claims 1 to 7, wherein the method does not involve addition of rennet or starter culture.

9. The method according to any of the claims 1 to 8, wherein the lactose content in the ultrafiltration retentate and optionally diafiltration retentate is 1.2% by weight or less.

10. The method according to any of the claims 1 to 9, wherein the ratio by weight between whey protein and casein in the milk starting material is in the range of 15:85 to 25:75, preferably 20:80.

11. A cheese product obtained by the method according to any of the claims 1 to 10.

12. The cheese product according to claim 11, wherein the cheese product comprises: an ultrafiltration retentate, or optionally a diafiltration retentate, of a milk starting material, said cheese product having: a) a dry matter content in the range of 20 to 45% by weight; b) a lactose content of 1.2% by weight or less; c) a ratio by weight between whey protein and casein in the range of 15:85 to 25:75 and wherein the pH of the cheese product is in the range of 5.0 to 6.2.

13. The cheese product according to any of the claims 11 or 12, wherein the cheese product does not comprise rennet or starter culture.

14. The cheese product according to any of the claims 11 to 12, wherein the cheese product comprises protein in an amount of 10 to 40% by weight.

15. The cheese product according to any of the claims 11 to 14, wherein the cheese product has a fat content in the range of 1% to 25% by weight.

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