Method for producing a cheese substitute product and cheese substitute product

Abstract

The invention relates to a method for producing a cheese substitute, wherein a raw mass is heated and then cooled. An intermediate mass is then produced by adding a bacterial mass to the raw mass. The mass thus produced is fermented, resulting in the finished cheese substitute. The invention further relates to a cheese substitute produced by such a method.

Description

[0001] The invention relates to a method for producing a cheese substitute product and to a cheese substitute product produced by means of such a method.

[0002] Cheese made from animal milk has been produced in various forms for a long time. However, in recent years the demand for vegan cheese substitutes has been increasing, as the number of people following a purely vegan diet grows and they, at least in part, demand products that taste similar to animal products.

[0003] It is an object of the invention to provide a method for producing a cheese substitute that is alternative to or better than known embodiments. It is a further object of the invention to provide a cheese substitute produced by such a method. According to the invention, this is achieved by a method and a cheese substitute as defined in the respective main claims. Advantageous embodiments can be found, for example, in the respective dependent claims. The content of the claims is incorporated into the description by express reference.

[0004] The invention relates to a method for producing a cheese substitute product. The method comprises the following steps: - Providing a raw mass, - Heating the raw material in one heating step, then - Cooling the raw material in one cooling step, preferably with mechanical mixing of the raw material, then - Producing an intermediate mass by adding a bacterial mass to the raw mass, and then - Fermenting the intermediate mass, thereby producing the finished cheese substitute product.

[0005] The raw material contains at least the following components: - a source of fat, - a source of carbohydrates, and - a protein source.

[0006] Using such a process, it is possible to produce a cheese substitute. In particular, the cheese substitute can be produced as a vegan cheese substitute. This means, specifically, that the cheese substitute is produced without the use of any animal-derived ingredients. These are primarily ingredients obtained during the butchering of animals after slaughter, or which are excreted by animals, such as milk or eggs. Typically, vegan cheese substitutes also do not use any raw materials that are derived from the direct processing of animal products.

[0007] A cheese substitute tastes particularly similar to, or even identical to, cheese made from animal milk. This typically applies to both the flavor in terms of aroma and the texture. The smell and / or feel are also typically similar or identical to cheese made from animal milk. Furthermore, a cheese substitute typically has a cheese-like color. This is usually yellow, but can deviate in special cases, such as when significant amounts of spices are added.

[0008] The process described herein makes it possible to achieve a higher protein content compared to known cheese substitutes. This significantly increases the nutritional value of the cheese substitute. For example, athletes can benefit from the increased protein content. The higher protein content is made possible by the step of cooling the raw material, as this allows a stable emulsion to form even at a high protein level.

[0009] In particular, the process can be carried out in a batch process. This means, specifically, that the process is carried out discontinuously. Specifically, this can mean that the raw material is provided or produced, processed as specified, and removed from a designated container after or during the process. Subsequently, a new batch of raw material is produced in the same designated container.

[0010] The raw material can be, in particular, a suspension. This may contain, for example, fat and powder, or it may contain fat and powder as well as water. In particular, it is not an emulsion, and especially not a stable emulsion at high temperatures, e.g., at temperatures above 70 °C. A stable emulsion is characterized, in particular, by the fact that, unlike an unstable emulsion, it remains stable over time.

[0011] Instead of "warming," one can also speak of "heating." Accordingly, the warming step would then be a "heating step." Heating essentially involves increasing the temperature of the raw material.

[0012] The raw material can be prepared in a container, in which it is then heated. In particular, the raw material can be prepared in this container. This can be done, for example, by thoroughly mixing the components of the raw material. Preparing the raw material is one way of preparing it. Alternatively, the raw material can already be prepared outside of this container and then transferred into it.

[0013] As the raw material cools, its temperature decreases. Mechanical mixing allows different components of the raw material to come into contact with each other, resulting in a stable emulsion. This enables a higher protein content than in conventional methods. Mechanical mixing can be achieved through shearing, particularly by stirring, especially at high speed.

[0014] The intermediate mass is preferably a stable emulsion. This is typically produced during cooling.

[0015] The previously mentioned heating step kills unwanted bacteria in the raw material. This allows for the subsequent addition of bacteria that will produce the desired effect. During cooling, or in a possible subsequent heating step, a defined inoculation temperature is typically set for the addition of the bacterial mass and / or enzymes. This ensures that the added bacteria can exert their desired effect. In particular, the raw material can be reheated after the cooling step, either before or during the addition of the bacterial mass. This can be done by actively applying heat. The bacterial mass contains bacteria that convert components of the raw material into other substances. This process is known as fermentation. The result is typically the finished cheese substitute, which can then be packaged in containers suitable for sale.

[0016] The protein source can, in particular, contain proteins with emulsifying properties. This means, specifically, that a bond forms between substances that would otherwise be chemically immiscible or poorly miscible, or would not form a bond at all. In particular, fat can be emulsified in water in this way.

[0017] According to one embodiment, the cooling of the raw material in the cooling step is achieved by adding water ice. Water ice is specifically frozen water. This can be in the form of flake ice, ice cubes, slush, brine, and / or ice sheets. Adding water ice to the raw material cools it. The ice melts and typically remains in subsequent process steps and / or in the finished cheese substitute. Thus, adding water ice achieves both cooling and the addition of a necessary ingredient: water. It may be intended that all the water contained in the final product is added in this step. If this is insufficient, water can also be added in other steps of the process.This can be added in liquid form or in gaseous form as vapor, with the vapor condensing in the product.

[0018] Cooling the raw material in the cooling step can be achieved by adding frozen carbon dioxide and / or frozen nitrogen and / or brine and / or water and / or another frozen or cold substance. Such substances can be used separately or in any combination. A frozen substance is understood to be, in particular, a substance that exists as a solid. A cold substance is understood to be, in particular, a substance whose temperature is lower than that of the raw material after the heating step, so that the cold substance exerts a cooling effect. With substances such as frozen carbon dioxide or frozen nitrogen, it can be assumed that they exert their cooling effect and, due to volatility, subsequently leave the raw material. Brine or water, however, typically remains for further process steps. Brine is, in particular, a mixture of water and salt.This allows both water and salt to be added as ingredients to the finished product. Brine, in particular, has the advantage over ice water that, due to the freezing point depression caused by the salt in the water, a substance with a temperature below 0 °C can be provided, which is nevertheless in liquid form. This is typically easier to handle than frozen ice.

[0019] Cooling the raw material during the cooling step can be achieved, in particular, by means of a water bath, a cooling chamber, and / or another cooling device. This allows heat to be removed from the raw material by means of an external device designed for this purpose. The water bath can, in particular, contain water at a temperature that cools the raw material. The water bath can, in particular, surround a container with the raw material and / or the container can be immersed in the water bath. A cooling chamber can, in particular, cool a container with the raw material and / or cool the air above the raw material.

[0020] It should be understood that all described procedures for cooling the raw material can be used individually or in any combination.

[0021] In particular, the raw material can be cooled to below 50 °C, below 40 °C, below 20 °C, below 0 °C, below -5 °C, or below -10 °C during the cooling step. This allows suitable temperatures to be achieved for the activity of the subsequently added bacteria.

[0022] The protein source, or the protein itself, can constitute at least 10%, 20%, 25%, 30%, 32%, or 34% by weight of the crude mass. The crude mass can be a suspension without water. The high protein content ensures that the final product also has a high protein content. The previously mentioned step of cooling the crude mass enables a stable emulsion even at such high protein concentrations.

[0023] In particular, the raw material may contain at least 1%, 2%, 3%, 4%, 5%, 6%, or 7% calcium citrate by weight. Specifically, the calcium citrate may be tricalcium citrate-4-hydrate. This serves as a citrate source for metabolism by the added bacteria, producing flavor compounds. This eliminates the need for artificial flavorings.

[0024] In particular, the raw material may contain table salt and / or calcium citrate and / or olive extract and / or carotene and / or at least one stabilizer and / or water. The stabilizer could, for example, be guar gum. Such additives can be added as needed to achieve certain properties in the final product.

[0025] In particular, the bacterial mass may contain or consist of mesophilic bacteria and / or thermophilic bacteria and / or psychrophilic bacteria. Specifically, it may be provided that the bacterial mass contains exclusively mesophilic bacteria, exclusively thermophilic bacteria, or both mesophilic and thermophilic bacteria.

[0026] Basically, the following combinations are possible: - only psychrophilic bacteria, - only mesophilic bacteria, - only thermophilic bacteria, - psychrophilic bacteria and mesophilic bacteria, - psychrophilic bacteria and thermophilic bacteria, - mesophilic bacteria and thermophilic bacteria, - psychrophilic bacteria, mesophilic bacteria and thermophilic bacteria

[0027] Mesophilic bacteria are defined as bacteria whose relevant activity in converting the components of the raw material occurs within a temperature range of 20 °C to 40 °C. Thermophilic bacteria require a temperature above 40 °C for this process. Psychrophilic bacteria require a temperature between -5 °C and +20 °C.

[0028] Bacterial activity can be understood in particular as carrying out metabolic activity, for example, producing lactic acid and / or cheese-typical aromas from glucose, and / or bacterial reproduction. The metabolic activity of the bacteria can also reduce the inherent flavor of the plant proteins. Cheese-typical flavors, especially in the form of aromas, can also be produced through metabolic products.

[0029] In particular, it may be stipulated that the bacteria are vegan. This can specifically mean that they were not cultivated on dairy media, but on vegan media. As a result, the final product can be vegan and sold as a vegan food product.

[0030] In particular, one or more enzymes can be added during the production of the intermediate mass. Such enzymes typically catalyze chemical transformation processes. This allows the final product to be formed in a suitable manner.

[0031] According to one possible embodiment, any water contained in the finished cheese substitute product, or at least some of it, is added as ice water, water, and / or brine during the cooling step. This simplifies the process, as no additional water is required. Alternatively, however, additional water can be added if no water, ice water, or brine is added during the cooling step, or if the amount added is insufficient.

[0032] In particular, it may be stipulated that the raw material, based on the finished cheese substitute product, contains at least 0.1% by weight, at least 0.3% by weight, at least 0.7% by weight, and / or at most 0.9% by weight of saccharides. For example, a proportion of 0.8% by weight may be used. The saccharides may be, for example, monosaccharides, disaccharides, and / or polysaccharides. These may be used individually, or any combination thereof. For example, glucose and / or galactose and / or simple sugars and / or complex sugars may be used as saccharides. In particular, glucose may be added during the production of the intermediate mass, or during or after fermentation of the intermediate mass. More generally, saccharides may be added. The addition of saccharides may, in particular, ensure that a specific pH value of the raw material is achieved after the cooling step.This can occur, in particular, through the metabolization of saccharides into acids by bacteria. This can lower the pH value. When no further metabolizable saccharides are present, the bacterial metabolism of sugars into acids ceases. For example, a pH value of 4.7 can be achieved. This has proven advantageous for subsequent process steps. However, a pH value in the range of 4.7 to 6.5 can also be adjusted. The final product may contain, for example, 0.1 wt% to 3.5 wt% saccharides. The raw material may contain, for example, between 0.2 wt% and 7 wt% saccharides.

[0033] If a weight percentage is given for components of the raw material in relation to the finished cheese substitute product, this is typically to be interpreted as meaning that the weight percentage applies relative to a total quantity of components or ingredients added during the production process.

[0034] In particular, the raw material can be stirred during its preparation, during the heating step, and / or during the cooling step, and / or during the addition of the bacterial mass. It can be stirred very quickly. This can ensure thorough mixing and also the formation of a stable emulsion after the cooling step.

[0035] In particular, during the heating step, the raw material can be heated to a temperature of at least 60 °C, at least 70 °C, or at least 95 °C, and / or at most 140 °C, or at most 180 °C. This can, in particular, kill any bacteria originally present in the raw material and preferably also their resistant forms. At the same time, avoiding an even higher temperature prevents undesirable decomposition of components of the raw material. Residual forms of bacteria are, in particular, spores, which bacteria form when exposed to influences such as particularly high temperatures, which they would not survive without spore formation. The aforementioned temperature can, in particular, be maintained for a period of at least 1 minute, at least 2 minutes, at least 5 minutes, or at least 10 minutes, and / or for at most 10 minutes, at most 20 minutes, at most 30 minutes, or at most 40 minutes.Such values ​​typically ensure sufficient elimination of unwanted bacteria.

[0036] In particular, it may be stipulated that the raw material is a suspension and / or not an emulsion at least until the heating step. Specifically, it may be stipulated that the raw material contains no water at least until the heating step, or that no water is added. Thus, the suspension may contain particles in a fat solution. In this way, the heating step can be carried out without pressure until the smoke point of fat is reached, especially if heating is performed without the use of steam. Heating without the use of steam is possible, in particular, by indirect heating using a warm chamber or a hot plate. Evaporation of water is not to be expected in this case, as none is present or at least only a negligible amount.

[0037] In particular, the intermediate mass can be an emulsion. More precisely, it can be a dispersion emulsion with calcium citrate. Unlike a suspension, an emulsion typically contains water, and emulsifying substances are typically present, which emulsify substances that are normally insoluble in water, such as fat, with the water.

[0038] In particular, fermentation can be carried out at a temperature of no more than 65 °C, no more than 60 °C, no more than 50 °C, no more than 40 °C, or no more than 30 °C. Such temperatures have proven advantageous. Specifically, these are temperatures at which the added bacteria typically perform their intended task of metabolizing substances without their activity being reduced or them dying due to excessively high temperatures.

[0039] The fat source can include or consist of, in particular, vegetable fats, shea butter, cocoa butter, corn oil, coconut oil, sunflower oil, and / or rapeseed oil. Various vegetable fats can be used, either individually or in any combination. Using such vegetable fats ensures a suitable consistency for the final product. Exclusively using vegetable fats prevents the final product from no longer being considered vegan.

[0040] The carbohydrate source may contain or consist of saccharides, in particular monosaccharides, disaccharides, and / or polysaccharides. Such saccharides may also be formed from other starting materials during the process.

[0041] In particular, the protein source may contain or consist of a broad bean preparation and / or a broad bean protein isolate. Additionally or alternatively, other protein sources may be used. For example, broad bean protein or a broad bean protein isolate may be used. Alternatively or additionally, peas, chickpeas, almonds, lupins, lentils, and / or other protein sources may be used. The protein source must have a protein content of at least 85% by weight. This ensures that protein is added in a targeted manner and prevents the addition of other, potentially undesirable substances.

[0042] In particular, it may be provided that the raw material is supplied by mixing its components. This can be done, for example, in a container in which the heating step is then also carried out.

[0043] Alternatively, the raw material can also be produced separately, for example mixed, and then transferred.

[0044] In particular, it may be stipulated that no starch, modified starch, and / or stabilizer is added to the production of the cheese substitute. The addition of enzymes may also be omitted. This allows for the production of products specifically for consumers who do not want certain additives in the product or who want to minimize the amount of additives. Such a formulation is fundamentally possible using the process described herein.

[0045] In particular, it may be stipulated that the finished cheese substitute product contains a maximum of 1% by weight of starch, a maximum of 3% by weight of starch, or a maximum of 5% by weight of starch. It may also be stipulated that the finished cheese substitute product contains a maximum of 1% by weight of modified starch, a maximum of 3% by weight of modified starch, or a maximum of 5% by weight of modified starch. It may also be stipulated that the finished cheese substitute product contains a maximum of 1% by weight of stabilizer, a maximum of 3% by weight of stabilizer, or a maximum of 5% by weight of stabilizer. Modified starch is understood to mean, in particular, starch products obtained by physical, enzymatic, or chemical processes, and which typically meet increased technical requirements. However, the granular structure and other essential properties of starch are typically retained after modification.

[0046] In particular, it can be intended that bacteria contained in the bacterial mass are at least partially present in the finished cheese substitute product. This can be achieved, in particular, by omitting a heating step between fermentation and bottling. This allows them to perform nutritional functions as a component of the product. Specifically, an emulsion containing live bacteria can thus be bottled as the finished product.

[0047] In particular, it may be possible to add citric acid and / or carotene to the fermented intermediate mass. This can result in acidification and / or a yellowish color.

[0048] In particular, the process may involve carrying out the steps for producing the intermediate mass in a first container, after which the intermediate mass is transferred to a second container for fermentation. The first container may be, in particular, a melting kettle. The second container may be, in particular, a fermentation tank. This tank may contain, for example, a spiral mixer, a belt spiral mixer, a plowshare mixer, or another stirring or mixing device. In contrast, the melting kettle typically has a more powerful stirring or mixing device than the second container. According to one embodiment, the second container may already be in a final product form. This could be, for example, a Euroblock or a sausage casing. Filling can be achieved, for example, by thermoforming or vacuum filling.The second container can be considered part of the filling system. It can serve as intermediate or final packaging. A block formed within it can be cut after fermentation, for example. A tank can also be used, particularly for the production of a fresh cheese substitute.

[0049] In particular, the finished cheese substitute may have a protein content of at least 5%, 10%, 15%, or 20% by weight. It may also have a protein content of at most 25% or 30% by weight. Furthermore, it may have a carbohydrate content of at most 8%, 5%, or 3% by weight. Finally, it may contain at least 40%, 50%, 54%, or 58% by weight water. Such compositions of the finished cheese substitute have proven advantageous when using the process described herein, as they result in a palatable product with a pleasant consistency.

[0050] The invention further relates to a cheese substitute product which was produced by means of a process described herein. All embodiments and variants of the process described herein may be used.

[0051] The heating of the raw material can be achieved, for example, by passing steam through it. This steam is preferably water vapor. This increases the temperature, and in particular, at least some of the steam can condense and thus remain as water in the raw material and in subsequent processing steps. This allows a portion of the total desired water to be added.

[0052] In other words, the process described herein can be used to produce a cheese substitute or vegan cheese alternative with a high protein content of, for example, 5% to 25%, and / or a low carbohydrate content of, for example, less than 5%. These percentages can be expressed as weight percentages. Heating potentially contaminated raw materials, especially plant proteins, in oil or fat to a temperature of, for example, between 70°C and 180°C can kill or deactivate unwanted bacteria and / or enzymes. Emulsification can take place, for example, in a temperature range of -10°C to 75°C. Fermentation by lactic acid bacteria is possible if emulsification occurs below 50°C. In particular, the recipe and process described herein function without starches, modified starches, or stabilizers.The recipe is free of off-flavors and requires no added flavorings. A technological platform is typically suitable for replicating all cheese groups. Shearing can be carried out, in particular, under vigorous stirring. For example, stirring can be performed at a rotational speed of at least 3,000 rpm and / or at most 5,000 rpm. This process homogenizes the mass to be stirred to a particularly advantageous degree, and bonds between components can be formed. Energy is also typically introduced during this process. Shearing is a particularly preferred method of mechanical mixing. As an alternative to stirring, homogenization can be used in mechanical mixing, typically involving pumping a mass under pressure and forcing it through a narrow valve gap.Parallel sheet emulsification can also be used, typically accelerating a mass and throwing it against a wall.

[0053] Added citrate can be considered a starting material that is then further processed by bacteria into, for example, flavorings. In particular, citrate can be added as calcium citrate. This increases the calcium content in the final product and thus its nutritional value.

[0054] Added enzymes can, in particular, cross-link proteins. This can function similarly to known blood clotting. In particular, the protein content can be reduced in the process described herein compared to known methods.

[0055] The steps from preparing or manufacturing the raw material to the cooling stage can be carried out, for example, within a period of approximately half an hour to four hours, or within a period of one hour to three hours. Fermentation itself can take place, for example, within a period of one to two days. This process typically produces lactic acid as well as flavor compounds such as aldehydes, ketones, and / or esters. These give the final product a specific flavor without the need for added synthetic flavorings.

[0056] A stabilizer like guar gum, for example, makes the product firmer and creamier and can prevent water separation. It can be used in the process described herein, but is not strictly necessary. Olive extract is typically a substrate that protects against oxidation. This can be added in the process described herein.

[0057] In particular, the process described herein allows for the addition of only a specific proportion of saccharides to the raw material, resulting in a specific pH value of, for example, 4.7 at the end of cooling. Additional saccharides required can be added later in the process. These then remain in the finished product. Saccharides added to the raw material are typically converted into acids by bacteria, thereby adjusting the pH value.

[0058] It has been shown that the cooling step described here improves the emulsifying properties of the proteins used. This allows for the protein content mentioned above, which can be significantly higher compared to known versions.

[0059] Fermentation can be controlled, in particular, by adding glucose or other saccharides. This also allows the pH value in the final product or at a specific process step to be adjusted.

[0060] The cooling step can be carried out, for example, within a short period of at least 2 minutes. This prevents excessive use of the equipment.

[0061] During the production of an intermediate mass by adding a bacterial culture to the raw material, emulsification can occur. This process typically involves the input of mechanical energy in the form of heat. This heat input can range from 186 W / kg to 240 W / kg based on the mass of the product. An emulsification step might last 360 seconds, resulting in a mechanical energy input of, for example, 70 kJ / kg to 86 kJ / kg. The overall emulsification process, i.e., the production of an intermediate mass, could consist of, for example, 8 to 12 minutes or 10 minutes of heating time, 5 to 7 minutes or 6 minutes of emulsification time, and 3 to 4 minutes or 3.5 minutes of mixing time for the culture and enzymes. Both the lower and upper limits of the specified intervals can be used separately as a process guideline. They can also be used in combination.The total mechanical energy input is typically between 123 kJ / kg and 144 kJ / kg. Additional energy can be supplied, for example, through suitable heating media if further heating is required.

[0062] The raw material can have a dry matter content of 95% before the cooling step. Specifically, it can have a dry matter content of at least 65% or at least 70% to 100%. This refers to the portion that is not water. Compared to the prior art, this is a particularly high dry matter content, so that any residual water present in the dry matter does not need to be taken into account in the further process, or at least it does not interfere with the process.

[0063] The invention will now be described with reference to the attached drawing. This shows: Fig. 1: a flowchart of a process.

[0064] Fig. Figure 1 shows, purely schematically, the steps of a process for producing a cheese substitute product.

[0065] In the first step, a raw mass is prepared by mixing components such as a fat source, a carbohydrate source, and a protein source. This takes place in a melting kettle.

[0066] In a second step, the raw material is heated. This constitutes a heating step. A temperature of, for example, 95 °C kills any bacteria contained in the raw material.

[0067] In a third step, the raw mixture is then cooled. This can be achieved, in particular, by adding ice water. Stirring continues during this process, a process known as shearing. This mixes the raw mixture and ice, allowing bonds to form between the components.

[0068] In a fourth step, an intermediate mass is produced by adding a bacterial mass to the raw mass. Stirring continues during this step, which also serves to emulsify the mixture. In this process, the water combines with fat and other components via suitable emulsifying agents. This typically involves an input of energy and thus a further increase in temperature.

[0069] In a fifth step, the intermediate mass is fermented. For this, it is typically transferred to a separate vessel, such as a fermentation tank, so that the vessel used for the previous steps is freed up. A fermentation tank typically has a less powerful stirring device than a melting kettle, since the fermentation takes place over a longer period, for example, one to two days. During fermentation, glucose or other saccharides are converted into flavor compounds.

[0070] Overall, the process described herein can yield a vegan cheese substitute or a cheese substitute that has a high protein content, good taste and consistency, and that does not require the addition of synthetic additives, at least in certain processes or for certain desired end products.

[0071] When this text refers to the addition of a specific substance, component, or similar, for example, the addition of an enzyme, it means that one type of such substance, component, or similar is added—for example, that enzymes of a specific type are added. Typically, however, a large number of molecules are added.

[0072] In particular, it may be stipulated that no substances or components other than those specifically stated are added to a given mass, such as the raw mass.

[0073] The steps of the method according to the invention can be carried out in the specified order. However, they can also be carried out in a different order, provided this is technically feasible. Where process steps are linked with "then," this typically means that the first step mentioned is carried out before the second. The method according to the invention can be carried out in one embodiment, for example with a specific combination of steps, in such a way that no further steps are performed. However, further steps can also be carried out in principle, including those not mentioned.

[0074] It should be noted that features may be described in combination in the claims and description, for example to facilitate understanding, even though they can also be used separately. The person skilled in the art recognizes that such features can also be combined independently with other features or combinations of features.

[0075] References in dependent claims may indicate preferred combinations of the respective features, but do not exclude other combinations of features.

Claims

[1] A method for producing a cheese substitute product, the method comprising the following steps: - Providing a raw mass, - Heating the raw material in one heating step, then - Cooling of the raw material in a cooling step with mechanical mixing of the raw material, then - Producing an intermediate mass by adding a bacterial mass to the raw mass, and then - Fermenting the intermediate mass, thereby producing the finished cheese substitute product; - wherein the raw material contains at least the following components: - a source of fat, - a source of carbohydrates, and - a protein source. [2] Method according to claim 1, - where the cheese substitute product is manufactured as a vegan cheese substitute. [3] Method according to any one of the preceding claims, - wherein the cooling of the raw mass in the cooling step is carried out by adding water ice to the raw mass. [4] Method according to any one of the preceding claims, - wherein the cooling of the raw mass in the cooling step is carried out by adding frozen carbon dioxide and / or frozen nitrogen and / or brine and / or water and / or another frozen or cold substance. [5] Method according to any one of the preceding claims, - wherein the cooling of the raw material in the cooling step is carried out by means of a water bath, a cooling chamber or another cooling device. [6] Method according to any one of the preceding claims, - wherein the raw mass is cooled to below 50 °C, below 40 °C, below 20 °C, below 0 °C, below -5 °C, or below -10 °C during the cooling step. [7] Method according to any one of the preceding claims, - wherein the protein source, or protein, constitutes at least 10% by weight, at least 20% by weight, at least 25% by weight, at least 30% by weight, at least 32% by weight or at least 34% by weight of the crude mass. [8] Method according to any one of the preceding claims, - wherein the crude mass contains at least 1 wt.%, at least 2 wt.%, at least 3 wt.%, at least 4 wt.%, at least 5 wt.%, at least 6 wt.% or at least 7 wt.% calcium citrate. [9] Method according to any one of the preceding claims, - wherein the raw material contains table salt and / or calcium citrate and / or olive extract and / or carotene and / or at least one stabilizer and / or water. [10] Method according to any one of the preceding claims, - wherein the bacterial mass contains or consists of mesophilic bacteria, and / or - wherein the bacteria contained in the bacterial mass are exclusively mesophilic, exclusively thermophilic, or mesophilic and thermophilic. [11] Method according to any one of the preceding claims, - where one or more enzymes are added during the production of the intermediate mass. [12] Method according to any one of the preceding claims, - wherein any water contained in the finished cheese substitute product, or at least some of the water contained in the finished cheese substitute product, is added as ice water, water, and / or brine during the cooling step. [13] Method according to any one of the preceding claims, - wherein the raw material, based on the finished cheese substitute product, contains at least 0.1% by weight, at least 0.3% by weight, at least 0.7% by weight and / or at most 0.9% by weight, or 0.8% by weight, saccharides, and / or - wherein saccharides are added during the production of the intermediate mass, or during fermentation or after fermentation of the intermediate mass. [14] Method according to any one of the preceding claims, - wherein the raw mass is stirred during the preparation of the raw mass, during the heating step, during the cooling step and / or during the addition of the bacterial mass. [15] Method according to any one of the preceding claims, - wherein in the heating step the raw mass is heated to a temperature of at least 60 °C, at least 70 °C, or at least 95 °C, and / or of at most 140 °C, or of at most 180 °C. [16] Method according to any one of the preceding claims, - where the raw material is a suspension and / or not an emulsion at least until the heating step. [17] Method according to any one of the preceding claims, - where the intermediate mass is an emulsion. [18] Method according to any one of the preceding claims, - where fermentation is carried out at a temperature of no more than 65 °C, no more than 60 °C, no more than 50 °C, no more than 40 °C, or no more than 30 °C. [19] Method according to any one of the preceding claims, - wherein the protein source contains or consists of a broad bean preparation and / or a broad bean protein isolate, and / or - wherein the protein source has a protein content of at least 85% by weight. [20] Method according to any one of the preceding claims, - where the raw material is provided by mixing components of the raw material. [21] Method according to any one of the preceding claims, - where no starch, no modified starch, and / or no stabilizer is added to the production of the cheese substitute product; or - wherein the manufactured cheese substitute product contains a maximum of 1% by weight starch, a maximum of 3% by weight starch, or a maximum of 5% by weight starch, and / or - wherein the manufactured cheese substitute product contains a maximum of 1% by weight modified starch, a maximum of 3% by weight modified starch, or a maximum of 5% by weight modified starch, and / or - where the manufactured cheese substitute product contains a maximum of 1% by weight stabilizer, a maximum of 3% by weight stabilizer, or a maximum of 5% by weight stabilizer. [22] Method according to any one of the preceding claims, - whereby bacteria contained in the bacterial mass are at least partially present in the finished cheese substitute product. [23] Method according to any one of the preceding claims, - whereby the finished cheese substitute product - has a protein content of at least 5% by weight, at least 10% by weight, at least 15% by weight or at least 20% by weight, and / or - has a protein content of no more than 25% by weight or no more than 30% by weight, and / or - has a carbohydrate content of not more than 8% by weight, not more than 5% by weight or not more than 3% by weight, and / or - contains at least 40% by weight, at least 50% by weight, at least 54% by weight or at least 58% by weight of water. [24] Cheese substitute product produced by a method according to any of the preceding claims.