Fermented fresh cheese composition with a high protein content

Abstract

The present invention relates to a method for manufacturing spoonable fermented fresh cheese with a high protein content, such as quark or skyr, particularly, but not exclusively, intended for individuals requiring an increased protein intake, such as athletes and elderly people. The invention also relates to a fermented fresh cheese obtained using such a method. To this end, the invention relates to a method for manufacturing fermented fresh cheese, the method comprising the steps of: - preparing a skimmed milk; - pasteurising the skimmed milk; - fermenting the skimmed milk; - separating the curds and whey; - cooling the curd; - packaging, the method being characterised in that it comprises, prior to the step of separating the curds and whey, at least one step of adding, to the skimmed milk, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles.

Description

[0001] DESCRIPTION

[0002] TITLE: COMPOSITION OF FERMENTED FRESH CHEESE WITH HIGH PROTEIN CONTENT

[0003] TECHNICAL FIELD

[0004] The present invention relates to a method for manufacturing fermented fresh cheese with a high protein content, such as quark or skyr, which can be spooned, in particular, but not exclusively, for people requiring increased protein intake, such as athletes and the elderly. The invention also relates to a fermented fresh cheese obtained by such a method.

[0005] STATE OF THE PRIOR ART

[0006] The market for high-protein products, i.e. products with a protein content of more than 8%, is growing, particularly in Europe and North America.

[0007] Thus, nutritional compositions, specifically adapted to the condition of people such as the elderly, people suffering from malnutrition or even athletes, are developed and offered in order to provide them with the nutritional compounds that meet their needs and that they do not find, or do not find in sufficient quantity, in their diet. Such supplementation aims mainly to provide proteins.

[0008] In athletes, protein-rich nutritional compositions are used to provide the proteins necessary to support physical activity for better recovery.

[0009] Protein supplementation also aims to re-nourish malnourished individuals or to anticipate a state of malnutrition that may occur in the event of hospitalization or illness. As people age, they are more susceptible to malnutrition due to physiological changes related to age, illness, disability, cognitive impairment, or loss of taste. Malnutrition can be defined as a dietary imbalance between intake and needs. It is the cause of multiple deficiencies and increases sarcopenia syndrome, a progressive age-related decrease in skeletal muscle strength and mass.

[0010] Protein-enriched nutritional compositions used in such situations include, as protein sources, proteins of dairy origin such as caseins and whey proteins from milk or proteins of plant origin, such as soy proteins. As used herein, the term "whey proteins" refers to whey proteins. Among these protein sources, whey proteins are nutritionally interesting and are so-called fast-digesting proteins, i.e., the amino acids appear quickly and in high concentrations in the blood plasma. Conversely, casein has a slower digestion.

[0011] Whey proteins are rich in essential amino acids, but also in branched-chain amino acids such as leucine, isoleucine, and valine. Essential amino acids are amino acids that cannot be synthesized endogenously by the body.

[0012] Additionally, studies show that the high leucine content in whey protein may play a role in preventing sarcopenia, regulating protein turnover during aging, and helping to maintain muscle mass. As such, whey protein has been shown to be effective in stimulating muscle synthesis (Farnfield et al., 2005).

[0013] In addition to preventing sarcopenia, whey protein is beneficial for athletes by helping them support and develop muscle mass.

[0014] Many protein-rich nutritional compositions are available today. These include compositions in the form of drinks or dessert creams. Desserts include flavored creams with fruit, coffee, or chocolate flavors.

[0015] However, there is still a need to expand the range of protein-rich products by offering products that are both high-performance and similar to conventional food products. Fresh fermented cheeses such as quark, skyr, or fromage blanc are interesting for this purpose.

[0016] Quark, also known as "quarg" or "speisequark," is a fermented fresh cheese-like dairy product. This product is obtained by pasteurizing milk and then fermenting until curdling occurs. The curd is then separated from the whey, for example by centrifugation, and then cooled. This product is mainly found on the market in Northern European countries.

[0017] These fermented fresh cheeses generally have a protein content of around 4 to 5% and contain only a small amount of whey protein. Indeed, whey proteins are mainly found in the serum following the curd and serum separation step. Therefore, if you want to enrich products with protein, and particularly whey protein, it is necessary to carry out this enrichment at the end of the manufacturing process, in order to avoid the loss of these proteins during the curd and serum separation step.

[0018] There are also fermented fresh cheeses on the market with a high protein content, the curd of which has been enriched with whey proteins as a result of the manufacturing process.

[0019] A disadvantage of such products is that they do not have satisfactory organoleptic characteristics for consumers. Indeed, beyond 8% of protein, by weight, compared to the total weight of the products, these present texture problems, these being judged too sticky, too firm or even too consistent. Given the characteristics of these products, food intake is reduced, and consequently the protein intake is insufficient to generate a significant and suitable nutritional action, particularly for the elderly, people suffering from malnutrition and athletes.

[0020] Another disadvantage of enriching the curd with soluble proteins is that it is difficult, if not impossible, to use protein in powder form, as it does not dissolve in the curd.

[0021] The invention aims to solve these problems.

[0022] STATEMENT OF THE INVENTION One of the aims of the present invention is thus to propose a method for manufacturing fermented fresh cheeses rich in proteins, that is to say above a protein content of 8% (in total weight of the product) which makes it possible to obtain fermented fresh cheeses, of the quark, skyr or fromage blanc type, having good organoleptic properties, a soft and creamy texture, acceptable to the consumer.

[0023] Another aim of the invention is to propose a process for manufacturing fermented fresh cheeses rich in whey proteins, that is to say having a casein / whey protein ratio beyond the classic ratio of dairy products of 80 / 20, in particular having a casein / whey protein ratio of 40 / 60 to 60 / 40.

[0024] Another aim of the invention is to provide such a method which can be implemented using a source of serum proteins in powder or solution.

[0025] Another object of the invention is to provide such a method which can be implemented without loss of part or a major part of the serum proteins during the method.

[0026] To this end, the invention relates to a method for manufacturing fermented fresh cheese, comprising the steps of: preparing skimmed milk, pasteurizing the skimmed milk, fermenting the skimmed milk, separating the curd and the serum, cooling the curd, packaging, the method being characterized in that it comprises, before the step of separating the curd and the serum, at least one step of adding, to the skimmed milk, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles.

[0027] According to the method of the invention, the addition of whey proteins takes place before the step of separating the whey from the curd. Against all expectations, the inventors discovered that the whey proteins in the form of microparticles are not lost in the whey but are found in the curd. One possible hypothesis would be that the microparticled whey proteins are dense due to their conformation, which allows them to be found in the curd and not in the whey during the separation phase.

[0028] The addition of microparticulated whey proteins before the separation step increases the protein content of the curd before separation, which de facto reduces the production of acid whey per unit of finished product. There are therefore fewer by-products that are difficult to recover and this allows the recovery of whey proteins from cheese production.

[0029] The process according to the invention makes it possible to obtain fresh cheeses with protein contents of more than 8% by weight, and can reach 20%. In addition, the process according to the invention makes it possible to obtain a casein / serum protein ratio of 60:40 to 40:60.

[0030] Finally, the finished product has a smooth and creamy texture. Indeed, since the microparticled whey proteins are already denatured, they no longer interact with the native milk proteins and do not create additional texture.

[0031] According to a first embodiment (M1), the step of adding the source of soluble milk proteins containing denatured soluble proteins in the form of microparticles takes place before said pasteurization step.

[0032] Thus, according to this embodiment, the method according to the invention comprises the following steps: preparation of skimmed milk, addition, into the skimmed milk, of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, pasteurization of the skimmed milk, fermentation of the skimmed milk, separation of the curd and the serum, cooling of the curd, packaging.

[0033] According to a second embodiment (M2), the step of adding the source of soluble milk proteins containing denatured soluble proteins in the form of microparticles takes place after said fermentation step.

[0034] Thus, according to this embodiment, the method according to the invention comprises the following steps: preparation of skimmed milk, pasteurization of the skimmed milk, fermentation of the skimmed milk, addition, to the skimmed milk, of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, separation of the curd and the serum, cooling of the curd, packaging.

[0035] The source of soluble milk protein may be fermented or acidified or not.

[0036] According to a third embodiment (M3), the method comprises an additional step, after the step of separating the curd and the serum, of adding, into the curd, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles.

[0037] Thus, according to this embodiment, the method according to the invention comprises the following steps: preparation of skimmed milk, addition, into the skimmed milk, of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, pasteurization of the skimmed milk, fermentation of the skimmed milk, addition, into the skimmed milk, of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, if no step of adding said source has taken place before the pasteurization step, separation of the curd and the serum, cooling of the curd, addition, into the curd, of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, packaging.

[0038] The source of soluble milk protein may be fermented or acidified or not.

[0039] This embodiment therefore requires the implementation of the first or second embodiment, while including an additional step of a new addition of a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles, this addition taking place after the step of separating the curd and the serum.

[0040] Regardless of the method of addition, i.e. the process step where soluble milk proteins containing denatured soluble proteins in the form of microparticles are added, the positive effect on texture is obtained. The intensity of the effect depends on the amount of denatured soluble proteins in the form of microparticles. It is therefore possible and sometimes technologically advantageous to use a combination of one or more solutions M1, M2 and M3.

[0041] The simultaneous use of several solutions M1, M2 and M3 is advantageous because it allows to further improve the texture of the finished product when the protein content is equal to or greater than 12% (by weight, compared to the total weight of the finished product) and to obtain a ratio of 50:50 or even 40:60 (Caseins / Whey proteins).

[0042] Advantageously, according to all of these embodiments, the source of soluble milk proteins is a concentrate of soluble proteins containing at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, of denatured soluble proteins in the form of microparticles, by weight relative to the total weight of said source.

[0043] Preferably, the denatured serum proteins in the form of microparticles have an average diameter greater than 1 pm, preferably greater than 2.5 pm, and less than 10 pm.

[0044] Methods for preparing denatured whey proteins in the form of microparticles are well known to those skilled in the art. They typically involve the application of heat treatments and shear treatments from whey protein concentrates. The concentrate is generally heated to a temperature in the range of 70-100°C, which causes the proteins to unfold and aggregate. The application of shear allows individualized particles to be obtained.

[0045] As an example of such a source of soluble proteins containing denatured serum proteins in the form of microparticles, mention may be made of the WPC 515 or WPC 550 products marketed by the Fonterra company.

[0046] According to either embodiment, the source of soluble milk proteins added before said separation step is in powder or solution form.

[0047] According to the third embodiment, the source of soluble milk proteins added after said separation step is in the form of a solution.

[0048] When in powder form, the soluble protein source consists of a concentrate as described above, with no other ingredients.

[0049] When in the form of a solution, the source of soluble proteins consists of a concentrate as described above, diluted in water or other equivalent solvent. Preferably, this solution is obtained by diluting from 1 to 30%, preferably from 1 to 20%, more preferably from 5 to 20%, more preferably from 10 to 20%, more preferably from 15 to 20%, of a concentrate of soluble proteins as described above in water, the percentages being expressed by weight, relative to the weight of the solution obtained. The solution is then pasteurized, for example at 90°C for 5 minutes. Optionally, the solution can be fermented or acidified.Preferably, the source of soluble milk proteins in the form of a solution comprises between 1 and 35%, preferably between 1 and 20%, more preferably between 5 and 20%, more preferably between 10 and 20%, more preferably between 15 and 20%, of soluble proteins, by weight, relative to the total weight of said solution.

[0050] Preferably, when the source of soluble milk proteins added before the separation step is a concentrate in powder form, the quantity of the source of soluble milk proteins added is at least 0.5%, preferably between 1 and 5%, preferably between 1 and 2.5%, by weight, relative to the weight of the mixture of skimmed milk and said source of soluble proteins.

[0051] Preferably again, when the source of soluble milk proteins added before the separation step is a concentrate in the form of a solution, the quantity of the source of soluble milk proteins added is between 5 and 50%, preferably between 10 and 30%, by weight, relative to the weight of the mixture of skimmed milk and said source.

[0052] Similarly, when a source of soluble milk protein is added after the separation step in the form of a concentrate in solution, the amount of the source of soluble milk protein added is between 5 and 50%, preferably between 10 and 30%, by weight, relative to the weight of the mixture of curd and said source.

[0053] Optionally according to the invention, the method may further comprise, between the fermentation and separation step, a thermalization step.

[0054] The other characteristics of the process according to the invention are known to those skilled in the art. Indeed, one of the advantages of the process according to the invention is that it can be implemented using conventional or standard fresh cheese preparation processes, i.e. implementing known, simple and conventional steps.

[0055] Thus, within the framework of the invention, the step of preparing the skimmed milk is conventional and includes adjusting the fat content of the milk to obtain skimmed milk with less than 0.3% fat.

[0056] The pasteurization step preferably takes place at 90°C - 95°C, for 5 minutes. The fermentation step preferably takes place at 30 - 45°C, for 6 to 18 hours. Fermentation is carried out using strains of bacteria conventionally used in fresh cheese preparation processes. These are strains of lactic acid-producing bacteria such as Lactococcus Lactis, Leuconostoc Lactis or Lactococcus cremoris. Since the pH of the milk is lowered during fermentation, it can be readjusted using any known pH agent to achieve a value between XX and XX.

[0057] The separation of the curd and the serum takes place by any known physical means such as centrifugal separation, membrane separation, on a Berge filter, preferably at 50°.

[0058] The cooling of the curd preferably takes place at a temperature between 10 and 15°C.

[0059] The invention also relates to a fermented fresh cheese of the quark, skyr or fromage blanc type, obtained or capable of being obtained by a process as described above.

[0060] Advantageously, the fermented fresh cheese comprises: at least 8%, preferably at least 10%, more preferably at least 12%, and more preferably more than 14% of proteins, by weight, of proteins, relative to the total weight of the composition, the proteins being made up of a mixture of casein and milk serum proteins according to a weight ratio of between 70 / 30 and 30 / 70, preferably 60 / 40 and 40 / 60.

[0061] Advantageously, the milk serum proteins comprise at least 45%, preferably at least 75%, of serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins.

[0062] The fresh cheese composition according to the invention has a serum protein content that is advantageous with regard to nutritional intake, particularly for athletes and the elderly. The amount of serum proteins in the composition is specifically adjusted so as not to observe any phase shift phenomenon. The composition according to the invention also has good organoleptic characteristics, with a soft and pleasant, smooth texture, as well as a creamy taste, thanks to the contribution of denatured serum proteins in the form of microparticles.

[0063] According to one embodiment, the composition may comprise one or more lactic bacteria, one or more texturizing agents, one or more colorings, one or more flavorings, carbohydrates, fat.

[0064] The invention will be better understood by reading the following examples of embodiment, which are intended to be illustrative and not limiting.

[0065] In connection with the invention,

[0066] [Fig. l] illustrates the different embodiments of the invention.

[0067] [Fig. 2] illustrates the viscosity measurement of a composition obtained according to embodiment Ml.

[0068] [Fig.3] illustrates the viscosity measurement of a composition obtained according to embodiment M3.

[0069] EXAMPLES

[0070] Example 1: Routes for incorporating microparticulated soluble milk proteins into a fresh cheese preparation process.

[0071] Figure 1 illustrates the different routes of incorporation of microparticle proteins in a fresh cheese preparation process.

[0072] The method according to the invention comprises the following conventional steps for preparing fresh cheese: preparation of skimmed milk, pasteurization of the skimmed milk at a temperature between 90-95°C for 5 min, fermentation of the skimmed milk at a temperature between 30-45°C for 6-18 h, mechanical separation of the curd and the serum, cooling of the curd to a temperature between 10-15°C, packaging in pots. 1.1 Method of implementation Ml:

[0073] According to a first embodiment M1, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles is added to the skimmed milk, before the step of pasteurizing the milk and before the step of separating the curd and the whey.

[0074] According to this embodiment, the source of denatured soluble milk proteins in the form of microparticles can be in powder form or in solution form.

[0075] 1.1.1 Source of soluble proteins in the form of microparticles in powder form:

[0076] Nature of the source: soluble milk protein concentrate containing at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, of denatured soluble proteins in the form of microparticles, by weight relative to the total weight of said source.

[0077] Quantity of powder added: at least 0.5%, or between 1 and 5%, or between 1 and 2.5%, by weight, relative to the weight of the mixture of skimmed milk and said source.

[0078] 1.1.2 Source of soluble proteins in the form of microparticles in solution form:

[0079] Nature of the source: 1 to 30%, or 1 to 20%, or 5 to 20%, or 10 to 20%, or 15 to 20% of a concentrate of soluble milk proteins dissolved in water, by weight, relative to the weight of the solution obtained.

[0080] Quantity added: between 5 and 50%, or between 10 and 30%, by weight, relative to the weight of the mixture of skimmed milk and said source.

[0081] 1.2. Implementation method M2:

[0082] According to a second embodiment M2, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles is added to the skimmed milk, after the milk fermentation step but always before the step of separating the curd and the whey.

[0083] According to this embodiment, the source of denatured soluble milk proteins in the form of microparticles may be in powder form or in the form of a solution. The characteristics of the source of soluble proteins in the form of microparticles in powder form or in the form of a solution are identical to points 1.1.1 and 1.1.2.

[0084] 1.3. Implementation mode M3:

[0085] According to a second embodiment M3, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles is added to the skimmed milk, after the step of separating the curd and the whey.

[0086] However, this embodiment requires the prior implementation of embodiment M1 or M2. Indeed, in the method according to the invention, an addition of denatured and microparticulated soluble proteins always takes place before the step of separating the curd and the whey.

[0087] According to this embodiment, the source of denatured soluble milk proteins in the form of microparticles added after the separation step is in the form of a solution. The characteristics of the source are identical to points 1.1.2.

[0088] Example 2: Fresh cheese obtained by adding a source of soluble microparticulate proteins in powder form before separation of the curd and the whey.

[0089] In this example, the fresh cheese is prepared according to the Ml process (Fig.1; ex. 1.1.1).

[0090] Ingredients: Skimmed milk; WPC 515 (Fonterra) (source of soluble milk protein containing 76% denatured soluble protein); cultures.

[0091] Process: cold powdering of 1% WPC 515 in 99% skimmed milk (total weight % of the mixture of WPC 515 and milk), pasteurization (95°C; 5 min.), fermentation (30-45°C; 6-18 h.), centrifugal separation of curd and whey, cooling (10-15°C.), packaging in jars. It is observed that the mixture of milk and microparticulate soluble proteins before fermentation is perfectly homogeneous and that there is no decantation of the microparticulate proteins incorporated during the powdering step. Fermentation gives a homogeneous curd. The microparticulate soluble proteins are found in the curd after separation and not in the whey. The fresh cheese obtained has a smooth and creamy texture.

[0092] According to this example, fresh cheese comprises approximately 11% total protein and has a Casein / Whey Protein ratio of 60:40.

[0093] Example 3: Fresh cheese obtained by adding microparticled soluble proteins in the form of a solution before separation of the curd and the whey.

[0094] In this example, the fresh cheese is prepared according to the M2 process (Fig.1; ex. 1.2).

[0095] Ingredients: skimmed milk; WPC 515 (Fonterra) dissolved in water or skimmed milk (10-20% WPC / 80-90% water); ferments.

[0096] Process: preparation of skimmed milk, pasteurization (95°C; 5 min.), fermentation (30-45°C; 6-18 h.), injection of WPC515 solution (15-20% of solution, by weight, relative to the total weight of the milk and solution mixture), centrifugal separation of curd and serum, cooling (10-15°C.), packaging in jars.

[0097] According to this example, the fresh cheese has a smooth and creamy texture and can comprise up to approximately 11% total protein and have a Casein / Serum Protein ratio of 40 / 60 to 60:40. Example 4: Fresh cheese obtained by adding microparticulate soluble proteins before and after separation of the curd and whey.

[0098] In this example, the fresh cheese is prepared according to the M3 process (Fig.1; ex. 1.3).

[0099] Ingredients: Skimmed milk; WPC 515 (Fonterra) powder; WPC 515 (Fonterra) dissolved in water (15-20% WPC / 80-85% water); ferments.

[0100] Method: powdering of WPC515 in water, pasteurization 90°C 5 min. of the WPC515 solution, fermentation or acidification of the WPC515 solution, preparation of skimmed milk, cold powdering of 1% WPC 515 powder in 99% skimmed milk (% by total weight of the mixture of WPC 515 and milk), pasteurization (95°C; 5 min.), fermentation (30-45°C; 6-18 h.), centrifugal separation of the curd and the serum, injection of the WPC515 solution (15-20% of solution, by weight, relative to the total weight of the mixture of milk and solution), cooling (10-15°C.), packaging in jars.

[0101] According to this example, fresh cheese has a smooth and creamy texture and can comprise more than 12% total protein and have a Casein / Serum Protein ratio of 40 / 60 to 60 / 40.

[0102] Example 5: viscosities of fresh cheeses obtained by an Ml process Tests were carried out on fresh cheeses made by the Ml process in comparison with proteins from skimmed milk (Control 1) and a mixture of proteins from skimmed milk and milk powder (Control 2).

[0103] [TABLE 1] Viscosities are measured using a Lamy Rheology RM 100 viscometer (with module 72-2). The measurement parameters are as follows:

[0104] Temperature: 6°C + / - 2°C

[0105] Speed: 2 rpm for 60 seconds then 20 rpm for 120 seconds. Example 6: viscosities of fresh cheeses obtained by the M3 process

[0106] [TABLE 3]

[0107] Table 3 and Figure 2 show the monitoring of viscosities at D+7.

[0108] [TABLE 3]

[0109] Viscosities are measured identically to those in Example 5.

Claims

CLAIMS 1) Process for the manufacture of fermented fresh cheese, comprising the steps of: preparation of skimmed milk, pasteurization of the skimmed milk, fermentation of the skimmed milk, separation of the curd and the serum, cooling of the curd, packaging, characterized in that it comprises, before the step of separation of the curd and the serum, at least one step of adding, to the skimmed milk, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles. 2) Method according to claim 1, characterized in that one of the addition steps takes place before said pasteurization step. 3) Method according to claim 1 or 2, characterized in that one of the addition steps takes place after said fermentation step. 4) Method according to one of the preceding claims, characterized in that it further comprises, after the step of separating the curd and the serum, an additional step of adding, to the curd, a source of soluble milk proteins containing denatured soluble proteins in the form of microparticles. 5) Method according to one of the preceding claims, characterized in that the source of soluble milk proteins is a concentrate of soluble proteins containing at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, at least 98%, of denatured soluble proteins in the form of microparticles, by weight relative to the total weight of said source. 6) Method according to one of the preceding claims, characterized in that the source of soluble milk proteins added before said separation step is in the form of powder or solution. 7) Method according to one of the preceding claims, characterized in that the source of soluble milk proteins added after said separation step is in the form of a solution. 8) Method according to the preceding claim, characterized in that the source of soluble milk proteins in the form of a solution comprises between 1 and 35%, preferably between 1 and 20%, more preferably between 5 and 20%, more preferably between 10 and 20%, more preferably between 15 and 20%, of soluble proteins, by weight, relative to the total weight of said solution. 9) Method according to one of claims 1 to 6, characterized in that the quantity of the source of soluble milk proteins added is at least 0.5%, preferably between 1 and 5%, preferably between 1 and 2.5%, by weight, relative to the weight of the mixture of skimmed milk and said source, when the source of soluble milk proteins is a concentrate in powder form. 10) Method according to one of claims 1 to 8, characterized in that the quantity of the source of soluble milk proteins added is between 5 and 50%, preferably between 10 and 30%, by weight, relative to the weight of the mixture of skimmed milk and said source, or of curd and said source, when the source of soluble milk proteins is in the form of a solution. 11) Method according to one of the preceding claims, characterized in that it further comprises, between the fermentation and separation step, a thermalization step. 12) Fermented fresh cheese obtained by a process as defined in one of claims 1 to 11. 13) Fresh fermented cheese according to claim 12, characterized in that it comprises: at least 8%, preferably at least 10%, more preferably at least 12%, and more preferably more than 14% of proteins, by weight, of proteins, relative to the total weight of the composition, the proteins being made up of a mixture of casein and milk serum proteins in a weight ratio of between 70 / 30 and 30 / 70, preferably 60 / 40 and 40 / 60, the milk serum proteins comprising at least 45% of denatured milk serum proteins in the form of microparticles, by weight relative to the total weight of the serum proteins.

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