Modified cheese milk for improving low fat cheese texture

Abstract

The present disclosure relates to the field of food technology. Especially, the present disclosure relates to modified cheese milk and a process of producing the same. The disclosure also relates to low-fat cheese, wherein the modified cheese milk is used and a process of producing the same. Furthermore, the disclosure relates to the use of modified cheese milk in low-fat cheese.

Description

[0001] MODIFIED CHEESE MILK FOR IMPROVING LOW FAT CHEESE TEXTURE FIELD OF THE DISCLOSURE The present disclosure relates to the field of food technology. Especially, the present disclosure relates to modified cheese milk and a process of producing the same. The disclosure also relates to low-fat cheese, wherein the modified cheese milk is used and a process of producing the same. Furthermore, the disclosure relates to the use of modified cheese milk in low-fat cheese. BACKGROUND In the realm of cheesemaking, efforts to create low-fat (LF) cheese with optimal texture and mouthfeel have centered around leveraging denatured and microparticulated whey protein concentrates (WPC) as substitutes for fat. While these protein fractions have shown promise in enhancing the structural integrity and sensory qualities of low-fat cheese, consumer acceptance of these reduced-fat variants remains a challenge. The limitations in achieving widespread consumer appeal highlight the pressing need for innovative approaches in cheese production to address these shortcomings. Low-fat cheese differs from full-fat cheese by its texture and composition. The difference is primarily due to the lower fat content of low-fat cheese resulting in increased moisture content and a greater role for protein in texture development. Furthermore, in low-fat cheese high protein content and low fat content result in a dense cheese texture. High protein content in cheese leads to a rubbery and firm texture. In cheesemaking denatured and microparticulated whey protein concentrates (WPC) have been used as fat replacers to enhance the structure and mouthfeel of low-fat cheese. The addition of protein fractions has, however, not increased the acceptance of low-fat cheese among consumers. Therefore, alternative solutions need to be tested in cheese manufacture. Patent publication EP3344054 discloses a methodology involving microparticulation of whey protein using a cavitator. Studies such as Ye et al. (2004) have explored the intricate interactions between whey proteins and milk fat globule membrane proteins during the heat treatment of whole milk. These investigations shed light on fundamental processes that influence the physical and functional properties of dairy components, providing insights into potential avenues for manipulating these interactions to improve cheese quality. Additionally, Gregersen et al. (2020) disclose hydrodynamic cavitation applied to raw milk, examining its effects on the physical and functional attributes of the dairy product. Further insight into the application of hydrodynamic cavitation in milk processing is offered by Pegu et al. (2021). Their findings emphasize its potential impact on the modification of milk components. Moreover, Lee et al. (2013) discussed the utilization of whey proteins in cheese production. This publication adds to the existing body of knowledge by elucidating the roles and potential benefits of whey proteins in cheese formulation, providing a basis for understanding the relevance and potential synergies between whey protein modifications and cheese quality enhancement. Despite the advances in the technology to produce low-fat cheese there remains a need for improved methods and products. BRIEF DESCRIPTION The present disclosure relates to a process for modifying cheese milk, wherein the process comprises the steps of a) providing cheese milk comprising milk and cream; b) providing a cavitator unit comprising a rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor; c) feeding the cheese milk into the cavitator unit; subjecting the cheese milk to cavitation in the cavitator unit to produce modified cheese milk. Also, the disclosure relates to modified cheese milk obtainable by the process of the present disclosure. The disclosure further relates to modified cheese milk, wherein the modified cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.70. Additionally, the disclosure relates to a process for producing a low-fat cheese, wherein the process comprises the steps of a) providing modified cheese milk according to the present disclosure; b) renneting and acidifying the modified cheese milk to produce cheese curd; c) optionally discharging the cheese curd to obtain a cheese mass; d) optionally washing the cheese mass; e) moulding the cheese mass to cheese to obtain low-fat cheese. Furthermore, the disclosure relates to a low-fat cheese, wherein the low-fat cheese comprises modified cheese milk according to the present disclosure and the low-fat cheese has a fat in dry matter (FDM) content of 0.1% w / w - 40% w / w, moisture in the free-fat basis (MFFB) of 50% w / w - 65% w / w, a fat content of 0.1% w / w - 20% w / w, and an ash content of 2% w / w - 6% w / w. Also, the disclosure relates to low-fat cheese obtainable by the process of the present disclosure. Furthermore, the disclosure relates to use of modified cheese milk in a low-fat cheese. BRIEF DESCRIPTION OF THE FIGURES In the following the disclosure will be described in greater detail by means of preferred embodiments with reference to the accompanying figures, in which Figures 1A, 1B, and 1C present contour plots of dry matter content of cheese milk before and after HC pre-treatment. The model’s R2was 67.01% and Q229.72%. The effects of cavitation parameters were investigated. As the frequency increases the dry matter percentage decreases. Figure 1A: Inlet temperature (°C), Percentage; Figure 1B: Power (Hz), Percentage; Figure 1C: Power (Hz), Inlet temperature (°C). Figures 2A, 2B, 2C, 2D, 2E, and 2F present contour plots of native whey protein (NWP) content (%) and the difference before and after HC pre-treatment. Detailed results are presented in Table 13. Figures 2A and 2D: Inlet temperature (°C), Percentage; Figures 2B and 2E: Power (Hz), Percentage; Figure 2C and 2F: Power (Hz), Inlet temperature (°C). Figures 3A, 3B, 3C, 3D, 3E, and 3F present contour plots of the span of the particle distribution before and after cavitation when added to cheese vat. Span reflects the width of the particle distribution. The contour plots have a hold value at the central points. The higher the percentage and power was, the smaller the particle size was in the cheese milk. Figures 3A and 3D: Inlet temperature (°C), Percentage; Figures 3B and 3E: Power (Hz), Percentage; Figure 3C and 3F: Power (Hz), Inlet temperature (°C). Figures 4A, 4B, 4C, 4D, 4E, and 4F present contour plots of uniformity and the difference in uniformity before and after cavitation when added to cheese vat. The biggest difference in uniformity was achieved when the total amount of cheese milk was cavitated with higher frequency. Figures 4A and 4D: Inlet temperature (°C), Percentage; Figures 4B and 4E: Power (Hz), Percentage; Figure 4C and 4F: Power (Hz), Inlet temperature (°C). Figure 5A presents a contour plot of outlet temperature of the cheese milk after cavitation. Percentage was not included since the percentage was for the cheese milk in the cheese vat. Figure 5B presents a contour plot of pressure of the cheese milk after cavitation. Percentage was not included since the percentage was for the cheese milk in the cheese vat. Figures 6A, 6B, and 6C present contour plots of flocculation time (s) of cheese milk in the vat. The high frequency with high inlet temperature slowed down the flocculation time. Figure 6A: Power (Hz), Percentage; Figure 6B: Inlet temperature (°C), Percentage; Figure 6C: Inlet temperature (°C), Power (Hz). Figures 7A, 7B, and 7C present contour plots of MFFB (Moisture in the Free-Fat Basis). The higher the frequency and inlet temperature were, the higher the MFFB value of the matured cheese was. Figure 7A: Power (Hz), Percentage (%); Figure 7B: Inlet temperature (°C), Percentage (%); Figure 7C: Inlet temperature (°C), Power (Hz). Figure 8 presents a scatterplot of the total protein content of low fat (LF) cheese samples to MFFB values. Regression analysis p-value >0.05 and with R2of 46.36%. The higher the protein content was the lower the MFFB value. All cheese milk was standardised in protein content before cheesemaking. Figures 9A, 9B, and 9C present contour plots of hardness of the texture profile analysis (TPA). Power (Hz) was in all the models the most significant variable. Figure 9A: Inlet temperature (°C), Percentage; Figure 9B: Power (Hz), Percentage; Figure 9C: Power (Hz), Inlet temperature (°C). Figures 9D, 9E, and 9F present contour plots of fracturability of the texture profile analysis (TPA). Power (Hz) was in all the models the most significant variable. Figure 9D: Inlet temperature (°C), Percentage; Figure 9E: Power (Hz), Percentage; Figure 9F: Power (Hz), Inlet temperature (°C). Figures 10A, 10B, and 10C present contour plots of gumminess of the samples in the texture profile analysis (TPA). Gumminess was not a significant response and none of the variables were significant. Figure 10A: Inlet temperature (°C), Percentage; Figure 10B: Power (Hz), Percentage; Figure 10C: Power (Hz), Inlet temperature (°C). Figures 10D, 10E, and 10F present contour plots of resilience of the samples in the texture profile analysis (TPA). Lower resilience values will break the cheese matrix with less force. Figure 10D: Inlet temperature (°C), Percentage; Figure 10E: Power (Hz), Percentage; Figure 10F: Power (Hz), Inlet temperature (°C). Figure 11A presents a boxplot of the hardness response from the texture profile analysis (TPA) using Tukey pairwise comparison. Figure 11B presents a boxplot of the hardness, fracturability, gumminess and resilience response from the texture profile analysis (TPA) using Tukey pairwise comparison. Figure 11C presents a boxplot of the gumminess response from the texture profile analysis (TPA) using Tukey pairwise comparison. Figure 11D presents a boxplot of the resilience response from the texture profile analysis (TPA) using Tukey pairwise comparison. Figure 12A presents a boxplot of the gumminess response from the sensory analysis using Tukey pairwise comparison. * indicates an odd value. Figure 12B presents a boxplot of the fracturability response from the sensory analysis using Tukey pairwise comparison. * indicates an odd value. Figure 12C presents a boxplot of the hardness response from the sensory analysis using Tukey pairwise comparison. * indicates an odd value. Figure 12D presents a boxplot of the mealiness response from the sensory analysis using Tukey pairwise comparison. * indicates an odd value. Figures 13A, 13B, and 13C present contour plots of mealiness from the sensory evaluation results. Higher mealiness levels were observed in the samples with 100% cavitated cheese milk. Figure 13A: Inlet temperature (°C), Percentage; Figure 13B: Power (Hz), Percentage; Figure 13C: Power (Hz), Inlet temperature (°C). Figure 14A presents comparison of the replicates (R), control and microparticulated whey protein concentrate (MWPC) samples’ Tukey analysis with a boxplot of fracturability from the texture profile analysis (TPA). Control sample was the most cohessive. Figure 14B presents comparison of the replicates (R), control and microparticulated whey protein concentrate (MWPC) samples’ Tukey analysis with a boxplot of hardness from the texture profile analysis (TPA). Control sample was the most cohessive. Figure 15A presents comparison of the replicates (R), control and microparticulated whey protein concentrate (MWPC) samples’ Tukey analysis with a boxplot of fracturability from the sensory analysis with trained panellists. * indicates an odd value. Figure 15B presents comparison of the replicates (R), control and microparticulated whey protein concentrate (MWPC) samples’ Tukey analysis with a boxplot of hardness from the sensory analysis with trained panellists. * indicates an odd value. Figure 15C presents comparison of the replicates (R), control and microparticulated whey protein concentrate (MWPC) samples’ Tukey analysis with a boxplot of mealiness from the sensory analysis with trained panellists. * indicates an odd value. Figures 16A and 16B present a principal component analysis (PCA) of all responses. Sample 19 is MWPC and sample 18 is the control sample. The first component (PC1) represents and explains 45.5% of the texture properties of the samples, while the second component (PC2) represents and explains 18.1% of the compositional properties of the samples. A higher value in PC1 leads to firmer and more cohesive cheese whereas a higher value in PC2 will have a larger particle size. Figure 16B is the scatter plot from the data. Figures 17A to 17E present the images of confocal laser scanning microscopy showing lipids in low-fat cheese samples with 100x objective. Scale bar 10 µm. Figure 17A presents a confocal laser scanning microscopy image showing lipids in a control sample representing low-fat cheese made from non-cavitated cheese milk (100x objective). Scale bar 10 µm. Figure 17B presents a confocal laser scanning microscopy image showing lipids in sample 8 representing ripen low-fat cheese made from cavitated cheese milk (100%, 50°C, 60Hz) (100x objective). Scale bar 10 µm. Figure 17C presents a confocal laser scanning microscopy image showing lipids in sample 10 representing low- fat cheese made from cavitated cheese milk (100%, 35°C, 50Hz) (100x objective). Scale bar 10 µm. Figure 17D presents a confocal laser scanning microscopy image showing lipids in a low-fat cheese sample representing ripen low-fat cheese made from non-cavitated cheese milk containing 0.8% MWPC (100x objective). Scale bar 10 µm. Figure 17E presents a confocal laser scanning microscopy image showing lipids in sample 11 representing low-fat cheese made from cavitated cheese milk (62.5%, 20°C, 50Hz) (100x objective). Scale bar 10 µm. Figures 18A to 18E present the images of confocal laser scanning microscopy showing proteins in low-fat cheese samples with 100x objective. Scale bar 10 µm. Figure 18A presents a confocal laser scanning microscopy image showing proteins in a control sample representing low-fat cheese made from non-cavitated cheese milk (100x objective). Scale bar 10 µm. Figure 18B presents a confocal laser scanning microscopy image showing proteins in sample 8 representing ripen low-fat cheese made from cavitated cheese milk (100%, 50°C, 60 Hz) (100x objective). Scale bar 10 µm. Figure 18C presents a confocal laser scanning microscopy image showing proteins in sample 10 representing low-fat cheese made from cavitated cheese milk (100%, 35°C, 50Hz) (100x objective). Scale bar 10 µm. Figure 18D presents a confocal laser scanning microscopy image showing proteins in a low-fat cheese sample representing ripen low-fat cheese made from non-cavitated cheese milk containing 0.8% MWPC (100x objective). Scale bar 10 µm. Figure 18E presents a confocal laser scanning microscopy image showing proteins in sample 11 representing low-fat cheese made from cavitated cheese milk (62.5%, 20°C, 50Hz) (100x objective). Scale bar 10 µm. Figures 19A to 19E present an overlay of the images of confocal laser scanning microscopy showing lipids and proteins in low-fat cheese samples with 100x objective. Scale bar 10 µm. Figure 19A presents a confocal laser scanning microscopy image showing lipids and proteins in a control sample representing low-fat cheese made from non-cavitated cheese milk (100x objective). Scale bar 10 µm. Figure 19B presents a confocal laser scanning microscopy image showing lipids and proteins in sample 8 representing ripen low-fat cheese made from cavitated cheese milk (100%, 50°C, 60Hz) (100x objective). Scale bar 10 µm. Figure 19C presents a confocal laser scanning microscopy image showing lipids and proteins in sample 10 representing low-fat cheese made from cavitated cheese milk (100%, 35°C, 50 Hz) (100x objective). Scale bar 10 µm. Figure 19D presents a confocal laser scanning microscopy image showing lipids and proteins in a low-fat cheese sample representing ripen low-fat cheese made from non-cavitated cheese milk containing 0.8% MWPC (100x objective). Scale bar 10 µm. Figure 19E presents a confocal laser scanning microscopy image showing lipids and proteins in sample 11 representing low-fat cheese made from cavitated cheese milk (62.5%, 20°C, 50Hz) (100x objective). Scale bar 10 µm. Figure 20 illustrates the influence of cavitation in reducing the particle size of fat globules in cheese milk. DEFINITIONS Unless otherwise defined, the terms and expressions used in this specification and claims have meanings generally applicable in the fields of food technology and dairy science. Some of the terms and expressions used herein have the meanings as defined below: As used herein, the meaning of a singular noun includes that of a plural noun and thus a singular term, unless otherwise specified, may also carry the meaning of its plural form. In other words, the term “a” or “an” may mean one or more. As used herein, the term “or” in the claims is used to mean both “and” and “or” i.e., “and / or” unless explicitly indicated to refer to alternatives only or when the alternatives are mutually exclusive, although the disclosure supports a definition that refers to only alternatives and “and / or”. The term “cavitation” refers to a process where a liquid or a slurry passes through a cavitator unit, in other words cavitator device. Cavitation refers to the formation and implosion of bubbles in a liquid. For example, cavitation can occur when a liquid is subjected to rapid changes in pressure, which can cause the formation of small vapor-filled cavities or bubbles in the liquid. When these bubbles collapse or implode, they can generate high temperatures and pressures, which can be used for various applications. Cavitation can be performed utilizing various methods such as ultrasonic cavitation, hydrodynamic cavitation, or high-pressure homogenization. Hydrodynamic cavitation (HC) refers to a phenomenon that occurs when a liquid flow undergoes rapid changes in pressure, resulting in the formation and collapse of tiny bubbles or cavities resulting in high shear forces that disrupt and change the surface and particles. The term “cavitator unit” refers to a cavitator device, cavitation unit, or cavitator, i.e. to a device that generates cavitation. There are various types of cavitator units, including ultrasonic cavitation units, hydrodynamic cavitation units, and acoustic cavitation units, each of which works based on different principles of generating cavitation. In the present disclosure, the cavitation is done with an APV cavitator. An APV cavitator device consists of a specialized rotor with blind holes spinning in a liquid chamber. The blind holes are cavities arranged radially on a cylindrical surface of the rotor of the cavitation device. Typically, a 4- hole in-a-row rotor plate is used in the APV cavitator. A typical APV cavitator is equipped with a spinning rotor, containing four rows each having 40 radical holes. An example of an APV cavitator has a spinning rotor with diameter: 305 mm, containing four rows each having 40 radical holes (cavities) with a volume of 8.04 cm3 (diameter: 1.6 cm, depth: 4 cm). The APV cavitator works by creating controlled cavitation in a liquid. Cavitation occurs when small vapor bubbles form in a liquid and then collapse. This creates intense energy and pressure waves. Inside the cavitator a rotor rotates at high speed with a stationary housing. As the liquid flows through, it experiences rapid pressure changes that induce cavitation. This spinning action generates hydrodynamic cavitation within the wells. In cavitation there is a bubble generation and implosion, which occurs in a flowing liquid because of a decrease and subsequent increase in pressure. The bubble generation and implosion process result in high energy densities and in high pressures at the surface of the bubbles for a short time. A key factor in cavitation technology is rotor spinning in a liquid chamber. The rotor has several radial blind holes. The spinning action generates internal liquid frictions (disk friction) and the blind holes generate hydrodynamic cavitation. The cavitation generates high shear, and the internal liquid friction generates heating. In a cavitating device, formed cavitation bubbles collapse and produce shockwaves which generate powerful forces that cut the processed material into microscopic sizes. This increases the surface contact area between the liquids, gases and solids being mixed. A skilled person can select a suitable cavitator and rotor plate to be used. The flow rate in a cavitator, such as the APV cavitator, depends on the specific model, the viscosity of the product being processed, and the application’s requirements. The flow rate is regulated by the size of the cavitator and the rest of the production line. The flow rate affects, among other things, the time the liquid is inside the cavitator, i.e. the intensity of the effect. The flow rate may be for example 200 - 500 L / h. In the present disclosure the flow rate is preferably 200 - 300 L / h. The flow rate may be 200 L / h, 210 L / h, 220 L / h, 230 L / h, 240 L / h, 250 L / h, 260 L / h, 270 L / h, 280 L / h, 290 L / h, or 300 L / h, or in the range defined by any two of these values. Cooling system is used in the presently disclosed cavitation. The temperature before cavitation (inlet temperature), cavitatation frequency (Hz), temperature after cavitation (outlet temperature) and system pressure are controlled. In the present disclosure the inlet temperature may be in the range of about 5°C - 60°C, preferably 20°C - 60°C, more preferably 35°C - 50°C, most preferably 40°C - 50°C. The inlet temperature may be for example 50°C or about 50°C. The inlet temperature may be 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, or 60°C, or in the range defined by any two of these values. In the present disclosure the outlet temperature is in the range of about 29°C - 77°C, preferably in the range of about 40°C - 77°C, more preferably in the range of about 55°C - 65°C, most preferably in the range of about 58°C - 62°C, for example about 58°C, preferably 58 °C. The outlet temperature may be 29°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, or 77°C, or in the range defined by any two of these values. In the present disclosure the cavitation frequency is about 30 Hz - 60 Hz, preferably 40 Hz – 60 Hz, more preferably in the range of about 50 Hz - 60 Hz, for example about 60 Hz, preferably 60 Hz. The cavitation may be carried out at 30 Hz, 31 Hz, 32 Hz, 33 Hz, 34 Hz, 35 Hz, 36 Hz, 37 Hz, 38 Hz, 39 Hz, 40 Hz, 41 Hz, 42 Hz, 43 Hz, 44 Hz, 45 Hz, 46 Hz, 47 Hz, 48 Hz, 49 Hz, 50 Hz, 51 Hz, 52 Hz, 53 Hz, 54 Hz, 55 Hz, 56 Hz, 57 Hz, 58 Hz, 59 Hz, or 60 Hz, or in the range defined by any two of these values. The term “cavitated” refers to a property of material that has passed through a cavitator device. The term “controlled cavitation” refers to a cavitation process where the cavitation sites are controlled by the mechanical design of the cavitator rotor, and where the energy (frequency indicating the rotational speed of the rotor) subjected to the processed material can be controlled. The term “homogenization” refers to a process where suspension or emulsion like milk is forced through a small passage at high velocity. The term “homogenized” refers to a property of material that is processed in a homogenizer. Milk can originate from various animals, such as cows, goats, sheep, or buffalo, depending on the type of cheese being made. In the present disclosure, milk may be milk derived from an animal as such or treated in various ways. Milk may be treated by removing, for instance, protein, fat, or lactose therefrom, as a result of which low-protein, fat-free, low-fat, lactose-free and / or low-lactose milk is obtained. In this context, raw material milk also refers to, for instance, pre- treated or untreated milk used in the production of yoghurt, curdled milk, and fermented milk. In one embodiment, the milk raw material is skimmed milk. In one embodiment, the milk is skimmed milk. In one embodiment, the milk is skim milk. Skim milk is made by removing all the milkfat from whole milk. Skim milk typically contains less than 0.5% fat. Skim milk may contain 0.1%, 0.2%, 0.3%, 0.4%, or 0.5% fat, or the fat content is in the range defined by any two of these values. In another embodiment, the milk raw material is low lactose or lactose-free milk. In a further embodiment, the milk raw material is low lactose or lactose-free skimmed milk. The constituents and composition of milk are influenced by several factors, including species, breed, genetic merit, individual animal variations, nutritional status, health, and stage of lactation of the milk-producing animals. The term “cream” refers to the fat component in milk. In other words, cream is a fat-containing component of milk. Cream contains from about 10% to about 40% fat. Typically, heavy cream contains about 38% of fat. Half cream typically contains from about 10% to about 18% fat. Light cream typically contains from about 18% to 30% fat. Whipping cream typically contains 30% to 40% fat. Thus, cream may contain 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, 30%, 31%, 32%, 33%, 34%, 35%, 36%, 37%, 38%, 39%, or 40% fat, or the fat content is in the range defined by any two of these values. The term “cheese milk” refers to the primary raw material used to produce cheese. Cheese milk is the starting point in the process and typically consists of milk with specific characteristics that make it suitable for cheese production. Milk, which is used to prepare cheese milk can come from various animals, such as cows, goats, sheep, or buffalo, depending on the type of cheese being made. The quality and composition of the milk significantly influence the flavor, texture, and overall quality of the resulting cheese. Certain factors in cheese milk, including fat content, protein content, acidity (pH), and the presence of certain enzymes and bacteria, play crucial roles in determining the characteristics of the final cheese product. For example, high-quality cheese milk often contains a balanced ratio of fats and proteins, as well as certain enzymes and bacteria that contribute to the development of flavor and texture during the cheese-making process. Cheese makers may adjust or select specific types of milk based on their desired cheese variety, aiming for particular characteristics in the final product. Cheese milk may be prepared by first providing skim milk and then adding cream to the skim milk to standardize the fat content of the cheese milk. In the present disclosure cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5 % w / w, ash content of 0.3% w / w - 1.2% w / w, and fat-protein ratio of 0.01 - 0.70. Dry matter content in the cheese milk may be in the range of 6% w / w - 15% w / w, preferably in the range of 7.5% w / w - 12.5% w / w. The dry matter content in the cheese milk may be 6% w / w, 6.5% w / w, 7% w / w, 7.5% w / w, 8% w / w, 8.5% w / w, 9% w / w, 9.5% w / w, 10% w / w, 10.5% w / w, 11% w / w, 11.5% w / w, 12% w / w, 12.5% w / w, 13% w / w, 13.5% w / w, 14% w / w, or 15% w / w, or in the range defined by any two of these values. Protein content in the cheese milk may be in the range of 2.5% w / w - 5% w / w, preferably in the range of 3% w / w - 4% w / w. The protein content in the cheese milk may be 2.5% w / w, 3% w / w, 3.5% w / w, 4% w / w, 4.5% w / w, or 5% w / w, or in the range defined by any two of these values. Casein proteins make up about 70 to 80% of the total protein content in milk, while whey proteins account for the remaining 20 to 30%. The amount of casein proteins may be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, or 80% of the total protein content in milk. The amount of whey proteins may be 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% of the total protein content in milk. Fat content in the cheese milk may be in the range of 0.1% w / w - 3.5% w / w, preferably in the range of 0.1% w / w - 2.2% w / w. The fat content in the cheese milk may be 0.1% w / w, 0.5% w / w, 0.7% w / w, 1% w / w, 1.2% w / w, 1.3% w / w, 1.4% w / w, 1.5% w / w, 1.6% w / w, 1.7% w / w, 1.8% w / w, 1.9% w / w, 2% w / w, 2.1% w / w, 2.2% w / w, 2.3% w / w, 2.4% w / w, 2.5% w / w, 2.6% w / w, 2.7% w / w, 2.8% w / w, 2.9% w / w, 3% w / w, 3.1% w / w, 3.2% w / w, 3.3% w / w, 3.4% w / w, 3.5% w / w or in the range defined by any two of these values. The composition of cheese is prescribed by legislation with respect to moisture and fat-in-dry- matter, which in effect defines a certain fat-protein ratio. The moisture content of cheese, and hence the level of fat and protein, is determined mainly by the manufacturing protocol, but the fat:protein ratio in cheese is determined mainly by the fat:casein ratio in the milk. The fat:protein ratio may be modified by removing some fat by natural creaming or centrifugation, adding skimmed milk, adding cream or adding milk powder, evaporated milk or ultrafiltrated retentate. In an embodiment low-fat cheese milk is prepared by mixing skim milk and cream. Milk may be for example bovine skim milk. Cheese milk is standardised to a protein and fat ratio of 0.26. Raw materials for cheese milk are mixed and used for cheesemaking. The materials may be mixed on the same day as the cavitation treatment. All the ingredients are kept at 6 °C. The same rennet and starter culture batch is used. Typically, when making low-fat cheese the cheese milk is standardized to a fat-protein ratio of 0.01 – 0.7, preferably to fat-protein ratio of 0.01 – 0.55, more preferably to fat-protein ratio of 0.1 – 0.4, more preferably to fat-protein ratio of 0.2 – 0.3, most preferably to fat-protein ratio of 0.26. The fat-protein ratio may be for example 0.01, 0.1, 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, 0.4, 0.5, 0.6 or 0.7, or in the range defined by any two of these values. Lactose content in the cheese milk may be in the range of 3% w / w - 5% w / w, preferably in the range of 4% w / w - 5 % w / w. The lactose content in the cheese milk may be 3% w / w, 3.5% w / w, 4% w / w, 4.5% w / w, or 5% w / w, or in the range defined by any two of these values. In summary, cheese milk is the foundational ingredient used in cheesemaking, and its composition and quality significantly impact the properties and qualities of the cheese produced. In the present disclosure “modified cheese milk” is especially referred to as “cavitated cheese milk”. Modified cheese milk is treated with cavitator. The cheese milk is subjected to various mechanical forces such as high shear, or pressure, and heat. The cavitation disrupts the membranes of milk fat globules in the cheese milk allowing fat globules to bind on the surface of the caseins. Cavitation decreases the particle size of the fat globules, leading to a higher number of fat globules in the cheese milk. Cheese may be defined as ripened or unripened soft, semi-hard, hard, or extra-hard product, which may be coated, and in which the whey protein / casein ratio does not exceed that of milk. In ripened cheese, the typical ratio of whey protein to casein is quite low. During the cheese-making process, most of the casein is retained in the curd, which forms the cheese, whereas the majority of whey proteins are lost in the whey. Therefore, the ratio of whey protein to casein in the final ripened cheese is significantly lower than in milk. Cheese may be obtained by a) coagulating wholly or partly the protein of milk, skimmed milk, partly skimmed milk, cream, whey cream or buttermilk, or any combination of these materials, through the action of rennet or other suitable coagulation agents, and by partially draining the whey resulting from the coagulation. Cheesemaking results in a concentration of milk protein, in particular the casein portion. Consequently, the protein content of the cheese will be distinctly higher than the protein level of the blend of the above milk materials from which the cheese was made. Cheese may be obtained by b) processing techniques involving coagulation of the protein of milk and / or products obtained from milk which give an end-product with similar physical, chemical and organoleptic characteristics as the product defined under a). Cheese is typically classified according to principal ripening and firmness. “Ripened cheese” is cheese, which is not ready for consumption shortly after manufacture, but which must be held for such time, at such temperature, and under such other conditions as will result in the necessary biochemical and physical changes characterizing the cheese in question. “Mould ripened cheese” is ripened cheese in which the ripening has been accomplished primarily by the development of characteristic mould growth throughout the interior and / or in the surface of the cheese. “Unripened cheese” including fresh cheese is cheese which is ready for consumption shortly after manufacture. Cheese is typically classified according to firmness as follows: Soft cheese has a content of moisture on fat-free basis above 67%. Firm (or semihard) cheese has a content of moisture on fat-free basis between 54% and 69% (a merger of classifications semi-soft and semi-hard). Hard cheese has a content of moisture on fat-free-basis between 49% and 56%. Extra hard cheese has a content of moisture on fat-free basis below 51%. The general cheese standard applies to all cheeses, including individual varieties of cheese. The term “MFFB” refers to Moisture in the Free-Fat Basis. MFFB describes the moisture content of the dairy product based on the fat content. MFFB is calculated by dividing the weight of the water in the product by the weight of the fat. MFFB is calculated according to formula (1) as follows: ^^^^ =^^^^^^^ ^^^^^^% ^^^^^^^%∗ 100 (1)MFFB is expressed as a Cheese may be described with the appropriate descriptive terms as follows. According to firmness and principal ripening: Extra hard cheese has MFFB% of <51% (ripened). Hard cheese has MFFB% of 49-56% (mould ripened). Firm or semi-hard cheese has MFFB% of 54-69% (unripened / fresh). Soft cheese has MFFB% of >67% (in brine). MFFB% refers to moisture on a fat free basis, which corresponds to ROW. The term “FDM” refers to Fat in Dry Matter. This is the fat mass percentage of the cheese dry matter, i.e. all the cheese’s components (except water). FDM therefore only refers to the fat content in the dry matter. Milk fat content is presented either a) as a percentage by mass, b) as a percentage of fat in dry matter (FDM), or c) in grams per serving as quantified in the label provided that the number of servings is stated. The content of FDM is above or equal to 60% in a high fat product. The content of FDM is above or equal to 45% and less than 60% in a full fat product. The content of FDM is above or equal to 25% and less than 45% in a medium fat product. The content of FDM is above or equal to 10% and less than 25% in a partially skimmed product. The content of FDM is less than 10% in a skim product. Edam is a ripened semi-hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). Edam is made from cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks. Edam is salted in brine. Typically, the minimum content of milkfat in dry matter in Edam is 30% (m / m). The corresponding minimum dry matter content (% m / m), depending on the fat in dry matter (FDM) content, is as follows: Equal to or above 30% but less than 40% FDM: 47% (m / m) minimum dry matter content. Equal to or above 40% but less than 45% FDM: 51% (m / m) minimum dry matter content. Equal to or above 45% but less than 50% FDM: 55% (m / m) minimum dry matter content. Equal to or above 50% but less than 60% FDM: 57% (m / m) minimum dry matter content. Equal to or above 60% FDM: 62% (m / m) minimum dry matter content. Emmental is a ripened hard cheese in conformity with the General Standard for Cheese (CODEX STAN 283-1978). Emmental is made from cows’ milk or buffaloes’ milk, or their mixtures, and products obtained from these milks. Emmental is salted in brine. Typically, the minimum content of milkfat in dry matter in Emmental is 45% (m / m). The corresponding minimum dry matter content (% m / m), depending on the fat in dry matter (FDM) content, is as follows: Equal to or above 45% but less than 50% FDM: 60% (m / m) minimum dry matter content. Equal to or above 50% but less than 60% FDM: 62% (m / m) minimum dry matter content. Equal to or above 60% FDM: 67% (m / m) minimum dry matter content. The production of all varieties of cheese involves a generally similar protocol. A skilled person can modify various steps to make a product with the desired characteristics. A typical cheese-making process contains the following steps: Milk is pre-treated, standardized (of fat using mechanical separation, of protein using membrane filtration) and pasteurized. Cheese milk is made by adding starter culture, optionally colour and CaCl2 to milk. Cheese milk is coagulated with rennet or acid or acid / heat. Acid may be produced in situ or preformed. The obtained coagulum (gel) is cut into curd particles. The mixture of curd particles and whey is stirred. Acidification by starter culture (rennet-coagulated cheeses) is carried out. Curd is separated from whey. Curd is acidified by starter culture. Special operations e.g. cheddaring, plasticization, heating, kneading, stretching are carried out. Dry salting is carried out for some varieties: Cheddar, Stilton, Colby. Moulding. Some varieties are pressed. Fresh cheese curd is brine salted, (most varieties) or surface dry salted (some varieties). Most rennet-coagulated cheeses are ripened. Standardization is the process of changing the solids composition of milk from that which is received from the producer. Standardization includes the removal or addition of cream (fat) and / or addition of casein via noncondensed or condensed milk (whole milk, nonfat milk, or skim milk). It also includes just water removal. The desired or legal composition of cheese is sometimes given in terms of solids composition (FDB, fat on dry basis). The FDB of cheese is almost entirely determined by the milk composition. For most cheeses, more than 94% of the solids of cheese are casein and fat. Thus, the ratio of casein to fat in milk and recovery of each component as cheese are factors that influence the FDB of the cheese. Milk of average composition will produce a cheese with an FDB of about 52%-54% Reduced-fat cheese has FDB value of less than 50%, which requires that fat be removed from the milk or casein be added. The term “whey protein” or “WP” refers to proteins found in the liquid portion and are considered highly valuable due to their nutritional profile and functional properties. They include proteins such as β-lactoglobulin, α-lactalbumin, and immunoglobulins. DETAILED DESCRIPTION The present disclosure concerns a process for modifying cheese milk, wherein the process comprises the steps of a) providing cheese milk comprising milk and cream; b) providing a cavitator unit; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce modified cheese milk. The present inventors surprisingly found that by modifying cheese milk with a cavitator and thereafter using the obtained modified cheese milk in production of low-fat cheese a softer but more sturdy structure of the low-fat cheese can be achieved as compared to the low-fat cheese produced with microparticulated whey protein addition. The cavitator used in the present disclosure comprises a rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor Pre-treating the entire (i.e. whole) amount of cheese milk with hydrodynamic cavitator before low- fat cheesemaking enhances the low-fat cheese texture. In other words, not only the whey concentrate, or fat portion of milk is modified, but the whole milk. By using the modification according to the present disclosure, the water binding capacity of cheese is increased. Furthermore, the fat fractions are distributed more widely into the cheese matrix by decreasing the particle size of milk fat globules. The surfaces of fat globules are broken. The casein network formation during coagulation is disrupted. The result is that the low-fat cheese texture is enhanced. The present disclosure provides a process to improve the properties of cheese milk by using physical modification by cavitation. Cavitation also influences particle size and particle size distribution of the particles in the cheese milk. Particle size of fat globules is reduced when cheese milk is cavitated or homogenized. The particle size of cavitated cheese milk is partly comparable to cheese milk homogenised in 30 bar. The effect of particle size is also present in the final product, such as in low-fat cheese, where the cavitated cheese milk is used to smoother mouthfeel. The cheese milk is fed into a cavitator unit. When said cheese milk passes through the cavitation unit (i.e. cavitator) the cheese milk is subjected to various mechanical forces such as high shear, or pressure, and heat. The treatment of cheese milk in the cavitator unit breaks down larger protein aggregates and promotes the interactions between water, fat, and proteins. The temperature rises inside the cavitator unit. The cheesemaking process of the present disclosure differs from a conventional low-fat cheesemaking as regards the pre-treatment, i.e. cavitation. The cavitation decreases the coagulation of the milk cheese due to an increase in the liquid’s temperature caused by high shear forces that denaturate the whey protein (WP). Therefore, the outlet temperature of milk is preferably targeted to less than 80 °C. The cavitation disrupts the membranes of milk fat globules in the cheese milk allowing fat globules to bind on the surface of the caseins. Cavitation decreases the particle size of the fat globules, leading to a higher number of fat globules in the cheese milk. The higher number of fat globules disperse more widely in cheese matrix. The interactions cause smaller pores in the cheese matrix, as verified with microscopy analysis. The smaller pores result in smoother mouthfeel. The same effect cannot be achieved by using just homogenization. The present inventors verified that the whey proteins in cheese milk denatured during the pre- treatment i.e., cavitation at higher frequency and pressures increasing the low-fat cheese water binding capacity. The decrease of native whey protein after pre-treatment with an increasing amount of casein content indicates that cavitation created bonds between particles in cheese milk. The high shear forces during hydrodynamic cavitation (HC) treatment provide particles to create more durable bonds as the surface of milk fat globule membrane (MFGM) breaks and whey proteins denature simultaneously. It is known that denatured whey proteins increase the water binding capacity, but the present inventors found out that denaturation occurs in the whole cheese milk. The additional denaturated protein fractions (WPC) in low-fat cheese milk do not create as strong bonds during cheesemaking as the whey proteins create during the cavitation pre-treatment. Also, unless the whey protein aggregates are not large enough, they will not get entrapped to cheese matrix and drain away from the structure either in syneresis or during ripening. The bonds created during cavitation are not broken in cheesemaking. Additionally, whey protein concentrate (WPC) might cause off-flavours in ripened cheese. Thus, the addition of denatured protein fractions i.e., the microparticulated whey protein concentrate (MWPC) does not function as a structure improver in the ripened low-fat cheese in the desired way, as the present results indicate. In the present process it was surprising that the cavitation of whole cheese milk resulted in the effect, not the cavitation of whey concentrate or fat portion. It was observed that the process of microparticulation of whey protein did not function in the present disclosure. Surprisingly, the cavitation of whole cheese milk resulted in the presently disclosed effect. The cavitated cheese milk can be further processed into a cheese, such as low-fat cheese. The percentage of pre-treated cheese milk influences the textural properties of the LF cheese. The higher the amount of cheese milk cavitated the softer the cheese is, which correlates with the MFFB value of matured cheese. This decrease in density is attributed to the denaturation of WP in the cheese matrix, as it bound water in the casein network, thereby increasing the MFFB. The HC pre-treatment is effective when a higher frequency and pressure are applied in decreasing the particle size and denaturating whey protein, leading to increased water binding capacity and a softer texture in LF cheese. However, the rise in pressure after cavitation also affects the aggregation and association of particles, resulting in a decrease in particle size, especially in milk fat globule (MFG) size. Additionally, more uniform particle distribution is achieved with HC pre- treatment. With the process of the present disclosure to produce low-fat cheese, the texture and mouthfeel of the low-fat cheese is improved without increasing the amount of water but rather manipulating the formation of the cheese matrix and composition of casein network. In addition, the low-fat cheese has an improved structure. The structure may be analyzed by a TA.XT analyzer. At this stage no major defects were noticed regarding the effect cavitation has on cheese ripening. Cavitation pre-treatment is a scalable process that can be implemented to cheesemaking production. The present disclosure is based on a finding that by cavitating cheese milk with a cavitator a softer but more sturdy structure in cheese made from said cavitated cheese milk can be achieved compared to microparticulated whey protein addition. The cavitation enhances the low-fat cheese texture by increasing the water binding capacity, distributing the fat fractions more widely into the cheese matrix by decreasing the particle size of milk fat globules, breaking the surfaces of fat globules, and disrupting the casein network formation during coagulation. The present disclosure provides a process for modifying cheese milk, characterized in that the process comprises the steps of a) providing cheese milk comprising milk and cream; b) providing a cavitator unit comprising a rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce cavitated cheese milk. In an embodiment, the cheese milk is subjected to pre-heating according to inlet temperature of cheese milk. In an embodiment the inlet temperature is in in the range of about 5°C - 60°C, preferably 20°C - 60°C, more preferably 35°C - 50°C, most preferably 40°C - 50°C. The inlet temperature may be for example about 50°C, more preferably 50°C. The inlet temperature may be 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, or 60°C, or in the range defined by any two of these values. If the whole cheese milk is modified by cavitation the pre- heating is maximum of 60°C. In a preferred embodiment, preheating is carried out at a temperature of 50°C. Cavitation can be carried out without preheating. In an embodiment, the cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5 % w / w, ash content of 0.3% w / w - 1.2% w / w, and fat-protein ratio of 0.01 - 0.70. In an embodiment, a dry matter content in the cheese milk is in the range of 6% w / w - 15% w / w, preferably in the range of 7.5% w / w - 12.5% w / w. The dry matter content in the cheese milk may be 6% w / w, 6.5% w / w, 7% w / w, 7.5% w / w, 8% w / w, 8.5% w / w, 9% w / w, 9.5% w / w, 10% w / w, 10.5% w / w, 11% w / w, 11.5% w / w, 12% w / w, 12.5% w / w, 13% w / w, 13.5% w / w, 14% w / w, or 15% w / w, or in the range defined by any two of these values. In an embodiment, a protein content in the cheese milk is in the range of 2.5% w / w - 5% w / w, preferably in the range of 3% w / w - 4% w / w. The protein content in the cheese milk may be 2.5% w / w, 3% w / w, 3.5% w / w, 4% w / w, 4.5% w / w, or 5% w / w, or in the range defined by any two of these values. In an embodiment, a fat content in the cheese milk is in the range of 0.1% w / w - 3.5% w / w, preferably in the range of 0.1% w / w - 2.2% w / w. The fat content in the cheese milk may be 0.1% w / w, 0.5% w / w, 0.7% w / w, 1% w / w, 1.2% w / w, 1.3% w / w, 1.4% w / w, 1.5% w / w, 1.6% w / w, 1.7% w / w, 1.8% w / w, 1.9% w / w, 2% w / w, 2.1% w / w, 2.2% w / w, 2.3% w / w, 2.4% w / w, 2.5% w / w, 2.6% w / w, 2.7% w / w, 2.8% w / w, 2.9% w / w, 3% w / w, 3.1% w / w, 3.2% w / w, 3.3% w / w, 3.4% w / w, 3.5% w / w or in the range defined by any two of these values.In a preferred embodiment, the process relates for modification of low-fat cheese milk. In an embodiment, a lactose content in the cheese milk is in the range of 3% w / w - 5% w / w, preferably in the range of 4% w / w - 5 % w / w. The lactose content in the cheese milk may be 3% w / w, 3.5% w / w, 4% w / w, 4.5% w / w, or 5% w / w, or in the range defined by any two of these values. In an embodiment, an ash content in the cheese milk is in the range of 0.3% w / w - 1.2% w / w, preferably in the range of 0.5% w / w - 1% w / w. The ash content in the cheese milk may be 0.3% w / w, 0.4% w / w, 0.5% w / w, 0.6% w / w, 0.7% w / w, 0.8% w / w, 0.9% w / w, 1% w / w, 1.1% w / w, or 1.2% w / w, or in the range defined by any two of these values. In an embodiment the process comprises the steps of a) providing cheese milk comprising milk and cream, wherein the cheese milk has a fat content of 0.1% w / w – 3.5 % w / w; b) providing a cavitator unit; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce cavitated cheese milk. In a preferred embodiment the process comprises the steps of a) providing low-fat cheese milk comprising milk and cream, wherein the cheese milk has a fat content of 0.1% w / w – 3.5 % w / w; b) providing a cavitator unit; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce cavitated cheese milk. In an embodiment the process comprises the steps of a) providing cheese milk comprising milk and cream, wherein the cheese milk has a fat content of 0.1% w / w – 3.5 % w / w; b) providing a cavitator unit; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce cavitated cheese milk. In a preferred embodiment the process comprises the steps of a) providing low-fat cheese milk comprising milk and cream, wherein the cheese milk has a fat content of 0.1% w / w – 3.5 % w / w; b) providing a cavitator unit; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce cavitated cheese milk. In an embodiment the cavitator unit comprises a rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor. The composition of cheese is prescribed by legislation with respect to moisture and fat-in-dry- matter, which in effect defines a certain fat-protein ratio. The moisture content of cheese, and hence the level of fat and protein, is determined mainly by the manufacturing protocol, but the fat:protein ratio in cheese is determined mainly by the fat:casein ratio in the milk. The fat:protein ratio may be modified by removing some fat by natural creaming or centrifugation, adding skimmed milk, adding cream or adding milk powder, evaporate milk or ultrafiltrate retentate. In an embodiment, the cheese milk is standardized to a fat-protein ratio of 0.01 – 0.7, preferably to fat-protein ratio of 0.01 – 0.55, more preferably to fat-protein ratio of 0.1 – 0.4, more preferably to fat-protein ratio of 0.2 – 0.3, most preferably to fat-protein ratio of 0.26. The fat-protein ratio may be 0.01, 0.1, 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, 0.4, 0.5, 0.6 or 0.7, or in the range defined by any two of these values. In an embodiment cream is added to standardize the fat content of the cheese milk. In an embodiment, casein proteins make up about 70 to 80% of the total protein content in milk and whey proteins make up about 20 to 30% of the total protein content in milk. The amount of casein proteins may be 70%, 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, or 80% of the total protein content in milk, or in the range defined by any two of these values. The amount of whey proteins may be 20%, 21%, 22%, 23%, 24%, 25%, 26%, 27%, 28%, 29%, or 30% of the total protein content in milk, or in the range defined by any two of these values. In an embodiment, the cheese milk comprises milk originating from a cow, sheep, goat, camel, horse, buffalo, or any other animal producing milk suitable for nourishment. The milk may be, for instance, full-fat milk, cream, low-fat milk, or skim milk, lactose-free or low-lactose milk, protease treated milk, recombined milk from milk powder, organic milk or a combination of these, or a dilution of any of these. Milk may be a combination of milk fractions. In one embodiment, the milk is skimmed milk. In one embodiment, the milk is skim milk. Skim milk is made by removing all the milkfat from whole milk. Skim milk typically contains less than 0.5% fat. Skim milk may contain 0.1%, 0.2%, 0.3%, 0.4%, or 0.5% fat, or the fat content is in the range defined by any two of these values. In another embodiment, the milk raw material is low lactose or lactose-free milk. In a further embodiment, the milk raw material is low lactose or lactose-free skimmed milk. The constituents and composition of milk are influenced by several factors, including species, breed, genetic merit, individual animal variations, nutritional status, health, and stage of lactation of the milk-producing animals. In the present disclosure, milk may be milk derived from an animal as such or treated in various ways. Milk may be treated by removing, for instance, protein, fat, or lactose therefrom, as a result of which low-protein, fat-free, low-fat, lactose-free and / or low-lactose milk is obtained. In this context, raw material milk also refers to, for instance, pre-treated or untreated milks used in the production of yoghurt, curdled milk, and fermented milk. In one embodiment, the milk raw material is skimmed milk. In an embodiment, the cheese milk of step a) comprises one or more selected from the group consisting of whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), serum protein concentrate (SPC), milk powder, milk protein concentrate (MPC), milk protein isolate (MPI), or a combination thereof. In an embodiment the milk of step a) is subjected to filtration selected from the group consisting of ultrafiltration and microfiltration, In an embodiment, an inlet temperature (=temperature before cavitation) of the cheese milk is in the range of about 5°C - 60°C, preferably about 50°C, more preferably 50°C. In an embodiment the inlet temperature is in the range of about 5°C - 60°C, preferably 20°C - 60°C, more preferably 35°C - 50°C, most preferably 40°C - 50°C. The inlet temperature may be for example about 50°C, more preferably 50°C. The inlet temperature may be 5°C, 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, or 60°C, or in the range defined by any two of these values. In an embodiment, a frequency in the cavitation unit is in the range of about 30 Hz - 60 Hz, preferably 40 Hz – 60 Hz, more preferably in the range of about 50 Hz - 60 Hz, for example about 60 Hz, preferably 60 Hz. In an embodiment the cavitation is carried out in the range of cavitation frequency of about 30 Hz - 60 Hz, preferably in the range of about 40 Hz – 60 Hz, more preferably in the range of about 50 Hz - 60 Hz, for example about 60 Hz, preferably at 60 Hz. In an embodiment of the process, the cavitation is carried out at between 30 Hz and 60 Hz, preferably between 50 Hz and 60 Hz, more preferably at 60 Hz. The cavitation may be carried out at 30 Hz, 31 Hz, 32 Hz, 33 Hz, 34 Hz, 35 Hz, 36 Hz, 37 Hz, 38 Hz, 39 Hz, 40 Hz, 41 Hz, 42 Hz, 43 Hz, 44 Hz, 45 Hz, 46 Hz, 47 Hz, 48 Hz, 49 Hz, 50 Hz, 51 Hz, 52 Hz, 53 Hz, 54 Hz, 55 Hz, 56 Hz, 57 Hz, 58 Hz, 59 Hz, or 60 Hz, or in the range defined by any two of these values. In an embodiment of the present disclosure the flow rate is 200 - 300 L / h. The flow rate is limited and regulated by the size of the cavitator and the rest of the production line. The flow rate affects, among other things, the time the liquid is inside the cavitator, i.e. the intensity of the effect. In industrial applications and on a large device the flow rate can be up to 20,000 L / h. In an embodiment the flow rate is 200 L / h, 210 L / h, 220 L / h, 230 L / h, 240 L / h, 250 L / h, 260 L / h, 270 L / h, 280 L / h, 290 L / h, or 300 L / h, or in the range defined by any two of these values. In the present disclosure an 8-inch rotor with a four-row version and a 3 mm dome (skid) was used. However, a skilled person in the art can select and adjust other conditions so that a wider dome e.g.6 mm can also be used (in which case even the most viscous product will go through, but the effect may be slightly milder) or a two- or three-row rotor (effect milder). In other words, the clearance is 6 mm. For industrial use in a larger device, the rotor size would be larger instead of 8 inches, e.g.12, 14 or 16 inches available. In an embodiment an outlet temperature (=temperature after cavitation) of the modified cheese milk is in the range of about 29°C - 77°C, preferably in the range of about 40°C - 77°C, more preferably in the range of about 55°C - 65°C, most preferably in the range of about 58°C - 62°C,for example about 58 °C, preferably 58 °C. In an embodiment the outlet temperature is in the range of about 29°C - 77°C, preferably in the range of about 40°C - 77°C, more preferably in the range of about 55°C - 65°C, most preferably in the range of about 58°C - 62°C, for example about 58°C, preferably 58 °C. The outlet temperature may be 29°C, 30°C, 35°C, 40°C, 45°C, 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, or 77°C, or in the range defined by any two of these values. In an embodiment, the modified cheese milk has a particle size distribution of fat globules in the range of about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm. The particle size of a fat globule in the modified cheese milk can be 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3.0, or in the range defined by any two of these values. The particle size distribution can be such as about 0.068 µm – about 2.653 µm. In an embodiment, the process further comprises a step of cooling the modified cheese milk. The present disclosure provides modified cheese milk, wherein the modified cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.70. In an embodiment, the present disclosure provides modified low-fat cheese milk, wherein the modified cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.70. In an embodiment, the cheese milk is prepared by mixing fresh bovine skim milk and cream to fat-protein ratio of 0.26.The present disclosure provides modified cheese milk obtainable by the process of the present disclosure. Preferably, the modified cheese milk obtainable by the presently discloses process has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.70. In an embodiment, the dry matter content in the modified cheese milk is in the range of 6% w / w - 15% w / w, preferably in the range of 7.5% w / w - 12.5% w / w. In an embodiment, a protein content in the modified cheese milk is in the range of 2.5% w / w - 5% w / w, preferably in the range of 3% w / w - 4% w / w. In an embodiment, a fat content in the modified cheese milk is in the range of 0.1% w / w - 3.5% w / w, preferably in the range of 0.1% w / w - 2.2% w / w. In an embodiment, a lactose content in the cheese milk is in the range of 3% w / w - 5% w / w, preferably in the range of 4% w / w - 5% w / w. In an embodiment, an ash content in the cheese milk is in the range of 0.3% w / w - 1.2% w / w, preferably in the range of 0.5% w / w - 1% w / w. In an embodiment, the cheese milk is standardized to fat-protein ratio of 0.01 – 0.7, preferably to fat-protein ratio of 0.01 – 0.55, more preferably to fat-protein ratio of 0.1 – 0.4, more preferably to fat-protein ratio of 0.2 – 0.3, most preferably to fat-protein ratio of 0.26. In an embodiment, in the modified cheese milk casein proteins make up about 70 to 80% of the total protein content in milk and whey proteins make up about 20 to 30% of the total protein content in milk. In an embodiment, the cavitated cheese milk has a particle size distribution of the fat globules in the range of about about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm. The particle size of a fat globule in the modified cheese milk can be 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3.0, or in the range defined by any two of these values. The particle size distribution can be such as about 0.068 µm – about 2.653 µm. The present disclosure provides a process for producing a low-fat cheese, wherein the process comprises the steps of a) providing modified cheese milk according to the present disclosure; b) renneting and acidifying the modified cheese milk to produce cheese curd; c) optionally discharging the cheese curd to obtain a cheese mass; d) optionally washing the cheese mass; e) moulding the cheese mass to cheese to obtain low-fat cheese. In an embodiment, the present process further comprises at least one of the following steps: pre- pressing the cheese mass, removing at least part of the whey from the cheese curd, cutting the cheese curd into pieces, salting the cheese mass, brine salting the cheese, ripening the cheese, and bringing the ripened cheese into a desired size and shape. In an embodiment, the process further comprises one or more of the following steps a) subjecting the cheese curd to heat treatment at a temperature of 36 °C; b) cutting the cheese curd into particles at 200 Pa and healing for 15 minutes to solidify the cheese curd; c) draining whey from the solidified cheese curd by pressing the curd mass at 3 bar compressions for 90 minutes in a cheese mould; d) unmoulding the pressed cheese curd to obtain a low-fat cheese block. In an embodiment, the low-fat cheese block is subjected to one or more further treatments selected from the group consisting of: salting, vacuum packing and storing at 12 °C for 42 days. In an embodiment, the low-fat cheese is selected from the group consisting of a white cheese ripened cheese, semi-hard cheese, and hard cheese. In an embodiment, in step b) of the process the renneting and acidification is carried out at a temperature in the range of about 29°C - 35°C, preferably at a temperature of 32.5 °C. Typically renneting and acidification may be carried out for 30 minutes. In an embodiment the renneting and acidification temperature is in the range of about 29°C - 35°C, preferably about 31°C - 33°C, more preferably the temperature is about 32.5 °C. The renneting and acidification temperature may be 29°C, 29.5°C, 30°C, 30.5°C, 31°C, 31.5°C, 32°C, 32.5°C, 33°C, 33.5°C, 34°C, 34.5°C, or 35°C, or in the range defined by any two of these values. In an embodiment, CaCl2 may be added to cheese milk. The amount of CaCl2 may be e.g. 0.01% w / w. CaCl2 has a role in coagulation of milk by rennet and in the subsequent processing of the coagulum. The pH of milk is an important factor in cheesemaking. Standardization of the pH of the milk at rennet addition is desirable as it conducive to greater consistency in gel firmness at cutting, curd pH at whey drainage, curd moisture and salt uptake in dry salted cheeses, calcium content, cheese texture and cheese quality. The natural pH of milk is about pH 6.7 but varies somewhat. As an alternative to ripening the pre-acidification of milk 0.1-0.2 pH units may be done, for example by addition of glucono-δ-lactone (GDL) or lactic acid, or by limited growth of lactic acid starter, followed by pasteurization. The present disclosure provides a low-fat cheese, wherein the low-fat cheese comprises presently disclosed modified cheese milk and the low-fat cheese has a dry matter content (FDM) content of 0.1% w / w - 40% w / w, moisture in the free-fat basis (MFFB) of 50% w / w - 65% w / w, a fat content of 0.1% w / w - 20% w / w, and an ash content of 2% w / w - 6% w / w. Typically, the composition of cheese is influenced by the composition of the milk, especially the concentration of fat, protein, calcium, and pH. The present disclosure provides a low-fat cheese obtainable by the process of the present disclosure. In an embodiment, in that the low-fat cheese has a particle size distribution of fat globules in the range of about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm. The particle size of a fat globule in the modified cheese milk can be 0.05, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, or 3.0, or in the range defined by any two of these values. The particle size distribution can be such as about 0.068 µm – about 2.653 µm. In an embodiment, the low-fat cheese is selected from the group consisting of a white cheese, , ripened cheese, semi-hard cheese, and hard cheese. In an embodiment, the low-fat cheese has hardness (g) in the range of about 10000 – 36000, preferably about 11000 - 15000. In an embodiment the hardness is in the range of 10000 – 36000, preferably in the range of 11000 – 15000. The hardness may be about 10000, 11000, 12000, 12250, 12500, 12750, 13000, 13250, 13500, 13750, 14000 15000, 16000, 17000, 18000, 19000, 20000, 21000, 22000, 23000, 24000, 25000, 26000, 27000, 28000, 29000, 30000, 31000, 32000, 33000, 34000, 35000, or 36000, or in the range defined by any two of these values. In an embodiment, the low-fat cheese has fracturability in the range of about 8000 - 10000, preferably about 8833. In an embodiment the fracturability is in the range of about 8000 – 10000, preferably in the range of 8500 – 9000. The fracturability may be about 8000, 8250, 8500, 8750, or 9000 or in the range defined by any two of these values. In an embodiment, the low-fat cheese has springiness in the range of about 0.9 - 1.0, preferably about 0.96. In an embodiment the springiness is in the range of about 0.9 – 1.0, preferably about 0.96. The springiness may be 0.9, 0.91, 0.92, 0.93, 0.94, 0.95, 0.96, 0.97, 0.98, 0.99, or 1.00, or in the range defined by any two of these values. In an embodiment, the low-fat cheese has resilience (g) in the range of about 0.75 – 1.0. preferably about 0.9 – 0.97. In an embodiment the resilience is in the range of 0.75, preferably 0.9 – 0.97. The resilience may be 0.75, 0.76, 0.77, 0.78, 0.79, 0.80, 0.81, 0.82, 0.83, 0.84, 0.85, 0.86, 0.87, 0.88, 0.89, 0.90, 0.91, 0.92, 0.93, 0.94, 0.95, 0.96, 0.97, 0.98, 0.99, or 1.0, or in the range defined by any two of these values. In an embodiment, the low-fat cheese has chewiness (g) in the range of about 500 – 6500, preferably about 600 – 1500. In an embodiment, the chewiness (g) is in the range of 500 – 6500, preferably 600 – 1500. The chewiness (g) may be 500, 600, 700, 800, 900, 1000, 1100, 1200, 1300, 1400, 1500, 1600, 1700, 1800, 1900, 2000, 2500, 3000, 3500, 4000, 4500, 5000, 5500, 6000, or 6500, or in the range defined by any two of these values. In an embodiment, the low-fat cheese has cohesiveness in the range of about 0.1 – 0.3, preferably about 0.15 – 0.23. In an embodiment, the cohesiveness is in the range of 0.1 – 0.3, preferably 0.15 – 0.23. The cohesiveness may be 0.1, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16, 0.17, 0.18, 0.19, 0.2, 0.21, 0.22, 0.23, 0.24, 0.25, 0.26, 0.27, 0.28, 0.29, 0.3, or in the range defined by any two of these values. The present disclosure provides use of the modified cheese milk in a low-fat cheese. In an embodiment of the process of the present disclosure, the entire cheese milk is modified with hydrodynamic cavitator. In other words, 100% of the milk is modified. The entire amount of the cheese milk (standardized to protein / fat ratio of 0.26) is pre-treated with hydrodynamic cavitator (at 60 Hz) before low-fat cheesemaking. In an embodiment of the process of the present disclosure, a part of cheese milk is modified with hydrodynamic cavitator. In other words, for example 25%, 30%, 40%, 50%, 60%, 62.5%, 70%, 75%, 80%, or 90% of the milk is modified with hydrodynamic cavitator before cheesemaking, preferably low-fat cheesemaking. The percentage of pre-treated cheese milk influences the textural properties of the LF cheese. The higher the amount of cheese milk cavitated the softer the cheese is, which correlates with the MFFB value of matured cheese. This decrease in density is attributed to the denaturation of WP in the cheese matrix, as it bound water in the casein network, thereby increasing the MFFB. In an embodiment a process for producing modified cheese milk comprises the steps of providing cheese milk comprising bovine skim milk and cream to fat-protein ratio of 0.26; providing an APV cavitator with a 4-hole in-a-row rotor plate; feeding the cheese milk into the cavitator unit; subjecting the cheese milk to cavitation in the cavitator to produce modified cheese milk; optionally cooling the modified cheese milk. In a preferred embodiment a process for modifying cheese milk comprises the steps of providing cheese milk comprising bovine skim milk and cream to fat-protein ratio of 0.26; providing APV cavitator with a 4-hole in-a-row rotor plate; feeding the cheese milk into the cavitator; subjecting the cheese milk to cavitation in the range of about 30 Hz - 60 Hz to produce modified cheese milk, wherein an inlet temperature is in the range of about 5°C - 60°C and an outlet temperature is in the range of about 29°C - 77°C; optionally cooling the modified cheese milk. In an embodiment a process for producing a low-fat cheese comprises the steps of providing modified cheese milk according to the present disclosure; renneting and acidifying the modified cheese milk to produce cheese curd; optionally discharging the cheese curd to obtain a cheese mass; optionally washing the cheese mass; moulding the cheese mass to cheese to obtain low-fat cheese. In an embodiment a process for producing a low-fat Edam cheese comprises the steps of providing modified cheese milk according to the present disclosure; renneting and acidifying the modified cheese milk to produce cheese curd; optionally discharging the cheese curd to obtain a cheese mass; optionally washing the cheese mass; moulding the cheese mass to cheese to obtain low-fat cheese. In an embodiment a process for producing a low-fat cheese comprises the steps of providing modified cheese milk according to the present disclosure; renneting and acidifying the modified cheese milk to produce cheese curd; optionally discharging the cheese curd to obtain a cheese mass; optionally washing the cheese mass; moulding the cheese mass to cheese to obtain low-fat cheese. In an embodiment a process for producing a low-fat cheese comprises one or more steps from the group consisting of pre-pressing the cheese mass, removing at least part of the whey from the cheese curd, cutting the cheese curd into pieces, salting the cheese mass, brine salting the cheese, ripening the cheese, and bringing the ripened cheese into a desired size and shape. In an embodiment a process for producing a low-fat cheese comprises the steps of providing modified cheese milk according to the present disclosure; renneting and acidifying the modified cheese milk to produce cheese curd; discharging the cheese curd to obtain a cheese mass; cutting the curd at 200 Pa curd firmness; washing the cheese mass; moulding the cheese mass to cheese to obtain low-fat cheese; pressing the cheese mass to cheese under a horizontal press at 3 bar compressions for 90 minutes; keeping the batch in salt for 1.5 h, then vacuum packing, and stored at 12°C for 42 days to ripen; cooling the cheese; packing the cheese into a ripening bag and ripening; bringing the ripened cheese into a desired size and shape. In an embodiment a process for producing a ripened cheese comprises the following steps of: renneting modified cheese milk; providing a cheese curd; discharging the cheese curd to obtain a cheese mass; if necessary, pre-pressing or alternatively removing at least part of the whey from the cheese mass; optionally cheddaring, stacking and milling; optionally salting the pre-pressed or cheddared cheese mass; optionally cutting the cheese mass into pieces and milling; moulding and pressing the cheese mass to cheese: optionally brine salting the cheese; cooling the cheese; if desired, packing the cheese into a ripening bag and ripening; bringing the ripened cheese into a desired size and shape In an embodiment of the present disclosure, the cheese milk is prepared by mixing fresh bovine skim milk and cream to protein-fat ratio of for example 0.26. The cavitation of the cheese milk is done with an APV cavitator. Typically, a 4-hole in-a-row rotor plate is used in the APV cavitator. In the present embodiment the flow rate is set for between 200 - 300 L / h. For example, the flow rate is 200 L / h, 210 L / h, 220 L / h, 230 L / h, 240 L / h, 250 L / h, 260 L / h, 270 L / h, 280 L / h, 290 L / h, or 300 L / h, or in the range defined by any two of these values. The temperature before cavitation (inlet temperature), cavitatation frequency (Hz), temperature after cavitation (outlet temperature) and system pressure are controlled. In the present embodiment the temperature before the cavitation i.e. the inlet temperature is in the range of about 5°C - 60°C, preferably 20°C - 60°C, more preferably 35°C - 50°C, most preferably 40°C - 50°C. The inlet temperature may be for example 50°C or about 50°C. In the present embodiment the temperature after cavitation i.e., the outlet temperature is in the range of about 29°C - 77°C, preferably in the range of about 40°C - 77°C, more preferably in the range of about 55°C - 65°C, most preferably in the range of about 58°C - 62°C, for example about 58°C, preferably 58 °C. In the present embodiment the cavitation frequency is about 30 Hz - 60 Hz, preferably 40 Hz – 60 Hz, more preferably in the range of about 50 Hz - 60 Hz, for example about 60 Hz, preferably 60 Hz. In a preferred embodiment the cavitated cheese milk is collected and used for cheesemaking, preferably for making low fat Edam cheese. The curd is cut and the firmness is monitored for example with CoaguSense. The curd is placed in moulds and pressed under a horizontal press at 3 bar compressions for 90 minutes. The batch is in salt for 1.5h, then vacuum packed, and stored at 12 °C for 42 days to ripen. The percentage of pre-treated cheese milk is controlled as well. In a preferred embodiment, the cheese milk is prepared by mixing fresh bovine skim milk and cream to protein-fat ratio of 0.26. In pilot-scale the cheesemaking is done in vats. The cavitation pretreatment is done with a cavitator, such as APV cavitator. Typically, a 4-hole in-a-row rotor plate is used. A skilled person is, however, able to select a suitable cavitator and rotor plate to be used. Flow rate is set for example on 300 L / h and cooling system is used. The temperature before cavitation (inlet temperature), cavitatation frequency (Hz), temperature after cavitation (outlet temperature) and system pressure are controlled. Cavitated cheese milk is collected and used for cheesemaking. Same batch of rennet and starter is used. The cheesemaking procedures are optimized for low fat Edam recipe. The curd is cut at 200 Pa curd firmness, which is monitored for example with CoaguSense. Compared to production the curd is cut twice to achieve smaller cubes. Curd cooking temperature is 36 °C, which is slightly higher than production temperature. The curd is placed in cylinder-shaped moulds and pressed under a horizontal press at 3 bar compressions for 90 minutes. The batch is in salt for 1.5h, then vacuum packed, and stored at 12 °C for 42 days to ripen. One control sample without pre-treated cheese milk and one with microparticulated whey protein concentrate (MWPC) are used. The percentage of pre-treated cheese milk is controlled as well. It is apparent to a person skilled in the art that as technology advanced, the basic idea of the invention can be implemented in various ways. The invention and its embodiments are therefore not restricted to the following examples, but they may vary within the scope of the claims. EXAMPLES EXAMPLE 1 Preparation of Standardized Low-fat (LF) Cheese Milk from Bovine Skim Milk All materials and equipment were provided by Valio. The tests were performed in Valio R&D in Helsinki. Cheese milk was prepared by mixing fresh bovine skim milk and cream. Cheese milk was standardised to a protein and fat ratio of 0.26. Raw materials for cheese milk were mixed on the same day as the cavitation treatment and used for cheesemaking. All the ingredients were kept at 6 °C. The same rennet and starter culture batch was used in all the experiments. Samples were collected from both prior to and after the cavitation process. Additionally, samples were obtained from the cheese vat, following pressing, and after the ripening stage. The cheese milk samples, and unsalted cheese samples were analysed within a week from preparation. The matured cheese samples were analysed after the 6-week maturation period. EXAMPLE 2 Hydrodynamic Cavitation of Low-fat (LF) Cheese Milk The HC pre-treatment was conducted using an APV cavitator. The cheese milk was standardised and mixed right before the cavitation treatment as described in Example 1. A 4-hole in-a-row rotor plate was used. The cavitation parameters that were considered were inlet temperature, power, and flow rate. The flow rate was standardised to 300L / h for all the samples and the cooling system was used. The parameters were set so that coagulation would not be affected, and they were tested in the preliminary test (data not shown). The list of the performed treatments is presented in Table 1. The experiment was conducted in randomised order within 5 weeks. The control sample was conducted in the middle of the run order and microparticulated whey protein concentrate (MWPC) was the last sample prepared. Water was used to establish the parameters and stabilise the system. To confirm the absence of water in the tubes and ensure the collection of pure cheese milk, a refractometer (PAL-1, Atago) was employed for validation purposes. The treated cheese milk was collected into clean buckets and stored in cold. Sample from the untreated cheese milk was collected as well as from the treated cheese milk. Table 1. The list of the study´s samples with the randomised run order. The percentage reflects the amount of cheese milk in the vat that has been pre-treated with cavitation. The inlet temperature is the temperature of the cheese milk prior to cavitation, and the power is the frequency in the cavitator. The limit values of the factors and parameters were for the percentage 25-100%, for inlet 20-50 °C, and for power 40-60 Hz. Percentage of Sample Run Order cavitated cheese Inlet (°C) Power (Hz) milk (%) 1 16 25 20 40 4 10 100 50 40 5 1 25 20 60 6 6 100 20 60 7 7 25 50 60 8 15 100 50 60 9 3 25 35 50 10 2 100 35 50 11 9 62.5 20 50 12 5 62.5 50 50 13 11 62.5 35 40 14 13 62.5 35 60 15 8 62.5 35 50 16 12 62.5 35 50 17 4 62.5 35 50 Control 0 - - MWPC 0 - - MWPC= microparticulated whey protein concentrate Composition of the Hydrodynamic Cavitation (HC) Pre-treated Cheese Milk Even though the cheese milk fat-protein ratio was standardised, minor variations in the composition of the cheese milk were detected. However, there was no significance in the responses of the fat and protein content of the cheese milk to the experiment. Respectively, the dry matter content was statistically different (p=0.043). Higher dry matter values had samples with low frequency and percentage (Figures 1A, 1B, and 1C). The composition of the proteins in some of the cheese milk vat samples differs from the untreated cheese milk, the models of the protein are presented in Table 2. The detected increase in casein content with a simultaneous decrease of NWP indicates that during the cavitation pre-treatment, WP adsorbed to casein proteins due to WP denaturation. However, the model of the difference in casein content was not significant. The models of NWP and difference in WP were significant (p<0.05). Table 2. Comparison of key figures from the protein models response surface regressions. The model that explains the best variation in protein content is the NWP% model with an explanation of 65%. Model R2(%) Q2(%) Sig. NWP % 64.88 7.78 0.025* Difference in WP % 54.11 0.00 0.040* Casein % 47.37 0.00 0.409 Difference in casein % 41.27 0.00 0.685 Total protein % 50.46 0.00 0.636 Difference in protein % 58.26 10.61 0.203 NWP= native whey protein WP= whey protein The biggest decrease of WP was in sample 6 (100%, 20 °C, 60 Hz) but sample 8 (100%, 50 °C, 60 Hz) and 13 (62.5%, 35 °C, 40 Hz) had also noticeable difference. Even though the samples with a higher WP difference were softer, there was no relationship between the hardness and WP content. Slightly stronger positive linearity was between MFFB and WP difference, but it was not significant. The data was also compared to total protein content as a ratio, but no further findings came up. The most significant terms were percentage and power (Figures 2A to 2F) In all the models concerning protein content, the model predictability was poor due to high variations between the replicates. These two phenomena need further study to assure the denaturation of NWP, aggregation, and potential adsorption to casein. The Temperature, Pressure, and Coagulation of Cheese Milk Like expected, the outlet temperature rose in all the cavitation treatments. The model of the outlet temperature had a p-value >0.000 with a very good fit to the data (Table 3). Additionally, both the linear terms (Inlet °C and Power Hz) and the square term (Power Hz*Power Hz) were significant, but the two-way interaction term (Inlet °C*Power Hz) was not significant, with a p-value of 0.34. Table 3. Outlet, pressure, and flocculation models of cheese milk R2and Q2with significance. Model R2(%) Q2(%) Sig. Flocculation time (s) 62.35 35.660.034*Pressure out 94.60 86.30 0.000 * Outlet (°C) 99.93 98.810.000**p-value is less than 0.05. The inlet variable had a slightly bigger coefficient on the outlet temperature, however, a higher frequency resulted in a greater increase in the temperature of cheese milk as can be seen in Figure 5A and Figure 5B. The outlet temperature was the highest in the samples that had the maximum values of the variables (50 °C and 60 Hz), additionally the lowest outlet temperature was in the minimum values of the variables (20 °C and 40 Hz). Since the percentage differ from the maximum and minimum samples there was a 1-degree difference in the outlet temperatures between samples that were due to varying milk collection times. In all the samples that power was 50 Hz or higher the outlet temperature slowly increased during the treatment; therefore, the results are the mean values of outlet temperatures. The pressure in the cavitator rose during the treatment which increased the pressure of the cheese milk in the system. There was a significant difference between samples in the pressure after cavitation. The samples with the frequency of 60 Hz had the highest pressures. There was no significant difference in coagulation times between samples. This came with no surprise since the experimental factors were set so that coagulation would not be disturbed. Additionally, no significant difference was detected in firmness of the curd. However, flocculation time had a significant difference, as the sample with the highest parameters had the longest flocculation time (Figures 6A, 6B, and 6C). Heat treatment in some cases can improve the renneting properties of milk. Since the coagulation time was not significantly different the late flocculation time did not affect the rate of the coagulation. EXAMPLE 3 Low Fat Cheesemaking Cheesemaking was conducted in pilot-scale cheesemaking vats (High Metal Production, Finland) in a laboratory at Valio R&D. Altogether 19 batches of cheese were produced, including one made without any pre-treatment (control) and another made with a microparticulated whey protein- based fat replacer (MWPC) with a usage level recommended by the manufacturer. The additional ingredients such as mesophilic mixed strain starter culture, CaCl2, and rennet were selected by the research group and the used ingredients were from the same batch number. Cheesemaking was tested in the preliminary tests and the processing steps were standardised. The recipe followed the 9% low-fat cheese cheesemaking recipe with some modifications. The pH values of cheese milk and cheese were monitored during cheesemaking by WTW 330 combination puncture electrode (Mettler Toledo). 19 batches of cheese were made as follows: 35 L cheese milk was heated to 32.5 °C in the vat. Then CaCl2 and the starter culture were added. Starter culture maturation at 32.5 °C was 30 min followed by rennet addition. The coagulation was monitored with CoaguSense (Rheolution Instruments, Canada) to achieve the targeted curd firmness of 200 Pa.7 ml of cheese milk was placed in the wells of CoaguSense. When the curd reached 200 Pa, the curd was cut crossways in roughly 1cm cubes and left to heal for 15 min. After cooking the curd at 36 °C, the whey was removed. The curd was placed in four cylinder-shaped moulds and pressed under a horizontal press at 3 bar compressions for 90 min. The batch was in salt for 1.5 h, then vacuum packed, and stored at 12 °C for 42 d to ripen.1 cheese was left unsalted for chemical composition to determine the moisture on a free-fat basis (MFFB). EXAMPLE 4 Sample Preparation for Chemical Analysis The chemical content of the cheese milk was analysed on the protein, fat, non-protein-nitrogen (NPN), native whey protein (NWP), and casein. From the matured cheese (aged for 42 d) samples dry matter, protein, fat, non-protein-nitrogen, volatile carboxylic acids, titratable amino acids, and sodium content were determined additionally. Cheese samples were prepared for analysis by grating cheese on a high-speed mixer (Grindomix). At least 50 g of cheese sample was required for the representative sample. For the determination of salt content, an individual sample was provided. The chemical analysis was performed by the chemical analysis team with the help of the thesis writer on the precipitation of the samples. EXAMPLE 5 Cheese Composition The dry matter from matured cheese was determined with IDF 21:2010 (ISO 2010) with some variations. The fat content of the cheese milk and cheese samples was determined with IDF 249:2022 (ISO 2022) using Röse-Gottlieb methods with some variations. MFFB was calculated as followed: ^^^^ =^^^^^^^ ^^^^^^% ^^^^^^^%∗ 100 (1)To ensure the from the cheese sample before salting. This step should be repeated. To evaluate the total protein and total nitrogen including NPN content Kjeldahl method (AOAC, 1990) was used by using the distillation apparatus (Kjeltec 8400 Unit, Foss). Methods followed the IDF 20-1:2014 (ISO 2014) standard with some modifications. The protein content was calculated from the total nitrogen that was multiplied by a factor of 6.38. NPN was determined with IDF 20-4:2016 (ISO 2016). NPN sample preparation included adjusting the pH to 9-10 and adding TCA for precipitation. To determine the protein and nitrogen of the samples, the cheese and cheese milk samples were extracted. Grated cheese was diluted to distilled water and homogenised with Ultra-Turrax. Kjeldahl analysis consists of wet combustion, distillation, and titration. In the first step, the organic matter is decomposed at a high temperature with sulfuric acid. Kjeldahl tablets are added into the tubes that catalyse the reaction. The tubes are placed in the distillation apparatus (Kjeltec 8400 Unit, Foss) and water and sodium hydroxide are added. The determination of casein was based on IDF. 29-1:2004 (ISO 2004). The cheese milk and homogenised cheese sample were diluted in distilled water and precipitated at pH 4.6. Casein content was calculated as the difference between total nitrogen and non-nitrogen casein content. Undenaturated whey protein (native whey protein, NWP) was determined likewise with IDF20- 1:2014 (ISO 2014) but with some modifications. To evaluate the denaturation of the whey proteins, the NWP content after HC treatment was deducted from the NWP content before HC treatment. Protein and nitrogen content is weight-based. Inductively Coupled Plasma Mass Spectrometry (ICP-MS Agilent 7700x) was used to determine the natrium content of the matured cheese. The sample for the ICP-MS analysis was used only for this method due to the risk of contamination. The sample was homogenised and pulverised before analysis. EXAMPLE 6 Analysis of Cheese Maturation To evaluate the ripening process volatile carboxylic acids were determined with gas chromatography with a flame ionisation detector. The purpose of the method was to separate fatty acids from other compounds and measure their quantity. Calculated total lactic acid (L and D) was evaluated with the modified Boehringer Mannheim method (cat. no 11112821035) using Arena 30-analyser. Also, titratable amino acids (TFA) were evaluated with Nicolet iS50 analyser according to analysing methods of milk and milk-derived products, similar, to the study of Ayavaz et al (2021). The analysis was based on the measurement of the infrared spectrum of the sample. Composition of Matured Low-fat (LF) Cheese MFFB represents the structure and the firmness of the cheese. In the experiment, the mean of the MFFB of all samples was 62.6±0.9 in matured cheese, whereas the mean value of the replicates was 63.1. Variations were observed in the MFFB values of the replicates. If the MFFB is high, there is more water in the cheese and the softer structure it has. Most of the cavitated cheese samples had higher MFFB values than the control sample, meaning that cavitation increased the water binding capacity in the cheese (Figures 7A, 7B, and 7C). The response surface regression model on MFFB had a p=0.016. The highest MFFB was in sample 7 (25%, 50 °C, 60 Hz) and the lowest was in sample 1 (25%, 20 °C, 40 Hz). To further examine the MFFB, the protein content was evaluated to MFFB. Higher protein content can cause a hard structure whereas higher MFFB value correlates to a softer texture. The Pearson correlation between protein content to MFFB attributes was -0.681. The lower the total protein content of the cheese was, the higher the MFFB value was as seen in Figure 8. To evaluate if the pre-treatment of the cheese milk with HC would affect the maturation of the cheese TFA and volatile compounds analysis were conducted. The regression model of TFA was not significant (Table 4). The TFA had a negative correlation to MFFB (-0.58), even though the correlation is not extremely strong the data suggest that an increase in TFA is likely to decrease the MFFB moderately. Acetic acid content had significance in this study. The samples with a level of 62.5% or higher of cavitated cheese milk tended to have lower levels of acetic acid. Percentage especially had a strong negative correlation to acetic acid. Table 4. The matured cheese samples regression model of the MFFB and TFA results. Model R2(%) Q2(%) Sig. MFFB 73.63 40.18 0.016* TFA 30.38 0.00 0.933 Total lactic acid % 42.77 0.00 0.780 Acetic acid 76.25 37.19 0.026* *p-value is less than 0.05 Chemical compositions of low-fat cheeses are presented in Table 13. EXAMPLE 7 Particle Size Analysis The particle size distribution was measured with the Mastersizer 2000 (Malvern Instruments Ltd.) particle size analyser based on laser diffraction before and after cavitation on each cheese milk sample. Also, from all the cheesemaking a cheese milk sample from the cheese vat was analysed. Refractive indices were set for water at 1.333 and for MFG at 1.458. The particle size was evaluated with static light scattering and was mainly measuring the MFG particles. Particle size distribution reflects the size of the particle of the liquid. Distilled water was used as a dispersant for the samples. All samples were analysed with the same measuring program. Samples were measured at room temperature and were mixed just before analysis. Three measurements were done for each sample. The profiles of the sample as well as the volume-weighted mean diameter D [4,3], surface-weighted mean diameter D [3,2], d0.9, uniformity, and span were recorded. D [4,3] is the mean diameter of the volume-weight. D [3,2] reflects the mean diameter of most of the particles, whereas d0.9 is the particle size of 90% of all particles. Uniformity refers to the distribution of the particle size. The span value is the distribution of particle size when normalised to the width of the median values. Uniformity and span are exploratory values to evaluate homogenisation. Cavitated Cheese Milk Particle Distribution Particle size distribution was measured from each cheese vat, detailed results are shown in Table 13. To evaluate the homogenisation effect on HC, the difference in cheese milk uniformity was assessed. The model of difference in uniformity was significant with a p=0.000, with strong predictability (Table 5). Additionally, the span of cheese milk particle distribution had a significant level as well (p=0.000). A low span value indicates that the sample’s particles are close in size to each other, whereas a higher span value indicates that particle size varies greatly in size. Inlet temperature was the only term that did not have significance in any of the models, indicating that frequency has a bigger role in particle size alteration. All the terms had a significant level in d 0.9 results. Additionally, in D[4,3] the power had a significant interaction with percentage and power, but the variable inlet was not significant. Table 5. The particle size distribution models R2and Q2with significance. The difference between before cavitation and cheese vat particle distribution increased the regression model in D[4,3], span, and uniformity. The results indicate that by repeating the pre-treatments similar findings would be achieved. Model R2(%) Q2(%) Sig. Vol. Weighted Mean D[4,3] 96.35 89.730.000Surface Weighted Mean D[3,2] 74.84 44,430.005d0.9 95.57 84.820.000Uniformity 93.36 87.490.000Duniformity 94.68 83.190.000Span 92.95 86.540.000Dspan 97.08 86.710.000D= the difference between after and before cavitation The narrowest span within the cavitated cheese milk samples was in sample 8 (100%, 50 °C, 60 Hz) and the widest in sample 3 (25%, 50 °C, 40 Hz). The samples’ d 0.9 values were as well the highest and lowest. The differences in all the variables increased in the 100 % cavitated samples with a higher frequency (Figures 3A to 3F). Uniformity was enhanced when higher frequency and percentage were used (Figures 4A to 4F). The more intense the pre-treatment was, the bigger effect it had on the cheese milk particle distribution and overall composition of the milk. Since some of the cheese vats had a mixture of pre-treated and untreated cheese milk the particle distribution was evaluated as well after cavitation without the percentage factor. In all models, the inlet temperature was not a significant term and power was (p<0.05). EXAMPLE 8 Textural Analysis TA.XT plus texture analyser (Stable Micro System, England) was used to determine the texture profile analysis (TPA). A 23 mm in diameter and 20 mm in height cylinder-shaped cheese sample was cut from the middle of the cheese with a cutter and left to temper overnight at 12 °C in an airtight plastic bag. Two different measuring methods were used with a 5 kg load cell as calibration and with a cylindrical compression plate P75. In the study double compression was used to mimic an initial bite; the first compression represents the deformation of the sample and the second reflects how the structure breaks. Two measuring strains were used a 30 and 75% compression. The test speed was in both 5 mm / s and a 10 g of trigger force was applied. Three measurements per cheese sample were measured. The textural parameters that were measured were: hardness, fracturability, gumminess, springiness, resilience, and cohesiveness. Hardness is the peak force (g) of the first compression, it reflects the sample’s firmness and resistance. Fracturability is the maximum force of the second spike, fracturability defines the force required to break the samples’ structure. Cohesiveness defines the samples’ ability to maintain their structure during compression. The force that the material withstands without breaking in the elastic range is resilience which is a demonstration of the cheese’s springiness. Texture Profiles of Matured Cavitated Cheese The matured cheese texture analysis was made at the same ripening time for each cheese batch. The hardness, fracturability, springiness, and chewiness are indexes defining the textural properties of the cheese. Table 14. The regression models are presented in Table 6. Table 6. Texture profile analysis (TPA) results of the surface regression models and their significance. For TPA results the significance variables were hardness, adhesiveness, resilience, and fracturability. ModelR2 (%) Q2 (%)Sig.Hardness 65.82 15.14 0.050 * Adhesiveness 63.53 29.43 0.030 * Cohesiveness 37.07 0.00 0.863 Fracturability 64.48 36.82 0.010 * Gumminess 55.28 0.00 0.149 Chewiness 53.71 0.00 0.170 Springiness 47.96 0.00 0.686 Resilience 98.20 90.00 0.000 * *p-value is less than 0.05 The force required to compress the samples is referred to as hardness. None of the variable’s terms in the experimental design had a significant level (p < 0.05) individually to hardness, but power and percentage had a significant coeffect (p=0.007) (Figure 8). The samples that were harder than the control samples were all treated with >50 Hz power and had 25% or 62.5% cavitated cheese milk. From the 100% cavitated, sample only sample 4 (100%, 50 °C, 40 Hz) was harder than the control sample. In the results of fracturability, there was more variation between samples. Fracturability indicates how well the structure of the cheese holds together. The percentage was the only variable that was significant to fracturability (p=0.002). The samples with least or lower amount of cavitated cheese milk were less fragile (Figures 9A to 9F). The cohesiveness of the sample was not significant. In the regression analysis, the adhesiveness model had significance in the power and percentage variables individually. Neither gumminess had significance. The least resilient samples were the samples with the parameter of the replicates (62.5%, 35 °C, 50 Hz) (Figures 10A to 10F). Temperature is not a significant term in any of the models that had a significant level in the statistical analysis. In the Tukey pairwise comparisons test only sample 8 (100%, 50 °C, 60 Hz) and sample 11 (62.5%, 20 °C, 50 Hz) had a different group from each other. Sample 8 had the smallest value of hardness and additionally, it was the second most fragile. Sample 11 had the highest value in hardness. There was no difference in adhesiveness or springiness between the samples in the Tukey comparison test. Surprisingly, one of the replicates (sample 16) was different from all the rest samples in resilience (Figure 11D), even though there were no differences in the springiness. This can be due to sample preparation or uneven ripening. More likely the reason is a difference in procedures during cheesemaking. The fresh cheese sample MFFB of sample 16 was lower than the other replicates but was not different from the rest of the samples. EXAMPLE 9 Sensory Evaluation Sensory evaluation of the structure and mouthfeel were followed with a trained panel (n=6). The panellists participated in a 1-hour training session where they trained to evaluate the structure and mouthfeel and as well get to know the reference sample. The reference sample was an LF cheese with a fat content of 10 %. It was selected for its structural properties wanted to achieve in the studied LF cheese; however, the reference was a different LF cheese variety. The panellists were advised to focus on the structural and mouthfeel of the cheese and to ignore the flavour. The reference sample was bought from a local supermarket. The hardness, fracturability, chewiness, gumminess, and mealiness of the cheese were evaluated. The definition of each evaluated characteristic was explained to the panellists. Every sample was evaluated 3 times by each panellist. The reference sample was provided for each time evaluation time. The scale was 0-10 for all the attributes, the reference sample had a value of 5. All the samples were encoded with a three-digit random number for each evaluation session. RedJade Software was used for the survey. Sensory analysis of Cavitated Cheese Texture The sensory evaluations were conducted in the same order as the randomised standard order of cheesemaking. The trained panellists assessed all the samples softer than the reference sample. The model’s response surface regression analysis is presented in Table 7. The standard deviation was relatively high in all samples leading to poor predictability. Notably, there were odd values among the evaluations. Table 7. Sensory analysis models key results. Mealiness was the only significant model. ModelR2(%) Q2(%)p-valueHardness 50.14 8.04 0.127 Chewiness 37.62 6.27 0.096 Fracturability 36.10 0.00 0.875 Gumminess 14.63 0.00 0.996 Mealiness 67.16 26.85 0.042 * Springiness 34.79 0.00 0.891 *p-value is less than 0.05 The hardest pre-treated LF cheese was sample 3 (25%, 50 °C, 40 Hz) and the softest was sample 10 (100%, 35 °C, 50 Hz), also, these samples were in Tukey pairwise comparison significantly different from each other (Figure 12A to 12D). One of the replicates, sample 17, was the least fractural. The samples that had a higher power treatment were chewier and were described to have a stickier texture. Chewiness is a wanted attribute of LF cheese to some extent. The most gumminess sample was sample 9 (25%, 35 °C, 50 Hz). Mealiness was the only model with a statistical level of significance (Figures 13A, 13B, and 13C). Mealiness is an attribute that plays a vital role in the mouthfeel of the cheese, high mealiness decreases the mouthfeel of the cheese. The mealiest sample was, besides the MWPC sample, one of the replicates (sample 16). However, big variations were observed in all samples. EXAMPLE 10 Statistical Analysis Minitab was used to create the experimental design with a central composite design (CCD). The design included three replications. Three factors were considered in the experimental design: percentage of cheese milk cavitated (%), power (Hz), and inlet temperature (°C) (Table 8). Table 8. The variables of the central composite design (CCD) and their limit values. Factor Min Max Central point Percentage (%)* 25 100 62.5 Inlet (°C) 20 50 35 Power (Hz) 40 60 50 *of pre-treated cheese milk The systematic analysis was performed by conducting regression analysis and evaluating the response surface models. The regression models were conducted by eliminating terms from the model until appropriate indicators were achieved. Significance, coefficient of determination R2, and predictability with Q2 were evaluated. A significance level of p=0.05 was used. Principal component analysis (PCA) was used to evaluate the relationships between the variables and samples. PCA is a statistical process that is used to analyse and find patterns in data. PCA reduces the dimensionality of the data results by transforming it into a new set of variables (principal components). EXAMPLE 11 The Composition and Functional Properties of the Control and WPC Sample Variations between the TPA and sensory profiles were observed, which is however a common outcome due to differences in mouthfeel and texture assessments. The results from sensory analysis did not show a difference between MWPC or control samples as they were in the same region, whereas a clear difference was established in TPA. As a result, the comparison of the results is not straightforward. In Table 9 a comparison between the replicates to WPC and Control sample for all the significant responses Table 9. Comparison of mean values of replicates (n=3) to the control and the microparticulated whey protein concentrate MWPC matured cheese samples. Replicates were central points of the design of the experiment with cavitation parameters of 62.5%, 35 °C, and 50Hz. The control sample was harder with lower MFFB. Variable Replicates (n=3) Control MWPC Total protein % 28.0 ± 0.4 29.2 26.9 NWP % 0.65 ± 0.08 0.53 0.55 MFFB % 63.1 ± 0.4 61.6 63.3 TFA 44.3 ± 0.6 84 76 Hardness (g) 13160 ± 564 15056 12620 Fracturability (g) 9073 ± 872 12634 5949 Gumminess (g) 2790 ± 462 3417 1940 Chewiness (g) 1403 ± 455 1884 662 Springiness (g) 0.96 ± 0.003 0.95 0.94 Resilience (g) 0.50 ± 0.03 0.52 0.34 Mealiness 6.14 ± 1.2 5.60 7.18 Uniformity 7.09 8.48 43.3 Span 29.1 33.1 152 NWP= native whey protein MFFB= moisture on a free-fat basis TFA= titratable fatty acids The control sample was somewhat similar to samples with 25% cavitated cheese milk. The particle size of the control sample was larger than the mean value of the replicates, as well as the uniformity and span of the size distribution. The TPA profile of the control sample resulted in a harder, firmer, and gummier cheese compared to the replicates. The difference in the sensory profile to the replicates was however smaller compared to the replicates but with the same outcome: the control was harder, gummier, and chewier but less fragile than the replicates (Figures 14A, 14B, and 14C). The differences were however smaller in the sensory profile than the TPA profile (Figures 15A, 15B, and 15C), mealiness was the only statistically different response. In nearly all the methods used, the MWPC sample differed from the rest of the cheese samples. The sample with added MWPC was the most fragile, additionally, it had a low hardness value. The larger particles of the MWPC cheese milk led to the highest mealiness. The cheese yield was measured from each cheese vat but was not considered in the statistical analysis, however, the greatest yield was in the MWPC batch. MWPC sample was evaluated in the sensory analysis to have the least gumminess and least elastic, this was in line with the texture analysis. The chewiness of the MWPC sample was different in TPA but not in the sensory analysis. Unexpectedly, the sample with the added MWPC had the lowest protein content in the matured cheese sample even though it had the highest protein content in the cheese milk. The total protein content increased by 7% and the casein content increased by 5% in the MWPC cheese milk, while the WP content halved. These differences were the greatest in the chemical composition of all samples. Like stated earlier, this could be due to the adsorption of the denaturated WP to casein surfaces. The particle size droplet was over 7 times bigger in the MWPC samples compared to the mean values of the replicates. Additionally, the uniformity and the span increased. To further analyse how the MWPC and control sample differ from the cavitated cheese sample, principal component analysis was performed (Figure 15). The PCA showed that the most relevant factors were the textural properties of the cheese due to a higher eigenvalue. Overall, the data did show that fat content has the least influence on component 1. However, none of the variables had a major effect on the cheese texture since all the loadings ranged less than ±0.3. The differences between the TPA and sensory analysis can be seen in the PCA analysis, but they strongly interact with each other. The most distinguished sample was the MWPC, marked as 19 in Figure 16A and Figure 16B, as it is the only sample in the lower left box. MWPC had an unusual data point in the PC1 indicating a vast difference in textural and mouthfeel properties to other samples. The difference in firmness and texture between samples may be attributed to the larger droplet size in the cheese milk. Samples located in the upper right section of the graph exhibited the highest levels of firmness and hardness, while those in the upper left section were the most easily broken and softest. The control sample was grouped with the lower right samples having a firmer texture. All together the PCA analysis explains nearly 64% of the responses. EXAMPLE 12 Optimisation of HC Pre-Treatment on LF Cheesemaking One of the aims of this study was to evaluate the most suitable HC pre-treatment for LF cheesemaking. The optimisation was conducted by using the results of the experimental design with the most significant responses. The sensory evaluation had a lower impact on the optimisation due to high variations and inconsistent results. Various optimisation approaches were assessed for the pre-treatment without a need for altering the cheesemaking procedures. The optimisation is presented in Table 10. Table 10. Response optimisation with the key responses with three approaches. The aim was to achieve LF cheese with a soft texture and low gumminess. Top row with considering all significant responses from the study and the bottom row minimises the outlet temperature. Due to high variation in sensory evaluation, the emphasis was on TPA results in optimisation. Y %T)IG E)L)I )G NI (T G E S)U Y Z B S E D Since there was a doubt that HC pre-treatment slowed down the maturation, lower outlet temperature should primarily be tested. Therefore, when considering the most significant responses of this study with minimising outlet temperature the LF cheese would have a firmer texture with a softer structure. However, the particle size would be bigger with higher mealiness. The frequency of the power should be maximised to increase the pressure during cavitation to maximise the denaturation of WP. A higher frequency will activate more associations of particles. The hardness value was reflected in the fracturability and gumminess for optimisation of LF cheese milk pre-treatment. Sensory results did show similarities in optimisation when employing the same set of optimisation models. Nevertheless, with all the optimisation models the experiments should be further tested to ensure result repeatability. EXAMPLE 13 Preparing Low-fat Cheese with Cavitation of Cheese Milk The cheesemaking was done in pilot-scale cheesemaking vats. Cheese milk was prepared by mixing fresh bovine skim milk and cream to fat-protein ratio of 0.26. The cavitation pretreatment was done with APV cavitator. A 4-hole in-a-row rotor plate was used. The flow rate was set on 300 L / h and cooling system was used. The temperature before cavitation (inlet temperature), cavitation frequency (Hz), temperature after cavitation (outlet temperature), and system pressure were monitored. Cavitated cheese milk was collected and used for cheesemaking. The same batch of rennet and starter was used. The cheesemaking procedure was optimized for low-fat Edam recipe. All the cheese samples were prepared in the same manner. The curd was cut at 200 Pa curd firmness, which was monitored with CoaguSense. As a difference to large-scale production the curd was cut twice to achieve smaller cubes. The curd cooking temperature was 36 °C, which is slightly higher than production temperature. The curd was placed in cylinder- shaped moulds and pressed under a horizontal press at 3 bar compressions for 90 minutes. The batch was in salt for 1.5h, then vacuum packed, and stored at 12 °C for 42 days to ripen. One control sample without pre-treated cheese milk and one with microparticulated whey protein concentrate (MWPC) were used. The percentage of pre-treated cheese milk was controlled as well. The biggest difference compared to normal low-fat cheesemaking was the pre-treatment. The pre-treatment decreases the milk’s coagulation due to an increase of the liquid’s temperature caused by high shear forces that denaturate the whey protein (WP), therefore milk’s outlet temperature was targeted to <80°C. EXAMPLE 14 Preparing Low-fat Cheese without Pretreatment of Cheese Milk The cheesemaking was done in pilot-scale cheesemaking vats. Cheese milk was prepared by mixing fresh bovine skim milk and cream to fat-protein ratio of 0.26. The same batch of rennet and starter was used. The cheesemaking procedure was optimized for low-fat Edam recipe. All the cheese samples were prepared in the same manner. The curd was cut at 200 Pa curd firmness, which was monitored with CoaguSense. As a difference to large-scale production the curd was cut twice to achieve smaller cubes. The curd cooking temperature was 36 °C, which is slightly higher than production temperature. The curd was placed in cylinder-shaped moulds and pressed under a horizontal press at 3 bar compressions for 90 minutes. The batch was in salt for 1.5h, then vacuum packed, and stored at 12 °C for 42 days to ripen. EXAMPLE 15 Preparing Low-fat Cheese Using MWPC The cheesemaking was done in pilot-scale cheesemaking vats. Cheese milk was prepared by mixing fresh bovine skim milk and cream to fat-protein ratio of 0.26. Microparticulated whey protein concentrate (MWPC) was added to cheese milk. The same batch of rennet and starter was used. The cheesemaking procedure was optimized for low-fat Edam recipe. All the cheese samples were prepared in the same manner. The curd was cut at 200 Pa curd firmness, which was monitored with CoaguSense. As a difference to large-scale production the curd was cut twice to achieve smaller cubes. The curd cooking temperature was 36 °C, which is slightly higher than production temperature. The curd was placed in cylinder-shaped moulds and pressed under a horizontal press at 3 bar compressions for 90 minutes. The batch was in salt for 1.5h, then vacuum packed, and stored at 12 °C for 42 days to ripen. EXAMPLE 16 Microscopy Analysis of Cheese Samples Cheese samples presented in Table 12 were analyzed by confocal laser scanning microscopy. All the cheeses analyzed in the microscopic analysis were ripened for the same length of time. The fat content of the cheeses was 9%. Table 11. The cheese samples. # Sample Description Figures Control Control, non-modified cheese milk 17A, 18A, 19A 8 ripen Modified cheese milk 100%, 50°C, 60Hz 17B, 18B, 19B 10 Modified cheese milk 100%, 35°C, 50Hz 17C, 18C, 19C MWPC 0.8% MWPC in non-modified cheese milk 17D, 18D, 19D 11 Modified cheese milk 62.5%, 20°CM, 50Hz 17E, 18E, 19E MWPC, microparticulated whey protein Cubic (1 cm x 1 cm x 1 cm) pieces were cut from the middle of each cheese sample. The following mixture of stains (60 µl) was applied on top of the sample: • 0.005 % (w / v) Nile Red (lipids), ex.514nm, em.590-620nm • 0.02 % (w / v) Fast Green (protein), ex.633nm, em.644-723nm Staining was carried out at +4°C for 3 min and sealed with a cover slip. Imaging was carried out using confocal laser scanning microscope with resolution of 1024x1024 using three objectives as follows: • 10x objective (depth 14-40 µm, z-step 6.6 µm) • 20x objective (depth 14-21 µm, z-step 2.3 µm) • 63x objective (depth 10-17 µm, z-step 0.5 µm) • 100x objective Each sample piece was imaged maximumly for 20-30 min. For imaging with 100x objective, a new sample piece was cut and stained. Figures 17A to 17E present the images of confocal laser scanning microscopy showing lipids in low- fat cheese samples with 100x objective. Figures 18A to 18E present the images of confocal laser scanning microscopy showing proteins in low-fat cheese samples with 100x objective. Figures 19A to 19E present an overlay of the images of confocal laser scanning microscopy showing lipids and proteins in low-fat cheese samples with 100x objective. The control sample (non-cavitated cheese milk) was observed to contain less small fat globules (Figure 17A) and more dense protein matrix (Figure 18A) than other samples. Sample 8 (cavitated cheese milk 100%, 50°C, 60Hz) contained smaller fat globules (Figure 17B) and smaller pores in protein matrix (Figure 18B) than other samples. Also, Sample 8 seemed to contain smaller fat globules (Figure 17B) and smaller pores (Figure 18B) than the sample 0.8% WPC. Sample 10 (cavitated cheese milk 100%, 35°C, 50Hz) had smaller pores than those present in sample 11 (cavitated cheese milk 62.5%, 20°C, 50Hz). Based on confocal microscopy images, it was observed that almost all the fat globules of the ripen low-fat cheese represented by sample 8 have a particle size of less than 5 µm. Table 12. Low-fat cheese sample’s particle distribution and coagulation metrics The particle measurements result from Mastersizer 2000 and the curdling results from Goagusense. Outlet temperatures and pressure values are the mean values of the treatment, both were established from the cavitator. Control and WPC were not cavitated. Surface Vol. Weighted Weighte Real Pressure Pressure d d (0.9) Uniformit Span Real cutt Flocculat Sample Outlet °C ) Mean Mean c ing in (bar) out (bar utting ion time D[3,2]D[4,3](μm) y (μm) time (s) firmness (s) (μm) (μm) (Pa) 1 30 0.23 0.73 0.15 1.31 4.93 8.2 32.9 1836 200 1144 2 29 0.39 1.02 0.15 1.25 4.73 7.6 30.6 1769 202 1132 3 53 0.47 1.07 0.15 1.35 5.01 8.4 33.1 1780 201 1106 4 56 0.3 0.85 0.15 1.22 4.67 7.7 31.5 1740 200 1063 5 52 0.19 1.9 0.14 1.18 4.53 7.4 30.2 1725 202 1103 6 52 0.3 2.1 0.14 0.86 3.39 5.0 21.8 1766 201 1087 7 76 0.22 2.01 0.15 1.02 4.16 6.6 27.1 1842 201 1174 8 77 0.35 1.9 0.13 0.68 2.65 4.0 17.9 1937 201 1166 9 51 0.31 1.59 0.16 1.23 4.56 7.3 29.2 1714 200 1101 10 52 0.11 1.38 0.14 1.16 4.36 6.9 27.9 1740 201 1119 11 38 0.26 1.6 0.15 1.20 4.55 7.2 29.43 1756 202 1096 12 64 0.42 1.68 0.15 1.11 4.22 6.8 27.9 1753 201 1128 13 41 0.34 0.97 0.16 1.28 4.73 7.6 30.2 1793 201 1127 14 64 0.35 2.1 0.13 0.90 3.55 5.5 23.8 1745 201 1111 15 51 0.45 1.69 0.14 1.20 4.55 7.5 30.2 1841 201 1145 16 51 0.4 1.65 0.15 1.11 4.24 6.7 27.6 1668 201 1050 17 51 0.33 1.59 0.14 1.14 4.40 7.1 29.5 1771 202 1108 Control - - - 0.15 1.37 5.03 8.5 33.1 1692 202 1110 MWPC - - - 0.20 9.44 32.76 43 152 1785 201 1083 Table 13. Chemical composition of low-fat cheese The composition of the cheese samples after 6-week maturation. The difference in the composition of cheese milk samples to untreated and cheese milk vat samples. Positive results indicate that the amount has decreased in the vat and vice versa in a negative result. The levels of TFA were exceptionally low with a couple of exceptions. MNFS Fat MFFB Total Casei NW *D in *D in Acetic Sample prote P *D in Total lactic (%) (%) (%) in NPN n (%) (%) protein casein TFA acid % WP % % acid % % Table 14. Low-fat cheese sample’s texture profiles The mean values (n=3) of texture profile analysis (TPA) with standard deviations of the matured LF cheese samples. ))g( s) )g) )g yseg(( g(g(5 el(psstinseli esessesse ec man bvinSdrarse ignimnineilauth ni weisH caro Crp mu h e F S G C R 1 14820±1130 10370±1230 0.23±0.0100.967±0.0143380±4001790±280 0,54±01.01212810±1200 8570±690 0.20±0.0120.965±0.0022500±3601040±130 0,52±0.01 in

[0002] REFERENCES EP3344054 Gregersen SB, Wiking L, Metto DJ, Bertelsen K, Pedersen B, Poulsen KR, Andersen U, & Hammershøj M (2020). Hydrodynamic cavitation of raw milk: Effects on microbial inactivation, physical and functional properties. International Dairy Journal, 109. https: / / doi.org / 10.1016 / j.idairyj.2020.104790 Lee SK, Huss M, Klostermeyer H, & Anema SG (2013). The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads. International Dairy Journal, 32(2), 79–88. https: / / doi.org / 10.1016 / j.idairyj.2013.04.006 Pegu K, & Arya SS (2021). Comparative assessment of HTST, hydrodynamic cavitation and ultrasonication on physico-chemical properties, microstructure, microbial and enzyme inactivation of raw milk. Innovative Food Science and Emerging Technologies, 69. https: / / doi.org / 10.1016 / j.ifset.2021.102640 Ye A, Singh H, Taylor MW & Anema S (2004). Interactions of whey proteins with milk fat globule membrane proteins during heat treatment of whole milk. Lait, 84, 269-283. https: / / doi.org / 10.1051 / lai:2004004

Claims

Claims 1. A process for modifying cheese milk, characterized in that the process comprises the steps of a) providing cheese milk comprising milk and cream; b) providing a cavitator unit comprising a rotor with blind holes spinning in a liquid chamber, wherein blind holes are arranged radially on a cylindrical surface of the rotor; c) feeding the cheese milk into the cavitator unit; d) subjecting the cheese milk to cavitation in the cavitator unit to produce modified cheese milk.

2. The process according to claim 1, characterized in that the cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5 % w / w, an ash content of 0.3% w / - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.

70.

3. The process according to claim 1 or 2, characterized in that a dry matter content in the cheese milk is in the range of 6% w / w - 15% w / w, preferably in the range of 7.5% w / w - 12.5% w / w.

4. The process according to any one of the preceding claims, characterized in that a protein content in the cheese milk is in the range of 2.5% w / w - 5% w / w, preferably in the range of 3% w / w - 4% w / w.

5. The process according to any one of the preceding claims, characterized in that a fat content in the cheese milk is in the range of 0.1% w / w - 3.5% w / w, preferably in the range of 0.1% w / w - 2.2% w / w.

6. The process according to any one of the preceding claims, characterized in that a lactose content in the cheese milk is in the range of 3% w / w - 5% w / w, preferably in the range of 4% w / w - 5 % w / w.

7. The process according to any one of the preceding claims, characterized in that an ash content in the cheese milk is in the range of 0.3% w / w - 1.2% w / w, preferably in the range of 0.5% w / w - 1% w / w.

8. The process according to any one of the preceding claims, characterized in that the cheese milk is standardized to fat-protein ratio of 0.01 – 0.7, preferably to fat-protein ratio of 0.01 – 0.55, more preferably to fat-protein ratio of 0.1 – 0.4, more preferably to fat-protein ratio of 0.2 – 0.3, most preferably to fat-protein ratio of 0.

26.

9. The process according to any one of the preceding claims, characterized in that cream is used to standardize a fat content.

10. The process according to any one of the preceding claims, characterized in that casein proteins make up about 70 to 80% of the total protein content in milk and whey proteins make up about 20 to 30% of the total protein content in milk.

11. The process according to any one of the preceding claims, characterized in that the cheese milk comprises milk originating from a cow, sheep, goat, camel, horse, buffalo, or any other animal producing milk suitable for nourishment.

12. The process according to any one of the preceding claims, characterized in that the cheese milk of step a) further comprises one or more ingredient selected from the group consisting of whey powder, whey protein concentrate (WPC), whey protein isolate (WPI), serum protein concentrate (SPC), milk powder, milk protein concentrate (MPC), milk protein isolate (MPI), or a combination thereof.

13. The process according to any one of the preceding claims, characterized in that the milk of step a) is subjected to filtration selected from the group consisting of ultrafiltration and microfiltration, 14. The process according to any one of the preceding claims, characterized in that an inlet temperature of the cheese milk is in the range of about 5°C - 60°C, preferably 20°C - 60°C, more preferably 35°C - 50°C, most preferably 40°C - 50°C.

15. The process according to any one of the preceding claims, characterized in that a frequency in the cavitator unit is in the range of about 30 Hz - 60 Hz, preferably 40 Hz – 60 Hz, more preferably 50 Hz - 60 Hz.

16. The process according to any one of the preceding claims, characterized in that an outlet temperature of the modified cheese milk is in the range of about 29°C - 77°C, preferably in the range of about 40°C - 77°C, more preferably in the range of about 55°C - 65°C, most preferably in the range of about 58°C - 62°C, for example about 58°C, preferably 58°C.

17. The process according to any one of the preceding claims, characterized in that the modified cheese milk has a particle size distribution of fat globules in the range of about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm.

18. The process according to any one of the preceding claims, characterized in that the process further comprises a step of cooling the modified cheese milk.

19. Modified cheese milk obtainable by the process of any one of claims 1 to 18, wherein the modified cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat- protein ratio of 0.01 - 0.

70.

20. Modified cheese milk, characterized in that the modified cheese milk has a dry matter content of 6% w / w - 15% w / w, a protein content of 2.5% w / w - 5% w / w, a fat content of 0.1% w / w - 3.5% w / w, a lactose content of 3% w / w - 5% w / w, an ash content of 0.3% w / w - 1.2% w / w, and a fat-protein ratio of 0.01 - 0.

70.

21. The modified cheese milk according to claim 19 or 20, characterized in that the dry matter content in the cheese milk is in the range of 7.5% w / w - 12.5% w / w.

22. The modified cheese milk according to any one of claims 19 to 21, characterized in that a protein content in the cheese milk is in the range of 3% w / w - 4% w / w.

23. The modified cheese milk according to any one of claims 19 to 22, characterized in that a fat content in the cheese milk is in the range of 0.1% w / w - 2.2% w / w.

24. The modified cheese milk according to any one of claims 19 to 23, characterized in that a lactose content in the cheese milk is in the range of 4% w / w - 5% w / w.

25. The modified cheese milk according to any one of claims 19 to 24, characterized in that an ash content in the cheese milk is in the range of 0.5% w / w - 1% w / w.

26. The modified cheese milk according to any one of claims 19 to 25, characterized in that the cheese milk is standardized to fat-protein ratio of 0.01 – 0.55, preferably to fat-protein ratio of 0.1 – 0.4, more preferably to fat-protein ratio of 0.2 – 0.3, most preferably to fat-protein ratio of 0.26.

27. The modified cheese milk according to any one of claims 19 to 26, characterized in that casein proteins make up about 70 to 80% of the total protein content in milk and whey proteins make up about 20 to 30% of the total protein content in milk.

28. The modified cheese milk according to any one of claims 19 to 27, characterized in that the modified cheese milk has a particle size distribution in the range of about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm.

29. A process for producing a low-fat cheese, characterized in that the process comprises the steps of a) providing modified cheese milk according to any one of claims 19 to 28; b) renneting and acidifying the modified cheese milk to produce cheese curd; c) optionally discharging the cheese curd to obtain a cheese mass; d) optionally washing the cheese mass; e) moulding the cheese mass to cheese to obtain low-fat cheese.

30. The process according to claim 29, characterized in that the process further comprises at least one of the following steps: pre-pressing the cheese mass, removing at least part of the whey from the cheese curd, cutting the cheese curd into pieces, salting the cheese mass, brine salting the cheese, ripening the cheese, and bringing the ripened cheese into a desired size and shape.

31. The process according to claim 29 or 30, characterized in that the low-fat cheese is selected from the group consisting of a white cheese, ripened cheese, semi-hard cheese, and hard cheese.

32. The process according to any one of claims 29 to 31, characterized in that in step b) the renneting and acidification is carried out at a temperature in the range of about 29°C - 35°C, preferably about 31°C - 33°C, more preferably at a temperature of 32.5°C.

33. A low-fat cheese obtainable by the process of any one of claims 29 to 32.

34. A low-fat cheese, characterized in that the low-fat cheese comprises modified cheese milk according to any one of claims 19 to 28 and the low-fat cheese has a fat in dry matter (FDM) content of 0.1% w / w - 40% w / w, moisture in the free-fat basis (MFFB) of 50% w / w - 65% w / w, a fat content of 0.1% w / w - 20% w / w, and an ash contentof 2% w / w - 6% w / w.

35. The low-fat cheese according to claim 33 or 34, characterized in that the low-fat cheese has a particle size distribution of fat globules in the range of about 0.05 µm – 3.00 µm, preferably in the range of about 0.06 µm – 2.80 µm, more preferably in the range of about 0.065 µm – 2.70 µm, most preferably in the range of about 0.068 µm – 2.653 µm.

36. The low-fat cheese according to any one of claims 33 or 35, characterized in that the low-fat cheese is selected from the group consisting of a white cheese, ripened cheese, semi-hard cheese, and hard cheese.

37. The low-fat cheese according to any one of claims 33 to 36, characterized in that the low-fat cheese has hardness (g) in the range of about 10000 – 36000, preferably about 11000 – 15000.

38. The low-fat cheese according to any one of claims 33 to 37, characterized in that the low-fat cheese has resilience (g) in the range of about 0.75 – 1.0, preferably about 0.9 – 0.

97.

39. The low-fat cheese according to any one of claims 33 to 38, characterized in that the low-fat cheese has cohesiveness in the range of about 0.1 – 0.3, preferably about 0.15 – 0.

23.

40. The low-fat cheese according to any one of claims 33 to 39, characterized in that the low-fat cheese has chewiness (g) in the range of about 500 – 6500, preferably about 600 – 1500.

41. Use of modified cheese milk according to any one of claims 19 to 28 in a low-fat cheese.

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