AU2013203254A1 - Cheese and methods of making such cheese - Google Patents

Abstract

Methods of preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or 5 more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.

Description

Regulation 3 2 AUSTRALIA Patents Act 1990 COMPLETE SPECIFICATION STANDARD PATENT Invention Title: Cheese and methods of making such cheese The following statement is a full description of this invention, including the best method of performing it known to us: CHEESE AND METHODS OF MAKING SUCH CHEESE CROSS-REFERENCES TO RELATED APPLICATIONS [00011 This application claims priority to U.S. Provisional App. No. 60/568,029, filed May 5 3, 2004, and titled "Soft or Firm/Semi-Hard Ripened or Unripened Cheese and Methods of Making Such Cheeses", the entire contents of which are herein incorporated by reference for all purposes. [00021 This application is also related to the following U.S. Patent Applications, all of which are incorporated herein by reference in their entirety for all purposes: 10 [00031 1. U.S. Provisional App. No. 60/568,022, filed May 3, 2004, entitled "Soft or Firm/Semi-Hard Ripened or Unripened Blended Cheeses and Methods of Making Such Cheeses", having attorney docket number 040179-000500US; 100041 2. U.S. Provisional App. No. 60/568,017, filed May 3, 2004, entitled "Methods for Making Soft or Finn/Semi-Hard Ripened and Unripened Cheese," having 15 attorney docket number 040179-000600US; 100051 3. U.S. Patent Application filed on the same day as the present application, and entitled "Blended Cheeses and Method for Making Such Cheeses," having attorney docket number 040179-00051OUS; and [0006] 4. U.S. Patent Application filed on the same day as the present application, 20 and entitled "Methods for Making Soft or Firm/Semi-Hard Ripened and Unripened Cheese and Cheeses Prepared by Such Methods," having attorney docket number 040179-000610US. BACKGROUND 100071 Recently there has been an increase in the demand for cheeses that have widely 25 differing performance characteristics. This particular demand is driven in part by the increasing variety of prepared foods in which such cheeses are included. In fact, there often is a need for different performance qualities even for foods of the same general type because of the different ways cheeses are utilized or because the cheese is exposed to differing cooking environments or conditions. Pizzas illustrate this point well because there are so 30 many different types of pizzas. Pizzas, for example, have widely differing crusts, including thick, thin, or somewhere in between. The cheese can also be exposed or wrapped in the 1A edge of the crust. Furthermore, the crust may be completely uncooked or it may be parbaked before being put in the oven with the cheese. Each of these variables potentially impacts the composition of the cheese required to provide satisfactory performance. [00081 Demand for cheese with varying performance characteristics is also driven in part 5 by the significant increase in the different types of baking equipment and conditions that are being used to prepare food products containing cheese. Some baking operations, for instance, require relatively high oven temperatures (e.g., in the range of about 350 to 950 *F (177- 5100 C)) with short baking times (e.g., in the range of about 30 seconds to 15 minutes). Such conditions may be used, for instance, in an impingement oven when baking a pizza having a 10 thin crust. Other ovens, such as deck ovens, in contrast, sometimes use a relatively long bake time (e.g., about 6 to 60 minutes) and a correspondingly lower oven temperature (e.g., about 300 to 750 F (149 to 399 C)). Instead of baking, some foods topped with or including cheese are prepared by microwaving (e.g., about 1 - 6 minutes). 10009] Consumer demand for cheeses with improved nutritional content (e.g., nutritionally 15 balanced, lower fat) has also increased the demand for new varieties of cheese. {00101 There are a variety of challenges to providing cheeses that have a composition which satisfies the desired performance characteristics and nutritional qualities. For instance, it can be difficult to obtain the desired concentration level of some ingredients in a cheese. Another problem is developing a process that activates the latent functional properties of 20 certain ingredients. Another problem is that many methods for preparing cheese involve the loss of significant quantities of some cheese components during processing. This can occur, for instance, when such cheeses undergo the heating and stretching process of the pasta filata process. Often the heating is conducted in heated water, which can remove significant amounts of cheese ingredients. 25 {00111 In view of the high demand for cheese and the foregoing shortcomings associated with some existing methods for preparing such cheeses with the desired performance characteristics, there thus remains a need for additional methods for preparing cheeses of these types. SUMMARY 30 [00121 Methods for preparing a variety of cheese products are disclosed. Systems for preparing such cheeses and slurries, and cheeses produced by the disclosed methods are also provided. 2 [00 12a] In one aspect, the invention provides a method of making a soft or firm/semi-hard cheese, the method comprising: (a) combining a slurry with a heated and homogeneous mass of soft or firm/semi-hard cheese to form an admixture; and (b) shaping and cooling the admixture to form the cheese, wherein the slurry contains water and one or more slurry ingredients, and 5 wherein the one or more slurry ingredients have a combined concentration of greater than 10 wt.% in the cheese. [001 2b] In a further aspect, the invention provides a method for preparing a soft or firm/semi hard cheese, the method comprising: (a) adding a dry salt to a heated and homogeneous mass of soft or firm/semi-hard cheese; (b) combining a slurry with the homogeneous mass of soft or 10 firm/semi-hard cheese to form an admixture; and (c) shaping and cooling the admixture to form the cheese, wherein the slurry contains a dairy solid, and the soft or firm/semi-hard cheese has one or more of the following characteristics: (i) a starch concentration of about 0.5 to about 20 wt.%; (ii) a non-fat dry milk concentration of about 0.5 to about 25 wt.%; or (iii) a gum or cellulose concentration of about 0.5 to about 20 wt.%. 15 [001 2c] In another aspect, the invention provides a method of making a soft or finn/semi-hard cheese, the method comprising: (a) providing a slurry mixture comprising one or more one particulate slurry ingredient in a liquid; (b) adjusting a temperature and moisture content of the slurry mixture until its viscosity is 1000 centipoise or greater; (c) combining the slurry mixture with a cheese precursor to form an admixture; and (d) processing the admixture into the soft or ?0 firm/semi-hard cheese. [00 12d] In yet a further aspect, the invention provides a method of making a pasta filata cheese, the method comprising: (a) heating a slurry to a temperature in a range of 90*F - 300*F; (b) adding a dry powder ingredient to either or both a pasta filata cheese precursor and a pasta filata cheese admixture; (c) combining the slurry while hot with the pasta filata cheese precursor to 25 form the pasta filata cheese admixture; and (d) processing the pasta filata cheese admixture into the pasta filata cheese. [0013] Some of the cheese processing methods involve initially providing a slurry that comprises one or more ingredients that one seeks to incorporate into the final cheese product. The slurry is then combined with a cheese precursor to form an admixture. The resulting admixture is then 30 processed to form the final cheese product. The slurry can be combined with a a cheese curd, a heated mass of cheese (e. g., a heated mass of cheese curd), a dry mixed cheese, or a same day 3 diced cheese. In some methods, the slurry lacks a cheese curd. The slurry in other methods lacks one or more analog cheese ingredients (e. g., an oil, a fat, a protein, a starch, a sequestrant and/or a salt). In one embodiment, the cheese process method comprises a method of preparing a cheese product comprising: 5 (a) providing a slurry that comprises one or more ingredients; variety of cheese precursors including a cheese curd ingredient, a mixture of cheese curd ingredients, a coagulum, (b) adding a dry powder ingredient to a cheese precursor; (c) combining the slurry with the cheese precursor to form an admixture; and 10 (d) processing the admixture to form the cheese product. [0014] A variety of ingredients can be incorporated into the slurry including, but not limited to, a nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an 15 oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. Examples may further include procream, whey cream, a dairy solid, and foodstuffs of vegetable, fruit and/or animal source. The foodstuffs may include fruit, vegetables, nuts, meat, and spices, among other foodstuffs. [0015] In some methods, the slurry is processed before it is combined with the cheese precursor. 20 Typical processing steps include one or more of the following processes: heating the slurry, subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the water content of the slurry. [0016] Other methods for preparing a cheese involve combining a slurry with a heated mass of cheese curd to form an admixture and then shaping and cooling the admixture to form the final 25 cheese product. In some of these methods, the slurry contains sufficient starch, nonfat dry milk, gum or cellulose such that the cheese has one or more of the following characteristics (i) a starch concentration of about 0.5 to 20 wt %, or (ii) a nonfat dry milk concentration of about 0.5 to 25 wt %, or (iii) a gum or cellulose concentration of about 0.5 to 20 wt %. 3a [0017] Methods for preparing heated slurries that can be used in the preparation of cheeses are also described herein. Some of these methods involve blending together a liquid and one or more GRAS ingredients to form a slurry and then processing the slurry. Processing 3b typically involves heating the slurry to a temperature of about 90 OF to about 300 OF and performing one or more additional processing steps selected from the group consisting of subjecting the slurry to high shear conditions, homogenizing the slurry and adjusting the moisture content of the slurry. 5 [00181 Various systems for manufacturing a cheese product are provided. Some of these systems include a slurry preparation system that includes (i) a blender adapted to blend a liquid and one or more generally recognized as safe (GRAS) ingredients together to form a slurry, and (ii) a cooker that is operatively disposed to receive the slurry from the blender and adapted to heat the slurry to a temperature of about 90 OF to about 300 F. These systems also io include a first mixer operatively disposed to receive the slurry from the slurry preparation system and adapted to mix the slurry with a heated mass of cheese curd to form an admixture. A final processing system is also included which is operatively disposed to receive the admixture and adapted to form a final cheese product. 10019] Such systems can optionally also include a slurry mixing and moisture control 15 subsystem. These subsystems include one or more of the following units: (i) a shear pump adapted to subject the slurry to high shear conditions; (ii) a homomgenizer adapted to homogenize the water and the one or more ingredients in the slurry; and (iii) an evaporator adapted to adjust the water content of the slurry to about 5-95 % by weight. The subsystem in these systems is in communication with the cooker and the first mixer and the units within 20 the subsystem are in fluid communication. [00201 The arrangement of some subsystems is such that the shear pump is operatively disposed to receive the slurry from the heater and is in communication with the homogenizer. The homogenizer in turn is operatively disposed between the shear pump and the evaporator and adapted to receive the slurry from the shear pump. The evaporator is operatively 25 disposed to receive the slurry from the homogenizer and in communication with the first mixer. [00211 Some systems also include a second dry or wet mixer that (i) is adapted to heat and knead a mass of cheese curd that is introduced therein, and (ii) is in communication with the first mixer such that the heated mass of cheese that is produced in the first mixer can be 30 transported to the second mixer. [0022] Slurry preparation systems are also provided. Certain of these systems include a (a) blender adapted for preparing a slurry, the slurry comprising water and one or more generally 4 recognized as safe (GRAS) ingredients, (b) a cooker adapted to heat the slurry to a temperature of about 90 OF to about 300 F; and (c) a slurry mixing and moisture control subsystem. The subsystem itself includes one or more of the following units (i)a shear pump adapted to subject the slurry to high shear conditions; (ii) a homogenizer adapted to mix the 5 water and the one or more ingredients in the slurry; and (iii)an evaporator unit adapted to adjust the water content of the slurry to about 5-95 % by weight. In such subsystems, the units making up the subsystem are in fluid communication and the blender, heater and slurry mixing and control subsystem are in fluid communication. [00231 A variety of cheeses (e.g., a soft or firm/semi-hard ripened or unripened cheese 10 product) are provided. Some of these have one or more of the following characteristics (i) a nonfat dry milk concentration of greater than 11% by weight, or (ii) a starch concentration of greater than 11% by weight, or (iii) a gum or cellulose concentration of greater than 11% by weight. Some of these have one or more of the following characteristics (i) a nonfat dry milk concentration of greater than 10% by weight, or (ii) a starch concentration of greater than 15 10% by weight, (iii) a gum or cellulose concentration of greater than 10% by weight. {00241 Slurries of different compositions are also provided that can be used in the preparation of cheese. Some slurries, for instance, have a temperature of about 90 *F to about 300 OF and have one or more of the following characteristics (i) a starch concentration of at least 12 wt %, or (ii) a dairy solid concentration of at least 12 wt %. 20 {00251 A variety of cheeses (e.g., a soft or firm/semi-hard ripened or unripened cheese product) are provided. Some of these have one or more ingredients added in the form of (i) a slurry of varying composition, and/or (ii) a dry powder used in the preparation of cheese. Some cheeses, for instance have ingredients added via the slurry such that 0.5-25% of an ingredient is added in the final cheese. Other cheeses may have ingredients added via a dry 25 powder such that 0.5 to 15% of an ingredient is added in the final cheese. And still other cheese may have both a slurry and a dry powder added simultaneously such that the combination of slurry and powder result in ingredient amounts of about 0.5 to 25%. BRIEF DESCRIPTION OF THE DRAWINGS 30 [0026] FIG. 1 depicts one example of a general method for making a cheese product using a slurry. 5 [0027] FIGS. 2A-2C show different examples of general methods for making a cheese product using a slurry. 100281 FIGS. 3A and 3B show in schematic form other examples of certain methods that are disclosed herein to prepare cheese. FIG. 3A depicts a method in which a slurry is 5 combined with a heated mass of cheese. FIG. 3B depicts a method in which a slurry is combined with a curd or curd precursor. [00291 FIGS. 4A-4E depict various exemplary systems for preparing various types of cheese. FIG. 4A shows the major subsystems in certain manufacturing systems. FIG. 4B shows a system that can be used to prepare a cheese by combining a slurry with a heated 10 cheese mass. FIG. 4C shows another system that is designed to prepare a cheese in which the slurry is combined with a curd or curd precursor. FIGS. 4D and 4E illustrate respectively examples for how ingredients can be introduced into a cheese in a parallel or serial fashion. [00301 FIGS. 5A-B show cross sectional samples of finished cheeses. DETAILED DESCRIPTION 15 i. Definitions [00311 A "soft or firm/semi-hard cheese" as used herein generally includes cheeses that have a percentage moisture on a fat free basis (MFFB) of about 54% or more, by weight. The term includes firm/semi-hard cheeses that have a MFFB, for example, of about 54% to about 80%, by wt., and chesses with a MFFB, for example, of about 58% to about 75%, by wt. The 20 term may also include soft cheeses with a MFFB of greater than about 60%, by wt. The term encompasses a variety of well known cheeses including, but not limited to, Colby, Havarti, Monterey Jack, Gorgonzola, Gouda, Cheshire and Muenster, which are examples of "firm/semi-hard cheeses." Also included in the term are popular "soft cheeses" such as Mozzarella, cream cheese, and cottage cheese. A variety of mozzarella cheeses are included 25 by the term; these can be in the soft or firm/semi-hard category, or in between the two, depending upon their moisture content. Standard mozzarella, for example, is a soft cheese, part-skim mozzarella is between soft and firm/semi-hard, and low-moisture mozzarella and low-moisture part-skim mozzarella are both designated as firm/semi-hard cheeses. The term soft or firm/sermi-hard as used herein includes cheeses meeting the CODEX definition of a 30 soft or firr/semi-hard cheese. The term also includes soft or firm/semi-hard cheeses as defined by other local, regional, national or international agencies or organizations. 6 [00321 Cheeses within the "soft or fmn/semi-hard" category as defined herein can be prepared using a variety of methods, including conventional methods, as well as by "alternative make" provisions. The term includes, for instance, cheeses made by a process in which a cheese curd is heated and kneaded to improve the stretchability or stringiness of the 5 final cheese, provided the cheese falls within the MFFB parameters set above. This process and related processes are sometimes referred to as a pasta filata process of manufacturing. Cheeses made by this process are known under a variety of names, including mozzarella, pasta filata, provolone, Mexican style, scamorze, and pizza cheese. Cheeses made by alternative make procedures are prepared by alternative methods of making cheeses, so long 10 as the procedure produces a cheese having the same physical and chemical properties of the type of cheese made by a specified process (e.g., a process specified by a regulatory agency) and falls within the MFFB parameters set forth above. [00331 The "soft" and "finn/semi-hard" cheeses that are provided include standard and non standard cheeses and cheese products having the foregoing moisture characteristics. Standard 15 cheeses are those that satisfy the standards as set forth by a regulatory body with respect to a particular type of cheese. A non-standard cheese is one whose composition does not meet the standard. A soft or firm/semi-hard cheese can also be a processed cheese. A soft or firm/semi-hard cheese can also be ripened or unripened. 100341 "Mozzarella" cheese has aminimum mailkfat content of 45% by weight of the solids 20 and a moisture content of more than 52% but not more than 60% by weight. "Low-moisture mozzarella" cheeses have a minimum milkfat content of 45% by weight of the solids and the moisture content is more than 45% but not more than 52% by weight. "Part-skim mozzarella" has a moisture content of more than 52% but not more than 60% by weight, and a milk fat content that is less than 45% but not less than 30% calculated on the solids basis. 25 "Low-moisture part-skim" mozzarella has a moisture content of more than 45% but not more than 52% by weight and a milkfat content, calculated on the solids basis, of less than 45% but not less than 30%. Further details regarding these various mozzarella cheeses is provided by 21 C.F.R. §1.33.155-133.158. [0035] The term "cheese precursor" as used herein refers broadly to any ingredient that is 30 used to prepare a cheese curd, mixtures of such ingredients and subsequent processed forms of the cheese curd other than the final cheese product. Examples of cheese precursors that are ingredients include, but are not limited to, unpasteurized milk (sometimes referred to in 7 the industry as "raw milk"), the growth medium and bacteria used in the cheese making process (sometimes referred to in the industry as "starter"), and cream. Mixtures of such ingredients are also included. One specific example of such mixtures is "vat liquid", which is a term used to refer to a combination of pasteurized milk, starter and cream. The term also 5 includes coagulun, cheese curd, and processed cheese curd (e.g., curd that has been heated and/or stretched to form a homogeneous mass of cheese). 100361 The term "cream" means the liquid milk product high in fat separated from milk which may have been adjusted by adding thereto: milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, nonfat dry milk or other GRAS ingredients. "Whey 10 cream" is the liquid milk product high in fat separated from whey (cheese, casein, or other), which may have been adjusted by adding thereto: whey, concentrated whey, dry whey, or other GRAS ingredients. "Procream" is the liquid milk product high in fat collected as retentate from a whey filtration process such as microfiltration which may have been adjusted by adding thereto: whey, concentrated whey, dry whey, or other GRAS ingredients. 15 [00371 The term "curd precursor" refers to any soft or firnsemi-hard cheese ingredient, mixture or composition that exists or is formed prior to formation of the cheese curd. The term thus includes, for example, raw milk, starter, cream, cheese vat liquids and coagulum. I. Overview [00381 Methods for preparing a variety of different types of cheeses are provided, including 20 for example, soft or firm/semi-hard ripened and unripened cheese. The methods that are provided generally involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the final product. The slurry typically contains a liquid (e.g., water, milk and/or cream) and one or more ingredients (added either as a liquid or a dry powder, for example) that are selected in accord with the final cheese product that is 25 desired. Once the slurry and cheese precursor are thoroughly mixed together, the resulting admixture is processed to yield the final soft or firm/semi-hard cheese product. Systems for preparing such cheeses and slurries are also disclosed. [0039] The methods, for instance, can be used to introduce various ingredients, either in the slurry and/or with another component of the cheese, to control: 1) melt and flowability of the 30 final cheese product, which is a measure of how well the cheese melts and flows into a homogenous mass, preferably with little or no individual shreds of cheese still detectable; 2) stretch, which is measure of the ability of the cheese to form interconnected strings when the 8 heated cheese is pulled; 3) texture, which is a measure of chewiness and smoothness; 4) coloring, which is a measure of the actual color of the melted cheese; 5) blister characteristics, which may include size, color and extent of coverage; and/or 6) nutritional composition. 5 [0040] The use of a slurry in the methods disclosed herein may also provide significant improvements in yield. A typical cheese process in its basic approach involves acidifying and coagulating milk to form a coagulum that contains cheese curd and whey, removing the whey from the curd, and then processing the curd into a final cheese product. The whey that is removed in conventional cheese manufacturing often contains many dissolved or 10 suspended ingredients, which often means that a significant quantity of dissolved substances (e.g., protein, fat, carbohydrate and minerals) are lost when the whey is separated from the curd. If any ingredients are added before the whey is separated from the curd, many of these ingredients, because they are at least partially soluble in the whey fraction, are also lost. {00411 As a specific example of the extent of this problem, for each 100 pounds of milk 15 that is used to prepare a cheese, it is not uncommon using conventional cheese manufacturing techniques to only be able to produce 10 pounds of cheese. By using some of the slurry based methods that are disclosed herein, the yield can be increased in some instances to about 15, 18, 20 22, or 50 or more pounds of cheese for each 100 pounds of milk. Thus, with some methods, the yield can be increased by 1.5-2 times or more. The increase in yield is due in 20 part to the use of slurries that allow ingredients to be integrated into a precursor of the final cheese product when essentially all the ingredients in the slurry are retained, as compared to earlier in the process in which a significant proportion of added ingredients are lost. [00421 One approach is to add the nonfat dry milk to the milk that is used to prepare the cheese. If added at this stage, it is not uncommon for about 75% of the nonfat dry milk to be 25 lost, including proteins, lactose and minerals in the nonfat dry milk. If the nonfat dry milk is instead incorporated into some of the slurries that are provided and the resulting slurry mixed, for instance, into a cheese precursor (e.g., a homogenized mass of cheese curd) as described herein, much, if not essentially all, of the nonfat dry milk may be incorporated into the final cheese product. 30 {00431 In some methods, the slurry is processed so it is in a form that confers useful properties on the final cheese product and/or facilitates preparation of the cheese. Some methods, for instance, utilize a heated slurry that may also have been sheared and/or 9 homogenized. Such processing can influence the performance of the final cheese product in various ways. For example, this processing can be used to achieve higher concentrations of certain ingredients in the final cheese product as compared to traditional approaches. Without intending to be bound by theory, it is believed that the shearing and homogenization 5 process can reduce particle size of the components of some cheese ingredients. These resulting particles because of their reduced size are thus better able to become incorporated into the overall cheese matrix, thereby allowing more ingredient to be introduced into the final cheese product. [00441 The reduced particle size also makes it easier to remove excess water during the 10 manufacturing process to the level desired in later manufacturing stages. The ability to control water content is an important factor in being able to regulate the stability of cheese and thus its shelf life. Reduced particle size also facilitates forming a compact cheese that can be easily processed (e.g., shredded, sliced, or diced). Shearing and homogenization can also be important in reducing the viscosity of the slurry, which aids in various processing 15 steps (e.g., transport of the slurry). [00451 Use of a slurry that has been heated, sheared and/or homogenized during the manufacturing process also is useful in activating, exposing the functionality and/or in hydrating the ingredients, such that the ingredient has different properties than the corresponding unheated ingredients. As a specific example, it can be difficult to incorporate 20 nonfat dry milk into a cheese as a dry powder in certain cheese manufacturing methods because the nonfat dry milk never becomes fully hydrated. This makes the nonfat dry milk susceptible to burning when cooked, for example. By using certain of the slurry-based methods disclosed herein, ingredients such as nonfat dry milk can be better hydrated, thus mitigating against the burning problem. The hydration of other ingredients can have other 25 beneficial results. [00461 Some methods also involve a process in which the water content of the slurry is adjusted. This is useful because the water content in a cheese is an important factor in stability, shelf life and the ability to slice, shred and dice the final cheese product. {00471 In sum, the use of slurries to introduce ingredients into cheeses at certain stages of 30 the manufacturing process can be used to help tailor the performance and nutritional characteristics of the final cheese product. 111. Methods for Preparing Soft or Firm/Semi-hard Cheese 10 A. General [00481 FIG. 1 provides a flow diagram that summarizes one general scheme 10 for preparing a cheese product, such as a soft or firm/semi-hard cheese. As this figure indicates, some methods involve providing a slurry 12 that contains one or more ingredients. The 5 ingredients in the slurry are selected to in accordance with the final cheese product that is desired and are described in detail below. The slurries in the methods described herein typically do not contain curd and thus lack cheese curd, but may, for example, instead include other ingredients selected to impart a taste, performance and/or nutritional characteristic on the final cheese product (e.g., mouthfeel, blister size, melt characteristic, texture or color). 10 Some slurries also do not contain ingredients that are commonly used in the preparation of analog cheese. Methods using such slurries thus typically omit one or more or all of the following: an oil, a fat, a protein, a starch, a sequestrant and a salt. Other methods, however, utilize slurries that contain some or all of these ingredients. The slurry is combined 14 with a cheese precursor to form an admixture. This admixture is then processed 16 to form the final 15 cheese product. [00491 Another example of a general method is shown in FIG. 2A. This process 20 involves providing 22 a slurry that contains one or more ingredients and providing 24 a cheese precursor. In this particular method, the cheese precursor (e.g., milk, cream, coagulum and/or curd) is mixed 26 with one or more ingredients. This mixture is then 20 combined 28 with the slurry to form an admixture. Additional ingredients can subsequently be added 30 to the admixture, thus providing another opportunity to control the composition of the final cheese product. The admixture is then subjected to final processing 32 to obtain the desired cheese product. Although the method in FIG. 2A includes two processes in which additional ingredients are added (i.e., processes 26 and 30), other methods include only one 25 or neither of these processes. [00501 FIG. 2B presents a variation of the general method shown in FIG.2A. In this method 30, a cheese precursor is provided 24, mixed 26 with one or more ingredients and then combined 28 with a slurry 22 to form an admixture. In contrast to the method shown in FIG. 2A, however, the resulting admixture is then divided 29 into multiple portions (e.g., a 30 first and second admixture). Each admixture is then processed separately. For instance, a first ingredient or set of ingredients can be added 30a to the first admixture portion and the resulting mixture further processed 32a to form a first cheese product. A second ingredient or set of ingredients (typically different from the first ingredient or ingredient set) is then added 30b to the second admixture portion and then subjected to further processing 32b to form a second final cheese product. This approach is useful, for instance, to prepare different cheeses with similar base compositions but somewhat different ingredients. Although FIG. 5 2B shows a method in which the initial admixture is divided into only two separate portions, it should be understood that the initial admixture could be divided into a greater number of portions with parallel processing of each portion as indicated in FIG. 2B. Further, although the method in FIG. 2B shows ingredients being added 26 to the cheese precursor before the cheese precursor and slurry are mixed, this step need not be performed in all methods. 10 100511 A second variation of the method shown in FIG. 2A is depicted in FIG. 2C. In this method 40, the providing 22, 24 and mixing 26 processes are as described with respect to FIG. 2A. In this particular method, however, once the slurry and cheese precursor have been combined 28, multiple ingredients are added in a serial process (as compared to the parallel process illustrated in FIG. 2B). Thus, for example, one or more first ingredients are added 30 15 to form an initial admixture and then one or more second ingredients added 31 to form a final admixture, which is subsequently further processed 32 to form the final cheese product. The first and second ingredient can be the same or different. The first and second ingredient can also be a single ingredient or a plurality of ingredients. It should further be understood that although FIG. 2C illustrates a method in which there are two serial additions of ingredients 20 that more serial additions could be made. 100521 Methods of the general type shown in FIG. 2C are useful, for example, when separate additions of ingredients allows for improved incorporation into the cheese (e.g., adding all the ingredients at once may prevent the ingredients from becoming fully mixed into the admixture). 25 [00531 The various primary processes involved in the methods that are provided, such as those described in FIGS. 1 and 2A-2C, are discussed in detail in the following sections. 1. Slurry Preparation and Pre-Mixing Process {00541 The process of providing the slurry can comprise several aspects. Some methods, for example, generally involve blending a liquid (e.g., water, oil, milk and/or cream) and one 30 or more ingredients to form the slurry. The resulting slurry is then subjected to a pre-mixing process to adjust the slurry to a form that will integrate well with the cheese precursor with which the slurry is mixed. The pre-nuixing process usually includes cooking the slurry, 12 typically to about 90-300 F, 90-293 *F or 100-250 *F (38-121 C), but this is not mandatory. This pre-mixing processing also optionally includes one, two or all of the following processes: (1) subjecting the slurry to high shear conditions, (2) homogenizing the slurry, and/or (3) adjusting the water content of the slurry, usually to about 5-95%, or 15-80% by 5 weight. As noted above, these processes are helpful in controlling processing parameters and the ultimate performance characteristics of the final cheese product. [00551 Different methods can incorporate different combinations of two or all three of the foregoing optional processes. So, for example, in some methods, the pre-mixing processing involves (1) and (2) but not (3). Other processes include (1) and (3) but not (2). Still other LO pre-mixing processes include (2) and (3) but not (1). And still other processes include (1), (2) and (3). The other remaining combinations can also be utilized depending upon the particular requirements of an application. In some instances, it is sufficient to simply shear the slurry without homogenizing it. But the pre-mixing process may involve both, in which case the slurry is first typically sheared and then homogenized, although the order can be reversed. 15 [00561 In some methods, some of the pre-mixing processes are optionally carried out at the same time (e.g., subjecting the slurry to high shear conditions while homogenizing the slurry; or heating the slurry while subjecting it to high shear conditions and/or homogenizing the slurry). Cooking can optionally be performed during the shearing and/or homogenizing. In general, however, the pre-mixing processing steps conclude by adjusting the water content of 20 the slurry. [00571 Some ingredients need to be subjected to high shear conditions to become functional (e.g., hydrated or converted to a form that displays functional binding groups). High shear conditions as used herein generally refers to conditions in which 10,000 to 500,000 s4 of shear is applied. In some methods, the slurry is typically sheared by a high 25 shear mixer or colloid mill, at a temperature of about 90 to 2930 F (15 to 82* C) for about 0.01 to 0.5 seconds. [00581 Homogenization of the slurry, if performed, generally involves the process of reducing the particle size of fluid products under conditions of extreme pressure, shear, turbulence, acceleration and impact, to make them more stable and have a better texture. The 30 effect is typically achieved by forcing the slurry through a special homogenizing valve at a very high pressure. Homogenization can be done in one or multiple steps. For most methods, two steps are sufficient. It is common that the main homogenization takes place in 13 the first homogenization valve and a mild homogenization in the second valve. The second homogenization valve can enhance the product quality. This step, for example, can break down newly formed fat globule clusters formed directly after the first valve due to re agglomeration. Homogenization is usually conducted at a temperature of about 90-293 'F 5 (32-1450 C) or 100-250 *F (38-121* C) for about 0.01 to 0.5 seconds. 100591 As indicated above, if the water content of the slurry is adjusted, the moisture content is generally adjusted to about 5-95 percent, in some instances from about 15-80 percent, in other instances 20-75%, and in still other instances 30-60%. After such processing, the slurry that is mixed with the cheese precursor, generally has a temperature of 10 about 100-1800 F (37-83 C), or about 120-1650 F (48-74 C). It also typically has a viscosity of 1000 to greater than about 1,000,000 centipoise in this temperature range. 2. Exemplary Methods for Providing Cheese Precursor [00601 As noted above, various cheese ingredients or mixtures thereof can serve as the cheese precursor. Other cheese precursors include compositions formed during processing of 15 the starting ingredients, including, for example: 1) the pasteurized milk; 2) cheese milk formed by the acidification of the pasteurized milk; 3) the coagulum formed during the coagulation process; and/or 4) the cheese curd. [00611 Cheese curd can be prepared, for example, from pasteurized cow's milk, buffalo milk, goat's milk, or other milk source (e.g., concentrated milk, reconstituted milk or milk 20 protein powders). The milk is acidified to form cheese milk. The acidification step can be performed either microbially or directly, or by a combination of both microbial and direct acidification. Microbial acidification is accomplished by the addition of a starter culture of one or more lactic acid-producing bacteria to the milk, and then allowing the bacteria to grow and multiply. When making a mozzarella variety cheese, a bacterial starter culture composed 25 of coccus, rods, or a combination of both is preferably used. In some methods of acidification, an acid added as a processing aid, such as acetic acid (e.g., vinegar), phosphoric acid, citric acid, lactic acid, hydrochloric acid, sulfuric acid, or glucono-delta lactone (GdL), lactobionic acid, etc., is added to standardize pH and is followed by addition of microbial starter to complete the acidification process. 30 [0062] Following addition of the microbial and/or GRAS acids, the cheese milk is coagulated to form a coagulum that consists of cheese curd and whey. Rennet, or another 14 suitable enzyme, is typically added to the milk to enhance the coagulation activity. The resulting coagulumn is cut and the whey drained off to obtain the cheese curd. The curd can optionally be scalded (cooked) for about 0.08 to 1.0 hours at about 86-1200 F (30-490 C) C. [00631 When dairy milk is used as a precursor, the sweet cream fraction of the milk, or a 5 portion thereof, may be separated and replaced by other types of creams and/or fats prior to acidification. For example, the sweet cream may be replaced by whey cream and/or pro cream (i.e., a mixture of protein and cream) that is included with the whey fraction that is separated from the cheese curd. The replacement of the dairy sweet cream, or a portion thereof, with the whey cream and pro-cream reduces waste by making use of the whey cream 10 and pro-cream, as well as making the higher value sweet cream available for sale in the marketplace. 100641 In some methods, the cheese curd is heated and kneaded in a cooker/mixer to form a heated mass of cheese curd (also referred to simply as a heated mass of cheese). The heating and kneading process is generally done at a temperature of about 120-1800 F (48-82* C) for a 15 time of about 1-15 min. Typically, the resulting mass has a temperature from about 120-1500 F (48-660 C). The heating and kneading process can be conducted simultaneously or separately. [00651 The heating and kneading process is generally conducted under low shear conditions. Heating can be conducted, for instance, in a kneading mixer/extruder via 1) 20 immersion in hot water or brine, 2) direct steam injection, 3) indirect heating via an indirect heat exchanger, and/or 4) by microwave. The steam injection option generally involves releasing live steam into the kneading and stretching chamber. When live steam is used to heat the curd, the steam condensate is absorbed by the curd and forms part of the final mass of cheese. When using live steam in the mixer/cooker, typically the water content of the curd 25 immediately prior to entering the mixer/cooker is about 45 to 65 wt.%, and sufficient steam is released into the kneading and stretching chamber such that the water content of the mass of cheese immediately after exiting the machine is up to about 5 percentage points higher, e.g., about 0.5 to 10 points higher. Often, it will be about 2.5 to 8.5 points higher. So, for example, if the water content of the curd entering the machine is 45 wt.%, then usually the 30 amount of injected steam that is used to bring the curd up to the necessary temperature to obtain a homogenous mass of cheese will be an amount that raises the water content to no 15 more than about 55 wt.%. Indirect heating can be accomplished, for example, by conduction, through the wall of the kneading and stretching chamber, e.g., by use of a hot water jacket. [00661 In some methods, heating and kneading can be performed in the absence of any exogenous water. By "exogenous water" is meant water that is used to bathe the curd and 5 which is subsequently separated from the homogenous cheese mass that is formed. A shortcoming of the use of exogenous water during the heating and kneading process is that, when the water is separated, valuable protein, fat, and other solids that otherwise would be bound up in the finished cheese are removed. Various cookers can be used to heat the cheese curd in this fashion. One option is the RotaThermTm cooker available from Gold Peg L0 International Pty. Ltd. (Moorabbin, Vic, Australia). {00671 Kneading is often accomplished by working the heated cheese curd with pressure via single or dual helical intermeshing screws. The whole of the heating and kneading step is sometimes referred to as a plasticization or pasta filata process, which refers to the heating of curd to around 120-155'F (48-69'C) and kneading the hot curd. Successful plasticization of 15 the curd requires that the viscoelastic paracasein matrix undergoes limited flow and stretches without breaking. Plasticization is believed to be accompanied by changes at a microstructure level within the curd, including partial aggregation and tightening of the paracasein gel matrix followed by formation of linear paracasein fibers with high tensile strength. The cheese fat coalesces into elongated pools entrapped between paracasein fibers 20 showing their same orientation. This process aids in obtaining the proper functionality in the final product. 10068] The heating and kneading process described herein ensure complete mixing of the heated curd. This is important because incomplete mixing results in the separation of fat and water and the loss of these ingredients, as well as other such as fat, lactose and minerals. 25 3. Mixing of Slurry and Cheese Precursor {00691 The slurry is combined with a cheese precursor to form an admixture. So, for instance, the slurry can be combined at any stage along the process for preparing a soft or firm/semi-hard cheese as outlined in the preceding section. Mixing of the slurry with a cheese precursor can be accomplished using standard mixing apparatus that are known in the 30 industry. 16 [0070] In some methods, the slurry is mixed with a heated mass of soft or firm/semi-hard cheese that has undergone the heating and kneading process that is associated with the pasta filata process. For ease of reference, cheese curd that has undergone such a heating and kneading process is simply referred to herein as a "heated cheese mass." In methods such as 5 this, the mixing typically is performed at a temperature of about 120 to about 170 F (49-77' C). The temperature in some applications is relatively high, such as between 150-170 OF. In other methods, the temperature is at or slightly below that of pasteurization (650 C, 150 F), for example in the range of about 120-150' F. (49-65 C). Mixing is usually conducted for about 2-15 or 5-10 minutes. Mixing is generally performed under low shear conditions. 10 100711 Combining the slurry with the heated cheese mass is a useful approach because the slurry can be fully worked into the heated cheese mass with minimal loss of ingredients during the mixing process and subsequent processing steps. This thus is useful in reducing waste flow from the manufacturing process, thereby conferring significant cost benefits and reducing waste disposal issues. 15 4. Optional Addition of Ingredients [00721 Some methods optionally involve the further addition of ingredients at points along the cheese preparation process other than the blending of ingredients with a liquid to form the initial slurry. Ingredients can be added, for example, to the cheese precursors listed above (e.g., to the curd ingredients, the coagulum and/or the cheese curd). These ingredients can be 20 added as liquids and/or powders. [00731 In certain methods, ingredients are added to the heated cheese mass, the processed slurry (e.g., after the slurry has been heated, homogenized, sheared and/or the water content adjusted) or the admixture formed once the heated slurry and heated cheese mass are mixed together. These ingredients are often added in a dry form (e.g., as a powder), but in some 25 instances can be added in liquid form. Powdered solids can be added using any of a number of conventional approaches, including sprinkling the solids onto the cheese mass, usually across the entire surface of the cheese mass and typically after application of agents or ingredients in liquid form, if any. Liquid agents or ingredients can be sprayed down onto the surface of the cheese mass as it passes through the mixing chamber, usually in a spray that 30 covers substantially the entire surface of the cheese. 5. Final Processing 17 [00741 Once the slurry and cheese precursor have been combined, the admixture is further processed to obtain the desired final soft or firm/semi-hard cheese product. The particular processing steps required, depend in part upon the cheese precursor with which the slurry is mixed. If the cheese precursor is a cheese ingredient such as milk or cream, for instance, then 5 the final processing involves completing the cheese manufacturing process to form a cheese curd that contains the added slurry, followed by its further processing to yield the final product. If the slurry is mixed with a cheese curd, the slurry/curd mixture can optionally be heated and stretched in a pasta filata type process, or this mixture can be pressed together to form a final cheese product. Thus, in some instances, final processing simply involves 10 compressing and molding the cheese curd using conventional cheese compression and molding operations to form a mass of cheese. [00751 If the process involves a heating of the cheese curd, the still-warm cheese (e.g., at a temperature in the range of about 110-175 *F (43-80 C)) can be formed into any desired shape depending upon the ultimate intended use. General options include, but are not limited 15 to, 1) forming relatively large pieces of cheese which are packaged; 2) comminuting the cheese into smaller pieces that are packaged without freezing but instead refrigerated; 3) comminuting, packaging and freezing the cheese, and 4) comminuting, freezing, then packaging the cheese. [0076] In some methods, for instance, the admixture is extruded as a continuous 20 dimensionally flat Ribbont", which is discharged into a cold sodium chloride brine channel or tank, for example as described in U.S. Pat. No. 4,339,468 to Kielsmeier or U.S. Pat. No. 5,200,216 to Barz et al. (both of which are incorporated herein in their entirety). The cheese RibbonTM is sometimes contacted with cold sodium chloride brine (in one or more tanks or vessels) until its core temperature drops to about 75 F (240 C) or below. Then the cooled 25 RibbonTM can be cut into segments having dimensions suitable for the intended use of the cheese. [0077] Other options include: 1) floating the cheese in a coolant; 2) placing the cheese on a perforated belt and spraying coolant on the cheese surface; 3) placing the cheese on a solid belt and spraying coolant on the underside of the belt; 4) transfer through a cooling chamber; 30 and 5) refrigeration of the heated cheese. [0078] If a string cheese is the desired product [e.g., a cheese having a diameter of about 1/8 to 1.0 inch (0.32 to 2.54 cm.)], the segments of the string are generally about 1 1/2 to 12 18 inches (4 to 30.5 cm) long. If the string cheese is to be baked only while enclosed in pizza crust (e.g., in a stuffed crust pizza), it typically is unnecessary to age the cheese before using it. If desired, the string cheese can be frozen and stored. (00791 The warm cheese can also be molded/extruded into blocks of any of a variety of 5 sizes that are convenient. Some blocks, for example, are about 4 inches high, 4-8 inches wide, and 4-24 inches long. [0080] If the finished cheese is to be used as an exposed topping for a pizza, then the continuous Ribbon

TM

, typically is rectangular in cross section, and can be cut into loaves, for example having a width of about 4 to 36 inches (10 to 92 cm.), a height of about 1/16 to 4 10 inches (0.15 to 10 cm.), and a length of about 4 to 36 inches (10 to 92 cm.). The loaves can then be further cooled in sodium chloride brine, for example to a core temperature in the range of about 26 to 75'F (-16 to 24 C), and then removed from the brine and comminuted, and the pieces individually quick frozen, for example by the process described in U.S. Pat. No. 5,030,470 to Kielsmeier, et al., which is hereby incorporated herein by reference. 15 [00811 Depending on the composition of the cheese, it may be preferable to store it for a time [e.g., about 7 to 21 days, at about 35 to 45 0 F (2 to 70 C)] after it is removed from the last brine tank and before it is comminuted and frozen. However, as described in U.S. Pat. No. 5,200,216 (Barz et al.), if the process is controlled such that the cooled cheese removed from the brine has a moisture content of about 45 to 60 wt. %, a milk fat content of at least about 20 30 wt. % (dried solids basis), and a combined moisture and wet milk fat content of at least about 70 wt. %, the cheese can be frozen immediately and will still perform satisfactorily when heated under a variety of conditions. [00821 The final processing procedure can also be as described in U.S. Patent No. 5,902,625, which is incorporated herein by reference in its entirety for all purposes. 25 [00831 Methods based on the foregoing processes can be conducted in a batch format or continuously. Batch methods, for example, involve providing batches of slurry and cheese precursor that are subsequently combined in batches. The resulting mixtures are subsequently processed to obtain the desired final cheese product. The process is then repeated. 30 10084] In continuous methods, at least the slurry preparation process and the process in which the slurry is combined with the cheese precursor is conducted in a continuous process. 19 In some methods, essentially each of the steps listed above are conducted continuously such that slurry preparation, cheese precursor preparation, combining of the slurry and precursor, optional addition of ingredients, and final processing steps are all continuously ongoing. B. Exempla Methods 5 [0085] FIG. 3A provides a specific example of a method in which a heated slurry and heated cheese mass are combined to form an admixture that can subsequently be processed to yield a final cheese product, such as a soft or firmlsemi-hard cheese product. As noted above, in some instances the slurry is heated because this can be useful in increasing the amount of certain ingredients that can be incorporated into the final cheese product and in 10 unmasking the functionality of some ingredients. [00861 This particular method 100 includes a slurry preparation process 105 in which a liquid (e.g., water, milk and/or cream) and one or more ingredients are blended 110 together to form the initial slurry. The pre-mixing process 107 involves cooking/heating 115 the resulting slurry to a temperature of about 90-300 *F. This heated slurry is subsequently 15 subjected 120 to high shear conditions and then homogenized 125 to obtain a slurry in which the ingredients are of the desired particle size. Thereafter, the water content of the heated slurry is adjusted 130, typically to about 5-95 wt. %. The slurry is transferred to the combining and mixing state 170 through the use of a pump at the discharge of a surge hopper, which maintains the slurry at a constant volume 131. As the slurry is transferred, it may be 20 filtered 132 to remove any large particles formed in the slurry during the cooking/heating step 115 (or other extraneous materials), and also exposed to a magnetic field 133 to remove any metal fragments in the slurry generated by metal to metal contact of the moving parts of the process equipment. [00871 As further shown in FIG. 3A, the process of providing 150 a cheese precursor in this 25 particular method involves several processes to obtain a heated cheese mass. The process is initiated by forming 155 a cheese curd. Once formed, the cheese curd is heated and kneaded 160 to form a heated cheese mass. During the heating process, the curd is typically heated to about 120-155 *F. [00881 Once the heated slurry and heated cheese mass have been formed, they are mixed 30 170 together to form an admixture. This particular method includes a process of mixing in 175 one or more optional ingredients into the admixture. But as noted above, such additions are optional and not all methods include this process. Furthermore, although this particular 20 method shows the additional ingredients being added to the admixture of slurry and heated cheese mass, the ingredients could also be added to the slurry or to the heated cheese mass just prior to mixing. Alternatively, the slurry, heated cheese mass and ingredients can be combined simultaneously. The admixture that is formed is subsequently processed 180 to 5 form the final soft or firm/semi-hard cheese product. In the particular method depicted in FIG. 3A, final processing 180 involves shaping 185 the admixture into a desired form and cooling 190 the shaped cheese to form the final cheese product. Although FIG. 3A shows the final processing step to first involve the shaping process followed by the cooling process, this order can be reversed or performed simultaneously. Lo [00891 Although the particular method illustrated in FIG. 3A shows the slurry and heated cheese mass being mixed together, in other methods the slurry is mixed with another cheese precursor (e.g., milk, coagulum or unprocessed cheese curd). Systems for performing such methods are shown in FIG. 4C. [00901 Another example of a method for preparing soft or firm/semi-hard cheese is shown 15 in FIG. 3B. In general, method 102 illustrates certain methods in which a curd or a curd precursor is combined with the slurry, instead of a heated mass of cheese. In the method illustrated in FIG. 3B, a slurry is provided 105 as described with respect to FIG. 3A. The process of providing 150 a cheese precursor in methods of this type, however, involves providing 151 a curd or curd precursor. In this particular method, one or more additional 20 ingredients can be mixed 152 into the curd or curd precursor, but not all methods include such additions. The curd or curd precursor is then combined 153 with the slurry to form an admixture. The resulting mixture may then be heated and kneaded 171 to form a heated mass of cheese as in a pasta filata process. Method 102 also includes a process in which one or more additional ingredients are added 162 and mixed 172 with the admixture. Here, too, 25 however, not all methods include such additions. The admixture is then processed 180 to form the final soft or firm/semi-hard cheese product. [00911 The final processing 180 of each of the exemplary methods shown in FIGS. 3A and 3B can involve any of the processing options described above or generally known in the art. So, for example, in some methods final processing involves individually quick freezing 30 pieces of the cheese as described in U.S. Patent No. 5,030,470. Other methods involve a same day dice procedure such as described, for example, in U.S. Patent No. 5,200,216. In still other methods, the cheese is not comminuted but formed into blocks that are directly 21 packaged and refrigerated. Those of skill will recognize that a variety of other processing options are available. Further examples are provided in the section on "Final Processing" above. IV. Ingredient 5 A. General [00921 A number of different types of generally recognized as safe (GRAS) ingredients can be incorporated into the slurry and optionally added at other stages of the overall manufacturing process as described herein. If added at a stage other than the slurry, most ingredients can generally be added as a powder or as part of a solution. The ingredients that 10 are incorporated are selected, for example, to tailor the performance, nutritional, and taste characteristics of the final soft or firm/semi-hard cheese product. [00931 As noted above, some of the ingredients included in the slurry generally fall into two general categories: 1) ingredients that one seeks to incorporate at relatively high concentration levels; and 2) ingredients that need to be heated and/or hydrated to become 15 functionalized, i.e., to be converted into a form that has the chemical and/or physical properties that are important for imparting the desired characteristics to the final soft or firn/semi-hard cheese product. But a variety of other ingredients can also be included in the slurry. [00941 Examples of such ingredients include, but are not limited to, nonfat dry milk, a milk 20 protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral. Examples may further include procream, whey 25 cream, a dairy solid, and foodstuffs of vegetable, fruit and/or animal source. The foodstuffs may include fruit, vegetables, nuts, meat, and spices, among other foodstuffs. [00951 Examples and additional specific information regarding the types of ingredients that can be incorporated to tailor the performance, nutritional and taste characteristics of the final soft or firm/semi-hard cheese product follow. 30 [00961 Daiy Solids. A dairy solid can be added to improve various characteristics of the final cheese product such as: firming the cheese, improving water binding capacity, 22 improving the melt appearance of the cooked cheese, and/or increasing the blistering of the cooked cheese. Dairy solids that can be utilized include, but are not limited to, whey protein concentrate, casein hydrolyzate, milk fat, lactalbumin, cream, milk protein concentrate, milk protein isolate, lactose, casein, whey protein isolate, hydrolyzed whey protein, denatured 5 whey protein, skim cheese powder, natural casein isolate, nonfat dry milk, delactose permeate, procream, mixer overflow liquid, and milk minerals. In general, dairy solids can be incorporated into the final product from about 0.5-25 wt. %. [00971 Incorporation of a dairy solid such as nonfat dry milk into a heated slurry is one approach for obtaining relatively high concentration levels in the final product. For example, 10 the dairy solid concentration in some soft or firm/sein-hard cheeses that are prepared according to the methods disclosed herein can be at least 11, 12 or 13 wt. %, and can include, for example, up to about 16, 17, 18, 19, 20 or 25 wt. % of the final product. Thus, the concentration of the dairy solids in the slurry is generally adjusted such that the level of dairy solid in the final cheese product is about 0.5- 25, about 3-18, about 4-16, or about 11-25 wt. 15 %. This means that the concentration of the dairy solid in the slurry itself is generally within the range of about 0.5 to 95 wt. %, for example about 10-80%, or about 30-70%, by wt. [00981 Starches. Incorporating starches into the heated slurry is also beneficial in some instances because the functionality of some starches is increased when heated, hydrated and/or subjected to high shear conditions. Once functionalized in this manner, the starch can 20 thicken or gel to bind to proteins in the cheese (e.g., casein). In general, starch can be incorporated into the final product in the range of about 0.5-20 wt. %. 100991 Some methods add starch such that the starch concentration in the final cheese product is at least 4, 6, 11, 12, 13 or 20 wt. %. Thus, in some instances, the starch concentration can range from about 4-20 wt.% or from about 5 - 16 wt. % in the final cheese 25 product. This means that the starch concentration in the slurry itself is typically about 0 -95 wt. %, for example about 0.5-50%, or about 1-25% by wt. [01001 A number of different types of starches can be incorporated into the final cheese product. Suitable starches include vegetable starches (e.g., potato starch, pea starch, and tapioca) and grain starches (e.g., corn starch, wheat starch, and rice starch). Specific 30 examples of suitable corn starches include dent corn starch, waxy corn starch, and high amylose corn starch. The starches can be used individually or in combination. 23 [01011 The starch can be rnodified or native. Modified food starches differ in their degree of cross-linking, type of chernical substitution, oxidation level, degree of molecular scission, and ratio of amylose to amylopectin. Examples of some commercially-available modified food starches that are suitable include Mira-Cleer 516, Pencling 200, Purity 660, Batterbind 5 SC, Penbind 100, MiraQuick MGL, Novation 3300, and Gel-n-Melt. A suitable commercially-available native (unmodified) starch is Hylon V. [01021 Mira-Cleer 516, from A. E. Staley Company, is a dent corn starch that is cross linked and substituted with hydroxypropyl groups. The cross-linking increases its gelatinization temperature and acid tolerance. The hydroxypropyl substitution increases its 10 water binding capability, viscosity and freeze-thaw stability. MiraQuick MGL, also from A. E. Staley Company, is an acid-thinned potato starch. The acid thinning breaks amylopectin branches in the starch, creating a firmer gel. Batterbind SC, from National Starch, is a cross linked and oxidized dent corn starch. Purity 660, also from National Starch, is a cross-linked and hydroxypropyl substituted dent corn starch. Hylon V, also from National Starch, is an 15 unmodified, high amylose corn starch. Pencing 200, from Penwest Foods, is an oxidized potato starch. The oxidation increases its capacity to bind water and protein. Penbind 100, also from Penwest Foods, is a cross-linked potato starch. [0103] Emulsifiers, Gelling Agents, Stabilizers and Thickeners. Gums, celluloses, and alginates are some examples of emulsifiers, gelling agents, stabilizers and thickeners. Many 20 of the considerations that apply to starches also apply to gums and celluloses. Certain gums and celluloses, for example, should be hydrated and/or heated to realize their full functional characteristics. Heating and hydration also enables increased levels of the gums, celluloses, or alginates to be included in the final product. Some of the soft or firmlsemi-hard cheeses that are provided herein contain at least about 0.01, 0.5 or 3.0 wt. % gum, cellulose, or 25 alginate. The products thus generally have a gum, cellulose, or alginate concentration of about 0.01-3.0 wt. %. This means that the concentration of the gum, cellulose, or alginate in the slurry itself is typically about 0.02-6.0 wt. % or 0.05-5.0 wt. %. [01041 Different types of celluloses can also be incorporated into the cheese. The cellulose can be either natural or modified. One cellulose or combinations of different celluloses can 30 be utilized. Types of celluloses that can be utilized include, but are not limited to, microcrystalline cellulose, powdered cellulose, methylcellulose, propylene glycol alginate, 24 and sodium alginate. One specific example of a commercially available modified cellulose is METHOCEL A-15'" that is available from Dow Chemical Company (Midland, MI). {0105] Examples of suitable gums that can be incorporated include, but are not limited to, xanthan gum, guar gum, konjac flour and locust bean gum. Examples of suitable stabilizers 5 include chondrus extract (carrageenan), pectin, gelatin, and agar. [01061 The total amount of gums and stabilizers included in the final cheese product is typically up to about 0.01, about 0.50, or about 3.0 % by weight. More specifically, the amount of gums and/or stabilizers can range from about 0.01 to 3.0%, from about 0.25 to 2.5 %, from about 0.5 to 2.0 % , or about 0.75-1.5% by weight of the final cheese product. Gums 10 and stabilizers concentrations in the slurry are typically in the range of about 0.02 - 6.0, or 0.50 - 5.0 wt. %. [0107] Acidity Regulators, Anticaking Agents, and Firming Agents. Acidity regulators, anticaking agents, and firming agents of various types can be included in the cheese. Typically, these agents are inorganic salts, but other types of acidity regulators, anticaking 15 agents, and firming agents can also be used. Examples of acidity regulators, anticaking agents, and firming agents may include calcium chloride, tricalcium phosphate, calcium hydroxide, powdered cellulose, disodium phosphate, and potassium hydroxide. These agents are typically added as part of a solution, (but could be used as a powder) either by incorporation in the slurry or in a non-heated liquid that is incorporated into the admixture of 20 the slurry and heated cheese mass. [0108] The total amount of acidity regulators, anticating agents, and firming agents incorporated into a slurry is sufficient so the concentration of the acidity regulators, anticaking agents, and firming agents in the final cheese product is generally up to about 0.05, 1.2, or 3.0 % by weight. More specifically, the amount of acidity regulators, anticaking 25 agents, and firming agents can range from about 0.05 to 3.0%, from about 0.1 to 2.5 %, or from about 0.5 to 2.0 % by weight. This means that the concentration of the acidity regulators, anticaking agents, and firming agents in the slurry is typically about 2 to 95 % by weight. [01091 Sequestrants. A number of different sequestrants can be incorporated into the final 30 cheese product. Sequestrants that can be utilized include, but are not limited to, various phosphate salts (e.g., sodium hexametaphosphate, monosodium phosphate, sodium 25 tripolyphosphate, disodium phosphate, trisodium citrate and potassium phosphate), calcium citrate, calcium gluconate, oxystearin and sorbitol. {011ol The total amount of sequestrant is usually up to about 0.1, 1, or 4 % by weight of the final cheese product. So, for example, the amount of sequestrant in the final cheese 5 product can range from about 0.1 to 4%, from about 0.25 to 3.0 %, or from about 0.4 to 2.5 % by weight. The concentration of the sequestrants in the slurry itself thus is generally about 0.1 to 95 wt. [01111 Acids. An acid can be incorporated to adjust the pH of the finished cheese to a desired level. Various acids can be employed; examples of suitable acids include, but are not 10 limited to, adipic acid, lactic acid, glucono-delta-lactone, phosphoric acid, lactobionic acid, hydrochloric acid, acetic acid, or Genlac C, the latter being a blend of water, citric acid, lactic acid, acetic acid and artificial flavors. Acid is typically added to adjust the pH of the finished cheese to a pH from about 5-6 is reached, and more typically from pH 5.10-5.70. 101121 If included in the slurry, the acid agent is included in an amount sufficient to adjust 15 the pH of the slurry within the range of about 0.0 to 8.0, for example, from about 0.5-6.5, or 1-5. [01131 Cheese powders. Cheese powders can also be mixed into the cheese to impart a different cheese flavor to the finished product. Such powders are typically added to the heated cheese mass formed during the pasta filata process as a powder rather than as part of 20 the slurry. 101141 Examples of suitable cheese powders include, but are not limited to, Parmesan, cheddar, Monterey Jack, Romano, muenster, Swiss, and provolone powders. The amount of cheese powder in the finished cheese is generally about 0.25 to 10%, and in some instances about 1 to 5% by weight. Cheese powders are available from a variety of commercial 25 suppliers, including, for example, Armour Foods of Springfield, Ky. 101151 Colorants. A colorant can be incorporated into the cheese to adjust its natural color. This can be useful, for example, if consumers have a preference for a color other than the naturally-occurring color. Examples of suitable colorants include annatto, tumeric, titanium dioxide, and beta-carotene. Colorants may be of both the natural or artificial color. If one 30 wished to color the cheese a red an artificial color such as FD&C red # 40 can be used. Annatto is useful to give mozzarella cheese the appearance of cheddar. This allows one to 26 produce a cheese for pizza baking that has the desired melt characteristics of mozzarella, but with a different appearance than that of traditional white mozzarella. Annatto-colored mozzarella can be used as a replacement for cheddar cheese in many food products (e.g., Mexican-style prepared foods). Tumeric imparts a yellowish color to mozzarella, which 5 naturally is white. The yellowish color often is preferred by consumers who perceive it to indicate a "richer" product upon cooking on a pizza. Colorants such as annatto and turmeric can be obtained, for example, from Chris Hansens Labs of Milwaukee, WI. [01161 Colorants can be incorporated into the final cheese product by inclusion in the slurry. If added apart from the slurry, the colorant is generally sprayed onto the heated 10 cheese mass as an unheated solution or dispersion in water. The amount of colorant added is typically in the range of about 0.01 to 2%, based on the weight of the finished cheese. Tumeric, if used, is generally added in an amount of about 0.05 to 0.5%. If annatto is added, it normally is added to about 0.1 to 0.9% by weight. [01171 Flavoring Agents. Various flavoring agents can also be incorporated into the cheese 15 to tailor the flavor profile of the cheese to meet consumer preferences. Suitable flavors for mixing into the heated cheese include, for example, cheddar cheese flavor and parmesan cheese flavor. [01181 Flavoring agents are typically added in an amount such that the concentration in the final cheese product is within the range of about 0.01 to 5 wt. %. If incorporated into the 20 slurry, the concentration of the flavoring agent in the slurry is generally is in the range of about 0.02 to 5 wt. %. [01191 Non-dairy protein isolate. A non-dairy protein isolate can also be incorporated into the soft or firm/semi-hard cheese. It is to alter the texture of the cheese and/or to change the size, color, or integrity of the blisters that are formed when the cheese is baked on a pizza, as 25 well as other cook characteristics. Examples of suitable non-dairy protein isolates include, but are not limited to, soy protein (sometimes called "soy powder"), gelatin, wheat germ, corn germ, gluten, and egg solids. [01201 The protein isolate is added such that the concentration of the protein isolate in the final cheese product is up to about 1, 15 or 30 wt. %. The concentration of the protein isolate 30 in the slurry is thus adjusted so the concentration is about 2 to 95 % by weight of the slurry. 27 {0121] Oils. Various oils can also be incorporated into the cheese. They are generally added to alter the fatty acid profile and/or cost of the cheese and/or to change the size, color, or integrity of the blisters that are formed when the cheese is baked, as well as other cook characteristics. Examples of suitable oils include, but are not limited to, vegetable oils, soy 5 bean oil, corn oil, flax seed oil, walnut oil, palm oil, linoleic acid, fish oil, omega 3 fatty acids, and medium chain triglycerides, among others. Any of the oils may be partially or completely hydrogenated. If blended into the initial slurry, the oil is added in a concentration such that the concentration of the oil in the final cheese product is up to about 1.0, 20 or 35 wt. %. The concentration of the oil in the slurry is thus adjusted so the concentration is about 10 0 to 65, by weight, (e.g., about 5 to 50 % wt.) of the slurry. [01221 Salt. Salts of various types, but typically sodium chloride, can be added to tailor the flavor of the final cheese. The salt can be incorporated into the final cheese product by including it in the heated slurry or by adding it in granular form or as an unheated solution apart from the slurry. Regardless of how introduced, the salt concentration in the final cheese 15 product is usually added at a level of about 0.1-5 wt. %. When added as an ingredient of the slurry, this means that the salt concentration in the slurry is generally about 0.0 to 25.0 wt. %, for example about 0.5-22%, or about 1-18% by wt. 101231 Antifoaming Agents. Various antifoaming agents can be incorporated to facilitate processing. Examples include, but are not limited to, microcrystalline wax, oxystearin and 20 polydimethylsiloxane. [01241 Carbohydrates. A variety of simple sugars (e.g., mono- and disaccharides), as well as more complex carbohydrates can be included in the cheese. Examples include, but are not limited to, glucose, sucrose, and fructose. [01251 Enzymes. Enzymes may be used to create flavors, texture, melt, and/or other 25 functional characteristics in the final cheese product, and/or in the slurry that can then be transferred to the final cheese product once the slurry and cheese have been mixed together. Examples of such enzymes, and this is not an all inclusive list, would be lipases, proteases, oxidoreductases, and transglutaminase. [01261 Neutraceuticals. Neutraceuticals may be included to deliver nutrients not normally 30 present in cheese. Examples of neutraceuticals include, but are not limited to lycopene, antioxidants, probiotics, prebiotics, phosphatidylserine, vegetable sterols, imimunoglobulins. 28 These products in particular may be added as part of the slurry or to the mixer (mixer 290, fig 4B). V. Slurries and Slurr Preparation Methods {01271 Slumies that are combined with a cheese precursor to produce the soft or firm/semi 5 hard cheese product are also provided. As described, these compositions contain one or more of the ingredients or ingredients listed in the preceding section. In general, the concentration of these ingredients is sufficient to obtain a final soft or firm/semi-hard cheese product having the desired concentration of the ingredient (see preceding section). More specifically, the ingredient concentrations are in the range listed above. 10 [01281 The slurries utilized to prepare the soft or firm/semi-hard cheeses that are provided typically are water-based compositions. But some slurries alternatively or in addition include another liquids such as milk or cream. The water in some compositions typically accounts for from about 5 - 95 % of the slurry by weight. Slurries may also include emulsions of water and oil and/or fat. 15 [01291 The slurries are optionally processed to be in a form that mixes well with another cheese ingredient (e.g., curd or heated cheese mass), that promotes dissolution of ingredients and/or that confers the desired processing or performance characteristics. Details regarding the slurry preparation process are described above, including FIGS. 3A and 3B and accompanying text. 20 101301 One example of a useful base slurry is one that contains cream, nonfat dry milk and water. To obtain high concentrations on nonfat dry milk, it can be useful to include an acid and salt. Above about 60% nonfat dry milk, for example, the slurry can get very viscous and thus difficult to pump through the slurry processing system described above. By adding acid as a processing aid, and salt to the slurry, the viscosity can be reduced sufficiently such that 25 the slurry containing the desired high levels of nonfat dry milk can be transported through the processing system. Although any acid and salt could be added elsewhere during the process, inclusion in the slurry can be useful for the reasons just listed. {01311 To reiterate a point made earlier, slurries can be used to provide various benefits during the cheese manufacturing process, including increased yield. Nonfat dry milk contains 30 about 27 wt. % casein protein and about 73% other components (e.g., ash, lactose, whey protein, etc.). If the nonfat dry milk is added to the milk at the beginning of the cheese 29 manufacturing process, much of the casein becomes incorporated into the cheese, but much, or all, of the other components are lost. Using slurries and methods such as provided herein, essentially all of the casein and whey protein can be incorporated into the final cheese product, thus significantly increasing the yield of the overall process. 5 VI. Systems for Preparing Soft or Firm/semi-Hard Cheese Products {01321 FIG. 4A depicts one example of a generalized system 200 that can be used to carry out the foregoing methods to prepare the soft or firm/semi-hard cheeses that are described herein. This exemplary system includes the following subsystems: (1) a slurry preparation system 205; (2) a cheese precursor preparation system 260 that is in fluid communication 10 with slurry preparation system 205; and (3) a final processing system 300 that is in communication with cheese precursor preparation system 260. The slurry preparation system includes the equipment necessary to prepare the slurry that contains the one or more ingredients selected for inclusion in the final cheese product. The cheese precursor preparation system generally includes the equipment and devices required to prepare a cheese 15 precursor, and can include a mixer or related device to combine the slurry with the precursor. The final processing system includes the equipment to convert the admixture of the slurry and cheese precursor into the desired final product. [0133) A wide variety of different systems have this general design. Although specific examples of such systems are described below, it should be understood that these systems are 20 only examples and not intended to be an exhaustive list of the types of systems that can be used to carry out the cheese processing methods that are described herein or of the type of systems that can be used to prepare the type of soft or firm/semi-hard cheeses that are disclosed herein. 101341 One exemplary system that can be used to perform the methods that are disclosed 25 herein is shown in FIG. 4B. This particular system 202 is for use primarily in methods in which a slurry is combined with a heated mass of cheese (see, e.g., FIG. 3A). The cheese precursor preparation system 260 of system 200 generally includes a curd preparation subsystem 261 that is connected to cooker/kneader 270 by transfer tube 268. Cooker/kneader 270 is connected in turn by transfer tube 269 to mixer 290, which is also in communication 30 with slurry preparation system 205 via transfer tube 255. In operation, curd is thus prepared in curd preparation subsystem 261 and can be transported through transfer tube 268 into cooker/kneader 270, where the cheese curd is heated and kneaded to form a heated cheese 30 mass. This mass can then be combined with the slurry prepared in slurry preparation system 205. The cheese precursor preparation system 260 also includes dispenser 251 which is connected to curd preparation system 261. Thus, additional control over the composition and preparation of the final cheese product can be achieved by adding ingredients from dispenser 5 251 to compositions in the cheese curd preparation system 261 via transfer tube 252. But not all systems include such a dispenser. 101351 The slurry preparation system 205 of system 200 generally includes the equipment necessary to blend, heat, shear, homogenize and adjust the water content of the slurry to obtain the desired slurry composition. More specifically, system 205 includes a blender 210 10 and cooker 220 that are connected to one another via transfer tube 215. The transfer tube 215 may include a pump stuffer that moves the slurry to the cooker 220. The pump stuffer may include two augers that move the slurry and a hopper that takes up the slurry into the augers from the blender 210. A liquid (e.g., water, milk and/or cream) and one or more slurry ingredients can thus be introduced into blender 210, where they are blended together to form [5 an initial slurry. This resulting slurry can then be transported into cooker 220, where the slurry is heated to form a heated slurry. Slurry preparation system 205 in this system also includes slurry mixing and moisture control subsystem 208. The particular subsystem 208 shown in FIG. 4B includes shear pump 230, homogenizer 240 and evaporator 250. Subsystem 208 is in communication with cooker 220 and mixer 290. 20 [01361 In the particular subsystem shown in FIG. 4B it is shear pump 230 of subsystem 208 that establishes the link with cooker 220, as shear pump 230 is connected to cooker 220 via transfer tube 225. Shear pump 230 is also connected to homogenizer 240 by transfer tube 235, which in turn is connected to evaporator 250 by transfer tube 245. Subsystem 208 is connected to mixer 290 by transfer tube 255, which connects evaporator 250 and mixer 290. Z5 [01371 Thus, heated slurry from cooker 220 can flow into shear pump 230 via transfer tube 225, where the slurry is subjected to shear conditions. The sheared slurry can subsequently be transferred to homogenizer 240 through transfer tube 235, where the slurry and the ingredient(s) it contains are homogenized. The resulting homogenized slurry can then flow through transfer tube 245 into evaporator 250. Evaporator 250 adjusts the moisture content 1O so it is within the desired range. The final slurry then flows from evaporator 250 into mixer 290 via transfer tube 255. 31 101381 The heated slurry from slurry preparation system 205 can then be combined with the heated cheese mass from cheese precursor preparation system 260 in mixer 290. Ingredients can also optionally be introduced into mixer 290 from additive dispenser 286, which is in communication with mixer 290 through transfer tube 287. The admixture formed in mixer 5 290 can then be transported via tube 291 and processed in final processing system 300. Final processing system 300 as depicted in this particular system includes extruder 305 that is connected to cooling system 315 by tube 310. Various other fmal processing systems, however, can also be utilized as described herein. [01391 It will be appreciated by those of ordinary skill in the art that certain units within 10 slurry preparation system 205 (e.g., cooker 220, shear pump 230, homogenizer 240 and evaporator 250) need not be included. Most slurry preparation systems include a blender to blend the liquid and ingredients together. But the slurry preparation system can include none of the other units just listed (i.e., cooker, shear pump, homogenizer and evaporator), individual units, combinations of multiple units or all the units depending upon the particular 15 requirements of the application. It should also be understood that these units can be arranged in a variety of other configurations. For instance, although shown as separate units in FIG. 2C, shear pump 230 and homogenizer 240 can be part of a single unit in other systems. Other combinations that can optionally be utilized in still other systems are those in which cooker 220 and shear pump 230 are part of the same unit, and systems in which cooker 220, shear 20 pump 230 and homogenizer 240 are all part of the same integrated unit. [01401 The order in which cooker 220, shear pump 230 and homogenizer 240 appear in FIG. 4B can also be altered in other systems such that all the various permutations are possible. Examples of optional arrangements that can be utilized in other systems include: 1) cooker-homogenizer-shear pump, 2) shear pump-homogenizer-cooker, 3) shear pump 25 cooker-homogenizer, 4) homogenizer-shear pump-cooker, 5) homogenizer-cooker-shear pump, and the other various permutations. [01411 Another exemplary system is illustrated in FIG. 4C. This figure depicts a system 203 that would typically be used to conduct methods in which the slurry is mixed with a cheese curd or curd precursor (see, e.g., FIG. 3B). The resulting admixture can then be 30 heated and kneaded as in a pasta filata type process. [01421 The slurry preparation system 205 for system 203 is as described for system 202. The cheese precursor preparation system 260 includes various units utilized in the preparation 32 of cheese curd. Cheese precursor preparation system 260 in the particular system shown in FIG. 4C thus includes, for instance, curd preparation system 261, which includes curd containers 262 of cheese ingredients (e.g., mlk, starter and cream) or mixtures thereof (e.g., cheese vat), a system for forming coagulum 264, and containers 266 of curd. Cheese 5 precursor preparation system 260 also includes mixer 290, but some systems omit this mixer. In operation, ingredients or mixtures thereof in containers 262 can be moved to the system for making the coagulum 264 via transfer tube 263. The coagulum can subsequently be transported from system 264 to container 266 through tube 265. The curd can then be moved from containers 266 to mixer 290 through transfer tube 267. Curd preparation system 261 10 may also include ingredient dispenser 251, which can be connected to ingredient containers 262, coagulation system 264 and/or curd container 266 via transfer lines 253a, 253b, 253c, respectively. This thus allows the option of adding ingredients at each of these stages of the process. [01431 In system 203, slurry can be transported through lines 255 and lines 256a, 256b, 15 and/or 256c such that the slurry becomes combined with the ingredients or mixtures in containers 262, the coagulum in coagulation system 264, and/or the curd in containers 266. System 203 is designed to allow for various processing options once the slurry and cheese precursor are combined to allow for a curd/slurry admixture. One option, for example, is to transport the admixture through tube 291 to the final processing system 300 to form the final 20 product. In an alternative configuration, however, curd preparation system 261 is in communication with cooker 270 via tube 267, which in turn is connected to mixer 290 via tube 267. Mixer 290 may be connected to final processing system 300 by transfer tube 291. Alternatively, the transfer tube 291 may divert the flow of the admixture between coloring units 293 and 294. Coloring unit 293 may add coloring (e.g., orange coloring) to the 25 admixture to give it the appearance of, for example, cheddar cheese, while coloring unit 294 may add no color and leave the cheese substantially white in color. The entire admixture may be diverted through one or the other coloring units 293 and 294, as well as being adjustable to split the admixture between the coloring units to create, for example, a cheese combination from the admixture. 30 [0144] Another option is for the admixture to be moved to cooker 270 through tube 267. Once the admixture has been heated and kneaded, the resulting heated admixture can be transported to mixer 290 via tube 288. This thus allows additional ingredients to be introduced into the admixture from dispenser 286 as described with respect to system 202. 33 Once the additional ingredients are mixed in with the slurry and cheese precursor admixture, the resulting admixture can be transported to final processing system 300 through tube 291. [01451 Embodiments of the system also include the introduction of ingredients in parallel and serial fashion. Referring to FIG. 4D, for example, a system 400 is shown with a 5 configuration that has transfer tube 321 diverting the admixture from mixer 320 into two mixers 290a and 290b. Transfer tubes 287a and 287b connect the mixers 290a and 290b to ingredient dispensers 286a and 286b, respectively, which can add the same or different ingredients to admixtures. The final admixtures may then be sent through transfer tubes 291a and 291b to final processing systems 300a and 300b, respectively. In another example, FIG. 10 4E shows system 410 that has one or more ingredients added sequentially from ingredient dispensers 286 and 332. In system 410, a first ingredient (or first plurality of ingredients) is dispensed to mixer 290 from ingredient dispenser 286 via transfer tube 287. The resulting admixture may be sent through transfer tube 336 to mixer 330, where one or more additional ingredients may be added by a second ingredient dispenser 332 coupled to the mixer 330 via 15 transfer tube 334. The additional ingredients may be the same as, or different than the first ingredient (or first plurality of ingredients). The resulting admixture formed in mixer 330 may be sent through transfer tube 338 to the final processing system 300. [0146] The final processing system utilized in these exemplary systems can vary, but can include a pre-brine tank that includes super cold sodium chloride brine into which molten 20 cheese or cheese ribbons can flow. A cutter can cut the cheese into loaves as the cheese ribbon exits the pre-brine tank. The cooled and salted loaves are then transferred to a main brine tank where they stay until removed by a conveyor. An exemplary system of this general design is described in U.S. Patent No. 5, 902,625, which is incorporated herein by reference in its entirety for all purposes. 25 10147] A variety of different types of equipment can be utilized in the foregoing systems. For example, different types of blenders can be used to mix the ingredients together to form the initial slurry. In general, the blender simply needs to be capable of mixing relatively viscous fluids. One common blender is a twin-screw mixer or extruder such as is common in the food industry. Ribbon blenders or pipelines that include a series of pumps and static 30 mixers can also be utilized. [01481 The cooker used in the slurry preparation systems can be of various types, including the lay-down cooker, swept surface heat exchanger, agitated direct heating pipeline cooker. 34 The cookers are capable of heating a slurry of the compositions defined herein to temperatures ranging from about 90 - 2930 F. Specific examples of suitable cookers include the RotaTherm" cooker available from Gold Peg International Pty. Ltd. (Moorabbin, Vic, Australia) or the FusionCookeri, available from Blentech Corporation, Rohnert Part, CA), 5 the continuous mixer from READCO Manufacturing (York, PA), or single or Evolum 145 twin screw extruders from Clextral Inc. (Tampa FL). The cookers can heat the slurry by convection (e.g., a heated blanket surrounds the cooker), conduction, or radiation, or by directly injecting steam into the cooker. [0149] Various types of shear pumps can be utilized. Suitable types of shear pumps 10 include inline mixers, or colloid mills. Examples of pumps that can be used include Silverson in-line mixer (East Longmeadow, MA) and Stephan cooker (Stephan Machinery Corporation (Columbus, OH), or a colloid mill supplied by Waukesha Cherry Burrell (Charlotte, NC). The shear pump should be capable of generating a shear rate of at least 10,000 to 500,000 s1. 15 [01501 A number of homogenizers are also suitable for use in the systems that are provided. Examples of homogenizers that can be used include those manufactured by APV Gaulin (Kansas City, MO) and Waukesha Cherry Burrell (Charlotte, NC). Evaporators of different types can also be utilized. In general, the evaporator should be able to handle relatively viscous solution. Flash vacuum vessels are one example of a suitable evaporator. 20 Evaporators of this type are available from Invensys APV (Lake Mills, WI) or De Dietrich Process Systems (Bridgeton, MO). Some systems include a feedback system that is connected to the evaporator (e.g., a near infrared monitor). This system may include a sensor that can monitor the moisture level in the slurry coming from the evaporator and send a signal to the evaporator signaling the evaporator to increase, decrease or maintain the level at which 25 water is removed from the slurry so the desired moisture content in the slurry is achieved. [01511 For systems in which the cheese curd is heated and kneaded, a number of different kneading mixers can be used to form the heated mass of cheese. One exemplary device for performing this operation is a single or twin-screw mixer or a twin-screw extruder, either fitted for steam injection or having a heated jacket, or a combination of both. When using a 30 twin-screw mixer or extruder to perform the heating and kneading, the screws (i.e., augers) are typically arranged so they overlap, to insure thorough mixing. VII. Soft or Firm/semi-Hard Cheeses 35 [0152] The methods that are described herein can be utilized to prepare soft or firm/semi hard cheeses that contain one or more of the ingredients at the concentration ranges described herein. As indicated above, some of the methods that are disclosed herein can be utilized to manufacture soft or firm/serni-hard cheeses that contain ingredients that become 5 functionalized when included in a slurry and are subject to heating and/or hydration. Some of the soft or firm/semi-hard cheeses can also include relatively high concentrations of certain ingredients. As set forth above, some of the soft or firm/semi-hard cheeses can contain at least 10, 11, 12, 13 or 14 wt. % of one or more of the ingredients listed above. So, for instance, some of the cheeses that are provided have one, two, three or more of the following 10 characteristics. [01531 Some of the soft-or semi soft cheeses that are provided are characterized by having a starch concentration of at least 10, 11, 12, 13 or 14 wt. %. So, for example, some of the soft or firm/semi-hard cheeses have a starch concentration of about 12-14 wt. %, others a starch concentration of about 14-16 wt. %, and still others a starch concentration of about 16-20 wt. 15 %. [01541 A characteristic of other soft or firm/semi-hard cheeses that are provided is that they have a dairy solid (e.g., nonfat dry milk) concentration of at least 10, 11, 12, 13 or 14 wt. %. Other soft or firm/semi-hard cheeses have dairy solid concentrations up to about 16, 17, 18, 19, or 20 wt. %. Some soft or firm/semi-hard cheeses of this type thus have dairy solid 20 concentrations of about 12-14 wt %. Other soft or firm/semi-hard cheeses have a dairy solid concentration of about 14-16 wt. %, or about 16 - 20 wt. %. [01551 Other soft or firm/semi-hard cheeses that are provided have a cellulose concentration of at least 0.01, 0.5, or 3.0 wt. %. Such cheeses, for instance, thus have cellulose concentrations that range from about 0.01-3.0, or 0.25-2.5, or 0.5-2.0 wt. %. 25 [01561 The soft or firm/semi-hard cheeses that are provided typically have a protein content of about 10 -40 wt. %, a moisture content of about 35-65%, and a fat content of about 0-60% on a dry basis (FDB). The actual composition varies somewhat depending upon the particular type of cheese that is to be produced. For certain soft or firm/semi-hard cheeses (e.g., mozzarella cheeses) that are provided, the milk fat content is at least 45% by weight of 30 solids and the moisture content is about 52-60 wt. %. The low-moisture soft or firm/semi hard cheeses (also sometimes referred to as low-moisture mozzarella cheeses) that are provided generally have a minimum milk fat content of 45% by weight of solids and a 36 moisture content that is about 45-52 wt. %. Part skim-milk soft or firm/semi-hard ripened and unripened cheeses (also called part skim mozzarella cheeses) that are provided, in contrast, have a milk fat content that ranges from about 30-45% by weight of solids and a moisture content that is about 52-60 wt %. The low-moisture, part-skim soft or firm/semi 5 hard ripened and unripened cheeses (also referred to as low-moisture, part skim mozzarella cheeses) that are provided usually have a milk fat content of about 30-45% by weight of the solids and a moisture content of about 45-52 wt %. The foregoing moisture percentages are for bound plus free water, i.e., the percent of weight lost when the cheese is dried for 17 hrs + I hr in a IOOC oven. 10 {01571 The soft or firm/semi-hard cheeses that are provided can be in a variety of different forms including loaves, RibbonsTm, comminuted forms (e.g., diced or shredded forms) and other forms known in the art. The PH of the soft or flrm/semi-hard cheese generally ranges from about 5.00 to about 6.00, such as about 5.10 to about 5.90. VIII. Food Products and Methods of Manufacturing Such Food Stuffs 15 [01581 The soft or firm/seii-hard cheeses that are provided can be utilized in essentially any baking application that involves the use of soft or firm/semi-hard cheese and can be incorporated into a wide variety of foodstuffs and food products. The soft or firm/semi-hard cheeses, for instance, can be included as an ingredient in a variety of convenience foods, including entrees, snack foods and appetizers. 20 [01591 The term "food product" is intended to broadly encompass any type of food to which one can add cheese. Examples of suitable types of foods into which the provided cheeses can be added, include, but are not limited to: cereal-based products; poultry, beef, pork or seafood-based entrees; potatoes; vegetables; fruit; candy; and nuts. The cereal-based products can be of diverse types including, for instance, pizzas, burritos, dough-enrobed 25 sandwiches, hand-held foods, breads, bagels, pastries, and grain-based snack foods (e.g., crackers and pretzels). The cheese can be included with a variety of different forms of potatoes, including, chips, French fries, hash browns, and strings. Likewise, vegetables of various types can be combined with the cheeses that are provided. Exemplary vegetables include, mushrooms, zucchini, peppers (e.g., jalapenos) and cauliflower. 30 [01601 The soft or firm/semi-hard cheeses can be incorporated into the food product, layered onto or in the food product or used as a coating. One common use, for example, is as 37 an exposed cheese on a pizza or as the string cheese rolled in the outer lip of a pizza crust (a so-called "stuffed crust pizza"). [01611 As those skilled in the art will recognize, the foregoing list is simply illustrative and is not intended to be an exhaustive list of the types of foods that can be combined with the 5 cheeses that are provided herein. 101621 The soft or firm/semi-hard cheeses that are provided are suitable for use in essentially any type of cooking including convection heating, steam injection heating and microwave heating, for example. In some microwave heating applications, for example, the food product is exposed to microwave energy in an amount and for a duration sufficient to 10 heat and melt the cheese, whereby the cheese melts to forn a uniform mass of cheese. The cheeses can generally be heated in a variety of microwaves, such as microwaves having wattages of 400-1000 watts, or full power microwave ovens of 650-850 watts that are common home microwave ovens. The cheeses can be cooked over a range of cooking times such as from 0.5 to 20 minutes, or 0.5-10 minutes, or 2-5 minutes, which are the typical 15 microwave cook times used to prepare frozen or refrigerated entrees and appetizers. [01631 The soft or firm/semi-hard cheeses that are disclosed herein can be combined with food products such as those just listed using any of a variety of methods. For example, the food product can be dipped in melted cheese. Alternatively, the cheese can be sprinkled or layered onto the food product using conventional food processing equipment. In such 20 processes, the cheese is typically first comminuted to form relatively small pieces of cheese or shredded cheese. Once the cheese has been combined with the food product, the resulting food product can optionally be refrigerated or frozen for future sale or use. [01641 The following examples are presented to illustrate certain aspects of the methods and soft or firm/semi-hard cheeses that are disclosed herein. These examples should not be 25 construed to limit the scope of the claims. EXAMPLES 101651 Three different levels of nonfat dry milk (NDM) (2.5%, 6.0%, and 12.0%, by weight) were incorporated into Mozzarella cheese, either directly in powder form (see Examples a, c, and e) or as part of a slurry added to the cheese curds (see Examples b, d, and 30 f). The slurry compositions included the NDM, as well as salt, cream, water, and gluconic acid, where the gluconic acid is added to the slurry as a processing aid to cause a reduction in 38 slurry viscosity before cooking, making the slurry easier to pump through the cooker and other system equipment. The relative amounts of the slurry ingredients used in the slurry examples (i.e., Examples b, d, and f) are summarized in Table 1; Table 1: Slurry Composition Treatment % NFDM % SALT % CREAM % WATER % GLUCONIC ACID (50% TS) Example b. 54.19 5.8 2963 10.38 0 2.5 % NDM added as slur _ Example d 54.19 5.8 29.63 7.05 3.33 6.0 % NDM added as sl Examplef 54.19 5.8 21.05 13.96 5.00 12.0 % NDM added as slurry_ _ _ _ 5 [0166) The final cheese product included conventional starter cultures and the composition targets were 49.0% moisture, 40.0 FDB, 5.35 pH, and 1.80% salt. RibbonTNl cheese (7 x 9 x 2-inches) was extruded and the packaged cheese samples were stored at 35"F (1.7"C) for 14 days before being shredded on an Urchell CC shredder (Urchell Laboratories, Inc., Indiana, USA) into cuts with approximate dimensions of 1.25"-3" by 0.20" by 0.095". The cuts were 10 individually frozen and stored at -20"F. Two-pound samples of cheese were removed, thawed at 35*F (1 .7'C) and melted on two different types of pizza, including a conveyor-bake pizza (Middleby Marshall oven at 420"F (215.6'C) for 6.5 minutes) composed of 7-oz of cheese on a regular pizza crust with 4-oz of pizza sauce. The cheese was also melted on a frozen pizza composed of 5.6-oz of frozen cheese placed on a ready-made crust with 3-oz of t5 sauce and frozen for 24 hrs prior to melting in a home oven at 425'F for 19 minutes. [01671 The shred cut qualities and melt grades of the cheeses produced in Examples a-f were then measured. The melt grade measurements of the cheeses on the service oven pizzas and cooked frozen pizzas included comparisons of the blister color, blister %, blister size, melt, stretch, and oiling-off. The melt grade measurements were made with a 20-point scale, !0 with 10 being the best grade, while I is too little, and 20 is too much. Table 2 summarizes the melt grade grading system: Table 2: Melt Grade Grading System NONE SLIGHT MODERATE DEFINITE PRONOUNCED core I to 4 5 to 8 8 to 12 12 to 16 16 to 20 Blister % 0-10% 10-25% 25-50% 50-75% > 75% Blister Size 1/8 to 1/4' 3/8 to 1/2' 5/8 to 3/4' 7/8 to I' >I' Blister Color Light Golden Golden to Light Golden Brown Dark Brown Black Oone Even sheen over cheese Some minor areas Entire surface heavily iling W Off Nooe s withslight Noticeable collection areas 39 Appears fused together Cheese Cheese is slightly soupy Cheese is very runny, mettdOWn Cheese does not fuse but shows rrunor jtgsaw completely fused and sauce appears to bleed soupy and appears weak together after cooking appearance together through in body tretch 01 to l' 1- to3 3 to 5' 5 to 7' > 7' [0168] The shred quality measurements of the cheeses included comparisons of shred quality and shred compaction. These measurements were made on a 4-point scale with 1 being the best, and 4 being the least acceptable. Table 3 summarizes the results of the melt 5 grade and shred quality measurements for Examples A-F. Table 3: Shred Quality and Melt Grades for Examples a-f Food Service Pizza Frozen Pizza Shred Cut uaality Bitr liter Blister Oiling ! E ltei~r Shred B Blister Ber Off Melt Stretch Blistering Melt Stretch Compaction Example a. 2.5%NDMadded 5 2 10 3 9 11 2 8 9 1.0 1.0 as owder ExalmPle ba. 2.5 %NflMadded 6 2 10 3 10 13 3 8 11 1.0 1.5 as slur Example r 0 %NDM added 3 1 14 4 10 12 1 7 8 1.5 2.0 as soder Example d. 6*0 N % M added 6 2 12 3 9 10 1 7 5 1.5 2.0 as slur Example P 12.0 %NDrN1added 4 2 15 3 12 8 3 12 6 2.0 . as owder I_____I_ Examplef 12.0 % NDM added 3 1 16 3 13 9 1 9 S 2.0 3.0 101691 FIGS. 5A-B show the difference in the quality of the final cheese products when the NDM is added directly as a powder to the cheese curd versus adding the NDM as a 10 component of a liquid slurry. Adding the dry powder NDM at both the 6% and 12% levels causes powdered lumps in the finished cheese as shown in FIG. 5A. The lumps give the cheese an inferior taste and feel, and can also damage dicer blades that are used to shred the cheese. In contrast, a slurry that is added to cheese having NDM at the same levels (i.e., 6% and 12% by wt. NDM in the finished cheese) results in a smooth, homogenous finished L5 cheese as shown in FIG. 5B. [0170] It is understood that the examples and embodiments described herein are for illustrative purposes only and that various modifications or changes in light thereof will be suggested to persons skilled in the art and are to be included within the spirit and purview of 20 this application and scope of the appended claims. The cheeses of the present invention may be made by the methods described herein, or by any other method that produces a finished 40 41 cheese product having the same physical or chemical properties as the present cheeses. All publications, patents and patent applications cited herein are hereby incorporated by reference in their entirety for all purposes to the same extent as if each individual publication, patent or patent application were specifically and individually indicated to be so incorporated by reference. 5 [01711 As used herein, the term "comprise" and variations of the term, such as "comprising", "comprises" and composedd", are not intended to exclude other additives, components, integers or steps. [0172} Reference to any prior art in the specification is not, and should not be taken as, an acknowledgment, or any form of suggestion, that this prior art forms part of the common general 10 knowledge in Australia or any other jurisdiction or that this prior art could reasonably be expected to be ascertained, understood and regarded as relevant by a person skilled in the art.

Claims (63)

1. A method of making a soft or firm/semi-hard cheese, the method comprising: (a) combining a slurry with a heated and homogeneous mass of soft or firm/semi-hard cheese to form an admixture; and 5 (b) shaping and cooling the admixture to form the cheese, wherein the slurry contains water and one or more slurry ingredients, and wherein the one or more slurry ingredients have a combined concentration of greater than 10 wt.% in the cheese.

2. The method of claim 1, wherein the method further comprises heating the slurry, and 10 wherein the slurry is combined while hot with the cheese precursor.

3. The method of claim 2, wherein the hot slurry has a temperature of 90*F - 300*F.

4. The method of claim 2, wherein the hot slurry has a temperature of 100*F - 180 0 F.

5. The method of claim 2, wherein the hot slurry has a temperature of 120"F - 165F.

6. The method of claim 1, wherein the one or more slurry ingredients are selected from 15 starch, nonfat dry milk, and gum or cellulose.

7. The method of claim 6, wherein the slurry contains at least two of the ingredients.

8. The method of claim 6, wherein the slurry contains all three ingredients.

9. The method of claim 1, further comprising adding a dry powder ingredient to the homogeneous mass of soft or firm/semi-hard cheese. 20

10. The method of claim 1, further comprising adding a dry powder ingredient to the admixture.

11. The method of claim 10, wherein the dry powder ingredient is added to the admixture prior to the shaping and cooling of the admixture. 4?

12. The method of claim 1, wherein the soft or firm/semi hard cheese is a pasta filata cheese.

13. The method of claim 12, wherein the pasta filata cheese is mozzarella cheese.

14. The method of claim 13, wherein the heated and homogeneous mass of soft or firm/semi hard cheese comprises a heated mass of mozzarella cheese. 5

15. The method of claim 1, wherein the cheese has one or more of the following characteristics: (i) a starch concentration of about 0.5 to about 20 wt.%; (ii) a non-fat dry milk concentration of about 0.5 to about 25 wt.%; or (iii) a gum or cellulose concentration of about 0.5 to about 20 wt.%. 10

16. The method of claim 15, wherein the cheese has at least two of the characteristics.

17. The method of claim 15, wherein the cheese has all three characteristics.

18. A method for preparing a soft or firm/semi-hard cheese, the method comprising: (a) adding a dry salt to a heated and homogeneous mass of soft or firm/semi-hard cheese; 15 (b) combining a slurry with the homogeneous mass of soft or firm/semi-hard cheese to form an admixture; and (c) shaping and cooling the admixture to form the cheese, wherein the slurry contains a dairy solid, and the soft or firm/semi-hard cheese has one or more of the following characteristics: 20 (i) a starch concentration of about 0.5 to about 20 wt.%; (ii) a non-fat dry milk concentration of about 0.5 to about 25 wt.%; or (iii) a gum or cellulose concentration of about 0.5 to about 20 wt.%.

19. The method of claim 18, wherein one or more additional dry powder ingredients may be added to the homogeneous mass of soft or firn/semi-hard cheese prior to combing with the 25 slurry.

20. The method of claim 19, wherein the additional dry powder ingredients are selected from the group consisting of nonfat dry milk, milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, food protein, a gelling agent, a preservative, a sequestrant, a stabilizer, 5 starch, a thickener, oil, fat, cheese powder, salt, a nutritional supplement, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral

21. The method of claim 18, wherein the dairy solid comprises non-fat dry milk.

22. The method of claim 19, wherein the cheese comprises 0.5 to 25 wt.% ingredients from the salt, the slurry, and the additional dry powder ingredients. 10

23. The method of claim 19, wherein the cheese comprises a starch concentration of about 0.5 to about 20 wt.%, and wherein both the slurry and the additional dry powder ingredients include the starch.

24. The method of claim 18, wherein the dry salt is added between heating the homogeneous mass of soft or firm/semi-hard cheese and the shaping and cooling of the cheese. 15

25. The method of claim 18, wherein the slurry is combined with the homogeneous mass of soft or firm/semi-hard cheese between heating he mass of cheese and shaping and cooling of the soft or firm/semi-hard cheese.

26. The method of claim 18, wherein the soft or firm/semi hard cheese is a pasta filata cheese. 20

27. The method of claim 26, wherein the pasta filata cheese is mozzarella cheese.

28. The method of claim 18, wherein the method further comprises heating the slurry, and wherein the slurry is combined while hot with the cheese precursor.

29. The method of claim 28, wherein the hot slurry has a temperature of 90*F - 300*F.

30. The method of claim 28, wherein the hot slurry has a temperature of 100*F - 180'F. 44

31. The method of claim 28, wherein the hot slurry has a temperature of 120'F - 165*F.

32. A method of making a soft or firm/semi-hard cheese, the method comprising: (a) providing a slurry mixture comprising one or more one particulate slurry ingredient in a liquid; 5 (b) adjusting a temperature and moisture content of the slurry mixture until its viscosity is 1000 centipoise or greater; (c) combining the slurry mixture with a cheese precursor to form an admixture; and (d) processing the admixture into the soft or firm/semi-hard cheese.

33. The method of claim 32, wherein the particulate slurry ingredient is chosen from non-fat 10 dry milk, starch, and gum or cellulose.

34. The method of claim 32, wherein the liquid in the slurry mixture is chosen from water, milk, and cream.

35. The method of claim 32, wherein the method further comprises homogenizing the slurry mixture. 15

36. The method of claim 35, wherein the homogenizing of the slurry mixture comprises: (i) a first homogenization of the slurry mixture that includes forcing the slurry mixture through a first homogenization valve at high pressure; and (ii) a second homogenization of the slurry mixture that include moving the slurry mixture through a second homogenization value at lower pressure. 20

37. The method of claim 35, wherein the homogenizing of the slurry mixture occurs at a temperature of about 90F to 293'F.

38. The method of claim 32, wherein the method further comprises subjecting the slurry mixture to high shear conditions.

39. The method of claim 38, wherein the subjecting of the slurry mixture to high shear 25 conditions includes applying 10,000 to 500,000 s- of shear to the slurry mixture in a high-shear mixer or a colloid mill. 45

40. The method of claim 38, wherein the subjecting of the slurry mixture to high shear conditions occurs at a temperature of about 90'F to 293*F.

41. The method of claim 32, wherein the method further comprises heating the slurry mixture, and wherein the slurry mixture is combined while hot with the cheese precursor. 5

42. The method of claim 41, wherein the slurry mixture is heated to a temperature of 90*F 300 0 F.

43. The method of claim 41, wherein the hot slurry has a temperature of 100*F - 180'F.

44. The method of claim 41, wherein the hot slurry has a temperature of 120'F - 165*F.

45. The method of claim 32, wherein the method further comprises adding a dry powder 10 ingredient to the cheese precursor.

46. The method of claim 45, wherein the dry powder ingredient is selected from the group consisting of nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a 15 thickener, an oil, a fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral.

47. A method of making a pasta filata cheese, the method comprising: (a) heating a slurry to a temperature in a range of 90'F - 300*F; (b) adding a dry powder ingredient to either or both a pasta filata cheese precursor 20 and a pasta filata cheese admixture; (c) combining the slurry while hot with the pasta filata cheese precursor to form the pasta filata cheese admixture; and (d) processing the pasta filata cheese admixture into the pasta filata cheese.

48. The method of claim 47, wherein the pasta filata cheese is mozzarella cheese. 46

49. The method of claim 47, wherein the temperature of the slurry is in the range of 100*F 180 0 F.

50. The method of claim 47, wherein the temperature of the slurry is in the range of 120*F 165 0 F. 5

51. The method of claim 47, wherein the method further comprises subjecting the slurry to high shear conditions.

52. The method of claim 47, wherein the method further comprises homogenizing the slurry.

53. The method of claim 47, wherein the method further comprises adjusting the water content of the slurry. 10

54. The method of claim 47, wherein the slurry is a mixture of one or more slurry ingredients and a liquid.

55. The method of claim 54, wherein the slurry ingredients are chosen from non-fat dry milk, starch, and gum or cellulose.

56. The method of claim 54, wherein the liquid in the slurry mixture is chosen from water, 15 milk, and cream.

57. The method of claim 47, wherein the dry powder ingredient is chosen from nonfat dry milk, a milk protein, an acidity regulator, an acid, an anticaking agent, an antifoaming agent, a coloring agent, an emulsifier, an enzyme preparation, a flavoring agent, a firming agent, a food protein, a gelling agent, a preservative, sequestrants, a stabilizer, a starch, a thickener, an oil, a 20 fat, a cheese powder, a salt, a nutritional supplement, an acid, an enzyme, a neutraceutical, a carbohydrate, a vitamin, and a mineral.

58. The method of claim 47, wherein the pasta filata cheese precursor is chosen from unprocessed curd, heated curd, worked curd, and a heated cheese mass.

59. The method of claim 47, wherein the processing of the pasta filata admixture comprises 25 shaping and cooling the pasta filata admixture. 47

60. The method of claim 59, wherein the shaped and cooled pasta filata admixture is sliced, shredded, or diced into the pasta filata cheese.

61. The method of claim 60, wherein the pasta filata cheese is frozen and then packaged.

62. The method of claim 60, wherein the pasta filata cheese is packaged and then frozen. 5

63. A method according to any one of claims 1, 18, 32 or 47, substantially as hereinbefore described with reference to the examples and figures. 119