EP4654827A1

EP4654827A1 - Process for preparing a ripened cheese

Info

Publication number: EP4654827A1
Application number: EP24701694.2A
Authority: EP
Inventors: Elizabeth VAN DER MEULEN; Thom HUPPERTZ; Anne Liudger DIJKSTRA; Douwe TJERKSTRA
Original assignee: FrieslandCampina Nederland BV
Current assignee: FrieslandCampina Nederland BV
Priority date: 2023-01-25
Filing date: 2024-01-24
Publication date: 2025-12-03
Also published as: WO2024156734A1

Abstract

The invention relates to a process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould; b) lowering the dry matter (DM) content of the curd in the curd-filled mould by injecting a liquid into the curd in the curd-filled mould at a pressure of less than 10 bar to decrease the DM content with at least 0.5 percent point (p.p.). preferably at least 1.0 p.p., particularly preferably at least 1.5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) demoulding the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; and f) ripening the pre-ripened cheese obtained in step d) or e) to obtain the ripened cheese. The invention also relates to a cheese obtained by this process.

Description

P1706PC00

Title: Process for preparing a ripened cheese

Field of the Invention

This invention relates to a process for preparing a ripened cheese comprising a step of injecting a liquid like water or a brine solution into the cheese curd prior to pressing and ripening of the cheese. The invention further relates to the use of a cheese injection system in the process of the invention. The invention also relates to a cheese obtained in the process of the invention.

Background to the Invention

There is a lot of literature on cheesemaking. Salting of cheese can be carried out by immersing the final pressed cheese in brine for a suitable time period, typically a brine treatment lasts from one hour to three days. During salting, salt is transferred from brine to cheese and often the cheese gives off water. Cheeses may also be salted with dry salt. Depending on the cheese type etc., salting of cheeses lasts from less than one hour to as long as 30 to 40 days. The salt content of cheese typically is between 1.3 and 1.9% (corresponding to 0.5 to 0.7% of sodium). The salt content of low-fat cheeses is typically 1 .4 to 1 .9% as the salt content is increased when the fat content is decreased. Salt contributes to the taste, flavour and microbiological shelf life of the cheese.

An important step in cheese preparation, especially of hard and semi hard cheeses is brining after pressing of the curd. Brining is primarily done to provide the cheese with the required salt. Moreover, placing the cheeses in the brine rapidly cools the cheeses to <15°C, as a result of which further syneresis and the growth of undesirable microorganisms is prevented, or at least slowed down. Brining causes a considerable loss of moisture and some soluble matter. In strong brine, moisture losses will typically be higher. Brining adds a more full, salty flavour and it also discourages bad bacterial growth on the surface of the cheese. Brine can also be flavoured with things such as beer, ale, spices, wine, or liquor. In any case, brining helps to develop the rind and overall flavour of the cheese (Cheese: Chemistry, Physics and Microbiology, Chapter 34 Eva-Maria Dusterhdft, Wim Engels, Thom Huppertz, pages 865-888, http://dx.doi.org/ at 10.1016/B978-0-12-417012-4.00034-X). Brining is time consuming, a general guide is one hour per pound, per one inch thickness of cheese (cheesemaking.com).

An alternative to brining is dry salting of the cheese, this is a process where salt crystals are added directly to the surface of fresh curd. It is used for cheese varieties like Cheddar, Colby and Monterey Jack.

The possibility to carry out the treatment of a cheese with brine by injection would mean an enormous progress in the production process. Currently, a cheese is salted by immersing it in a brine bath or by making brine to flow over or around the cheese until sufficient salt has penetrated the cheese mass by diffusion. This takes a few days and the brine section occupies a considerable space in the cheese factory. Already because of the factors time and space the possibility to carry out the treatment with brine by injection would be technically and economically extremely attractive. In addition, diffusion is a process which is determined by a large number of factors, such as the temperature, the concentration of the brine, the permeability of the cheese mass, the shape of the cheese, the nature of the surface, etc., so that the obtained salt content of the cheese may rather vary. From a point of view of the environment it is undesirable that brine is regularly discarded. When the brine is used for a long period of time, the brine becomes contaminated with whey and other organic materials. Consequently growth of undesired micro-organisms can occur. To avoid this the brine is regularly acidified. Thereby the pH of the rind of the cheese is also brought to more acidic values. Consequently the rind becomes hard and can easily break or tear apart, so that decay can occur.

Injecting brine into a cheese mass may further reduce the time the cheese needs to stay in a brine bath because less salt has to penetrate into the cheese mass by diffusion. Consequently, the brine section in the cheese factory may be reduced in size which is saving time and space and produce less waste from the brine bath.

A cheese injection process is known from EP0492716, which relates to a process for injecting cheese with a liquid prior to ripening, comprising spraying the liquid against the surface with a high-pressure nozzle under a pressure such that the liquid penetrates the cheese surface, characterized by using nozzles having a diameter of the opening of not more than 0.3 mm, said nozzles spraying the treating liquid in a convergent jet, and keeping the cheese and the nozzles in a stationary condition relative to each other during the spraying. EP0492716 is using an operating pressure for injecting the cheese of about 50-600 bar; preferably the pressure is in the range of 150-350 bar. Such high pressures require special safety precautions which is undesirable in a factory. A further disadvantage of injecting liquids with such a high pressure is that it damages the rind of the cheese. After all, unavoidably holes are formed in the cheese rind. When these holes subsequently do not close or do not sufficiently close, an undesirable mould growth can occur and in general the cheese may obtain an undesirable appearance, or additional actions are needed to repair the injection holes.

Over the years the cheese making process has been standardised in order to obtain cheeses with little variation within their specifications. This is desired by the consumers and it is particularly desirable for foil-packaged cheeses. Disruptions in the cheese making process may result in off-specification (off-spec) cheeses which must be downgraded or discarded.

All these problems would be partly or completely eliminated or overcome by injection of a liquid into the curd without leaving holes or artefacts in the rind of the cheese.

It was found that injecting a liquid by means of a low-pressure needle is possible if a number of requirements are complied with, and furthermore it appeared that this system can then also be used for other treating liquids than just water.

Thus this invention provides a process of the kind mentioned in the first paragraph, which process is characterized in the claims, i.e. in that cheese material is injected prior to pressing and drying of the curd. Injection holes in the cheeses obtained using the process of the invention, do not cause holes or damage to the outer skin of the cheese because the injection holes disappear during storage.

Summary of the Invention

In a first aspect the invention relates to a process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould; b) lowering the dry matter (DM) content of the curd in the curd-filled mould by injecting a liquid into the curd in the curd-filled mould at a pressure of less than 10 bar to decrease the DM content with at least 0.5 percent point (p.p.). preferably at least 1.0 p.p., particularly preferably at least 1.5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) demoulding the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; and f) ripening the pre-ripened cheese obtained in step d) or e) to obtain the ripened cheese.

In another aspect, the invention relates to the use of a cheese injection system in the process of the invention.

In another aspect the invention also relates to a cheese obtained in the process of the invention.

Description of the Figures

Figure 1 : Herein is shown a schematic overview of the various steps of cheese making, including the steps of the process of the invention.

Figure 2A: definition of centre, face, edge and vertex pieces of a cheese block.

A, B, C, D, E, F, G, and H represent a vertex (also referred to as corner) of the cheese block, as such a vertex point is connected with 3 sides of the block.

K, L, M, N represent points at an edge of the block. K is located about halfway between F and G; L is located about halfway between C and G; M is located about halfway between B and C; and N is located about halfway between B and F. These points are connected with two sides of the block.

U, V, W, and X represent a point at the face of the block, such points are connected to only one side of the block.

T represents the centre of the block, it is in the middle of the block and is not linked to any side.

Figure 2B: definition of centre, face, and edge pieces of a cylinder cheese

P represents the centre of the block, it is in the middle of the block and is not linked to any side.

Q represents points at an edge of the block. These points are connected with two sides of the block.

R represents a point at the side of the cylinder or wheel-shaped cheese. As the side of a wheel-shaped cheese normally is curved (see Figure 6), “R” does not represent a point at the face of the wheel-shaped cheese block. S represents a point at the face of the block, such point is connected to only one side of the block, i.e.to the top, bottom, also referred to as base of the cylindershaped cheese.

Figure 3: injection needle according to a preferred embodiment of the invention with closed end and side openings. The top end (10) is fluidly connected with a reservoir with solution or suspension, e.g. syringe; exit openings (11 ) and (12) are located at the side of the needle, close to the closed end (13); closed end (13) is inserted into the curd.

Figure 4: Example of a mould (101 ) filled with curd (102) i.e. a curd-filled mould with a multitude of injectors (103) - five are shown - that are equally spaced over the mould top-surface. A spacing tool (104) is used to position the multitude of injectors equally over the top-surface.

Figure 5A: In Figure 5A a top view of a block cheese is shown. The top view further shows a division of the cheese into 10x6 sections. Section aA, aE and cE are indicated as a black-filled rectangle, the other sections as open rectangles. The labelling of the different segments in a block cheese as shown, corresponds to the labelling used the examples.

Figure 5B: The same block cheese as shown in Figure 5A is shown in a 3D- view in Figure 5B, top view segment aA is shown again as a black-filled rectangle representing the top of a column in the cheese (Step 1 ). In Step 2, this column aA is divided into 8 slices as used in the examples. Slice (also referred to as segment) aA1 represents the top slice of column aA, i.e. a corner segment of the cheese (a segment with three outer surfaces of the original cheese). Likewise aA4, aA5, aE1 , and aE8 represent a segment with two outer surfaces of the original cheese; aE4, aE5, cE1 , and cE8 represent a segment with one outer surface of the original cheese. cE4 and cE5 represent the centre of the cheese. As explained in the examples, each slice is sized 5cm x 5 cm x 1 .4 cm (length x width x height; I x w x h).

Figure 6 shows a wheel shaped cheese which is also referred to as cylindershaped cheese. The middle of the top-surface is obtained by the crossing of diagonal d1 and d2. The length of L1 + L2 correspond to the length of half the diameter. The side of the cheese is slightly curved. The middle of the top or bottom of the cheese is defined as the point where two diagonals cross (e.g. d1 and d2).

Detailed description of the Invention In a first aspect the invention relates to a process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould; b) lowering the dry matter (DM) content of the curd in the curd-filled mould by injecting a liquid into the curd in the curd-filled mould at a pressure of less than 10 bar to decrease the DM content with at least 0.5 percent point (p.p.). preferably at least 1.0 p.p., particularly preferably at least 1.5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) demoulding the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; and f) ripening the pre-ripened cheese obtained in step d) or e) to obtain the ripened cheese.

Normally these steps are executed in the order as listed, e.g. from a) to f). The injection step as used in this process may be applied in any conventional cheese making processes whenever the dry matter (DM) content of the curd is too high prior to pressing of the curd. For example when the curd in the curd-filled mould cannot be pressed within the desired time or earlier in the cheese making process when the DM content of the curd is too high (off spec) before the curd is put in the mould. The process for making cheese being known. In case the process of the invention is applied in an existing cheese making process which is functioning normally, with the desire to obtain the same cheese as in the conventional process i.e. without step b), then more whey may be removed from the curd in step a) as normally is done to compensate for the injection of liquid in step b). As such, in step b) the dry matter content (DM%) is decreased with at least 0.5 percent point (p.p.). preferably at least 1 .0 p.p., particularly preferably at least 1 .5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd. The dry matter content of the curd at the beginning of step c) is preferably is less than 60% such as less than 55%. More preferably it is between 30 and 60% depending to the type of cheese being produced, particularly preferably between 35 and 55%.

As used herein, a “percentage point” or “percent point” is the unit for the arithmetic difference between two percentages. For example, moving up from 40 percent to 44 percent is an increase of 4 percentage points, but a 10 percent increase in the quantity being measured. It is expected that large decrease in dry matter content in step b) expressed as % by weight relative to the total weight of the curd may have an effect on the taste of the resulting cheese. Hence, the decrease in dry matter content in step b) is preferably less than 20 p.p. , preferably less than 15 p.p., more preferably less than 10 p.p.; most preferably less than 5 p.p. In another embodiment the decrease in dry matter in step b) is 0.2 to 20 p.p., preferably 0.5 to 15 p.p., more preferably 1 to 10 p.p..

In one embodiment, the dry matter content (DM) of the curd in step a) is 35% or higher, preferably 40% or higher, more preferably 45% or higher wherein DM% is expressed as % by weight relative to the total weight of the curd. In a preferred embodiment, the liquid in step b) of the process of the invention is water. Injecting water into the curd of the curd-filled mould will decrease the DM content without changing the taste of the final cheese.

Step c) of pressing the curd into the mould helps in homogenizing the cheese structure and diminishes the visibility of the injection holes. When a normal pressure is applied to press the curd into the cheese mould the injection holes are not visible in the cheese after ripening. So, in one embodiment the curd is pressed in the cheese mould with a pressure between 0.1 and 10 bar, alternatively it is pressed into the mould with two or more increasing pressures, each between 0.1 and 10 bar.

The process of the invention additionally comprises step d), optional step e) and step f) wherein steps d) to e) are defined as: d) demoulding the pre-ripened cheese from the mould e) optionally salting of the pre-ripened cheese; and g) ripening the cheese obtained in step d) or e) to obtain the ripened cheese.

Optionally, step a) in the process of the invention is preceded by one or more of steps i. - vi. , preferably by steps i., iii., iv. , v. and vi. , more preferably by all of steps i. - vi., wherein steps i. - vi. are defined as i. providing milk material (also referred to as cheese milk); ii. adding a starter culture; iii. adding a coagulant e.g. renneting the milk material (cheese milk); iv. allowing milk casein to coagulate and form curd and whey; v. separating the whey from the curd; and vi. putting the curd into a mould.

The cheese of the invention can be a normal cheese or an imitation cheese, by which a cheese prepared with non-milk fat and/or non-milk protein is meant. In one embodiment the cheese as produced in the process of the invention, is an imitation cheese. Alternatively, the cheese is a mixed type cheese i.e. a cheese prepared with a combination of milk fat, milk protein, non-milk fat, and non-milk protein provided at least one milk ingredient is present and at least one non-milk ingredient is present.

As indicated above, in one embodiment of the invention the liquid as referred to in step b) of the process of the invention is water. In another embodiment this liquid is a salt solution. Applying a salt solution in this step significantly reduces the brining time of the cheese and equalizes the salt and/or water distribution of the cheese after ripening. In other words injection of a salt solution results in a more similar salt levels in the centre of the cheese when compared with the outside of the cheese, e.g. with the face, edge or vertex of the cheese. Likewise, the moisture content in the centre of the cheese will be more similar to the moisture content at the outside of the cheese, e.g. with the face, edge or vertex of the cheese (water distribution). In one embodiment, the solution or suspension as referred to in step b) is a salt solution, preferably wherein the salt solution is an aqueous solution selected from one or more of the group consisting of an aqueous NaCI solution, an aqueous KCI solution, and an aqueous milk mineral solution; preferably an aqueous NaCI solution or an aqueous KCI solution. A milk mineral may be, for example, a salt described in publication EP 1061811 B1 , i.e. a milk mineral powder known as trademark Valio Milk Mineral Powder VMMP (Valio Oy). Other feasible milk-based mineral products include such trademarks as Capolac® MM-0525 BG (Aria Foods Ingredients), Vitalarmor Ca (Armor Proteines) and Sodidiet 40 Ml (Sodiaal Industrie). More preferably the salt solution is an aqueous NaCI solution. Alternatively, the salt solution is an aqueous solution of calcium chloride or an organic acid such as citric acid or lactic acid, preferably calcium chloride.

In a further embodiment of the process of the invention, the salt solution has a concentration of 2% by weight (wt%) or higher, preferably 5 wt% or higher, more preferably 10 wt% or higher, particularly preferably 15 wt% or higher, most preferably 20 wt% or higher. From a pragmatic point of view, the maximum salt concentration is slightly below the maximum solubility in water e.g. the NaCI concentration is 33 wt% or below, preferably 30 wt%, more preferably 25 wt% or below.

In yet another embodiment of the process of the invention, the salt solution is an aqueous solution of NaCI (brine) with an NaCI concentration of between 5 and 30 wt%, preferably between 10 and 25 wt%, more preferably between 18 and 22 wt%. Preferably the amount of salt injected in step b) of the process of the invention is 2-25 g salt per kg of dry matter of the cheese preferably 3-20, more preferably 4-15 g of salt per kg of cheese.

The injection system of this invention can also be suitably used for administering other liquids than water or salt solutions to a cheese. Hence in yet another embodiment, the liquid as referred to in step b) of the process of the invention could not only be water or a salt solution, but instead or additionally could also be a solution or suspension (in water) comprising one or more selected from the group consisting of bacteria, fungi, enzymes, colorants, yeasts, proteins, peptides, and amino acids; this group of bacteria, fungi, enzymes, colorants, yeasts, proteins and peptides, and amino acids is also referred to “additional materials”.

The bacteria may for example comprise one or more cheese starter cultures. Alternatively, injecting one or more of bacteria, fungi, enzymes, colorants, yeasts, proteins, peptides, and amino acids improves the even distribution of these materials within the cheese without (or with minimal visibility of) injection holes. Adding one or more of these materials to the final cheese by applying them to the outside of the cheese requires more time to get a similar distribution throughout the cheese as obtained with injecting it. Such materials may give the final cheese product a special colour, taste or appearance which help in distinguishing the cheese from other cheeses and hence may contribute to increase sales of the cheese. The injection process of the invention may also be used to inject two or more of water, a salt solution and one or more of the additional materials listed above. These may be injected in any order e.g. first the salt solution and then one or more of the additional materials, or vice versa. Alternatively, they may be injected in one step e.g. by injection a aqueous salt solution comprising one or more of the additional materials. Alternatively, the salt and additional materials are injected simultaneously using different injection needles.

Examples of substances that can be injected into the curd (in step b)) are enzymes and micro-organisms, while also aroma substances, flavourings, colorants, proteins and the like can be injected into cheese. In one embodiment, the solution or suspension as referred to in step b) comprises one or more selected from the group consisting of enzymes, micro-organisms, aroma substances, flavourings, colorants, organic acids and proteins. Suitable organic acids to be used in step b) include acetic acid, citric acid, lactic acid, tartaric acid and malic acid.

The advantage of the addition of aroma substances, flavourings, colorants, enzymes, micro-organisms and the like with the present system is that no loss of such usually relatively expensive additives is to feared, which loss otherwise does occur. After all, according to the usual practice such a substance is added to the mixture of coagulated curd and whey, so that a substantial part of the additive is lost together with the whey, while the so obtained whey contains the additive and thereby has become unsalable for normal purposes. Thus this type of additives constitutes a large cost factor in the traditional cheese production. Neither is it suitable in the traditional process to add such a substance after the whey has been already separated, because this leads to an irregular distribution of the additive since then only the outside of the fresh cheese mass comes into contact with the taste-determining ingredients.

In particular with cheese imitations from a mixture of vegetable fats and milk constituents, which do not give the desired dairy taste after a normal cheese ripening, it is of great importance that the added ingredients, which serve to render an acceptable taste to such an imitation, are uniformly distributed and in the correct amount throughout the product. Due to this invention this can be achieved without high costs.

Also in the production of specialities and new products based on cheese, special effects can be achieved with the present high-pressure injection by using solutions or suspensions of new ingredients. Thus, according to one embodiment of the invention it is possible to incorporate vitamins, fibers, phospholipids or other substances having a special physiological value into the cheese.

The cheeses produced in the process of the invention typically have a dry matter content of between 40 and 70% by weight (based on total weight of cheese), preferably between 45 and 65 % by weight after ripening. The chloride content as determined on dry matter in the cheese after ripening suitably is at least 0.4% by weight (wt%), preferably at least 0.5 wt%.

The fat content on dry matter of the cheeses produced in the process of the invention, i.e. after ripening, typically is at least 20 % by weight (wt%) (based on the total weight of the dry matter in the cheese, preferably at least 25 wt%, more preferably at least 31wt%, most preferably at least 35wt%.

The liquid injected in step b) of the invention is injected at low pressures of less than 10 bar, preferably less than 5 bar, more preferably less than 3 bar. The low injection pressures as referred to hereinabove, are referring to pressure outlet, e.g. at the outlet of the injection needle such as outlet 11 and 12 as indicated in Figure 3. The pre-ripened cheese obtained after demoulding step d) may be subjected to a salting (or brining) step e), even if the liquid injected in step b) is a salt solution. So in one embodiment, the process of the invention is including step e) wherein the pre-ripened cheese is subjected to a salting treatment. This salting treatment suitably is a step of brining the pre-ripened cheese in a brine bath or a dry salting step, more preferably a brining step; in a particularly preferred embodiment the brining step lasts less than 60 hours, especially preferably less than 50 hours, most preferably less than 40 hours.

The reduction in brining time in a brine bath is highest when the process of the invention is applied to relatively large cheeses. So in one embodiment the mould and the cheese as produced in the process of the invention have a wheel, block, cube or rectangular cuboid shape, preferably a wheel or rectangular cuboid shape. When preparing a foil-ripened cheese (i.e. ripening in foil) the rectangular cuboid shape is preferred, when preparing a naturally ripened cheese the wheel shape (also sometimes referred to as cylindrical shape) is preferred.

In another embodiment the cheese of the invention and the cheese as produced with the process of the invention is a block cheese, preferably wherein the block cheese dimensions (Length x Width x Height [I x w x h]) are > 10 cm x > 10 cm x >5cm, more preferably wherein the dimensions are >10cm x >10 cm x >10cm, most preferably wherein the dimensions are >25 cm x > 20 cm x >10cm. As used herein, a block cheese may also be referred to as a rectangular cheese. In another embodiment the cheese of the invention and the cheese as produced with the process of the invention is a cylinder- or wheel-shaped cheese, preferably wherein the wheel-shaped cheese has a diameter (i.e. diameter of the circle-shaped top and bottom plane) >5 cm and a height of > 5cm, more preferably a diameter of >10 cm and a height of > 10cm even more preferably a diameter of > 15 cm and a height of > 10cm, most preferably a diameter of > 25 cm and a height of > 10cm.

After step d) (removal of the pre-ripened cheese from the mould) or salting step e), when applied, the pre-ripened cheese may either be packed into a foil to produce a foil-ripened cheese or be coated and allowed to ripen naturally to produce a naturally ripened cheese. Both foil ripening and natural ripening are well known processes. For the purpose of the present invention the foil ripening or natural ripening can take place in the usual ways known in the art. Foil-ripening typically involves packaging the rindless pre-ripened cheese in a foil and subsequently allowing the cheese to ripen inside the foil at a temperature which is usually between 4 and 20 °C for a period of a few weeks (typically at least 4 weeks and not more than 3 months).

In case of natural ripening the pre-ripened cheese is typically placed on a (wooden) shelf, a liquid coating material is applied onto those parts of the cheese’s outer layer that are exposed to the air by brushing or spraying, the coating is allowed to dry and the cheese is allowed to ripen for a period of time, before turning the cheese and coating the those side(s) of the cheese that are now exposed to the air in the same way and allowing the ripening to continue. This procedure may be repeated several times with varying time intervals between turning the cheese to allow the desired degree of ripening. Natural ripening typically takes place in dedicated ripening rooms with controlled temperature and humidity conditions. Suitable coating materials are well known and widely available. Examples include polyvinylacetate and other water- permeable polymeric materials, such as polysaccharides or polyethylene acetate. The material should be water-permeable, as during the natural ripening process the cheese loses moisture by water evaporation.

The cheese of the invention and the cheese as produced with the process of the invention can, accordingly, be a foil-ripened cheese ora naturally ripened cheese. Preferably it is of the hard or semi--hard type, more preferably wherein the cheese is of the Gouda or Edam type. Even more preferred, it is a wheel-shaped (naturally ripened) or block-cheese (foil-ripened) of the semi-hard or hard type. Most preferably it is a foil-ripened block-cheese of the Gouda or Edam type.

In one embodiment the cheese produced in the process of the invention is not a cheddared cheese and yet another preferred embodiment the cheese of the invention is not cheddared cheese.

Device

The solution or suspension as injected in step b) of the invention can be injected using an ordinary syringe with a needle e.g. metal needle, that can be pushed into the curd. A marinade injector is an example of a suitable device that can be used.

The needle or needles of the injector can have and open end (as shown in Figure 3A), preferably the needle(s) of the injector have a closed-end and one or more side opening(s) (also referred to as hole(s). The side holes may be located at the same side at different heights or at different sides at the same height, as shown in Figure 3B. The inventors surprisingly found that closed-end needles work best as using closed- end needles prevent clogging of the needle.

The liquid (e.g. solution or suspension) is preferably injected at half height of the curd in step b) of the process of the invention. Preferably it is injected in the centre of the curd. Injection in the centre of curd helps to get an equal distribution of salt in the cheese. To get an equal salt (or additional material) distribution even faster, the solution or suspension may be injected at different heights of the curd. Preferably these different heights are evenly distributed around the middle of the curd height. For large cheeses, it is recommended that in step b) the curd in the curd-filled mould is injected at multiple places, preferably these places are evenly distributed over the top surface of the curd. Preferably, the solution or suspension is inserted at every 50- 150cm² of the top surface, more preferably at every 75-125 cm² of the top surface.

If the curd is injected at several places, then it is preferred to use an injection device with several needles, preferably wherein the number of injection needles are distributed evenly over the top surface of the curd and wherein the number of injection needles is equal to 1 per 50-150cm², preferably 1 per 75-125 cm² more preferably 1 per 90-110 cm² of curd-filled mould top surface. Such devices are known in the art, or may be prepared by aligning a multitude of syringes or marinade injectors with a spacing as defined above, as shown in Figure 4.

It is preferred that the opening(s) of the injection needle is at least 5 cm away from the edge of the curd in the curd-filled mould.

It is further preferred to use injection needles that with a diameter of less than 7.1 mm, more preferably less than 5.1 mm, most preferably less than 3.1 mm because a smaller diameter causes less damage to the curd structure. Likewise, in yet another embodiment the needle exit opening(s) - labelled 11 and 12 in Figure 3 - is(are) preferably small with a diameter of 1 mm or less, preferably 0.5 mm or less, more preferably 0.2 mm or less.

Cheese

The process of the invention may also be used to produce an enzyme- modified cheese.

As used herein, it is understood that the liquid as referred to in step b) of the process of the invention may be plain water such as tap water or drinking water, but could also be a salt solution. However, as described above, other types of solutions or suspensions may also be injected as the liquid.

In another aspect the invention relates to the use of an injection system in the process of the invention.

In yet another aspect the invention relates to a cheese obtained by the process of the invention by injecting a salt solution into the curd in step b). The advantage of injecting a salt injection into the curd (i.e. step b) of the process of the invention) is a more equal distribution of salt and moisture as compared to a cheese without salt injection in the curd. In addition, any further salting steps (step e)) may be shortened in time. So, in one embodiment the invention relates to a cheese wherein the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 9.0 %, preferably more than 10 %, more preferably more than 12 %, particularly preferably more than 14%, most preferably more than 16.6 %; and wherein the NaCI content of the cheese, including those of the edge and centre is determined after one week of ripening.

As used herein, the “face” or “face piece” refers to a part of the cheese with only one outer side of the original cheese. The dimensions (Length x Width x Height [I x w x h]) of the piece correspond to 10%x16.7%x12.5% of the original cheese size (I x w x h) as indicated in Figures 2 and 5.

The “edge” (also referred to as “edge piece”) refers to a part of the cheese with two outer sides of the original cheese. The dimensions (I x w x h) of the piece correspond to 10%x16.7%x12.5% of the original cheese size (I x w x h), as indicated in Figures 2 and 5.

Likewise, the “vertex” (also referred to as “vertex piece”) refers to a part of the cheese with three outer sides of the original cheese. The dimensions (I x w x h) of the piece correspond to 10%x16.7%x12.5% of the original cheese size (I x w x h) as indicated in Figures 2 and 5. A vertex piece is not referred to as edge or face piece. An edge piece is not referred to as face piece. A “center” piece refers to a part from the cheese that is including the middle of the original cheese, i.e. a part of the cheese with no outer side of the original cheese. The dimensions (I x w x h) of the piece correspond to 10%x16.7%x12.5% of the original cheese size (I x w x h), as indicated in Figures 2 and 5. Examples of different parts of the cheese are given in the example 1 . It is clear that these definitions apply in particular to block sized or cuboid-shaped cheeses. Similar definitions apply to other shaped cheeses. It will be understood that not all cheese forms have a face, edge and vertex piece. For example cylinder-shaped cheeses (also referred to as wheel-shaped cheeses) have no vertex part. Due to the slightly curved sides, the side of the cheese does not classify as an “edge” piece. Instead, an “edge piece” for a cylinder-shaped cheese is defined (see Figure 6) as the outer part of a segment of the cheese, as indicated in Figure 6B wherein L1 is equal to 10% of the diameter length and the circumference part corresponds to 12.5 % of the circumference of the cylinder-shaped cheese. A “center piece” of the wheel-shaped cheese is small cylinder of cheese including the center of gravity of the original cheese. Its longitudinal axis is defined as a part from the original cheese at half height between the middle of the bottom and top of the cheese (i.e. from 43.75% to 56.25% of the original height of the cheese (= a height of 12.5% of the height of the original cheese equally distributed around the middle of the height of the original cheese). Such a part of the cheese has no outer side of the original cheese. The diameter of the center piece corresponds to 10% of the diameter of the original cheese (equally distributed around the middle of the top and bottom) as shown with arrow L3 in Figure 6A.

As shown in the examples, such a cheese is obtainable by the process of the invention. In another embodiment the cheese of the invention has an NaCI content in the centre expressed as a percentage of the NaCI content of the vertex of more than 7.5 %, preferably more than 9 %, more preferably more than 10 %, particularly preferably more than 11 %, most preferably more than 12.8%; and wherein the NaCI content of the cheese, including those of the vertex and centre, is determined after one week of ripening.

In still another embodiment the cheese of the invention, or obtainable by the process of the invention is a cheese wherein the salt content in the centre expressed as a percentage of the salt content of the face is more than 11 %, preferably more than 12%, more preferably more than 14%, particularly preferably more than 17%, most preferably more than 20.7%; and wherein the NaCI content of the cheese, including those of the face and centre, is determined after one week of ripening.

In one embodiment, the invention relates to a cheese which is obtained by the process of the invention, wherein after one week of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 9.0 %, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 7.5% and the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 11 %. Preferably wherein after one week of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 12 %, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 10 % and the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 14 %.

More preferably, after one week of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 14%, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 11 % and the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 17%.

The optional step e) of salting (or brining) the pre-ripened cheese is beneficial as it helps to begin forming the rind of the cheese. Normally the NaCI content of the centre of the cheese expressed as a percentage of the NaCI content of the face, edge or vertex is less than 80%, preferably less than 60% or even less than 50%. As mentioned above, such salting may take place by ways known in the art, such as immersing the pre-ripened cheese in a brine bath or by applying solid salt (dry salting) or a salt solution onto the outer surface of the pre-ripened cheese.

By applying step c) in the process of the invention, i.e. pressing the curd into the mould, no injection holes resulting from injection step b) are visible in the ripened cheese of the invention. As used herein, “no injection holes are visible” means that there is no visual disturbance of the face or the internal cheese mass of the ripened (i.e. ready for consumption) cheese. This helps to better protect the cheese against molds.

In still another embodiment the cheese of the invention or the cheese obtained by the process of the invention is a cheese wherein after one week of ripening the moisture content in the centre expressed as a percentage of the moisture content of the vertex is less than 116 %, preferably less than 114 %, more preferably less than 112 %, particularly preferably less than 111 %, most preferably less than 110%; preferably wherein additionally the moisture content in the centre expressed as a percentage of the moisture content of the vertex, edge, or face is more than 100%.

In another embodiment, the moisture content after one week of ripening of the cheese of the invention in the centre expressed as a percentage of the moisture content of the edge is less than 110 %, preferably less than 109 %, more preferably less than 108 %, particularly preferably less than 107%, most preferably less than 106%.

In still another embodiment, the moisture content after one week of ripening of the cheese of the invention in the centre expressed as a percentage of the moisture content of the face is less than 105.8 %, preferably less than 105 %, more preferably less than 104 %, most preferably less than 103%.

The more equal salt and moisture distribution is maintained during ripening of the cheese and is still present at 2 and 4 weeks.

2 weeks of ripening

In one embodiment the invention relates to a cheese wherein the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 33%, preferably more than 34%, more preferably more than 35%, particularly preferably more than 36%, most preferably more than 36.4 %; and wherein the NaCI content of the cheese is determined after two weeks of ripening. As shown in the examples, such a cheese is obtainable by the process of the invention. In another embodiment the cheese of the invention has an NaCI content in the centre expressed as a percentage of the NaCI content of the vertex of more than 20%, preferably more than 20.5%, more preferably more than 21 %, particularly preferably more than 21.5%, most preferably more than 22%; and wherein the NaCI content of the cheese is determined after two weeks of ripening.

In one embodiment the cheese of the invention or obtainable by the process of the invention is a cheese wherein the salt content in the centre expressed as a percentage of the salt content of the edge is more than 24%, preferably more than 25%, more preferably more than 25.5%, particularly preferably more than 26%, most preferably more than 26.5%; and wherein the NaCI content of the cheese is determined after two weeks of ripening.

In one embodiment, the invention relates to a cheese which is obtainable by the process of the invention, wherein after two weeks of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 24%, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 20% and the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 33%. Preferably wherein after two weeks of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 26%, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 21.5% and the NaCI content in the centre expressed as a percentage of the NaCI content of the face is more than 36%.

In one embodiment the moisture content after two weeks of ripening in the centre expressed as a percentage of the moisture content in the vertex is less than 112 %, preferably less than 110 %, more preferably less than 108 %, particularly preferably less than 107%, most preferably less than 106%; preferably wherein additionally the moisture content in the centre expressed as a percentage of the moisture content of the vertex, edge, or face is more than 100%.

4 weeks of ripening

In one embodiment the invention relates to a cheese wherein the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 48%, and wherein the NaCI content of the cheese is determined after four weeks of ripening. As shown in the examples, such a cheese is obtainable by the process of the invention. In another embodiment the cheese of the invention has an NaCI content in the centre expressed as a percentage of the NaCI content of the vertex of more than 41 %, preferably more than 41.5% and wherein the NaCI content of the cheese is determined after four weeks of ripening.

In one embodiment, the invention relates to a cheese which is obtainable by the process of the invention, wherein after four weeks of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 48.0 %, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 41.0 %. Preferably wherein after four weeks of ripening the NaCI content in the centre expressed as a percentage of the NaCI content of the edge is more than 48.0 %, and the NaCI content in the centre expressed as a percentage of the NaCI content of the vertex is more than 41 .5 %.

In one embodiment the moisture content after four weeks of ripening in the centre expressed as a percentage of the moisture content in the vertex is less than 110 %, preferably less than 108 %, more preferably less than 106 %, particularly preferably less than 105%, most preferably less than 104%; preferably wherein additionally the moisture content in the centre expressed as a percentage of the moisture content of the vertex, edge, or face is more than 100%.

In a further embodiment, the NaCI content of cheese of the invention and/or the cheese obtainable by the process of the invention expressed as a percentage of dry matter is between 2 and 6% (i.e. percentage of total weight of dry matter of the cheese as obtained by the process of the invention).

For the avoidance of doubt, unless indicated otherwise, whenever reference is made to the salt content, NaCI content moisture etc. of a cheese, such content of the overall cheese is being referred to. Alternatively, such content at specific positions in the cheese may be referred to such as in the centre, face, edge, or vertex. This is further explained in the examples section.

General cheese production process

The process of making cheese is well-known in the art. See for example Chapter 34 in Cheese (Cheese: Chemistry, Physics and Microbiology, Chapter 34, pages 865-888, Eva-Maria Dusterhdft, Wim Engels, Thom Huppertz http://dx.doi.org/ at 10.1016/B978-0-12-417012-4.00034-X,) Figure 34.1 and the text thereto nicely describe the various steps in cheese making.

Production of (semi)hard cheeses like Gouda, Edam or block I loaf sized cheeses are produced from washed curd. The production process of such cheeses is briefly described below (see also Figure 1 for a schematic view):

Raw milk is pre-treated which includes standardisation e.g. milk fat and, if necessary, protein content is adjusted to appropriate levels) and heat-treated (e.g. pasteurized), as is known in the art.

Curd manufacturing includes the coagulation or curdling/renneting of milk, cutting the resulting coagulum into pieces, stirring and possible heating of the cheese curd mixture, and draining the whey that is released, as is known in the art.

In the moulding step, the curd is put in a mould having the desired shape which provides a curd-filled mould, as is known in the art.

The next step, “Injection step b)” involves injecting a solution or suspension into the curd in the curd-filled mould. The inventors surprisingly found that by injecting a solution of suspension at this stage in the cheese making process, no injection holes will be visible in the final ripened cheese and the injected solution or suspension is spread within the cheese. This improves not only the cheese quality, but also cheese production times. The injection step takes place prior to the final pressing of the curd inside the mould, usually by means of applying external pressure onto the curd in the mould. The cheese is pressed into a mould (also referred to as vat or the like) and the mass of the cheese becomes more dense with an initial rind being formed. This final pressing step facilitates closing the injection holes and removes the surplus of whey. Such a final pressing step is known in the art, though the effect of closing injection holes is not. After the final pressing step the cheese is removed from the mould (demoulding step). Then in the next step, the cheese is optionally further salted. For example salting in brine by immersion or free floating in brine for as long as necessary. Alternatively, the cheese may be dry salted using methods known in the art. During salting, salt is transferred into the cheese mass and often the cheese gives off water (brining losses). Depending on the cheese type etc., salting lasts up to as long as 30 to 40 days.

After salting, the cheeses may be kept under cool conditions, such as around 5°C, for some time to allow ripening of the cheese. During ripening, processes called proteolysis, glycolysis and lipolysis take place in various degrees, giving the cheese type its unique taste. The cheese mass becomes more elastic, and gas may form eyes in the cheese or the eyes in a cheese with a granular texture may enlarge after this. The cheese may be further processed, e.g. cut into pieces and /or protected with a bag, film or the like made of a suitable plastic material, for instance, and sealed air-tightly.

In one embodiment, the process of the invention is an industrial cheese making process.

The invention is illustrated by means of the following, non-limiting, examples.

Examples

Example 1

Ripening of a cheese

The foil cheese as prepared in this example (all Gouda cheese) was ripened at a temperature of 4°C.

NaCI content determination

The NaCI content was determined in accordance with NEN/ISO 5943 which describes a potentiometric titration method for the determination of the chloride content of cheese and processed cheese products. The chloride content is converted into an NaCI content assuming that each chloride ion has a sodium counter ion.

Moisture content determination

Moisture content was determined in accordance with NEN/ISO 5534. NEN/ISO 5534 specifies the reference method for the determination of the total solids content of cheese and processed cheese. The solids content being expressed as a percentage by mass. The moisture content is defined by 100 -/- the total solids content.

Moisture and NaCI content determination at different locations of a cheese

The moisture content and NaCI content at different locations in a block cheese was determined by dividing a block cheese into segments. A block cheese sized (Length x Width x Height [I x w x h]) 50cm x 30cm x 11 .2 cm was divided into 60 columns sized (I x w x h) 5x5x11.2 cm. Each column was labelled: along the length from A to J, along the width from a to f, as shown in Figure 5A.

Next, each 5x5 x 11 .5 cm column was divided into 8 slices of 1 .4 cm labelled 1 to 8 (1 being the top slice, 8 the bottom slice). In this way 24 cheese segments were obtained (3 x 8) each with a size of 5x5x1 ,4cm (I x w x h). This is shown in Figure 5B.

As such segment aA1 and aA8 represent a segment at the vertex (corner, triple rind) of the cheese, segments aA4, aA5, aE1 and aE8 represent segments at the edge (double side, double rind) of the cheese, segments aE4, aE5, cE1 and cE8 represent segments at the face (single side, single rind) of the cheese. The centre of the cheese is represented by cE4 and cE5 (no rind).

Curd preparation for the normal and injection cheese

Curd was produced using a standard ‘Gouda’ type process. Standardized milk with a fat to protein ratio of 1 .08 to 1 .00 was pasteurized and put into a curd maker together with additives (rennet and starter culture), followed by coagulation, and cutting. After cutting whey was removed and washing water was added.

After scalding the curd was transported towards a casomatic (Tetra Pak) and subsequently put into the moulds (internal size: I x w x h = 50 cm x 30 cm x 30 cm). The moulds were filled to a curd-height of about 18.5 cm, so as to obtain a height of the cheese after pressure of 11 .2 cm. The dry matter content of the curd was 40.2 %. The curd preparation of the injection cheese differed in the dry matter content which was slightly increased to 42.1 % to compensate for the injected brine volume and to obtain an injection cheeses with a similar moisture as the normal (i.e. reference) cheese.

Injection of the curd (injection cheese)

After moulding the cheeses were injected with the brine, while still being inside of the mould. The concentration of the NaCI in the brine was 20.5 wt% and the temperature between 30°C. In total 15 injection points were used per cheese which corresponded to 1 injection point per 100 cm² of top surface of the inner circumference of the mould and the injection points were distributed evenly over the top surface. The minimal distance between an injection point and the edge of the mould was 5 cm. Brine (30 mL) was injected at half curd-height in each injection point in 20 seconds using an injection needle with two exit openings located at 0.5 and 2.0 cm from the closed end (13).

Final Pressing (injection and reference cheese)

A cover was placed on the curd-filled mould and the cheeses were pressed using the following conditions:

Demoulding (injection and reference cheese)

After pressing the cheeses were removed from the moulds.

Further salting

After demoulding, the cheeses were brined within 1 hour after pressing and demoulding.

Brine conditions (identical for reference and injection cheese): 20.5 Be (Baume), a temperature between 12-14°C and pH of 4.5.

Duration: Reference cheese for 80 hours; Injection cheese for 20 - 25 hours. Ripening and packing

After brining the cheeses were packed in foil and stored for 6 weeks at a temperature between 3 and 5 °C, before consumption.

Average composition of the cheese

The composition of the injection cheese and reference cheese is shown in Table 1 (average and standard deviation of whole cheese) and was obtained from 5 cheeses per variant.

Table 1 Average composition of the cheese

The pH level was comparable in both cheeses (both 5.3).

As shown in table 1 , the overall composition of the injection cheese was comparable with the reference cheese, except for the sodium (NaCI) level which was slightly lower in the injection cheese. This was also noted by the taste panel (see below) though the differences in taste were not detected by an average consumer.

Salt and moisture content at different positions in the cheese

The salt (NaCI) and moisture content was determined in different locations of the block cheese in the injection cheese and the reference cheese after 1 , 2, and 4 weeks of ripening. The centre value was taken as the average of cE4 and cE5 as defined in Figure 5A and B.

The vertex (corner, triple rind) value was taken as the average of segment aA1 and aA8 as defined in Figure 5A and B.

The edge (double side, double rind) value was taken as the average value of aA4, aA5, aE1 and aE8 as defined in Figure 5A and B. The face (single side, single rind) was taken as the average of segments aE4, aE5, cE1 and cE8 as defined in Figure 5A and B.

The average NaCI level in wt% for each location at 1 , 2, and 4 weeks of ripening is given in Table 2, the moisture content in Table 3.

It is shown that injection cheeses (cheeses according to the invention) have a lower NaCI level at the face, edge and vertex as compared to reference cheeses. After 4 weeks of ripening the salt level in the injection cheese is lower (1.1 ) than in the reference cheese (1.4). It is desirable to have an equal distribution of salt within the cheese as differences in salt level cause differences in taste which is undesirable. Therefore the salt levels at the outside of the cheese have been compared with the salt level in the centre which is shown at the bottom where the salt level in the centre of the cheese is expressed as a percentage of the salt level at the face, edge and vertex.

Especially after 1 or two weeks of ripening, there is a large difference in salt level between the centre of the cheese as compared to the outside. Even after four weeks of ripening, this difference remains when the centre is compared with the vertex.

It is shown that injection cheeses (cheeses according to the invention) have a moisture level that is comparable to reference cheeses for the centre. However, the outside (face, edge and vertex) of the injection cheese have a higher moisture level when compared with the reference cheese. It is desirable to have an equal distribution of moisture (water) within the cheese as differences in moisture levels cause differences in taste which is undesirable. Especially during brining of block cheeses, the edges and vertex tend to dry out. In other words, the edge and vertex of such a cheese gets a different taste and mouthfeel which may result in consumers discarding these segments of the cheese. Therefor the moisture levels at the outside of the cheese have been compared with the moisture level in the centre of the cheese, which is shown at the bottom of Table 2, where the moisture level in the centre of the cheese is expressed as a percentage of the moisture level at the face, edge and vertex. Table 2 Salt (NaCI) level [wt%] at different segments of the block cheese

Salt (NaCI) Table 3 Moisture content at different segments of the block cheese

Moisture

Especially after one or two weeks of ripening, there is a large difference in moisture level between the centre of the cheese as compared to the outside (e.g. edge and vertex). Even after four weeks of ripening, this difference remains especially when the centre is compared with the vertex. Test panel

To test if there were differences between the injected and regular cheese an expert panel test was performed, consisting of 9 trained judges. Cheeses were tested at an age of 6 weeks.

Overall, there were no differences in consistency and “taste liking” on a scale of 0 -4, see Table 4.

Table 4 Consistency and taste liking of the cheeses

Duration of additional salting step

The volume of the cheeses produced in the example was 0.0168 m³ (0.5m*0.3m*0.112 m). The surface area was 0.4822 m² The average weight of the cheeses was 15.5 kg prior to ripening. The average weight of the cheeses after ripening was around 13 kg.

Without wishing to be bound by any theory, it is believed that in accordance with Fick’s second law, the quantity of salt absorbed during brining is proportional to the square root of the brining time t (i.e. t^A(1/2) and also proportional to the total surface area (m^A2) of the cheese and it being inversely proportional with the mass of the cheese (kg), then the quantity of salt absorbed over time during brining will increase the initial wt% of salt of the cheese in accordance with formula 1 : wt% NaCl = Initial(wt% NaCl) + Formula 1 wherein wt% NaCl is the wt% NaCl calculated on dry matter of the cheese prior to ripening

Initial (wt% NaCl) is the wt% NaCl calculated on dry matter prior to additional salting (e.g. brining)

A is the total surface area of the cheese (in m²) G is the weight of the cheese (in kg) prior to ripening

D is a constant comprising diffusion parameters of the cheese t is the square root of the salting time (preferably brining time) wherein time t is in hours, t may also be referred to as t^A(1/2).

The initial (wt% NaCI) of the curd is about 0% because the majority of the sodium ions is removed with the whey. Obviously, whenever brine is injected into the curd it is larger than 0%. In this example it was 0.6 wt% on dry matter.

As indicated above, the refence cheese had been in a brining bath for 80 hours, the cheeses of the invention only for 20-25 hours. As such the diffusion constant (D) for the reference cheese was calculated to be 5.5, and for the injection cheese of the invention it was 11 .0.

So in one embodiment of the process of the invention the optional step e) (i.e. salting of the pre-ripened cheese) is included in the process of the invention and the pre-ripened cheese is salted in a brining bath wherein the maximum salting time (t) is defined by formula 2: t (hours) = {[(wt% NaCI)*G] / (11 .0*A)}² ± 5 Formula 2 wherein wt% NaCI is the wt% NaCI calculated on dry matter of the cheese prior to ripening

A is the total surface area of the cheese (in m²)

G is the weight of the cheese (in kg) prior to ripening t salting time, is the time the pre-ripened cheese is kept in a brining bath.

Preferably, the brining bath has an NaCI concentration of 18-22 wt%.

Example 2

A Gouda type cheese was prepared in the same way as the reference cheese of Example 1 , see section “curd preparation for the normal and injection cheese”. A “normal” cheese (labelled 48271 ) was prepared just like the reference cheese of Example 1 , using the standard Gouda cheese preparation protocol. After filling of the moulds with curd, the curd was pressed into the mould (as in Example 1 ), demoulded and brined within 1 hour. Brine conditions: 20.5 Be (Baume), a temperature between 12-14°C and pH of 4.5 for 80 hours.

Two other cheeses (labelled 48297 and 48298) were prepared according to the same protocol except that filling of the moulds with curd, the mould were taken out of the process for 35 minutes leaving them at room temperature, representing a disturbance of the cheese making process. During these 35 minutes the dry matter content went up from 40.1 % to 41 .7% After these 35 minutes cheese 48298 continued the normal process (i.e. pressing, demoulding and salting). The curd of cheese 48297 was injected with water (32°C, 500 mL). In total 15 injection points were used which corresponded to 1 injection point per 100 cm² of top surface of the inner circumference of the mould and the injection points were distributed evenly over the top surface. The minimal distance between an injection point and the edge of the mould was 5 cm. Water (32°C, 33.3 mL) was injected at half curd-height in each injection point in 20 seconds using an injection needle with two exit openings located at 0.5 and 2.0 cm from the closed end (13). This decreased the dry matter content with 0.8 p.p to 40.9%. After the injection step, cheese 48297 was pressed, demoulded and brined like the other cheeses.

Ripening and packing

After brining the five cheeses were packed in foil and stored for 6 weeks at a temperature between 3 and 5 °C, before consumption.

Average composition of the cheese

The composition of the three cheeses of Example 2 is shown in Table 5

Table 5 Average composition of the cheese

The pH was comparable in all five cheeses. The NaCI content of cheese 48297 (produced according to the process of the invention, injection with water) is similar to the cheeses produced following the normal process. Also the moisture content is closer to the normal cheeses, as compared to the reference cheese which was not injected with water.

The lower salt content causes a deviation in taste which is undesirable as is makes the reference cheese fall outside the desired specifications. Consequently, in a normal production environment, such a cheese would be discarded. The injection cheese (48297) is within specification.

Consistency and taste liking

The ripened injection cheese (48297) had a consistency and taste liking comparable to the “normal” (48271 ) cheese. The reference cheese (49298) tasted markedly different compared to the “normal” (48271 ) cheese.

Example 3

Example 2 was repeated. This time the cheese curd was injected with brine (half concentration of Example 1 ). This resulted in a ripened injection cheese with a consistency and taste liking comparable to the “normal” cheese. Like in Example 2, the reference cheese tasted markedly different compared to the “normal” cheese.

Claims

1 . A process for preparing a ripened cheese comprising the steps of: a) obtaining a curd-filled mould; b) lowering the dry matter (DM) content of the curd in the curd-filled mould by injecting a liquid into the curd in the curd-filled mould at a pressure of less than 10 bar to decrease the DM content with at least 0.5 percent point (p.p.). preferably at least 1.0 p.p., particularly preferably at least 1.5 p.p., more preferably at least 2.0 p.p. wherein DM% is expressed as % by weight relative to the total weight of the curd; c) pressing the curd into the mould to obtain a pre-ripened cheese; d) demoulding the pre-ripened cheese from the mould; e) optionally salting of the pre-ripened cheese; and f) ripening the pre-ripened cheese obtained in step d) or e) to obtain the ripened cheese.

2. The process of claim 1 , wherein in step b) de injection occurs at a pressure of less than 5 bar.

3. The process of claim 1 or 2, wherein the dry matter content (DM) of the curd in step a) is 35% or higher, preferably 40% or higher, more preferably 45% or higher.

4. The process of any of the preceding claims wherein the liquid in step b) is water.

5. The process of any of claims 1-3, wherein the liquid in step b) is comprising one or more selected from the group consisting of bacteria, fungi, enzymes, colorants, yeasts, proteins, peptides, and amino acids.

6. The process of any of claims 1 -3, wherein the liquid in step b) is a salt solution, preferably wherein the salt solution is selected from one or more of the group consisting of an aqueous NaCI solution, an aqueous KCI solution, and an aqueous milk mineral solution; more preferably wherein the salt solution has a concentration of 2 wt% or higher, preferably 5 wt% or higher, more preferably 10 wt% or higher, particularly preferably 15 wt% or higher, most preferably 20 wt% or higher.

7. The process of any of the preceding claims, wherein in step b) an injection needle is used having a closed-end and one or more side hole(s).

8. The process of any of the preceding claims, wherein in step b) the solution is injected at half height of the curd.

9. The process of any one of the preceding claims, wherein ripening step f) comprises coating the pre-ripened cheese and allowing the pre-ripened cheese to ripen naturally.

10. The process of any one of claims 1 -8, wherein the pre-ripened cheese is packed into a foil after step d) or, if applied, after optional salting step e) and step f) comprises ripening the cheese inside the foil.

11 . The process of any of the preceding claims, wherein the cheese is a cheese with a chloride content of at least 0.4 wt%, preferably at least 0.5 wt%.

12. The process of any of the preceding claims wherein the mould and the cheese have a wheel, block, cube or rectangular cuboid shape, preferably a wheel or rectangular cuboid shape.

13. A cheese obtained with the process of any of the preceding claims.