IES20080472A2 - A natural low fat cheese and process for preparation thereof - Google Patents

Abstract

A process for preparing a natural low fat cheese having 3 percent or less fat by weight is disclosed. The invention also relates to a natural low fat cheese having 3 percent or less fat by weight prepared by the process. The resultant cheese does not comprise any artificial additives.

Description

The present invention relates to a natural low fat cheese comprising protein, moisture and 3% or less fat by weight. The invention further relates to a process for preparing a natural low fat cheese.

In the specification the term "natural cheese" refers to a cheese which is produced without the use of any artificial additives such as emulsifying salts. Natural cheese comprises a protein calcium matrix with individual fat globules randomly distributed throughout. In the specification the term "low fat" refers to a cheese having 3% or less fat by weight. In the specification the term "by weight" refers to the weight of the low fat cheese except where otherwise specified.

Most cheeses comprise a high content of fat. Cheddar cheese for example, normally contains 33% fat by weight, the majority of which is saturated fat. It is now believed that high quantities of saturated fat can cause elevated levels of cholesterol in the blood stream, leading to consequential cardiac problems. Thus, there is a current interest in developing low fat equivalents of high fat foods such as cheese. At present low fat Cheddar cheese products on the market contain approximately 14% fat by weight. Due to the recent introduction of new EU legislation however, any new product brought to the market which is labelled "low fat" must not contain more than 3% fat by weight of the product.

At present it is possible to prepare low fat processed cheese products having less than 3% fat by weight by using artificial or non-codex approved processes. These processes however involve the addition of artificial additives such as chemicals and emulsifying salts and the use of rigorous processing conditions such as severe heat treatment. Additionally, in these processed cheese products, when the fat level of the cheese is reduced to less than 3%, product edibility and digestibility are compromised making this reduced fat product unacceptable as a table quality food product.

Thus, there is a need for a process for preparing a natural low fat cheese comprising «0 80 4 72 -23% or less fat by weight, and a natural low fat cheese prepared therefrom which has acceptable organoleptic properties.

Statements of Invention According to the invention, there is provided a natural low fat cheese comprising: protein, moisture, and 3% or less fat by weight, characterised in that; the natural low fat cheese further comprises inulin gel consisting of between 20% and 40% inulin by weight of the gel.

Inulin is a polymer of fructofuranose and is extracted from chicory root. The advantage of using inulin gel is that the molecules In the gel have been found to form in a manner similar to butter fat providing a creamy texture and thus improving the organoleptic properties of the resultant cheese. Furthermore, inulin gel is tasteless and thus does not affect the organoleptic properties of the cheese. Additionally, as inulin gel is a natural product the resultant cheese can still be referred to as a natural cheese.

A further advantage of using inulin is that it has stabilising properties and thus functions in stabilising the fat-protein mix within the cheese. Inulin also has the ability to bind water and thus allows higher moisture levels to be used in the cheese. The associated advantage of having a higher moisture content is that the resultant cheese will have lower calories, better yields and a firmer texture.

A still further advantage of adding inulin is that it is a natural source of soluble fibre and thus improves the nutritional benefits of the resultant cheese. It has been found that the inulin partly breaks down in the small intestine but the majority leaves the ΙΕΟ 80 4 72 -3body undigested. It thus helps to clean the gut and reduce the risk of toxic accumulations in the digestive tract. It has also been found that the inulin promotes better absorption of minerals such as calcium from digested food.

Preferably, the cheese comprises at least 5% inulin by weight. When inulin is incorporated into the cheese at this level, the resultant product can be labelled as being fortified with a natural source of soluble fibre. Further preferably, the cheese comprises between 9% and 11% inulin by weight.

Ideally, the cheese comprises at least 20% protein by weight. Preferably, the cheese comprises in the region of between 25% and 27% protein by weight. Further preferably, the cheese comprises at least 50% moisture by weight.

Preferably, the cheese additionally comprises one or more of acids, peptides, lactose, essential amino acids, minerals, vitamins, trace elements and intermediary metabolic compounds.

According to the invention, there is further provided a process for preparing a natural low fat cheese, the process comprising: preparing a low fat cheese base; characterised in that the process further comprises: heating the low fat cheese base to form a warm cheese base; preparing an inulin gel; adding the inulin gel to the warm cheese base to form an inulin cheese mix; and mixing and working the inulin cheese mix to form the low fat cheese.

Preferably, the cheese base is heated to a temperature in the region of 65°C and stirred gently. The advantage of heating the low fat cheese base and stirring is that ΙΕο 80 4 72 -4this allows slow working of the curd which improves the texture and body of the cheese. As heating of the cheese base also causes it to be more miscible, the addition of the inulin gel into the warm cheese base can therefore also be carried out without the use of emulsifying salts. As additives such as emulsifying salts are not required this effectively means that the cheese can be classified as a natural cheese rather than a processed cheese.

In one embodiment of the invention, the inulin gel is added to the warm cheese base in a ratio of between 1:1 and 1:5. Preferably the inulin gel is slowly added and mixed and worked with the warm cheese base. This blending and dough working process allows the incorporation of the inulin while retaining the natural cheese structure with suitable body and textural properties.

Ideally, between 4% and 6% by weight of finely grated natural cheese is also added to the warm cheese base during addition of the inulin gel. This further improves the flavour of the final low fat cheese product A strongly flavoured cheese such as mature Cheddar cheese has been found to provide the best flavour. Optionally other additives such as enzyme modified cheese (EMC), natural flavour distillates, colour, minerals and vitamins can also be added to the warm cheese base if required and these would generally be added in the amount of between 0.001% and 1% by weight.

Preferably, the low fat cheese is pasteurised at a temperature in the region of 65°C for 30 minutes. These low temperature long time pasteurisation parameters ensure that the cheese is natural but fully pasteurised. Pasteurisation should also take place under a small positive pressure to ensure the maximum retention of the volatile flavour compounds. By pasteurising the cheese, the shelf life thereof is further prolonged and food safety issues are addressed.

In one embodiment of the invention, the low fat cheese base is prepared by carrying out the following steps: heating cheese whey to form warm cheese whey; ΙΕΟ 80 4 72 -5adding lactic acid producing bacteria to the warm cheese whey to form lactose reduced whey and lactic acid; adding milk protein concentrate and whey protein concentrate to the reduced lactose whey and lactic acid to form a whey protein mix; adding an acidulent and sufficient rennet to the whey protein mix to coagulate the mix and form the low fat cheese base.

This particular low fat cheese base is substantially (—10 times) more concentrated than conventional cheese bases and results in a cheese with a superior flavour and mouthfeel.

Generally, between 10% and 70% cheese whey by weight of the cheese base is used. The advantage of using whey to prepare the low fat cheese base is that it imparts flavour to the resultant cheese base. This is due to the 1% residual fat content in the whey as well as the many metabolic compounds such as enzymatic materials produced by the lactic acid producing bacteria and the rennet. The presence of a small amount of fat in the whey helps promote the cheddaring effect during heating of the cheese base to form the warm cheese base, while the enzymatic materials help break down the protein, lactose and residual fat to develop flavours. A further advantage of using whey, is that as it is a waste product of many other processes, it is a cheap and plentiful component, thus reducing the overall cost of producing the cheese.

Additionally, the use of whey obviates the need for a supply of fresh milk. As no milk is required in the production of the cheese, this results in significant cost savings associated with milk collection, milk storage and milk treatment. Additionally, as many countries do not have sufficient good quality milk production, they have been unable to successfully produce their own cheese. By importing waste products from other processes such as whey and by implementing the process of this invention, it will now be possible for these countries to produce their own cheese. This can also apply to countries with significant seasonality problems, where significantly reduced milk production occurs at certain times of the year. ΙΕΟ 8 0 4 72 -6Preferably, the lactic acid producing bacteria are selected from the group comprising one or more of Lactobacillus helveticus, Lactobacillus biffidus. The production of lactic acid improves the flavour of the final product.

Ideally, the cheese whey is heated to a temperature of between 30°C to 45°C. The advantage of heating the cheese whey prior to adding the lactic acid producing bacteria thereto is that optimum bacterial growth will occur at this temperature.

In one embodiment of the invention, sufficient milk protein concentrate and whey protein concentrate are added to the reduced lactose whey to provide the low fat cheese base comprising in the region of between 25% and 35% milk protein concentrate and between 2.5% and 7.5% whey protein concentrate. Preferably, the milk protein concentrate comprises at least 80% protein by weight of the concentrate. Further preferably, the whey protein concentrate comprises at least 52% protein and preferably in the region of 75% protein by weight of the concentrate. The ratio of milk protein concentrate to whey protein concentrate should generally be in the region of 4:1. As milk protein concentrate and whey protein concentrate have such high concentrations of protein as compared to milk which has a protein concentration in the region of 3.5%, the size of the processing equipment used to prepare the low fat cheese can be reduced in proportion to these relativities. Still further preferably, the whey protein concentrate is microparticulated.

In another embodiment of the invention, the acidulent is added in the amount of between 0.05% and 1% by weight of the low fat cheese base and the rennet is added in the amount of between 0.01% and 0.1% by weight of the low fat cheese base.

Preferably the acidulent and the rennet are first combined with a chilled solution of fresh whey prior to addition to the whey protein mix. The advantage of premixing the acidulent and rennet with a chilled solution of fresh whey is that it allows quicker and more even dispersion of these ingredients with the whey protein mix.

In one embodiment of the invention, prior to adding the acidulent and rennet to the whey protein mix, the whey protein mix is homogenised. The advantage of £o 80 4 72 -7homogenising the whey protein mix is that it improves the mouth-feel and flavour of the final product Homogenisation is also an aid to hydration.

Preferably, the whey protein mix is stirred for at least 45 mins at a temperature in the region of between 30°C and 40°C. Stirring can be carried out without the homogenisation step but in this case sufficient time for hydration of the whey protein mix should be allowed to prevent against the mix having a sandy or grainy consistency.

Further preferably, after stirring and homogenisation, the mix is transferred into separate containers to form small batch sizes. The main advantage of this is that the individual batch will cool quicker and at less cost. Preferably the temperature of the mix should be reduced to less than 10°C within 3 hours and to 4°C within 24 hours to avoid spoilage organisms taking control. Additionally, the use of sealed containers allows the low fat cheese base to be easily transported if necessary. Furthermore, as most process cheese plants operate with 100 to 200 lb kettles, they require mixing in batches of approximately this volume. Thus the overall advantages of using separate containers are ease of handling, cost saving and practicality of cooling.

Still further preferably, in the region of 0.5% of a natural enzyme modified cheese (EMC) by weight of the whey protein mix is added to the whey protein mix. Enzyme modified cheese is a natural cheese slurry in which flavour development has been accelerated by the addition of cultures and subjection to a warm environment. The advantage of adding enzyme modified cheese is that it has a very intense cheese flavour and thus improves the flavour and aroma of the final product. Additionally, enzyme modified cheeses contain a wide range of natural flavour enhancing enzymes that work on breaking down complex fats and proteins present in the whey protein mix, thus producing new flavour compounds especially at elevated temperatures.

In one embodiment of the invention, a solution comprising yeast cells is added to the whey protein mix. In this embodiment of the invention, the solution is generally a highly flavoured solution such as an enzyme modified cheese suspension made from lipolysed butter fat and hydrolysed protein materials. The intense flavour ΙΕΟ 8 0 4 72 -8compounds of the solution are absorbed into the yeast cells and the yeast cells are then harvested from the solution and added to the cheese curd mixture to help impart the flavour of the mature cheese. Subsequently, during chewing of the cheese the flavours are then released as tiny bursts of intense taste. Thus, the advantage of using yeast cells is that is allows valuable aroma compounds and flavours in the cheese suspension which are generally volatile compounds to be imparted to the whey protein mix and to be retained within the mix and within the subsequent cheese until it is chewed.

Preferably, the whey protein mix is incubated at a temperature of between 30°C and 40°C for 72 hours to form the low fat cheese base. The advantage of incubating the whey protein mix is that it improves the flavour of the resultant product. This is due to the enzymes and bacteria present in the whey protein mix, working on and breaking down the complex compounds in the mix Into more flavoursome components.

Further preferably, prior to incubating the whey protein mix, the mix is chilled at a temperature of between 2°C to 4°C. This helps the consistency of the resultant product.

Ideally, preparing the inulin gel comprises: dissolving between 20% and 40% inulin powder by weight of the inulin gel in a warm liquid to form an inulin solution; adding between 0.05% and 1% of an acidulent and between 2% and 5% salt by weight of the inulin gel to the inulin solution and mixing; homogenising the inulin solution; allowing the inulin solution to cool to form the inulin gel; and chilling the inulin gel. «0 80 4 72 -9The advantage of preparing the inulin gel in this manner prior to adding it to the warm cheese base is that the resultant crystallised inulin molecules in the gel can mimic fat as a lubricant in the mouth and can aid digestibility.

The advantage of dissolving inulin in a warm liquid is that there are no remaining undissolved materials. Preferably, the warm liquid is at a temperature of between 25°C and 60’C depending on the form of the inulin material.

Due to the addition of acidulent and salt to the inulin solution, the ionic strength, pH and approximate moisture and salt content ofthe inulin gel is a close as possible to the cheese base. This helps in blending the cheese base and inulin gel together and prevents major migration of ionic materials in the final product during storage. Ideally, sufficient acidulent is added to the inulin solution to provide a pH of between 5.1 and 5.3.

Mixing should also be carried out until all components are fully dissolved in the warm liquid. Homogenisation of the inulin solution reduces the size of the cluster molecules to mimic the normal fat globular structure, thus imparting a creamy texture to the resultant product.

Further preferably, the warm liquid is selected from the group comprising one or more of Cheddar whey, sweet whey, and water. The advantage of using whey as a liquid rather than water, is that is improves the flavour of the final product. Additionally, whey allows better mixing with the inulin gel as they have similar osmotic pressures.

Preferably, prior to allowing the inulin solution to cool, the solution should be transferred to separate containers. These containers should then be sealed.

An additional advantage of the general process above for preparing the low fat cheese, is that there are no by-product streams from this process and thus very little waste. Additionally, much of the equipment required is in the region of one tenth the size required for conventional equipment. ΙΕθ 8 0 4 72 -10Detailed Description of the Invention The invention will be more clearly understood from the following description of one process according to the invention described with reference to Figs. 1 to 3 of the drawings which outline in flow diagram form the process according to the invention.

All of the equipment used in carrying out the process is well known equipment and accordingly does not require any further description.

Referring to Figs. 1a and 1b there is provided a process for preparing a low fat cheese base. Referring to Fig. 1a, in step 1 cheese whey is obtained and is heated in step 2 to a temperature in the region of 40°C to form warm cheese whey in step 3. In step 4, lactic acid producing bacteria are added to the warm cheese whey to form lactose reduced whey and lactic acid in step 5. In step 6, milk protein concentrate and whey protein concentrate are added to the reduced lactose whey and mixed in step 7 to form a whey protein mix in step 8. In step 9 the whey protein mix is stirred while maintaining the mix at a temperature in the region of 35°C.

Referring now to Fig. 1b, in step 10 the stirred mixture is then homogenised and is transferred into containers of between approximately 25 and 35 litre capacity in step 11. In step 12 a chilled solution of fresh whey comprising acidulent, rennet and salt is then added to each of the containers. In step 13 enzyme modified cheese by weight of the mixture is also added to the containers. The chilled fresh whey should comprise sufficient rennet so as to coagulate the mix to form the low fat cheese base in step 14. In step 15, after formation of the low fat cheese base, each of the containers are then be sealed so as to allow the low fat cheese base to set. The cheese base is chilled in step 16 at a temperature in the region of between 2°C and 4°C. In step 17, the cheese base is then incubated at 37°C for in the region of 72 hours to allow the cheese flavour to develop. Optionally, after incubation, further chilling and/or freezing can be carried out.

Optionally cooling of the low fat cheese base can be achieved by the addition of water. This also helps adjust the calcium to protein ratio and the final pH of the cheese base. This manipulation is to be adjusted in local circumstances by empirical trials and dictates the final smoothness and plasticity of the cheese. 4 72 -11 The lactic acid bacteria could be any food grade bacteria from the genus Lactobacillus.

The size ofthe containers chosen for both the low fat cheese base and the inulin gel is determined by a number of factors. These include cooling rate and efficiency, ease of handling and transport, batch sizes at the blending end of the process and packaging and environmental issues.

Referring now to Fig. 2, there is provided a process for preparing an inulin gel. In step 20 inulin powder is obtained and is added to a warm liquid in step 21 to form an inulin solution in step 22. In step 23 an acidulent and salt are added to the inulin solution and the inulin solution is mixed in step 24. In step 25 the inulin solution is homogenised and the inulin solution is allowed to cool further in step 26 to form the inulin gel in step 27. The inulin gel is allowed to cool in step 28.

Inulin powder is a white sugar-like free flowing powder. It is added to the warm liquid in the amounts of between 20% and 40% by weight to form the inulin gel. It has been found that if amounts greater than 40% are used, this can lead to excessive viscosity and that the inulin will not completely dissolve.

In the above processes any food grade acidulent such as gluco-delta-lactone (GDL) or citric acid would be suitable.

A minimum level of salt is required to prevent microbial spoilage and the growth of pathogens and generally in the range of 2% salt by weight of the inulin gel is added. As there is a move to reduce the salt equivalent contents in food and in particular the sodium levels in food, it is recommended that up to 50% potassium chloride makes up the total salt content. Potassium chloride has the same effect microbiologically as sodium chloride but the taste is compromised if the total salt content comprises greater than about 50% potassium chloride.

Referring now to Fig. 3, there is provided a process for preparing a low fat cheese. In step 30 the low fat cheese base from Figs. 1a and 1 b is obtained and is heated in step to form a warm cheese base in step 32. In step 33 the inulin gel from Fig. 2 is £<>80 4 72 -12obtained and is added to the warm cheese base to form an inulin cheese mix in step 34. In step 35 the inulin cheese mix is mixed and worked to form the low fat cheese in step 36.

The heating of the low fat cheese base should be carried out in any suitable cooker such as a Stephan ® or Blendtech ® cooker.

The amount and strength of inulin gel which is added can be modified to as to meet the soluble fibre amounts recommended by various legislative authorities. For example, in some jurisdictions, the soluble fibre requirement could be 5%, wherein other jurisdictions, it could be 8%.

Optional ingredients such as varieties of other natural cheeses such as mature Cheddar cheese can be added to the mixture inulin cheese mix to form the low fat cheese. These would generally be added in the amounts in the region of 5% by weight of the cheese. Further optional materials such as starter distillates and cheese culture materials, colours, vitamins and minerals can also be added to the blend to improve the appearance of the final cheese and to meet consumer tastes.

The low fat cheese can then be optionally extruded and moulded to the desired shape. Chilling of the low fat cheese is then generally carried out to ensure standardisation of the product and to meet food safety requirements in relation to the uncontrolled growth of potential pathogens.

In the specification the term "cheddaring effect’ refers to the development of texture or mouthfeel of cheddar cheese. This is aided by a small amount of fat which helps lubricate the curd when the proteins in the curd begin to cross link and compress. As lactose is converted into lactic acid by the lactic acid producing bacteria, this acidification has a moisture expelling effect, and the bacteria multiply at logarithmic rates. These bacteria lyse and produce the many metabolic compounds required for flavour development. The fat acts as a substrate for lipolysis within the product, where the enzymes breakdown the more complex fat components into free fatty acid compounds, aldehydes, ketones, esters and alcohols. Thus the presence of fat improves flavour development. Additionally, the presence of whey protein in the cheese prevents the protein in the cheeses becoming very hard like plastic. The teo -13cheese can also comprise intermediary metabolic products that you would expect to find in a standard mature cheese, but which products are produced at an earlier age due to the accelerated ripening process.

In the specification the term "working the mixture" refers to the process of kneading and moulding the mixture to form the required texture.

Example 1 The preparation of the natural low fat cheese was carried out using the process according to the invention in the quantities outlined in Tables 1a, b and c.

Table 1a Composition of raw materials showing contribution to low fat cheese base Composition % by weight of cheese base Cheese whey 64.94 Lactobacillus helveticus 0.04 x10ecfu Milk protein concentrate 30 Whey protein concentrate 5 gluco-delta-lactone (GDL) 0.05 Rennet 0.01 Table 1b Composition of raw materials showing contribution to inulin gel Composition % by weight of inulin gel Inulin powder 20 Cheddar whey 74.95 gluco-delta-lactone (GDL) 0.05 Potassium chloride 2.5 Sodium chloride 2.5 ΙΕο βο 4 72 Table 1c -14Composition of raw materials showing contribution to natural low fat cheese Composition % by weight of cheese Low fat cheese base 50 Inulin gel 50 Example 2 The preparation of the natural low fat cheese was carried out using the process 10 according to the invention in the quantities outlined in Tables 2a, b and c.

Table 2a Composition of raw materials showing contribution to low fat cheese base Composition % by weight of cheese base Cheese whey powder 10.37 Lactobacillus Biffidus 0.2x10s cfu Milk protein concentrate 35 Whey protein concentrate 2.5 Citric acid -1 depends on what is needed to get 5.2.pH Rennet 0.1 Fresh whey 50.13 Natural enzyme modified cheese 0.4 Yeast cell solution [paste] 0.5 ΙΕο 80 4 72 -15Table2b Composition of raw materials showing contribution to inulin gel Composition % by weight of inulin gel Inulin powder 40 Sweet whey 57 Citric acid 1 Sodium chloride 2 Table 2c Composition of raw materials showing contribution to natural low fat cheese Composition % by weight of cheese Low fat cheese base 76.02 Inulin gel 17.88 Mature Cheddar cheese 5 Natural flavour distillates 1 Natural colour 0.001 Minerals 0.05 Vitamins 0.05 Example 3 The preparation of the natural low fat cheese was carried out using the process according to the invention in the quantities outlined in Tables 1a, b and c. ΙΕθ 80 72 -16Table 3a Composition of raw materials showing contribution to low fat cheese base Composition % by weight of cheese base Cheese whey 10 Lactobacillus Helveticus 0.1 x10ricfu Milk protein concentrate 25 Whey protein concentrate 7.5 Gluco-delta-lactone (GDL) 0.5 Rennet 0.01 Fresh whey 55.99 Natural enzyme modified cheese 0.5 Yeast cell solution[Paste] 0.5 Table 3b Composition of raw materials showing contribution to inulin gel Composition % by weight of inulin gel Inulin powder 30 Water 64.95 Gluco-delta-lactone (GDL) 0.05 Potassium chloride 2.5 Sodium chloride 2.5 ΙΕΟ 804 72 -17Table 3c Composition of raw materials showing contribution to natural low fat cheese Composition % by weight of cheese Low fat cheese base 76.33 Inulin gel 16.67 Cheddar cheese 5 Natural flavour distillates 1 Natural colour 0.001 Minerals 0.5 Vitamins 0.5 The compositions of each of the above natural low fat cheeses are shown in Table 4.

Table 4 Composition of natural low fat cheese (% by weight of cheese) Composition Cheese Ex. 1 Cheese Ex. 2 Cheese Ex. 3 Protein 20.0 25.0 27.0 Moisture 65.8 60.0 58.8 Fat 2.0 2.5 3.0 Inulin 10.0 7.15 5.0 Acids 1.0 0.5 0.55 Lactose 1.0 4.5 5.05 Minerals - 0.03 0.2 Vitamins - 0.02 0.25 Trace elements 0.1 0.2 0.1 Intermediary metabolic compounds 0.1 0.1 0.05 «Ο 80 4 72 -18Analysis Sensory analysis was carried out on the above cheeses as compared to other low fat 5 cheeses and the results are tabulated in table 5.

Table 5 Cheese Taste Smell Texture Cheese Ex. 1 6 4 5 Cheese Ex. 2 8 6 7 Cheese Ex. 3 3 6 9 Low fat Cheddar 7 7 8 Low fat feta 8 7 6 Where: 10 = excellent 5 = acceptable 0 = poor It was found that at least one of the natural low fat cheeses had acceptable taste smell and texture, and the two other low fat cheeses both had acceptable texture, and had either acceptable taste or smell.

In the specification the terms "comprise, comprises, comprised and comprising" or any variation thereof and the terms "include, includes, included and including" or any variation thereof are considered to be totally interchangeable and they should all be afforded the widest possible interpretation and vice versa.

The invention is not limited to the embodiment hereinbefore described, but may be varied in both construction and detail within the scope of the claims.

Claims (5)

1. A natural low fat cheese comprising: protein, moisture, and 3% or less fat by weight, characterised in that; the natural low fat cheese further comprises inulin gel consisting of between 20% and 40% inulin by weight of the gel.

2. A process for preparing a natural low fat cheese, the process comprising: preparing a low fat cheese base; characterised in that the process further comprises: heating the low fat cheese base to form a warm cheese base; preparing an inulin gel; adding the inulin gel to the warm cheese base to form an inulin cheese mix; and mixing and working the inulin cheese mix to form the low fat cheese.

3. A process as claimed in claim 2, wherein the low fat cheese base is prepared by carrying out the following steps: heating cheese whey to form warm cheese whey; teo 80 4 72 -20adding lactic acid producing bacteria to the warm cheese whey to form lactose reduced whey and lactic acid; 5 adding milk protein concentrate and whey protein concentrate to the reduced lactose whey and lactic acid to form a whey protein mix; adding an acidulent and sufficient rennet to the whey protein mix to coagulate the mix and form the low fat cheese base.

4. A process as claimed in any of claims 2 or 3, wherein preparing the inulin gel comprises; 15 dissolving between 20% and 40% inulin powder by weight of the inulin gel in a warm liquid to form an inulin solution; adding between 0.05% and 1% of an acidulent and between 2% and 5% of salt by weight of the inulin gel to the inulin solution and mixing; homogenising the inulin solution; allowing the inulin solution to cool to form the inulin gel; and 25 chilling the inulin gel.

5. A process substantially as described hereinbefore with reference to the accompanying examples and drawings.