JPH10503370A - Molding method of fresh cheese - Google Patents

Abstract

  (57) [Summary] A method for preparing a fresh cheese having a fancy shape, wherein the shape of the product as if the fresh cheese was extruded is extruded through a nozzle in an unbroken state to obtain a fancy shape portion of the fresh cheese.

Description

Description: TECHNICAL FIELD The present invention relates to molding of fresh cheese and molded fresh cheese. Fresh cheese, in that coagulation is performed by the action of acid or acid and heating, rather than enzymes like rennet, and that fresh cheese is available for consumption without aging when the manufacturing process is completed Distinguished from other cheeses. Rennet is often used in the preparation of fresh cheese, but in relatively small amounts. Rennet helps to fine tune the properties of the resulting product. The primary effect of causing coagulation is an acid or acid and heating. See, for example, 2nd Cheese Symposium, November 22 and 23, 1990, National Dairy Products Centre, Moorepark, Fermoy, pp. 31-43. Fresh cheese is prepared, for example, as follows. Milk normalized to the desired fat and protein content is acidified, for example, in a starter culture. Optionally add a small amount of rennet. When the pH approaches the isoelectric point of casein (about 4.6), the protein solidifies. The whey is removed, and a heat treatment is optionally applied before or after the removal of the whey. The resulting curd is so-called raw fresh cheese. After whey removal, processing may include a homogenization step. Optionally, additional ingredients such as, for example, butter, creams, herbs, spices, salt, binders and / or structurants may be added in a suitable step after the whey has been removed. When coagulation is caused by an acid or a combination of acid and heat, the pH of the coagulation is substantially higher than 4.6, but in the preparation of fresh cheese, the primary cause of coagulation is always rennet or similar. Rather than by the action of the enzyme. When making fresh cheese, it is filled into a cylindrical mold or package at a temperature of about 70 ° C., cooled and stored at refrigerated temperatures. If desired, the fresh cheese is removed from the mold or package after sufficient firmness has been obtained by cooling. For processed or aged cheeses, it is known to give the product a special shape, for example a triangle or a sphere, such as, for example, Minibels®. Such a shape is obtained using a mold. For processed cheeses, packaging materials are often used to effectively provide the mold. It is an object of the present invention to mold fresh cheese into a fancy shape without relying entirely on molds. To achieve this, the molding method is performed by extruding the product from the nozzle without breaking the shape of the product as extruded. The expression "unbreakable" means that the product immediately after being extruded into strand form may show some deformation and flow, but the shape of the extruded trend or strip is not clearly defined in terms of width and thickness. It means that it is maintained as it can be recognized. "Fancy shape" means that the shape is not substantially determined entirely using molds and / or gravity, but is also obtained and extruded by extrusion from a nozzle or other method. Means the shape of the product such that the shape of the strip or trend is not broken and is maintained so as to be recognizable as the shape obtained by extrusion. Examples of products other than cheese having a fancy shape are cakes or puddings decorated with whipped cream extruded on the top, and ice cream products such as Viennetta®. Accordingly, the present invention provides a method of preparing a fresh cheese having a fancy shape, wherein the fresh cheese is extruded from a nozzle without breaking the shape as extruded. If fresh cheese is extruded at a temperature low enough to maintain the desired shape, in practice, all equipment that handles cheese after the last disinfection point in the processing line is very susceptible to mold corrosion, Experience inconvenience in having to be hygienic. This hygienic process requires expensive equipment and careful processing. The present invention also aims at eliminating these disadvantages, wherein fresh cheese is extruded at a temperature of at least 65 ° C., preferably at least 70 ° C., for example 70 to 90 ° C., more preferably 73 to 80 ° C. The present invention provides a molding method. By doing so, a fancy shape is imparted by the extrusion process, and a free-standing product that satisfies the usual requirements for storage stability can be obtained immediately after the extrusion process. The present invention also provides a fancy shaped portion of fresh cheese. Preferably, such a part has sufficient rigidity at a temperature of 65 ° C. or higher, preferably 70 ° C. or higher, preferably in a stable form without lateral support. To obtain the required product properties, the cheese preferably contains sufficient binder and / or structurant to be in a stable form at 65 ° C, preferably 70 ° C. Suitable binders and structurants are known in the art, examples of which are carboxymethylcellulose, modified or unmodified starch, gelatin and finely divided solids in general. Preferred embodiments of the method according to the invention are described in claims 3 to 15. The product of the invention is preferably prepared by the method of the invention. According to a preferred embodiment, the fancy shaped part of fresh cheese is shaped such that the fancy face of the shape is recognized on one or more sides of the part. In such cases, the packaging is used such that the fancy surface of the shape does not substantially support the perceived side or side portion. By "substantially unsupported" is meant that the packaging may come into contact with the product but not be tightly joined to the product so that the fancy surface of the shape cannot be recognized. In view of another preferred embodiment, the part has a fancy shaped top surface. Such a portion is preferably packaged in packaging where the packaging does not substantially contact the top portion, but only at the bottom and at least one or more sides. Here, “not practically contacting” has a meaning corresponding to “substantially not supported” specified above. Packaging should not make the fancy face of the shape invisible. An advantage of this embodiment of the present invention is that widely conventional packaging lines can be used. For example, the initial fresh cheese may be filled into a tub or similar container in a conventional manner. Next, at the position on the line before sealing the tub, an extrusion station is provided, which has one or more nozzles, from which the top of the tub partially filled with fresh cheese is placed. Extruded, thereby obtaining a fancy shaped part, then the tub is subjected to continuous processing on the line, ie, for example, closed, optionally packaged during the second packaging and put on a pallet. Preferably, the product is in a form which is stable enough to be transported immediately after manufacture, for example, to a warehouse in a conventional manner, even though the product has been extruded at the elevated temperatures described above. If the extrusion is carried out at an elevated temperature as described above, the fresh cheese has a Stevens value of 20 g or more at the extrusion temperature, preferably 25-150 g, in order to obtain good shape stability without breaking. More preferably, the weight is 30 to 50 g. Stevens value is a measure of product firmness. Stevens operated at a load range of 1000 g, a penetration depth of 20 mm and a penetration speed of 2 mm / s, except that instead of a regular cylinder rod, a thin cylinder with a grid mounted at right angles is used as a probe. It can be measured by a conventional method using a texture analyzer (registered trademark). The probe is made from stainless steel 316. The grid is made of SS316 wire having a diameter of 1.5 mm. The design of the probe is shown in FIGS. FIG. 1 is a front view of the probe showing dimensions in millimeters. Dimensions of M ₃ is selected to suitably match the texture analyzer. The top of the probe is clamped into a Stevens texture meter prior to measurement like a conventional probe. FIG. 2 shows a bottom view of the probe, ie, a grid containing dimensions in millimeters. The cylinder rod with the grid attached is fixed in a sleeve inserted into a Stevens texture measuring instrument or secured with loctite (Loctite 648®). The final product at 10 ° C. has a Stevens value of 250 to about 1100 g, more preferably 300 to 600 g, preferably 400 to 550 g. The Stevens (conventional) value indicates that it is measured in a conventional manner using a cylinder rod with a diameter of 12.7 mm, a penetration depth of 20 mm, and a penetration speed of 2 mm / s. The Stevens (conventional) value at 10 ° C is measured after stabilizing at 10 ° C for 24 hours or more. The extruded cheese preferably has a dry weight of 20-70%, more preferably 25-55%, and even more preferably 35-45%, to obtain a suitable consistency for both the extrusion temperature and the end product. . The fat content of the product may be up to 80% of the dry weight of the product, preferably 7-75%. Particularly good shapes are obtained when 20 to 75%, preferably 50 to 70%, of the extruded cheese dry matter is fat. The preferred fat is milk fat, but vegetable fats may also be used instead of all or part of the milk fat. Particularly good results are obtained when 50 to 65% of the fat in the dried body is used in combination with a method comprising a homogenization step (see below). The extruded cheese preferably contains from 0.1 to 5% of a binder and / or structurant, an amount of from 0.1 to 3%, particularly preferably from 0.3 to 1.5%. Preferred binders and / or structurants are whey protein, carob gum, carboxymethylcellulose, gelatin and combinations of two or more thereof, preferably incorporated in the form of a whey protein concentrate. Such binders and / or structurants are used at elevated temperatures to obtain the desired crunch and mouthfeel of the final product, as well as a stable product without oil leaching or syneresis of moisture. It is advantageous to obtain very good shape stability of the extruded fresh cheese. In view of the preferred embodiment, the portion of fresh cheese having a fancy shape comprises: a. Acidify milk and cause coagulation; b. Removing whey, heat treating and optionally adding further ingredients, c. Optionally adding a substance containing discrete particles, which is recognizable in the final component, d. It is prepared by a method including a step of extruding from a nozzle. The milk used in step a. Is ordinary milk standardized to a specific protein and / or fat content according to the desired end product and the method used. Milk may include other substances such as, for example, buttermilk, skimmilk, cream, butterfat. The milk may be pasteurized and / or homogenized. The milk is acidified, preferably by a starter culture. This acidification step preferably comprises a small amount of rennet. The coagulation is preferably effected by the action of an acid rather than a combination of an acid and heating. Accordingly, the acidified milk that has undergone coagulation has a pH of 4.5 to 5.0, more preferably 4.6 to 4.9. Whey is removed, preferably by ultracentrifugation (UF) or centrifugation in a separator. The heat treatment results in increased consistency in the card and the product is sterilized. Heat treatment can be applied before or after whey removal. When removing whey by centrifugation, the heat treatment is preferably carried out first, preferably at a temperature of 85 to 95 ° C. for 5 to 60 minutes, especially for 10 to 30 minutes. If whey removal is carried out by UF, preferably the heat treatment is applied on concentrated water, preferably at 63 to 85 ° C, especially 68 to 75 ° C, for 1 to 60 minutes, especially 5 to 25 minutes. Furthermore, it may be advantageous to subject the curd to homogenisation, for example by passing it through a high-pressure homogenizer before or after the heat treatment, although homogenisation preferably takes place after the removal of whey. Homogenization can be performed while the product is at an elevated temperature. The composition of the milk and the subsequent processing can be done without adding additional ingredients in a later step of step a, or in a taste such as, for example, salt, flavor, herbs, spices, in order to obtain a fancy-shaped part of the fresh cheese. Adding only some ingredients for flavor and appearance purposes, the resulting product may be selected to be suitable for extrusion and packaging. Herbs and other substances that are retained in the final product so as to be recognized as individual particles are preferably incorporated at a later stage of the process, preferably just prior to extrusion. When adding substances containing such independent particles, it is particularly desirable for sanitary reasons that such substances be incorporated and then sterilized. It is then particularly suitable to extrude at the above-mentioned elevated temperatures. If desired, the material can be placed on the surface of the product after extrusion. For example, a layer of herbs, nut pieces, etc. may be provided on all or part of the product surface. Ingredients that do not need to be recognized and maintained in the final product, such as, for example, salt or spices, can be incorporated early in the process, but preferably such incorporation is made by whey. It can be done at a later stage after the removal has taken place. Similarly, if desired, additional ingredients such as, for example, creams, butters, structurants and / or binders may be incorporated at some stages of the method described above, preferably after performing whey removal. . However, the present inventors have found that in steps a and b of the method, the first step is to prepare "fresh fresh cheese", i.e., in step b, first heat-treat, remove whey and optionally homogenize. Apply and then further, in particular a cream, preferably a fat source, binders and / or structurants, including for example milk-derived fats such as butter or butterfat, salt, mascarpone, or two or more thereof, etc. It has been found that particularly good results are obtained when the components are added and further heat treatment and / or homogenization is carried out later. In step b, even if the heat treatment and, if appropriate, the homogenization already increases the consistency, the raw fresh cheese is mixed with further ingredients and further subjected to heat treatment and / or homogenisation, Furthermore, an increase in consistency can be obtained. Without further homogenization, or without further homogenization, the composition is mixed at 65 ° C. or higher, preferably 70 to 90 ° C., more preferably 75 to 80 ° C. for 5 to 60 minutes after mixing the additional components. , Preferably for 15 to 40 minutes. This involves mixing the raw fresh cheese with further ingredients in a Stefan Cutter®, heating the composition to the desired temperature, for example, with direct steam, and, for example, in a holding tank, with the significant temperature in the product. Provision can be made by supplying sufficient residence time at such temperatures while providing sufficient agitation of the mixture to prevent differences and caking on the walls of the tank. Thus, a particularly preferred method comprises: a. Coagulation of milk mainly due to the action of acid b. Heat treatment, whey removal and optionally homogenization and subsequent addition of further ingredients * heat treatment c. Optional addition of substances containing dispersed particles, such as, for example, herbs, d. Includes cheese molding and packaging including extruding fresh cheese through a nozzle to obtain a fancy shaped portion of fresh cheese. When homogenization is performed, excellent results can be obtained even with only a short heat treatment or without heat treatment, but such homogenization is preferably performed at 65 ° C or higher, preferably 70 to 90 ° C, more preferably 75 to 90 ° C. Performed at 80 ° C. The temperature of the composition obtained in step b can already be in this range and no further heat treatment is necessary. Depending on the particular method in which step b is carried out, the amount of components added and the temperature, the temperature of the composition after step b may be relatively low. In such a case, the composition is preferably reheated to provide the desired temperature for the homogenization step. Some residence time is given at this temperature before homogenization, but this is usually not necessary. Homogenization is preferably carried out by passing the composition through a high-pressure homogenizer operating at a pressure of 50 bar or more, preferably 75 to 500 bar, in particular 100 to 300 bar. This embodiment of the invention is particularly attractive for products having relatively high fat in the dry body, especially 50% or more fat. Thus, a relatively stiff but very smooth product is obtained. A further advantage of this embodiment of the method of the present invention is that it can be easily implemented as a continuous or semi-continuous step. For example, the additional ingredients can be suitably mixed with fresh fresh cheese using in-line mixing or by passing through a colloid mill, and the composition emerging therefrom is passed through a high pressure homogenizer, for example, 20 minutes. Materials containing dispersed particles in the form of a slurry having a dry matter content of 乃至 40% can be incorporated using a static mixer, and the resulting fresh cheese can be immediately shaped and subjected to filling. Then, if raw fresh cheese is used in the process as an intermediate, preferably 48-75%, in particular 55-70%, fresh fresh cheese, preferably having a fat content 5-5%, by weight of the final product To 12% with 15 to 50% milk fat, butter, vegetable fat, cream, mascarpone, or a combination of two or more thereof, optionally up to 4%, especially 0.5 to 2% Binders and / or structurants, optionally up to 10% water, some or all of which are incorporated into the product during heating using direct steam, and optionally up to 15%, preferably 1% Use with a small number of ingredients, such as -10%, for example, salt, herbs. The invention will be described hereinafter in a presently preferred embodiment. Throughout this specification parts and percentages refer to weight unless otherwise indicated. Example 1 Milk, standardized to 2.5% fat, is acidified and renneted using conventional methods, heated for a time sufficient to denature whey protein, and cheese mass, ie, fresh The cheese was processed into fresh cheese by separating it from the liquid (whey) by centrifugation. This cheese mass 70 parts butter 18 cream (40% fat) 4 water 2.5 herbs 0.5 salt 1.9 CMC 5 gelatin 2.4 was mixed in a Stefan cutter and heated at 78 ° C. The warm mixture thus obtained was extruded through a mohnopump and an extrusion nozzle in the form of a slit 7 cm wide and 1 cm high. The warm extruded strand was crimped. The fancy shape obtained in this way did not break and survived transport to the cooling area. Example 2 67 parts of cheese mass of example 1 15 parts of butter 10 parts of cream (40% fat) 7 parts of water 0.4 parts of CMC 0.2 parts of gelatin 0.7 parts of salt in a Stephan cutter And heated indirectly at 75 ° C. The warm mixture was extruded using a mono pump and a 5 cm wide, 0.5 cm high nozzle with a zigzag top edge. The extruded fresh cheese strand had a nicely decorated top surface, which did not break during transport to the cooling area. After storage for three weeks at the freezing temperature, no mold contamination was observed. Example 3 Example 2 was repeated, except that after heating at 75 ° C., the mixture was fed to and stored in a heated holding tank with a surface scraper and maintained at this temperature for 20 minutes. The fresh cheese was then passed through a packing line and a 250 ml tub was partially filled with the product in the conventional manner, leaving about 1.5 cm of headspace for the heated sealing cover. Next, the partially filled tub is resembled, similar to seven circularly arranged nozzles, each having an essentially round, zig-zag shaped outlet, and the center of the circular arrangement. But with a larger nozzle. A portion of the fresh cheese passed through the extrusion location, extruding eight rose-flower ornaments on the surface of each partially filled tub. The temperature of the product in the tub after extrusion was 73 ° C. or higher. The tub was closed by heat sealing. The cover only touched the top of the central rose flower decoration. Sixteen tabs at a time were mechanically packaged in an outer case, the outer case was moved to a 5 ° C. cooling zone, and the product was stored for one week. An excellent product with a clean fancy shape was obtained. The product maintained its shape better than in Example 2. Examples 4 and 5 A standardized milk containing 2.2% fat and 3.5% protein was sterilized for 30 seconds at 74 ° C and then aged with starter cultures. A small amount of rennet was added. Solidification occurred at a pH of 4.7 and the mixture was heat treated at 90 ° C. for 20 minutes. The whey was then removed by centrifugation to obtain low-fat raw fresh cheese having a dry body content of about 25% and containing about 30% fat in the dry body. 65.5 parts of this raw cheese mass 24 parts of butter 5 parts of dairy cream (40% fat content) 0.5 part of a composition consisting of equal amounts of CMC and gelatin 0.5 part of cooking salt with stefan Mix in cutter and heat with direct steam to about 76 ° C. The heating added 3.5% water to the composition. The composition was transferred to a heated holding tank and maintained at this temperature during gentle stirring. After 10 minutes, the Stevens value reached 22 g. A portion of the composition was then filled and molded as described in Example 3. A considerable amount of flow occurred in the shape of the extruded rose. When the tub reached the heated sealing position, the height of the decoration was significantly reduced, especially due to the vibration of the filler. However, the shape of the extruded decoration was recognizable in the final product (Example 4). In Example 5, the rest of the composition was treated in a heated holding tank for another 30 minutes. Stevens value rose to about 30g. Next, the product was similarly filled and molded. This product has more shape stability. The decoration on the final product was more defined and more attractive. Example 6 Low fat raw fresh cheese was prepared as described in Example 4. 66.8 parts of this raw cheese mass 27 parts of butter 5 parts of dairy cream (fat content 40%) 0.5 part of a composition consisting of equal amounts of CMC and gelatin (1: 1 w / w) 0.7 Parts of the salt were mixed in a Stefan cutter for 3 minutes. The composition was heated directly to 80 ° C. with steam, the composition incorporated 3.5% water, and the mixture was stirred for 3 minutes. Next, a portion of the composition was passed through a high pressure homogenizer operating at 300 bar. The resulting product had a Stevens value of 27 g. The product was filled and processed as described in Example 3. Good product was obtained. For comparison, the rest of the composition was passed through a heated holding tank and heat-treated for 10 minutes. The resulting composition had a Stevens value of 18. When the product was molded and filled, the decoration showed considerable flow. No acceptable product was obtained. Examples 7 and 8 Low fat fresh cheese was prepared as described in Example 4. Thus, two compositions were prepared. Each composition was mixed for 3 minutes in a Stefan cutter. The composition was then heated to 78 ° C. (Example 7) or to 85 ° C. (Example 8) using direct steam to incorporate 3.5% by weight of moisture into the product. Next, the composition was passed through a heated holding tank. In Example 7, after a treatment at 78 ° C. for 20 minutes, a Stevens value of 33 g was reached. In Example 8, after a treatment at 85 ° C. for 40 minutes, a Stevens value of 30 g was reached. The product was filled and molded as described in Example 3. A very good product was obtained. Example 9 * The following composition, 65.5 parts of low-fat raw fresh cheese 28.3 parts of butter 5 parts of cream (40% fat) 0.7 parts of KE-81 (equivalent parts of CMC and gelatin) Example 7 was repeated, except that 0.5 parts of sodium chloride was used and heated to * 81 ° C. and maintained for 30 minutes. The Stevens value at the extrusion temperature was 30 g. After stabilizing at 10 ° C. for 1 day, the Stevens (conventional) value at 10 ° C. was 500 g. A very satisfactory product was obtained. The product contained 43% dry matter, 30% fat and 8.4% protein. Therefore, the fat in the dried body was 70%. The pH of the product was 4.8.

[Procedure of Amendment] Article 184-8 of the Patent Act [Submission date] July 23, 1996 [Correction contents] The scope of the claims 1. A method of preparing a fresh cheese having a fancy shape, comprising: The cheese is pushed through the nozzle in the exact shape of the extruded product, but without breaking. Extruded and extruded at a temperature of 65 ° C. or more, and the cheese is extruded at an extrusion temperature of 20 g or more. A preparation method having a Stevens value. 2. Cheese is 65 ° C or higher, preferably 70 ° C or higher, more preferably 73 to 80 Extruded at a temperature of ° C. The method of claim 1. 3. The cheese has a extrusion temperature of 25 to 150 g, more preferably 30 to 50 g. 3. The method of claim 2, having a Stevens value. 4. 20-70% cheese, preferably 25-55%, more preferably 35% 4. The method according to claim 1, having a dry matter content of .about.45%. 5. 0.1 to 5%, preferably 0.1 to 3%, more preferably 0.3% cheese 5. The composition according to claim 1, comprising from about 1.5% of a binder and / or a structuring agent. The method of claim 1. 6. The binder and / or the structuring agent is whey protein, carob gum, gelatin, Claims comprising ruboxyl methylcellulose, or a combination of two or more thereof. Item 5. The method according to Item 5. 7. Cheese is preferably up to 80%, calculated on the dry weight of the cheese Is 7 to 75%, more preferably 20 to 75%, and most preferably 50 to 70%. 7. The method according to any one of claims 1 to 6, which contains% fat. 8. a. Milk is acidified and coagulated,     b. Remove whey, heat treat, optionally add further ingredients,     c. Adding a substance containing dispersed particles that remain recognized in the final product;     d. Extrude fresh cheese,   A method according to any one of claims 1 to 7. 9. In step b, cream, butter, fat, binder and / or structurant, food 9. The method of claim 8, wherein salt, mascarpone, or two or more of these are added. Ten. Between steps b and c, preferably at least 65 ° C, more preferably 70 to 90 ° C , The method according to claim 8 or 9, wherein the homogenization treatment is most preferably performed at 75 to 80 ° C. 11． In step b,   b1. After removing whey   b2. Heat-treat and optionally add further ingredients,   A method according to any one of claims 8 to 10. 12.   * In step b2, a heating treatment is performed, after which additional components are added,   * The method of claim 11, wherein a heat treatment is further performed after step b. 13. In step b, the following steps:     B1 Heat treatment     B2 whey removal     B3 Optional addition of further ingredients   11. The method according to any one of claims 8 to 10, wherein: 14. Claims wherein further components are added in step B3 and a further heat treatment is carried out after step b. Item 13. The method according to Item 13. 15． In a further heat treatment, the composition is heated to 65 ° C. or higher, preferably 70 to 90 ° C. More preferably at 75-80 ° C., when sufficient to increase consistency 15. The method of claim 12 or claim 14, wherein 16． Fancy part of fresh cheese. 17． The bottom and side surfaces where the packaging does not substantially touch the top surface of the part 17. The part of claim 16, wherein the part is packaged in packaging that also supports the part.

────────────────────────────────────────────────── ─── Continuation of front page    (81) Designated countries EP (AT, BE, CH, DE, DK, ES, FR, GB, GR, IE, IT, LU, M C, NL, PT, SE), OA (BF, BJ, CF, CG , CI, CM, GA, GN, ML, MR, NE, SN, TD, TG), AP (KE, MW, SD, SZ, UG), AM, AT, AU, BB, BG, BR, BY, CA, C H, CN, CZ, DE, DK, EE, ES, FI, GB , GE, HU, IS, JP, KE, KG, KP, KR, KZ, LK, LR, LT, LV, MD, MG, MN, M W, MX, NO, NZ, PL, PT, RO, RU, SD , SE, SG, SI, SK, TJ, TM, TT, UA, UG, US, UZ, VN (72) Inventor Schmidt, Michael             Germany, 87435 Kempten, Fikari             Weg 9

Claims (1)

[Claims] 1. A method of preparing a fresh cheese having a fancy shape, comprising: Cheese is extruded through a nozzle without breaking the product as it is extruded Method of preparation. 2. Cheese is 65 ° C or higher, preferably 70 ° C or higher, more preferably 73 to 80 Extruded at a temperature of ° C. The method of claim 1. 3. The cheese has an extrusion temperature of at least 20 g, preferably 25 to 150 g, more preferably 3. The method of claim 2 having a Stevens value of 30 to 50 g. 4. 20-70% cheese, preferably 25-55%, more preferably 35% 4. The method according to claim 1, having a dry matter content of .about.45%. 5. Cheese is 0.1-5%, preferably 0.1-3%, more preferably 0.1-3%. 5. The method according to claim 1, which comprises 3 to 1.5% of a binder and / or structurant. The method of claim 1. 6. The binder and / or the structuring agent is whey protein, carob gum, gelatin, Claims comprising ruboxyl methylcellulose, or a combination of two or more thereof. Item 5. The method according to Item 5. 7. Cheese is preferably up to 80%, calculated based on the dry weight of the cheese Is 7 to 75%, more preferably 20 to 75%, and most preferably 50 to 70%. 7. The method according to any one of claims 1 to 6, which contains% fat. 8. a. Milk is acidified and coagulated,     b. Remove whey, heat treat, optionally add further ingredients,     c. Adding a substance containing particles dispersed as recognized in the final product,     d. Extrude fresh cheese,   A method according to any one of claims 1 to 7. 9. In step b, cream, butter, fat, binder and / or structurant, food 9. The method of claim 8, wherein salt, mascarpone, or two or more of these are added. Ten. Between steps b and c, preferably at least 65 ° C, more preferably 70 to 90 ° C The method according to claim 8 or 9, wherein the homogenization treatment is carried out most preferably at 75 to 80 ° C. 11． In step b,   b1. After removing whey   b2. Heat-treat and optionally add further ingredients,   A method according to any one of claims 8 to 10. 12．   * In step b2, a heating treatment is performed, after which additional components are added,   * The method of claim 11, wherein a heat treatment is further performed after step b. 13. In step b, the following steps:     B1 Heat treatment     B2 whey removal     B3 Optional addition of further ingredients   11. The method according to any one of claims 8 to 10, wherein: 14. Claims wherein further components are added in step B3 and a further heat treatment is carried out after step b. Item 13. The method according to Item 13. 15． In a further heat treatment, the composition is heated to 65 ° C. or higher, preferably 70 to 90 ° C. More preferably at 75-80 ° C., when sufficient to increase consistency 15. The method of claim 12 or claim 14, wherein 16． Fancy part of fresh cheese. 17． The part of claim 16, obtained according to any one of claims 1 to 15. At a temperature of at least 18.65 ° C., preferably 70 ° C., preferably at the sides 18. The part of claim 16 or claim 17, wherein the stiffness is sufficient to be stable even if not. . 19. sufficient binder and / or sufficient shape stability at 65 ° C, preferably 75 ° C 19. The part of claim 18, comprising a structuring agent. 20. 20. A part according to any one of claims 16 to 19 having a fancy shaped surface. Minutes. twenty one. The bottom and side surfaces where the packaging does not substantially touch the top surface of the part 21. The part of claim 20, wherein the part is packaged in packaging that also supports the part.