WO2014173416A2 - An aerated cheese product - Google Patents

Abstract

The present invention relates to an aerated cheese product. The present invention further relates to methods of preparing said aerated cheese product and to the aerated cheese product obtainable by the methods.

Description

An aerated cheese product

Technical field of the invention

The present invention relates to an aerated cheese product. The present invention further relates to methods of preparing an aerated cheese product and to the aerated cheese product obtainable by the methods.

Background of the invention

Snacks are popular products, however they are often considered unhealthy. As there is a growing consumer awareness of the nutritional quality of food, the provision of snacks which do not compromise on taste or texture, but which at the same time are healthier, is highly desired.

In order to improve the nutritional profile of products, producers would like to avoid the addition of additives such as artificial stabilizers, reduce the fat content and reduce the sugar content of products. Such products are perceived as healthier alternatives by the consumer.

Hence, an improved snack food having a healthier nutritional profile would be advantageous, and in particular a more efficient and/or reliable process of preparing such foods would also be advantageous.

Summary of the invention

An object of the present invention therefore relates to providing a snack with improved nutrition. In particular, it is an object of the present invention to provide an aerated cheese product that solves the above mentioned problems of the prior art with regards to avoiding inclusion of ingredients such as additives, high fat and/or sugar content.

One aspect of the present invention relates to an aerated cheese product, wherein the product has a specific volume of at least 0.1 ml/g.

Thus, a further aspect of the invention relates to a method for producing the aerated cheese product, said method comprising the steps of a) providing a cheese as a starting material; b) cutting the cheese into pieces and drying; and c) heating the dried pieces obtained in step b) using a hot air stream at a temperature selected from 100 to 300°C, thereby producing an aerated cheese product.

Another aspect of the present invention relates a dried cheese product obtainable by a method comprising the steps of a) providing a cheese as a starting material; b) cutting the cheese into pieces and drying.

A yet further aspect of the invention relates to a method for producing the aerated cheese product, said method comprising the steps of:

i. Providing a cheese as a starting material;

ii. Cutting the cheese into pieces; and

iii. Drying and heating the pieces obtained in step ii),

wherein the drying and heating are performed in a microwave assisted vacuum dryer, thereby producing an aerated cheese product.

Another aspect of the present invention relates to a product obtainable by the methods of the invention. Brief description of the figures

Figure 1A shows cheese slices of Delite™ after drying; IB shows aerated cheese product made from Delite™ cheese; 1C shows aerated cheese product made from mozzarella 17% fat cheese; ID shows aerated cheese product made from Wastgota Kloster™ cheese,

Figure 2A shows aerated cheese product made from cheddar, and 2B shows aerated cheese product made from Prast 17% fat cheese.

Figure 3 shows aerated cheese product made from 17% fat Greve and produced in a RoFry™.

Figure 4 shows the Linear Distance and Count Peaks for mozzarella 17% fat, Delite, Prast 17% fat and cheddar cheeses.

Figure 5 shows the results of texture analysis. 5A: mozzarella 17% fat, 5B Delite 5% fat.

Figure 6 shows the results of texture analysis. 6A Prast 17% fat, 6B cheddar fat. Figure 7 shows aerated cheese product made from 16% fat Havarti and produced in a RoFry™ at different temperatures, see Example 13 and Table 10. A- Sample 1 , B- Sample 2, C- Sample 3, D- Sample 4, E-Sample 5, F- Sample 6, G- Sample 7.

Figure 8 A shows the Specific Volume measurements for aerated cheese product made from 16% Havarti and produced in RoFry™ at different temperatures, see Example 13 and Table 10. B shows Count Peaks + F 1 : 2; C shows the Linear Distance.

Figure 9 shows curves from the Crispiness/Crunchiness measurements for the for aerated cheese product made from 16% Havarti and produced in RoFry™ at different temperatures , see Example 13 and Table 10. A- Sample 1, B- Sample 2,

Figure 10 shows curves from the Crispiness/Crunchiness measurements for the for aerated cheese product made from 16% Havarti and produced in RoFry ™ at different temperatures , see Example 13 and Table 10; A- Sample 3, B- Sample 4, C-Sample 5,

Figure 11 shows curves from the Crispiness/Crunchiness measurements for the for aerated cheese product made from 16% Havarti and produced in RoFry ™ at different temperatures , see Example 13 and Table 10; A- Sample 6, B- Sample 7.

Figure 12 shows the specific volume (A; ml/g), the volume (B; ml) of four samples prepared using microwave assisted vacuum drying (see Example 15).

Figure 13 shows the Linear Distance (A) and Count Peaks (B) of four samples prepared using microwave assisted vacuum drying (see Example 15).

Figure 14 shows stereomicroscopy pictures of samples of aerated cheese product A, B, C= Prast (see example 8); D, E, F= Delite (see Example 1);

Figure 15 shows stereomicroscopy pictures of samples of aerated cheese product. A, B, C= Cheddar (See example 4); D, E, F=Mozzarella (see Example 7). The present invention will now be described in more detail in the following.

Detailed description of the invention

Definitions

Prior to discussing the present invention in further details, the following terms and conventions will first be defined :

In the context of the present invention, mentioned percentages are

weight/weight percentages unless otherwise stated.

The term "and/or" used in the context of the "X and/or Y" should be

interpreted as "X", or T, or "X and Y".

Numerical ranges as used herein are intended to include every number and subset of numbers contained within that range, whether specifically disclosed or not. Further, these numerical ranges should be construed as providing support for a claim directed to any number or subset of numbers in that range. For example, a disclosure of from 1 to 10 should be construed as supporting a range of from 1 to 8, from 3 to 7, from 4 to 9, from 3.6 to 4.6, from 3.5 to 9.9, and so forth.

All references to singular characteristics or limitations of the present invention shall include the corresponding plural characteristic or limitation, and vice versa, unless otherwise specified or clearly implied to the contrary by the context in which the reference is made.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art.

The term "aspect ratio" as used herein describes the proportional relationship between the product's width and height.

The term "specific volume" as used herein refers to the ratio of the product's volume to its mass. Thus, the specific volume is defined as volume divided by mass (for example, ml/g). Method

The invention relates in one aspect to a method for producing an aerated cheese product, said method comprising the steps a) providing a cheese as a starting material; b) cutting the cheese into pieces and drying; and c) heating the dried pieces obtained in step b) using a hot air stream at a temperature selected from 100 to 300°C, thereby producing an aerated cheese product.

Overview of the method

The cheese which is provided may be any cheese, or mixture of cheeses. The cheese is cut into pieces and dried. After drying, the pieces are heated by a stream of hot air. The air is heated to high temperature and may be circulated around the dried cheese pieces. Without wishing to be bound by theory, it is believed that this extreme and rapid heating of the pieces to high

temperatures from the outside and in, causes changes to the protein matrix and leads to the incorporation of air into the cheese, forming the aerated cheese product.

The steps of the method will be discussed in detail in the following. Cheese- protein content

Without wishing to be bound by theory, it is thought that the protein content in the provided cheese contributes to a matrix which enables air to be bound in the product. Cheeses with higher protein content will yield products with greater specific volume, i.e. products with increased incorporation of air, as compared to cheeses with lower protein content.

Thus, the invention in one embodiment relates to a method wherein the provided cheese has a protein content of at least 10%, such as at least 20%, at least 30%, at least 40%, at least 50%.

Examples of cheeses comprising a protein content of at least 10%, include Delite, mozzarella, 17% fat mozzarella, Wastgota Kloster, Cheddar, Prast, Parmesan, Romano, Gruyere, Fontina, Provolone, Caraway, Edam, Gouda, Muenster, and Monterey. In preferred embodiments, the protein content in the provided cheese is from 10 to 50%, such as 20 to 40%, for example 20 to 35 %, for example 25 to 35%.

Examples of cheeses comprising a preferred protein content of at least 20%, such as at least 25%, for example from 25% to 35%, include Delite, 17% fat mozzarella, Wastgota Kloster, cheddar, 17% fat Prast.

Cheese- fat content

Without wishing to be bound by theory, it is thought that higher fat content in the provided cheese leads to a denser matrix, which hinders aeration of the product. Cheeses with higher fat content will yield products with lower specific volume, i.e. products with decreased incorporation of air, as compared to cheeses with lower fat content.

Thus, the invention in one embodiment relates to a method wherein the provided cheese has a fat content of at most 40%, such as at most 35%, at most 30%, at most 25%, at most 20%, at most 18%, at most 16%, at most 14%, at most 12%, at most 10%, at most 8%, at most 6%, at most 5%, at most 4%, at most 3%; or such as from 3 to 40%, for example 3 to 37%, 3 to 35%, 3 to 30%, 3 to 35%, 3 to 30%, 3 to 28%, 3 to 25%, 3 to 20% by weight.

In preferred embodiments, the invention relates to a method wherein the provided cheese has a fat content of at most 20 %, such as at most 18%, such as at most 17%, for example at most 15%, at most 12%, at most 10%; or such as from 1% to 18%, 3 to 17%, 4 to 16%, 4 to 14%, 4 to 12%, 4 to 10%, 4 to 8% by weight

Products which are made according to a method of the invention where the provided cheese has a fat content of at most 20%, or for example at most 18% or at most 17% provide a health advantage to the consumer.

Examples of cheeses which have a fat content of at most 20% include Delite, as well as low fat variants of full-fat cheeses. The term "low fat variants" is used to refer to a cheese which is produced to resemble the full fat original cheese, e.g. in taste, texture and appearance, but where the fat content of the variant is lower than in the original full fat cheese. Low fat variants of cheeses thus have a health advantage for the consumer because of the lower fat content.

In a preferred embodiment of the method of the invention the provided cheese is a low fat cheese, for example a low fat variant of a cheese, for example selected from low fat mozzarella, low fat Monterey, low fat Muenster, low fat cheddar, such as 17% fat mozzarella, 17% fat cheddar, such as keyhole marked cheeses. In other embodiments, the cheese may be a low fat hard or semi-hard cheese.

Food products marked with a keyhole symbol represent foods identified by the Swedish National Food Agency's as a healthier options when buying food. This symbol is used also in Denmark and Norway. Foods labelled with the keyhole symbol contain less fat, sugars and salt and/or more fibre than food products of the same type not carrying the symbol. Cheese marked with the Keyhole symbol is only allowed to have at most 17% fat per lOOg. Many low fat variants of cheeses are Keyhole marked.

In a further preferred embodiment of the method of the invention the provided cheese is a cheese which has at most 17% fat, such as for example cheeses bearing the keyhole symbol from the Swedish national Food agency or corresponding.

Furthermore, providing a cheese which has a fat content of at most 20% or for example at most 18% or at most 17% provides a lighter, more aerated product which is increased in volume as compared to those produced when cheese with higher fat content is provided.

Particularly preferred-high protein and low fat.

Another particularly preferred method of the invention relates to a method where the provided cheese has both a low fat content and a high protein content. The provision of such cheeses lead to particularly light, well-aerated cheese products.

Examples of particularly light, well-aerated cheese products include products of the invention which have a specific volume in the range from at least 0,3 ml/g, at least 0,5 ml/g, at least 0,7 ml/g, at least 0,8 ml/g, at least 0,9 ml/g, at least 1 ml/g for example at least 1, 1 ml/g or 1,2 ml/g; or such as at least 1,5 ml/g, at least 1,7 ml/g, at least 1,8 ml/g, at least 2,0 ml/g, at least 2,8 ml/g, at least 3,0 ml /g; such as from 0,7 to 5 ml/g, 0.02 to 2 ml/g, for example from 0.02 to 1.8 ml/g, 0,7 to 3 ml/g, 0,7 to 2 ml/g, for example 1,0 to 2,0 ml/g, or such as 2 ml/g, 3 ml/g, 4 ml/g or 5 ml/g.

Thus, the invention in a preferred embodiment relates to a method wherein the provided cheese has a protein content of from 20 to 50%, such as 20 to 40%, for example 20 to 35 %, for example 25 to 35%, and a fat content of at most 20 %, such as at most 18%, such as at most 17%, such as from 1% to 18%, 3 to 17%, 4 to 16%, 4 to 14%, 4 to 12%, 4 to 10%, 4 to 8%.

In yet further preferred embodiments, the invention relates to a method wherein the aerated cheese product of the method where the provided cheese has a protein content of from 20 to 50%, such as 20 to 40%, for example 20 to 35 %, for example 25 to 35%, and a fat content of at most 20 %, such as at most 18%, such as at most 17%, such as from 1% to 18%, 3 to 17%, 4 to 16%, 4 to 14%, 4 to 12%, 4 to 10%, 4 to 8%, and wherein the aerated cheese product produced by the method of the invention has a specific volume in the range from at least 0,3 ml/g, at least 0,5 ml/g, at least 0,7 ml/g, at least 0,8 ml/g, at least 0,9 ml/g, at least 1 ml/g for example at least 1,1 ml/g or 1,2 ml/g; or such as at least 1,5 ml/g, at least 1,7 ml/g, at least 1,8 ml/g, at least 2,0 ml/g, at least 2,8 ml/g, at least 3,0 ml /g; such as from 0,7 to 5 ml/g, 0.02 to 2 ml/g, for example from 0.02 to 1.8 ml/g, 0,7 to 3 ml/g, 0,7 to 2 ml/g, for example 1,0 to 2,0 ml/g, or such as 2 ml/g, 3 ml/g, 4 ml/g or 5 ml/g.

Mixture of cheeses

The cheese may be any cheese or mixture of cheeses. Using a single cheese will give aerated cheese products where all products have the same flavour. However, if wishing to produce a mixture of aerated cheese products it may be advantageous to provide more than one cheese.

Thus, in one embodiment the invention relates to a method where at least one cheese is provided, such as two or more cheeses. Alternative embodiment - high fat

Methods of the invention wherein the cheese provided comprises a higher fat content, such as a fat content of above 40% may yield products which are less aerated than those obtained when the fat content is lower. The result is a denser product with a texture more resembling that of a cracker. However, such texture may be desirable.

Thus, in other embodiments, the provided cheese has a fat content of above 40%, at least 45%, at least 50%.

Cheese types

The classification of cheese is complex, and several attempts have been made. Two classification tables are given below.

Table I is taken from Cheesemaking Practice: A Chapman & Hall food science book; R. Scott, Richard K. Robinson, R. Andrew Wilbey; Springer, 1998, ISBN 0751404179, 9780751404173, p 22.

Table I: Classification A

According to another edition of Cheesemaking Practice, cheeses may be classified according to Table II.

Table II: Classification B

Cheese type Water-in-fat-free Fat-in-dry matter Descriptive class substance (%) (%)

Extra hard <51 >60 High fat cheese

Hard 49-55 ≥45-<60 Whole milk

cheese

Half fat 53-63 >25- < 45 Half fat cheese

Semi-soft 61-68 >10-<25 Low fat cheese

Soft >61 >10 Skim milk cheese

The table below shows the Water-in-fat-free substance and Fat-in-dry matter percentages for some cheeses.

Table III: Classified Cheeses

Thus, specific embodiments of the methods of the invention relate to where the cheese provided is a hard or semi-hard cheese, or is a hard or half-fat cheese. Another specific embodiment of the invention is where the cheese provided is a hard cheese. Another specific embodiment of the invention is where the cheese provided is a semi-hard cheese. Another specific

embodiment of the invention is where the cheese provided is a half-fat cheese. Another specific embodiment of the invention is where the cheese provided is a semi-soft cheese. Another specific embodiment of the invention is where the cheese provided is a soft cheese. Another specific embodiment of the invention is where the cheese provided is a low-fat cheese.. Another specific embodiment of the invention is where the cheese provided is a skim milk cheese. In further specific embodiments, the cheese may be selected from Havarti, Mozzarella and Cheddar. In other embodiments the cheese may be Havarti. The cheese may in other embodiments be for example Mozzarella. In other embodiments the cheese may be Cheddar. In other embodiments the cheese may be Delite.

The Codex Alimentarius regarding Milk and Milk products is published by the World Health Organization and specifies standards for certain cheeses. Thus, Havarti is described by CODEX STAN 267-1966. Mozzarella is described by CODEX STAN 262-2006, Cheddar by CODEX STAN 263-1966; Provolone by CODEX STAN 272-1968; Edam by CODEX STAN 265-1966; Gouda by CODEX STAN 266-1966 and Emmental by CODEX STAN 269-1967.

Alternatively, some cheeses may also defined by the Standards of Identity for Dairy products given by the United States Code of Federal Regulations. The cheese Muenster may be defined by standard 133.160 and Monterey Jack may be defined by standard 133.153 (retrieved at home page

http://milkfacts.info/Milk%20Processing/Standards%20of%20Identity.htm) Galactose/lactose residue

It was observed that cheese puffs made with mozzarella cheese, may brown when stored. This is believed to be due to a Maillard reaction involving the residual galactose/lactose present in this cheese.

Thus, in some specific embodiments the cheese may have a maximum level of lactose/galactose 0.5% by weight of the cheese as provided, for example from 0 to 0.5 % by weight of the cheese as provided, such as 0 to 0.3% by weight, for example 0 to 0.2% by weight percent is lactose and/or galactose. Cutting

The methods of the invention comprise a step wherein the provided cheese is cut into pieces.

The means of cutting is not critical, and the selection of a means for cutting is within the skill of the art. Examples include using a laser or blade.

The shape and size of the pieces may be selected according to the suitable dimensions of the product. For example, the size may be selected to be a suitable for eating in one bite. Examples of bite-sized piece is for example 2 cm by 2 cm, or 2 cm by 2.5 cm, 2 cm by 3 cm, or 3 cm by 2 cm. The shape may be any suitable shape, such as squares or circles, squares, rhombs, figures etc.

In preferred embodiments, the invention relates to a method wherein the cutting in step b) cuts the provided cheese into pieces wherein the thickness of the pieces is at most 5 mm, such as at most 4.5 mm, at most 4 mm, at most 3.5 mm, at most 3.0 mm.

In preferred embodiments, the pieces are at most 3.0 mm thick, such as for example at most 2.5 mm, or at most 2 mm.

In particularly preferred embodiments of a method of the invention, the thickness of the pieces is at most 2 mm thick. This embodiment is particularly suited where a cheese with a high fat content is provided. As mentioned, high fat content cheeses yield a denser product, and slices thicker than 2 mm of high fat content cheeses become difficult to dry.

In other particularly preferred embodiments of a method of the invention, the thickness of the pieces is at most 2.5 mm. This embodiment is particularly suited where a cheese with a low fat content is provided.

Thus, embodiments of the invention includes methods where the pieces are slices, wherein the thickness of the slices may be for example most 5 mm, such as at most 4.5 mm, at most 4 mm, at most 3.5 mm, at most 3.0 mm, at most 2.5 mm or at most 2 mm thick; or for example from 0.6 to 5 mm, 0.8 to 5 mm, 1 to 4.5 mm, 1 to 4 mm, 1 to 3.5mm, 1 to 3.0 mm, 1 to 1.5 mm, 1 to 2 mm thick. Further embodiments relates to methods wherein the thickness of the pieces is for example at most 5 mm, such as at most 4.5 mm, at most 4 mm, at most 3.5 mm, at most 3.0 mm, at most 2.5 mm or at most 2 mm thick; or for example from 0.6 to 5 mm, 0.8 to 5 mm, 1 to 4.5 mm, 1 to 4 mm, 1 to 3.5mm, 1 to 3.0 mm, 1 to 1.5 mm, 1 to 2 mm thick; and the length and breadth of the piece is for example 2 cm by 2 cm, or 2 cm by 2.5 cm, 2 cm by 3 cm, or 3 cm by 2 cm. In other embodiments, the invention relates to a method of the invention wherein the cutting in step b) cuts the provided cheese into pieces wherein the pieces may for example have a weight of at most 60 g, such as at most 50 g, at most 40, at most 30 g, at most 20 g; or such as from 1 to 30 g.

In preferred embodiments, the cutting in step b) cuts the provided cheese into pieces wherein the pieces have a weight of at most 15 g, such as at most 10 g, such as at most 8 g, or such as from 1 to 15 g, 1 to 10 g, 1 to 5 g, or such as from 5 to 10 g, or for example about 5 g, 4 g, 3 g, 2 g.

In other specific embodiments, the cutting in step b) results in pieces of cheese which are not cubes.

It has been observed that cubes result in aerated cheese products in which the air inclusions are roughly uniformly dispersed throughout the snack. These air inclusions are relatively small in size, and are similar in size. However, sliced cheese for example where the slices are at most 5 mm thick, yield aerated cheese products which have an irregular dispersion of air bubbles throughout the cracker, with both very large and small inclusions of air (i.e. and irregular dispersion of size of air inclusions), which is preferred. See for examples Figures 14 and 15, for example figure 14 A and F and figure 15 F. As is seen, also holes which go right through the product are present.

In specific embodiments, the cheese pieces may be slices which are at most from 2 to 5 mm thick, 20 to 50 mm long, and from 20 to 50 mm wide. If the length or width is above 50 mm, the aerated cheese product becomes less easy to handle, and is less suited for a snack which can be consumed in one bite. Further, the cheese pieces and the resulting aerated cheese snack becomes more prone to break in handling and processing. The regular dispersion of smaller air bubbles in the cheese yields a texture which is different from when the air bubbles have an irregular dispersion. The irregular dispersion correlates with a texture is more like that of a cracker or chip or crisp.

The term irregular means that the air inclusions in the final aerated cheese product ranges from 0.5 mm up to 18 mm, such as from 0.5 mm up to 16 mm, such from 0.5mm up to 10 mm, for example from 0.5 mm up to 8 mm; or for example from 0.3 mm up to 15 mm, such as from 0.4 mm up to 12 mm, 0.4 mm up to 11 mm.

In some embodiments the pieces of cheese may not be less than 5 mm by 5 mm by 5 mm. Such pieces may puff, but are difficult to handle on a

commercial scale.

Drying

The method of the invention comprises drying. If the cheese pieces contain too much moisture, the pieces will not become aerated upon being heated according to step c), but will melt.

In selecting the drying parameters, the moisture content of the provided cheese may be taken into account.

Cheeses with high moisture content will typically require longer drying time. In a preferred embodiment the method of the invention relates to a method wherein the provided cheese is a cheese with low moisture content, because they will require less drying prior to heating, thus making the method more efficient.

Cheeses with a low moisture content are for example cheese which comprise at most 60% water (w/w), such as at most 50% water, such as at most 40% water, for example from 20 to 45 % water. Examples of cheeses with low moisture content at most 60% water include Delite™, 17% fat mozzarella, cheddar, 17% fat Prast, Wastgota kloster.

In preferred embodiments, the cheese is selected from cheeses which comprise at most 60% water, such as at most 56%, at most 50%, at most 45%, at most 40%, at most 35% at most 30%. The drying may be by any method or combination of methods, for example by air-drying, fan-assisted air-drying, and/or in a food dehydrator, or

combination thereof.

In one embodiment, the cheese is dried by fan-assisted air-drying. In this embodiment, a fan is used to circulate the air around the cheese, and increases evaporation of moisture. This embodiment makes use of low cost equipment and therefore is a cost-effective implementation of the method.

In one specific embodiment, the cheese is dried by air drying wherein the cheese is placed on a conveyor and air circulated around the pieces. The air may for example be blown down on the pieces and/or up from under the conveyor belt In one example of these embodiments, the air circulation is achieved by a fan, leading to fan-assisted air drying of the cheese.

The temperature under drying may be in the range of from at most 30°C , such as at most 28°C, at most 25°C; such as for example from 3°C to 30°C , from 5 to 30°C, from 5°C to 25°C, from 5°C to 25°C; for example about 20°C, 21°C, 22°C, 23°C.

In preferred embodiments the temperature is from 5 °C to 21°C.

The time of drying may for example be at most 14 days, such as at most 12 days, at most 10 days, at most 8 days; or such as from 1 to 10 days, 2 to 10 days, 2 to 8 days, such as 2 to 7 days, such as 2 to 4 days, such as 2 to 3 days, such as about 2 days.

In preferred embodiments the time for drying is in the range of from 1 to 10 days. In embodiments where the conveyor belt is used, the drying may be for about 1 to 8 days, such as such as 2 to 4 days, such as 2 to 3 days, such as about 2 days.

The humidity when drying may be from 30 to 85% such as for example from 30 to 50%, such as from 30 to 40%; or such as from 50 to 85%, for example from 70 to 85%.The use of a fan may expedite drying, and can be used in combination with the temperatures, times and relative humidities suggested. In particularly preferred embodiments, the invention relates to a method according to the invention wherein the drying in step b) is fan-assisted air drying and takes place at a temperature from 5 °C to 21°C, for 1 to 10 days, at a relative humidity of 30- 85 %. These parameters are particularly suitable for a cheese with a moisture content of between 35 to 60% moisture content.

In one embodiment, the method of the invention relates to a method wherein 5 in the drying in step b) dries the cheese to a moisture content of at most

20%, at most 18%, at most 16%, at most 15%, at most 12%, at most 10%, at most 5%, at most 4%, at most 3%; or such as from 1 % to 30%, for example 1 to 25%, 1 to 20%, 1 to 15%, 1 to 10%, 1 to 8%, 1 to 6%, 1 to 5%; or such as 1 to 4% or 1 to 3%.

10 Preferred embodiments of the invention relates to a method of the invention where the drying step comprises drying the cheese to a moisture content of at most 10%, such as at most 8%, at most 6%, at most 5%.

The speed of drying may be monitored. If the cheese is dried too rapidly, the outside will dry and leave moisture trapped inside the cheese. This moisture 15 will prevent the desired aeration process when heated, and will instead lead to that the cheese melts.

In embodiments wherein the provided cheese has a fat content of above 20%, the drying may preferably take place at a temperature of at most 15°C, such as about 10°C, such as about 5°C, in order to avoid rancidity.

20 In such embodiments, the humidity may for example be from 50 to 85 %, for example from 70 to 85 %.

In embodiments wherein the provided cheese has a fat content of at most 20%, the drying may preferably take place at a temperature from above 15 °C, such as at least 16°C, at least 18°C, at least 20°C; such as from 16 to 25 21°C.

In such embodiments, the humidity may for example be from 20 to 40%, for example from 30 to 40%.

In some embodiments of the methods of the invention relates to the method of the invention wherein the provided cheese is dried before cutting.

30 However, preferred embodiments of the method of the invention relate to the method wherein the cheese is first cut into pieces and then dried. Thus, the drying is performed after cutting. This embodiment is preferred as it is more efficient to dry smaller pieces of cheese.

Heating

One method of the invention comprises a step wherein the dried cheese pieces obtained in step b) are heated using a hot air stream at a temperature at least 100°C.

Hot air stream

The cheese pieces are subjected to a hot air stream, such that they are rapidly heated from the outside in, to a high temperature. The high temperature changes the protein matrix, making the aeration of the cheese pieces possible. The hot air stream is allowed to stream over and around the cheese pieces. In preferred embodiments the cheese pieces are rotated or circulated in the air stream, in order to make the heating even more efficient. For example, the cheese may be placed in a rotating container, such as a rotating mesh wire container. In other examples the hot air stream blows and rotates the cheese pieces freely inside a container.

Speed of air

In order to achieve the aerated product, the hot air stream should be in rapid movement. Increased speed leads to more hot air hitting the surface of the cheese, increasing the speed with which the pieces are heated.

Heating using a conventional household kitchen oven does not achieve the aerated cheese product of the invention. Such ovens do not give the rapid heating to high temperature which is needed in order to form the product. Heating in a conventional household kitchen oven will instead lead to melting of the provided cheese. Heating by using a household convection oven, where a fan causes the hot air to circulate more rapidly than in a conventional oven, will also fail to achieve the rapid heating of the provided cheese, due to that these ovens do not generate hot air flows which are rapid enough.

Heating by microwave has also failed to achieve the aerated product of the invention. Microwaves generate heat from the inside and out, i.e. the centre of the heated object will have initially higher temperature than the perimeter of the heated object. Tests with microwave ovens have yielded melted cheese products, and do not yield the aerated cheese product of the invention.

In some embodiments, the method of the invention relates to a method wherein the hot air stream in the heating step c) has a velocity of at least 200 meters per minute, such as at least 300, at least 400, at least 500, at least 600, at least 700, at least 800, at least 1000, at least 1100, at least 1200, at least 1300, at least, 1500, at least 2000, at least 3000, at least 3500, at least 4000, at least 4500, or at least 5000 meters per minute. In preferred examples, the hot air stream is delivered by for example an apparatus for oil- free production of food products, or high air velocity convection ovens.

Temperature

The method of the invention comprises heating using a hot air stream. The hot air stream has a high temperature. By "high temperature" is meant for example at least 100°C, such as at least 150°C, such as at least 180°C; such as for example from 100 to 300°C, 150 to 300°C, 150°C to 250°C, 150°C to 250°C; for example 150°C to 220°C. In a preferred embodiment the temperature is for example 160°C to 220°C, 180 to 215°C , such as 180°C to 205°C.

In one embodiment of the method of the invention, the heating is performed using RoFry™, the heating is preferably between 100°C and 190°C. In a further specific embodiment, the heating is in the range from 100° C to 190°C, such as from 160 to 190°C, such as from 165 to 180 °C; and the time is about 1 minute.

Examples of heating devices

The stream of hot air may be achieved by use of any apparatus which is capable of generating a hot air stream of sufficient heat and speed according to the above. The hot air stream is typically generated by the presence of both one or more heating elements and one or more fans or rotators. The simultaneous action of these will generate hot air which is forced to flow at high speed. Examples of suitable apparatuses include high air velocity convection ovens, such as industrial convection ovens, which produce hot air streams with higher speed than those produced in household convection ovens mentioned above. If an industrial oven is used and the cheese pieces placed on baking sheets, the circulation of air around the cheese pieces is ensured by holes in the baking sheet.

A further example of an apparatus suitable for the production of the aerated cheese products is a Rofry™ machine which is an apparatus for oil-free production of food products available from Ubert Gastrotechnik GMBH,

Gewerbegebiet Ost + Nord, Germany. The cheese pieces are contained in a rotating mesh container in a chamber and a hot air stream is flowed around the pieces in the chamber.

In a preferred embodiment, the product is produced by use of the Rofry machine, which yields products with high specific volume. Thus, one

embodiment relates to a method of the invention wherein the heating of step c) is done using a Rofry. Another embodiment relates to a method of the invention wherein the heating of step c) is done using an industrial convection oven.

Time

The pieces are subjected to the hot air stream for a period of time sufficient to form the aerated cheese product. The time necessary will depend on the temperature the pieces are subjected to, as well as on the speed of the air flow. The time may also depend on the moisture content of the cheese pieces before heating. The point at which the product is formed is readily observed, as the product puffs up in a manner similar to that of popcorn. To exemplify, it can be mentioned that the time needed to form the aerated cheese product using the Rofry™ was about 1- 1,5 mins, while the time needed when using an industrial oven was about 2 mins.

Thus, in one embodiment of the invention, the heating step in step c) is for a time period of at most 5 minutes, for example at most 4 minutes, for example at most 3 minutes, for example at most 2 minutes, for example at most 1,5 minutes, for example at most 1 minute; such as from 0,5 to 5 minutes, 1 to 4 minutes, 1 to 3 minutes, 1 to 2 minutes.

Specific embodiments relate to where the drying is for about 1 minute.

The invention also relates to a product obtainable by this method. Further Method

In other embodiments, the cheese may be dried and heated by use of a microwave assisted vacuum dryer. Thus, the invention in one embodiment relates to a further method by which the product of the invention may be achieved, said method comprising the steps of:

i. Providing a cheese as a starting material;

ii. Cutting the cheese into pieces; and

iii. Drying and heating the pieces obtained in step ii),

wherein the drying and heating are performed in a microwave assisted vacuum dryer, thereby producing an aerated cheese product.

One embodiment of this method relates to where infrared heating is not used.

In some embodiments the method further comprises a step where the cheese is chilled immediately before step ii) and/or the cheese pieces are chilled before step iii). The term chilled in this context refers to whereby the temperature of the cheese and/or cheese pieces is brought to a temperature in the range of 18°C or less, such as 12°C or less, 10°C or less, 8°C or less, 6 °C or less. Examples of ranges include from 18°C to 0°C, such as from 18°C to 4°C or for example from 10°C to 0°C or from 10°C to 2°C. Particular embodiments relate to where the temperature range is from 4°C or less, such as 2°C or less. Further examples of chilled include whereby the temperature of the cheese is brought to a temperature in the range of below 0°C or less, i.e. is frozen; such as brought to a temperature in the range from -10°C to -80°C, - 15°C to -60°C, such as in the range from -18°C to -30°C, or -18 to -25°C.

The term "immediately before" in this context refers to a time period proximate in time to the performing of the method. It is desirable that the chilling is performed in a time and manner such that the cheese or cheese pieces still have substantially the temperature to which they were chilled when the step ii) is performed. For example, immediately before may mean that they are chilled not more than 2 hours before, or not more than 1 hour before, for example not more than 45 mins, 30 mins, 20 mins, 15 mins before the 5 step ii) is performed.

Other embodiments of this method of the invention relate to wherein the method does not comprise a step where the cheese is chilled immediately before step ii), and/or the cheese pieces are not chilled before step iii).

In specific embodiments, the effect of the microwave in the microwave

10 assisted vacuum dryer is in the range from 2000 to 7000 W/kg, such as for example from 2000 W/Kg to 6000 W/kg, such as 2200 to 5000 W/Kg, for example 2000 W/kg to 4000 W/kg for example from 3000 to 7000 W/kg, or for example 3000 to 5000 W/kg, 3000 to 4000 W/kg. Specific embodiments relate to where the effect of the microwave is from 3400 to 3800 W/kg, 3500 15 to 3800 W/kg, 3600 to 3800 W/kg.

Further specific embodiments relate to a method of the invention using microwave assisted vacuum drying, wherein the cheese provided has a fat content in the range of from 10% to 20%.

The vacuum which is used is for example 0.6 bars, or for example 0.3 to 0.9 20 bars, such as for example 0.8 or 0.7 bars.

The time of drying and heating in the microwave assisted vacuum dryer may be for a time period in the range of from 5 minutes to 20 minutes, such as 5 to 15, such as 7 to 17 minutes, or for example about 10 to 12 minutes.

In a particular embodiment, the cheese has a fat content in the range of from 25 10 to 20%, such as about 17%, and the duration of treatment is in the range from 9 to 18 minutes, such as for example about 9 to 12 minutes, such as about 10 minutes.

In any of the embodiments of this method of the invention, the temperature of drying and heating in the microwave assisted vacuum dryer is at least 60°C, 30 for example in the range from 60°C to 90°C, such as 60 to 85°C, such as 60 to 80°C, such as 60 to 75°C such as 60 to 70°C. In some embodiments, the methods of the invention further comprise a drying step after step iii). This step may be done by air-drying, by heating or by a combination thereof.

In other embodiments, the methods of the invention do not comprise a further drying step after step iii).

In a further particular embodiment, the invention relates to a method wherein the provided cheese has a fat content of about 17%, the Microwave power is about from 3500 to 4000 W/kg, for example about 3700 to 3800 W/kg and the microwave assisted drying is for about 10 to 12 minutes at the

temperature of from 80 to 90°C.

The cutting in this method may be performed as described above under the heading Cutting.

Embodiments of the invention includes methods where the pieces are slices, wherein the thickness of the slices may be for example most 5 mm, such as at most 4.5 mm, at most 4 mm, at most 3.5 mm, at most 3.0 mm, at most 2.5 mm or at most 2 mm thick. Further embodiments relates to methods wherein the thickness of the pieces is for example at most 5 mm, such as at most 4.5 mm, at most 4 mm, at most 3.5 mm, at most 3.0 mm, at most 2.5 mm or at most 2 mm thick, or for example from 0.6 to 5 mm, 0.8 to 5 mm, 1 to 4.5 mm, 1 to 4 mm, 1 to 3.5mm, 1 to 3.0 mm, 1 to 1.5 mm, 1 to 2 mm thick, and the length and breadth of the piece is for example 2 cm by 2 cm, or 2 cm by 2.5 cm, 2 cm by 3 cm, or 3 cm by 2 cm.

In other embodiments, the invention relates to a method of the invention wherein the cutting in step ii) cuts the provided cheese into pieces wherein the pieces may for example have a weight of at most 60 g, such as at most 50 g, at most 40, at most 30 g, at most 20 g; or such as from 1 to 30 g.

In preferred embodiments, the cutting in step ii) cuts the provided cheese into pieces wherein the pieces have a weight of at most 15 g, such as at most 10 g, such as at most 8 g, or such as from 1 to 15 g, 1 to 10 g, 1 to 5 g, or such as from 5 to 10 g, or for example about 5 g, 4 g, 3 g, 2 g. In other specific embodiments, the cutting in step ii) results in pieces of cheese which are not cubes.

The cheese to be provided for use in this method may be selected as described above in the previous method, see headings Cheese-protein content; Cheese-fat content and Cheese types above.

Specific embodiments of this method relate to where the cheese provided is to a method where the provided cheese has both a low fat content and a high protein content. The provision of such cheeses lead to particularly light, well- aerated cheese products.

Thus, the invention in a preferred embodiment relates to this method wherein the provided cheese has a protein content of from 20 to 50%, such as 20 to 40%, for example 20 to 35 %, for example 25 to 35%, and a fat content of at most 20 %, such as at most 18%, such as at most 17%, such as from 1% to 18%, 3 to 17%, 4 to 16%, 4 to 14%, 4 to 12%, 4 to 10%, 4 to 8%.

Some specific embodiments of this method of the invention relate to where the cheese provided is a hard or semi-hard cheese, or is a hard or half-fat cheese. Another specific embodiment of the invention is where the cheese provided is a hard cheese. Another specific embodiment of the invention is where the cheese provided is a semi-hard cheese. Another specific

embodiment of the invention is where the cheese provided is a half-fat cheese. Another specific embodiment of the invention is where the cheese provided is a semi-soft cheese. Another specific embodiment of the invention is where the cheese provided is a soft cheese. Another specific embodiment of the invention is where the cheese provided is a low-fat cheese. Another specific embodiment of the invention is where the cheese provided is a skim milk cheese. In further specific embodiments, the cheese may be selected from Havarti, Mozzarella and Cheddar. In other embodiments the cheese may be Havarti. The cheese may in other embodiments be for example Mozzarella. In other embodiments the cheese may be Cheddar. In other embodiments the cheese may be Delite.

The invention also relates to a product obtainable by this method. Seasonings

In some embodiments of methods according to the invention, the method further comprises a step of mixing the cheese and/or pieces with seasonings. This step may be at any suitable point in the method of the invention, such as before and/or after any one or more of providing the cheese, cutting the cheese, drying the cheese and/or heating the cheese.

Seasonings refer to any suitable flavour enhancers and/or spices and/or mixtures of spices, such as pepper, salt, sea salt, vinegar, and the like. The selection of appropriate seasoning is within the skill of the field.

Mixing in this context refers to depositing seasoning on the surface of the product or intermediate products in the method. This has the advantage of enhancing the flavour of the product, and/or easily providing variations of the product.

However, in one preferred embodiment, no additional seasoning is added during the method of the invention, resulting in a product with fewer additives.

Alternatively, in another preferred embodiment, the cheese which is provided comprises seasonings or flavourings itself, integrated into the cheese. This embodiment of the method has the advantage that no further mixing of the fragile product is necessary, and avoids breakage and waste of the product.

Product by process

Another aspect of the present invention relates to a product obtainable by any method of the invention.

Thus the invention relates a product obtained by a method according to the invention, for example wherein the cheese provided is selected from a low fat cheese; such as a cheese with a fat content below 20%, such as from 10 to 20%, for example a cheese with a fat content at most 17%. Product

Specific volume

Yet another aspect of the present invention relates to an aerated cheese product.

In one embodiment of this aspect, the aerated cheese product of the invention has a specific volume of at least 0.1 ml/g.

The aerated cheese products of the invention are thus airy and crisp, providing a pleasurable texture. The greater the specific volume, the more aerated the product.

Thus, in certain embodiments, the invention relates to products of the invention have a specific volume in the range from 0.1 ml/g to 5 ml/g, such as from 0.1 to 4 ml/g, 0.1 to 3 ml/g, 0.1 to 2.5 ml/g, 0.2 to 5 ml/g, 0.2 to 4 ml/g; or such as at least 0,1 ml/g, for example from 0.2 to 3 ml/g, 0,2 to 2.5 ml/g, 0,2 to 2 ml/g; or such as 0.8 to 4 ml/g, 0.8 to 3 ml/g or 0.8 to 2 ml/g; or such as from 0.8 to 1.4 ml/g, 0.8 to 1.3 ml/g, 0.8 to 1.2 ml/g, 0.9 to 1.2 ml/g; or such as about 0.1 ml/g, 0.2 ml/g, 0.3 ml/g, 0.4 ml/g, 0.5 ml/g, 0.6 ml/g, 0.7 ml/g, 0.8 ml/g.

In preferred embodiments, the products of the invention have a specific volume in the range from at least 0.1 ml/g, at least 0.15 ml/g, at least 0.2 ml/g, at least 0,3 ml/g, at least 0,5 ml/g, at least 0,7 ml/g, at least 0,8 ml/g, at least 0,9 ml/g, at least 1 ml/g for example at least 1,1 ml/g or 1,2 ml/g; or such as at least 1,5 ml/g, at least 1,7 ml/g, at least 1,8 ml/g, at least 2,0 ml/g, at least 2,8 ml/g, at least 3,0 ml /g; such as from 0,7 to 5 ml/g, 0.02 to 2 ml/g, for example from 0.02 to 1.8 ml/g, 0,7 to 3 ml/g, 0,7 to 2 ml/g, for example 1,0 to 2,0 ml/g, or such as 2 ml/g, 3 ml/g, 4 ml/g or 5 ml/g.

In particularly preferred embodiments, the products of the invention have a specific volume of at least 0, 15 ml/g, such as at least 0.2 ml/g, 0,3 ml/g, at least 0,5 ml/g, at least 0,6 ml/g, at least 0,7 ml/g, at least 0,8 ml/g, at least 0.9 ml/g, at least 1.0 ml/g, at least 1.1 ml/g, at least 1.2 ml/g, at least 1.3 ml/g, at least 2 ml/g, at least 3 ml/g, at least 4 ml/g or at least 5 ml/g, or about 0.25 ml/g. In other particular embodiments, the products of the invention have a specific volume of at least 0.7 ml/g.

Expansion

The aerated cheese products of the invention may also be described by their expansion. For example, invention relates to aerated cheese products of the invention, which show an expansion of at least 5 times, such as at least 7 times, 8 times, 9 times, or 10 times. In other embodiments, the products are expanded from 5 to 12 times, such as 5 to 10 times, or for example 6 to 10 time. For example it can be seen in Table 3 that cheese pieces with a thickness of 2.5 mm had a height at the highest place (Max Height) on average of 27 mm, representing at least a 10 time expansion.

Crispiness/Crunchiness/ Brittleness

The texture of aerated cheese products may be analysed for example by using a Texture Analyzer TA.XT Plus from Stable Micro Systems (Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK). Brittleness may also be measured using acoustic methods.

The aerated cheese snack is preferably brittle. Brittleness may be defined as a property manifested by a tendency to yield suddenly with a characteristic sound. Brittle products may be described by crispiness, crunchiness or both. When using the Texture analyser TA.XT, products are subjected to a force, and the breakage of the products registered. Brittle products produce a "jagged" multi-peak curve when tested "in bulk". The number of peaks (Count Peaks) produced is as result of fracture events that have occurred during the test. Counting the number of peaks, the average drop-off and measuring linear distance are common calculations applied to such curves.

Crispness is usually associated with many small fracture peaks. Whilst a crunchier product may possess the same number of curves the drop from peak to trough will be significantly higher and the linear distance increased accordingly. The products of the invention may have a crispiness which may be defined by that they yield a Count Peaks value of for example at least 20, at least 30, at least 40, at least 50, such as at least 70, at least 80, at least 100.

The brittleness and/or crispiness of the products of the invention may be defined by that they yield a linear distance F-T 1 : 2 value of at least 200, such as at least 400. In preferred embodiments the linear distance may be at least 500, such as at least 600, at least 700, at least 800 or for example at least 900.

In a preferred embodiment the products of the invention may be defined by a count peaks value of for example at least 50, such as at least 70, at least 80, at least 100, and a linear distance F-T 1 : 2 value of at least 500, such as at least 600, at least 700, at least 800 or for example at least 900.

The linear distance and count peaks may be analysed by a Texture Analyzer such as by TA.XT produced by Stable Micro Systems (see further Example 11). Aerated cheese product- fat content

In one embodiment, the invention relates to aerated cheese products of the invention wherein said product has a fat content of at most 50%, such as at most 40%, such as at most 30%, such as at most 25%, at most 20%, by weight of the aerated cheese product, such as for example from 0.5% to 50%, 0.5% to 40%, 0.5% to 25%, 0.5« to 20%.

Lower fat content is a health advantage, and therefore in preferred examples the aerated cheese product comprises at most 30%, at most 25%, at most 20%, at most 15% fat, such as at most 12%, at most 11%, such as from 5 to 15% fat. Aerated cheese product- Protein content

In one embodiment, the invention relates to aerated cheese products of the invention wherein said product has a protein content of at least 30% protein, such as at least 35%, at least 40%, at least 50 %, for example from 30 to 80% protein, for example 30 to 70%. Products with high protein content have a health advantage; for example such products give increased satiety.

Therefore, in preferred embodiments, the invention relates to products of the invention which comprise at least 40% protein, such as at least 50% protein, for example from 40 to 70% protein, such as from 50 to 70% protein.

Particularly preferred- Low fat and high protein content

Products which have both low fat content and high protein content, and thus which combine the health advantages of low fat and high protein content, are particularly preferred. Moreover, such products are light and very well- aerated.

Thus, in particularly preferred products according to the invention, the product of the invention comprises at most 30%, at most 25%, at most 20%, at most 15% fat, such as at most 12%, at most 11%, such as from 5 to 15% fat, and at least 40% protein, such as at least 50% protein, for example from 40 to 70% protein, such as from 50 to 70% protein.

Examples include an aerated cheese product made from Delite, and those made from low fat variants of cheeses, or for example from semi-soft cheeses according to Table II; or for example from half-fat cheeses according to Table II.

In yet further preferred embodiments, the invention relates to products according to the invention which have both low fat content and high protein content, and are particularly light and well-aerated.

Thus, in these further preferred embodiments, the invention relates to products according to the invention where the product of the invention comprises at most 30%, at most 25%, at most 20%, at most 15% fat, such as at most 12%, at most 11%, such as from 5 to 15% fat; and at least 40% protein, such as at least 50% protein, for example from 40 to 70% protein, such as from 50 to 70% protein; and has a specific volume in the range from at least 0,3 ml/g, at least 0,5 ml/g, at least 0,7 ml/g, at least 0,8 ml/g, at least 0,9 ml/g, at least 1 ml/g for example at least 1,1 ml/g or 1,2 ml/g; or such as at least 1,5 ml/g, at least 1,7 ml/g, at least 1,8 ml/g, at least 2,0 ml/g, at least 2,8 ml/g, at least 3,0 ml /g; such as from 0,7 to 5 ml/g, 0.02 to 2 ml/g, for example from 0.02 to 1.8 ml/g, 0,7 to 3 ml/g, 0,7 to 2 ml/g, for example 1,0 to 2,0 ml/g, or such as 2 ml/g, 3 ml/g, 4 ml/g or 5 ml/g.

further specific embodiments relate to an aerated cheese snack consisting of a semi-soft or a half-fat cheese, such as Delite or Havarti, with a specific volume of at least 0,3 ml/g, or for example at least 0,5 ml/g.

Seasoning

In some embodiments, the product of the invention comprises seasoning. This may be deposited on the surface of the product, or may be incorporated in the product.

In a preferred embodiment, the product of the invention does not comprise any added seasonings. Alternatively, the product of the invention further comprises only natural seasonings, such as salt and/or pepper.

Moisture content

In some embodiments, the moisture content of the product according to the invention may be for example at most 15% weight of the aerated cheese product, for example at most 12%, at most 10%, at most 8%, at most 6%, at most 4%, or at most 2%.

It should be noted that embodiments and features described in the context of one of the aspects of the present invention also apply to the other aspects of the invention.

Shape

The shape and size of the aerated cheese product will be a result of the shape and size selected when cutting the cheese, q.v. The size may be selected to be a suitable for eating in one bite. Examples of bite-sized piece is for example 2 cm by 2 cm, or 2 cm by 2.5 cm, 2 cm by 3 cm, or 3 cm by 2 cm. The shape may be any suitable shape, such as squares or circles, squares, rhombs, figures etc. In some embodiments, the aerated cheese product according to the invention are rectangular slices. Dried cheese product

In one aspect, the invention relates to a dried cheese product obtainable or obtained by the steps a) and b) according to a method of the invention. For example, the dried cheese product may be obtainable by a method according to the invention comprising the steps of a) providing a cheese as a starting material and b) cutting the cheese into pieces and drying. Such dried cheese products may be sold to consumers and the final step c) of being heated is performed either in the home or at the point of sale, e.g. movie theatres etc. This has the advantage of providing freshly prepared snacks. Furthermore, the dried cheese product is less bulky and therefore more economical to pack and transport.

The invention will now be described in further details in the following non- limiting examples.

Examples Example 1- Method using low fat cheese Delite™

Delite™ cheese is a semi-firm (semi-hard, semi-soft) cheese obtained from Aria, which comprises 5% fat (see Table 1 below for composition).

The Delite cheese was sliced into slices that were 2.5 mm thick using a food slicer. The pieces were then placed inside a food dehydrator (Excalibur Food Dehydrator Parallex model 4926 T 600 Watt), the fan turned on and apparatus containing cheese slices placed at 21°C at 30 - 40% humidity for 2 days.

After drying, the dried pieces were heated by being subjected to a hot air stream at temperature of about 180°C - 200°C , for 1- 1,5 minutes.

The resulting aerated cheese product was analysed and the results are presented in Tables 2 and 3, as well as in Figure IB.

Table 1 : Composition of Delite™

lOOg Delite™ cheese

Kcal 190

Kj 790 Protein 34 g

Fat 5 g

Carbohydrate 0, 1 g

Example 2- Volume measurements - Delite™

Delite™ was cut into pieces and heated as described in Example 1. The resulting aerated cheese product was then analysed using a VolScan Profiler from Stable Micro Systems (Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK). Analysis was performed at about 24°C. The results are presented below in Table 2.

The specific volume as used herein refers to the ratio of the product's volume to its mass. The aspect ratio as used herein describes the proportional relationship between the product's width and height.

Table 2: Summary of specific volume of products from Delite™

Sample Volume Weight Specific Ambient

No. (ml) (g) Volume Temperature

(ml/g) (°C)

1 10 3 3.28 23

2 9 9 1.00 24

3 7 8 0.86 24

4 8 9 0.86 24

5 7 9 0.74 24

6 7 9 0.77 25

Average 8 8 1.25 24

S.D. 1.3 2.4 1.0 0.6

C.O.V. (%) 15.8 30.7 79.7 2.6 Thus, the average specific volume of the products produced from Delite⁷ cheese is about 1,25 ml/g .

Example 3- Product dimensions of Delite

The products of Example 1 were analysed for product dimensions using the VolScan Profiler, and the results are given below in Table 3.

Table 3: Product dimensions of product from Delite™

Example 4- Method using Cheddar

Cheddar cheese is a firm (hard) cheese, and this sample was obtained from Aria (see Table 4 for composition). The Cheddar cheese was sliced into slices that were 2,0 mm thick using a food slicer. The pieces were then air dried in a food dehydrator placed in a storage room at 5°C at 70- 80 % humidity for 5 days. The dried pieces were subjected to a hot air stream at temperature of about 200°C, for 1,5- 2 minutes.

The resulting aerated cheese product was analysed and the results are presented in Tables 5 and 6.

Table 4: Composition of Cheddar cheese

Example 5- Volume measurements cheddar cheese

Cheddar cheese was cut into pieces and heated as described in Example 4. The resulting aerated cheese product was then analysed using a VolScan Profiler from Stable Micro Systems (Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK). Analysis was performed at about 24°C.

The results are presented below in Table 5, as well as in figure 2A.

It can be seen from comparing Table 2 and Table 7, that providing cheese with low fat (e.g. Delite) starting material yields aerated cheese products with greater specific volume as compared to when higher fat cheeses (e.g.

cheddar) are used as starting material. Table 5: Summary of specific volume of products from cheddar cheese

Volume (ml) Weight (g) Specific Ambient

Volume (ml/g) Temperature

(°C)

21 1 10 0.10 25

22 1 10 0.10 24

23 1 10 0.08 25

24 2 10 0.23 25

25 1 10 0.07 25

26 1 10 0.14 25

Average 1 10 0.12 25

S.D. 0.4 0.0 0.1 0.4

C.O.V. 35.0 0.0 49.2 1.6

(%)

Example 6: Product dimensions of product from Cheddar

Table 6: Product dimensions of product from Cheddar

Example 7: Method of making cheese product- mozzarella 17% fat

Aerated cheese product was prepared from mozzarella 17% fat using the same method as described in Example 4, with the difference that 2.5 mm slices were made.

The aerated cheese product obtained when using mozzarella 17% fat is shown in Figure 1 C. Example 8: Method of making cheese product- Prast

Aerated cheese product was prepared from Prast™ 17% fat cheese (produced by Aria) us _{1hd Pi}e ceeserov_cing the same method as described in Example 4. The products are shown in figure 2B. Texture analysis curves are shown in figure 6A.

d_d A_tteeuc _iese_rae

Example 9: Method of making cheese product- Wastaota

_{1hd Pi}ee_roe_c csev

Aerated cheese product was prepared from Wastgota Kloster cheese (Aria ) using the same method as described in Example 4. The products are shown in figure ID. _dd A_tteouc _ieeserae -

Example 10 : Composition of aerated cheese products

_{1dh Pi}eoe_c cese_rv

The composition of aerated cheese products was analysed and compared to that of the cheese when provided as starting material. Results are shown in Table 7.

d_d A_tteuc _leeserae

Table 7: Composition of aerated cheese products compared (% by weight)

Delite™ Mozzarella 17% Prast™ 17% fat cheddar i_{hd Pi} cee_rove_cse

fat d_d A_tteee_ra _■ouc _isee

Q. Q. Q. Q. υ u (j u

Fat 4 - 9.24 13 - 28.52 14 - 19 27.87 29 - 35 49.06

6 17

Protein 34 67.46 27 54.50 30 57.03 25 42.11

Water 51 - 10.98 48.5 - 7.24 44 - 50 5.35 35.3 - 1.16

56 52.5 39.5 Example 11 : Texture analysis of aerated cheese products

An aerated cheese product was prepared from Delite cheese as described above in Example 1. An aerated cheese product was prepared from cheddar cheese as described above in Example 4. An aerated cheese product was prepared from mozzarella 17% fat cheese as described in Example 7.

The texture of aerated cheese products were analysed using a Texture

Analyzer TA.XT Plus from Stable Micro Systems (Vienna Court, Lammas Road, Godalming, Surrey GU7 1YL, UK).

The settings used are presented in Table 8 below. Results of texture analysis is shown in Table 9 and in Figures 4, 5 and 6.

Table 8. Settings and parameters of Texture Analyzer TA.XT

Sequence Title Return to Start (Set Dist)

Test Mode Compression

Pre-Test Speed 10.00 mm/sec

Test Speed 2.00

Post-Test Speed 10.00 mm/sec

T.A. Variable No. 5 0.0 g

Target Mode Distance

Distance 20.0 mm

Strain 10.0%

Trigger Type Auto (Force)

Trigger Force 100.0 g

Probe HDP/KS5; Kramer shear Cell 5 blade

Points per second 500 Table 9: Crispiness of aerated cheese products

Brittle products produce a "jagged" multi-peak curve when tested "in bulk". The number of peaks (Count Peaks) produced is as result of fracture events that have occurred during the test. Counting the number of peaks, the average drop-off and measuring linear distance are common calculations applied to such curves. Crispness is usually associated with many small fracture peaks. Whilst a crunchier product may possess the same number of curves the drop from peak to trough will be significantly higher and the linear distance increased accordingly. Table 9 shows that products prepared using mozzarella with 17% fat has greater crispiness (linear distance) than other cheeses.

Example 12: Method of making aerated cheese products using RoFry™

The samples were prepared using Greve 17% and in the same manner as in Example 4, and heated using the Rofry machine. The results are shown in Figure 3.

Example 13 : Comparative experiments

Experiments were performed to establish the range of temperatures suitable for the invention.

A Havarti Matured cheese 30+ (16% fat content; semi-hard cheese or half - fat cheese) was cut into pieces with the following measurements: 20 mm x 25 mm x 2 mm and dried for 48 hours days at 20 °C in a food dehydrator.

The RoFRy™ was set to a selected temperature and when that temperature was reached, the samples were inserted. The temperature was noted again at the end of the popping, when the cheese snacks were removed from the oFry™

The RoFry™ is constructed for use with steam. As such, the steam function cannot be turned off. However, the products are not made using steam, so the time for the steam function was reduced to the shortest possible time, namely 1 second. Such a short time means there was effectively no steam treatment.

The results of the tests are shown in Table 10, as well as in Figures 7 to 12

Table 10: Comparison of temperature

Popping at temperature 90° C gave no popping effect. Increasing the time to 2 minutes did not give any popping effect.

Samples 6 and 7 were popped at the highest temperatures (197°C and 210 °C). These products turned brown, and were less airy (see Figure 7 Further and G, as well as 8A). The lack of air inclusion may be either because they collapsed, or because heating was so high that they burned before they expanded. These did samples did not taste good, because they tasted burnt. Furthermore, the texture was compromised. These samples were not acceptable. The samples 3, 4 and 5 were acceptable both in texture and taste. They were expanded and had a crispy texture and good taste, with no burnt taste.

Sample 3 was only slightly expanded.

All samples were assessed in respect of Volume scanning, as described above in Example 2. Figure 8A shows the Specific volume of samples, measured by VolScan. The samples were also assessed in respect of Crispiness/Crunchiness (Count Peaks and Linear Distance N.sec ), see Figure 8 B and C.

It is seen that while samples 6 and 7 did have an increased volume, the texture was not as good as 3, 4 and 5 (e.g. lower values in Linear distance, Fig 8B, indicating less crunchiness/crispiness) .

In conclusion, it was determined that temperatures of 90°C did not work as they did not give any expansion, while temperatures of 197°C and

210°Cproduced samples which were inacceptable taste and had compromised texture.

Figures 9, 10 and 11 show curves from the Crispiness/Crunchiness

measurements. It is seen that the non-expanded samples (1 and 2, Figure 9) have a different curve characteristics than those of expanded samples (3 to 7, figures 19 and 11).

EXAMPLE 14: Water content after drying

Samples were subjected to drying methods, and the water content measured in the cheese pieces prior to heating. The results are shown in the Table 11 below.

Table 11 : Water content after drying and before heating

Cheese Sample Dry matter Water content after

Type after drying drying (weight %)

Half-fat Havarti 94.0/100 g 6%

(Plain 30+)

Hard Cheddar 94.9/100 g 5.1%

Half- Delite 86, 1/lOOg 13.9% fat/Semi- hard/Semi- soft /

EXAMPLE 15: Microwave assisted vacuum drying

Cheese was cut into pieces and these were stored overnight at 4°C.

The cheese pieces were subjected to microwave assisted vacuum drying according to what is described in Table 12 below.

MCi= initial Moisture content; MCe= Moisture content at the end.

A total of 200 g of each cheese was dried and heated.

The samples VI (Delite), V2 (Havarti ), V3 (Ambient) and V4 (Havgus) were analysed for Crispiness/Crunchiness and for volume .

The results are shown in Figure 12 (A shows specific volume) and Figure 13 (A shows linear distance and B shows Count peaks).

Table 13: Specific volume

Example 16: Stereomicroscopy of structure of aerated cheese products

The samples were prepared as follows: Cheddar- see Example 4; Delite- see Example 1; Prast - see Example 8; Mozzarella- see Example 7.

Pictures were taken using lOx magnification. See Figure 14 and 15. Pictures were taken of the surface of the product, and at a break, which was created by breaking off a piece of the product.

1. Prast (see Figures 14 A and B, Prast surface; C, Prast, at the break).

A thick outside shell is observed, and at the break a compact structure inside with "walls" which are also relatively thick.

2. Delite (see Figure 14 D and E, Delite surface; F, at the break)

A glassy thin shell is observed in many places, at the break it is seen that the product has holes inside.

3. Cheddar (see Figure 15 A and B, Cheddar surface; C at the break)

A thick and compact shell is seen generally, and at the break it is seen that the edge is also compact. 4. Mozzarella (see Figure 15 C and D, Mozzarella surface; F at the break). Non-homogenous shell-structure, in some places a very compact shell, in other places a glassy thin shell. At the break it can be seen that the chips has holes inside.

Claims

Claims

1. An aerated cheese product wherein the product has a specific volume of at least 0.1 ml/g.

2. An aerated cheese product according to claim 1, wherein said product has a crispiness which is defined by that said product yields a linear distance F-T 1 : 2 value of at least 200.

3. An aerated cheese product according to any of claims 1 or 2, wherein said product has a fat content of at most 50%.

4. An aerated cheese product according to any of the preceding claims, wherein said product has a protein content of at least 30% protein.

5. The aerated cheese product according to any of the preceding claims which are rectangular slices.

6. A method for producing the aerated cheese product according to any of the claims 1 to 5, said method comprising the steps of:

a. Providing a cheese as a starting material;

b. Cutting the cheese into pieces and drying; and

c. Heating the dried pieces obtained in step b) using a hot air

stream at a temperature selected from 100 to 300°C, thereby producing an aerated cheese product.

7. The method according to claim 6, wherein the provided cheese has a fat content of at most 20 weight %.

8. The method according to claim 6 or 7 wherein the cheese is selected from hard or half-fat cheeses.

9. The method according to any of the preceding claims 6 to 8, wherein the cheese is selected from Havarti, Cheddar and Mozzarella.

10. The method according to any one of claims 6 to 9 wherein the drying is 5 done such that the cheese has a moisture content of at most 16% before heating.

11. The method according to any one of claims 6 to 10, wherein the hot air stream in the heating in step c) has a velocity of at least 200 meters per

10 minute.

12. The method according to any of the preceding claims 6 to 11, wherein the heating in step c) is for a time period of at most 5 minutes.

15 13. The method according to any of the preceding claims 6 to 12, wherein the pieces obtained after cutting in step b) are slices, wherein the thickness of the slice is at most 5 mm.

14. A dried cheese product obtainable by the steps a) and b) according to the 20 any of the claims according to claim 6 to 13.

15. A method for producing the product of any of claims 1 to 5, said method comprising the steps of:

i. Providing a cheese as a starting material;

25 ii. Cutting the cheese into pieces; and

iii. Drying and heating the pieces obtained in step ii),

wherein the drying and heating are performed in a microwave assisted vacuum dryer,

thereby producing an aerated cheese product.

30

16. The method according to claim 15 where infrared heating is not used.

17. The method according to claim 15 or 16, further comprising a step where the cheese is chilled immediately before step ii), and/or the cheese pieces are chilled before step iii).

18. The method according to any of the claims 15 or 16, wherein the method does not comprise a step where the cheese is chilled immediately before step ii), and/or the cheese pieces are not chilled before step iii).

19. The method according to any of the claims 15 to 18, wherein the effect of the microwave in the microwave assisted vacuum dryer is in the range from

2000 to 4000 W/kg.

20. The method according to any of the claims 15 to 19, wherein the time of drying and heating in the microwave assisted vacuum dryer is from 5 to 20 minutes.

21. The method according to any of the claims 15 to 20, wherein the temperature of drying and heating in the microwave assisted vacuum dryer is from 60°C to 90°C.

22. The method according to any of the claims 15 to 21, wherein the method further comprises a drying step after step iii).

23. The method according to any of the claims 15 to 22, wherein the method does not comprise a drying step after step iii).

24. The method according to any of claims 15 to 23 wherein the pieces obtained by cutting in step ii) are slices, where the thickness of the slice is at most 5 mm.

25. The method according to any of claims 15 to 24 wherein the cheese provided is selected from hard or half-fat cheeses.

26. The method according to any of claims 15 to 25 wherein the cheese provided is selected from is selected from Havarti, Cheddar and Mozzarella.

27. A product obtainable by the method of any of the claims 6 to 13 or the method according to claims 15 to 26.