WO2015079429A1

WO2015079429A1 - Process for manufacturing a fresh food product, frozen mass of fresh cheese for manufacturing said food product and dairy product obtained therefrom

Info

Publication number: WO2015079429A1
Application number: PCT/IB2014/066470
Authority: WO
Inventors: Xavier FELIPE CUYÀS; Mª Dolors GUÀRDIA GASULL; Jacint Arnau Arboix
Original assignee: Institut De Recerca I Tecnologia Agroalimentaries
Priority date: 2013-11-29
Filing date: 2014-12-01
Publication date: 2015-06-04
Also published as: ES2536938B1; ES2579281A2; ES2536938A1; ES2579281R1; ES2579281B1

Abstract

The invention relates to a method for producing a manufactured dairy product, characterised in that it comprises steps of: a) thawing a mass of fresh cheese obtained from milk produced by means of coagulation from a non-acidified milk containing more dairy-derived fat than casein; b) incorporating a liquid ingredient into the mass of fresh cheese from step (a); and c) mixing the mass and the liquid ingredient from step (b) in order to obtain the dairy product, the mass and liquid ingredient being mixed such that said liquid ingredient is absorbed by the mass of fresh cheese, said mass incorporating a pre-determined quantity of air or a gas. The cheese mass used in the process is obtained from a non-acidified milk by means of the steps of: a) pasteurising the milk using a method devised to prevent the inactivation of the peroxidase enzyme; b) coagulating the pasteurised milk from step (a) in order to obtain a curd and removing the whey from the curd until a mass of fresh cheese is obtained that has a quantity of dry matter equal to or less than 20 wt.-% of said mass and a fat/casein ratio greater than 1; c) alternatively, prior to step (b), optionally concentrating the pasteurised milk from step (a) in order to reduce the water content prior to coagulation; and d) freezing the mass of fresh cheese from steps (b) or (c) until the temperature of said mass is between –15 ºC and -40 ºC, said freezing step being performed very quickly in order to prevent the formation of crystals.

Description

PROCESS OF PREPARATION OF A FRESH FOOD PRODUCT, FRESH CHEESE FROZEN MASS TO PREPARE SUCH FOOD PRODUCT AND MANUFACTURED DAIRY PRODUCT OBTAINED The present invention relates to a process for preparing a fresh food product from a frozen fresh cheese dough obtained by coagulation. It also refers to a manufactured dairy product of substantially foamy consistency obtained by said process and to the frozen fresh cheese dough specially prepared to make said product.

Background of the invention

Traditionally, two large groups of cheeses are distinguished, according to their elaboration and preservation process: fresh cheeses and ripened cheeses (1, 2).

The so-called fresh cheeses have a cheese dough with a proportion of water equal to or greater than 50% by weight. This cheese dough is obtained from curdled milk or serum protein, which has often been previously acidified by microbial fermentation or by the addition of acidifiers, to guarantee the subsequent preservation of the cheese under refrigeration conditions until it reaches the expiration date. Typical examples of fresh cheeses are "feta", "mozzarella", "burgos" cheese, "ricotta", "mató", "cottage cheese" or "quark".

The so-called ripened cheeses generally have a mass with a proportion of water less than 50% that has been dried in the air to reduce water and promote the growth of microorganisms, fungi and yeasts that, in collaboration with the natural enzymes of milk, they modify the components of the cheese (proteins, fats, sugars), in such a way that they facilitate the formation of new flavors and textures. In ripened cheeses, the growth of dairy bacteria causes an initial acidification of the cheese, however, this acidification is partially reversed throughout maturation due to the growth of fungi and yeasts, and / or the biochemical maturation processes. Typical examples of ripened cheeses are, among others, "manchego", "brie", "roquefort", "gruyere", "emmental" or "cheddar".

To alleviate the seasonality of milk production, especially in the case of goat and sheep milk, the freezing of curds or cheese doughs has been tested. Without However, in practice, this freezing is only carried out in the process of making mature cheeses, and in some cases, in the elaboration of fresh acid cheeses with intermediate heat treatments, since it has been observed that freezing negatively affects the structure or final texture of the cheese. In the case of ripened cheeses, the initial effect of the texture is minimized by the ripening process, so that at the end of this process, the changes experienced are not noticeable by the majority of consumers (3,4).

Patent ES2351 132 describes a cheese making process that includes a freezing stage of the curd. However, this patent describes the freezing stage combined with a high pressure curd treatment. In addition, the elaboration process includes a stage of acidification of the milk and a stage of maturation of the frozen cheese dough, so that the texture affectation is minimized with acidification and maturation.

A process of making a fresh food product from a frozen fresh cheese mass without acidification has not been described in the prior art.

Description of the invention

The objective of the present invention is to provide a process for making a product from a frozen fresh cheese dough that allows to obtain a fresh food product of substantially foamy consistency, which retains a very creamy texture.

According to a first aspect, the present invention provides a process for preparing a fresh food product with a water content equal to or greater than 50% by weight, which is characterized by the fact that it comprises the steps of:

a) defrosting a fresh cheese dough obtained by coagulation from a non-acidified milk by fermentation or addition of acids comprising an amount of fat of milk origin greater than the amount of casein in said milk,

b) incorporating into the fresh cheese dough from stage a) a liquid ingredient, and c) mixing the dough and liquid ingredient from stage b) to obtain said food product, said mixture being carried out so that said liquid ingredient is absorbed for that dough of fresh cheese, said mass incorporating a predetermined proportion of air or other gas.

According to a second aspect, the present invention provides a fresh food product, in particular, a manufactured dairy product of substantially foamy consistency obtained by said method characterized by the fact that it incorporates a mass of fresh cheese obtained by coagulation of a non-milk acidified by fermentation or addition of acids, and a liquid ingredient absorbed in the dough that is selected from a food of dairy origin, a food of plant origin, or a combination of them. This liquid ingredient can be, for example, a refreshing drink.

The manufactured dairy product obtained is characterized, in general, by an off-white appearance, an intensity of smell and light aroma of fresh milk, and, above all, by a very creamy, spongy texture, and with the ability to adhere to solids with those who come into contact. It has been observed that the product obtained includes in its interior air or gas bubbles of about 2 mm in diameter.

According to a third aspect, the present invention provides a frozen fresh cheese dough obtained to make said fresh food product. This dough can be vacuum packed and stored or transported. Preferably, this fresh cheese dough is obtained by enzymatic coagulation from a non-acidified milk by fermentation or addition of acids and / or from a milk of pH equal to or greater than 5. A fresh cheese mass of neutral pH is thus obtained . For example, a cheese mass of acidity between 12 and 25 degrees Dornic, in particular, a cheese mass of pH greater than 5.7, preferably, pH between 6.5 and 6.8.

According to a fourth aspect, the present invention provides a set for the preparation of a fresh food product as claimed, comprising a frozen fresh cheese dough obtained by coagulation of a non-acidified milk by fermentation or addition of acids, and a liquid ingredient to incorporate by whipping with incorporation of air or gas into said fresh cheese dough, in a proportion equal to or less than 50% by weight of said food product. This set of products can be sold wholesale or retail so that consumers can produce the food product at home or in their commercial premises. In the present invention, the fresh cheese dough is thawed and mixed with a liquid ingredient incorporating air or gas until the liquid ingredient is absorbed by the fresh cheese dough. In this way, a fresh food product is obtained that substantially retains the creamy texture of the cheese dough and, in addition, incorporates one or more types of liquid ingredients of vegetable, animal, or a combination thereof. These liquid ingredients can be, for example, milk, fruit juice, cup chocolate, vegetable juice or, for example, a refreshing drink, and are incorporated in an amount equal to or less than 50% of the weight of the final product obtained after mix. If the liquid ingredient contains additives of the stabilizing class, the proportion of this ingredient may be greater than 50% of the weight of the final product obtained after mixing.

It has been observed that the mixture of the fresh cheese dough with the liquid ingredient and the incorporation of air or gas, minimizes the effect caused by the physical process of freezing in the structure of the fresh cheese dough. Thanks to this, a fresh food product is obtained that conserves substantially the creamy texture of the cheese but at the same time it can have very different flavors or aromas, depending on the type of liquid ingredient incorporated. Advantageously, the frozen fresh cheese dough is obtained from a milk of pH equal to or greater than 5, and / or from a milk not acidified by fermentation or addition of acids. This milk is selected from a cow's milk, a goat's milk, a sheep's milk and a buffalo milk, or a combination of them. As commented, preferably the pH of the milk will be greater than 6.

Preferably, this frozen fresh cheese dough has an acidity between 12 and 25 degrees Dornic, advantageously, an acidity between 14 and 15 degrees Dornic. In particular, this fresh cheese dough has a neutral pH, that is, a pH equal to or greater than 5.7.

An enzymatically coagulated fresh cheese mass obtained from an acidified milk by the addition of acids or by fermentation is not part of the present invention, in particular, a mass of fresh mozzarella-type spun soft cheese is excluded. In the present invention, the product is made from a mass of frozen fresh cheese, for example, a frozen drained curd, so it is not necessary to resort to active acidification of milk to ensure preservation during distribution. Thanks to this, the fresh food product that is obtained retains a very mild dairy flavor, and not the markedly acidic taste of most conventional fresh cheeses. In addition, this low acidity facilitates the addition of different types of liquid ingredients and obtaining a product with very different flavors or aromas that preserves the smooth texture of the cheese. According to a preferred embodiment, the amount of dry matter or dry extract of the frozen fresh cheese dough is between 20% and 50% by weight of said dough. Once the liquid ingredient has been incorporated, the amount of dry matter in the fresh cheese dough is between 15% and 40% of the total weight of the final product, preferably between 30% and 35% by weight.

Again preferably, the frozen fresh cheese dough is obtained from a non-homogenized milk that has been previously pasteurized with a process configured to prevent inactivation of the peroxidase enzyme (inactivation of the enzyme is an indicator of high pasteurization).

In this way, the pasteurization process is prevented from denaturing the milk fat protein. This protein is necessary to be able to incorporate the air or gas into the mixture and obtain a manufactured dairy product of very creamy consistency that confers a particular texture to the food product.

Preferably, the defrosting of step a) is carried out until the temperature of the fresh cheese dough is between -5 ^e C and + 10 ^e C, for example, between 0 ^e C and 5 ^e C. Advantageously, steps b) and c) of the process are carried out by keeping the dough of fresh cheese at a temperature equal to or less than 15 ^e C. In this way, good conditions are guaranteed to carry out the mixing by means of shaking.

Preferably, the mixing of step c) is carried out by means of a mixer or crusher configured to allow the incorporation of a gas or air into the fresh cheese dough and to allow the absorption of the liquid ingredient. This blender can be a conventional blender of those that frequently have restaurant or dining room kitchens, such as a 600W or 1000W electric power mixer. Preferably, a Thermomix ® type kitchen robot will be used, since at higher power of the blender, the cheese obtained is of a more uniform dough, without lumps. The whipping time may vary depending on the intensity of the stirring and the desired final texture, but preferably, it will be between 1 minute and 5 minutes, for example, 3 minutes.

As already mentioned, after mixing stage c), the food product has a substantially or partially spongy consistency and a very creamy texture determined by a fatty phase with fatty globules from milk, a gas phase composed of the gas or air, and a liquid phase with a mixture of casein micelles, serum proteins and liquid, the latter partially coming from the added liquid ingredient.

In the present invention a fresh cheese dough means a whey-free curdless milk and, preferably, the frozen fresh cheese dough is obtained from a non-acidified milk by acid addition or fermentation, by a process comprising the stages of;

a) pasteurize said milk by a process configured to prevent the inactivation of the enzyme peroxidase,

b) coagulate the pasteurized milk from step a) to obtain a curd and remove the whey from said curd until obtaining a cheese dough with a proportion of milk fat in casein of milk greater than 1 or a quantity of fat of higher milk origin to the amount of casein from milk, c) optionally, before stage b), concentrate the pasteurized milk from stage a) to reduce its water content before carrying out the coagulation of stage b), and

d) freezing the fresh cheese dough from stages b) or c) until the temperature of said dough is between -15 ^e C and -40 ^e C, for example, between - 15 eC and - 25 ^e C, taking it to perform said freezing in a rapid manner to avoid the formation of crystals, for example, in a time between 1 minute and 60 minutes, preferably in a time less than 15 minutes.

The concentration of pasteurized milk referred to in step c) may be carried out, for example, by reverse osmosis, nanofiltration, microfiltration or ultrafiltration.

The freezing referred to in step d) will be carried out as quickly as possible, using, for example, a temperature blasting, freezing tunnels or apparatus that use liquid nitrogen.

With regard to the fresh cheese dough, it is important to note that it is preferably obtained, by enzymatic coagulation of a non-acidified milk and that it must have a proportion of fat over casein greater than 1 to ensure obtaining the foamy consistency in the mixing stage by shaking with incorporation of air or gas.

Optionally, if the milk has a very low fat content, a microparticulate serum protein that acts as a substitute for milk fat can be added to the pasteurized milk. Also, if desired, salt can be added to the milk to obtain a final product with a salty taste.

In the present invention, cheese (2) or cheese dough is understood as a product in which the ratio between whey proteins and casein is not higher than that of milk, obtained by: a) total or partial coagulation of the milk protein, by the action of rennet or other suitable coagulants, preferably by enzymatic coagulation, and by partial runoff of the serum that is released as a result of said coagulation. This coagulation process must respect the principle that cheese making results in a concentration of milk protein (especially the casein portion) and that therefore, the protein content of the cheese should be higher than that of the mixture of the milk materials based on which the cheese was made, or b) processing techniques that involve the coagulation of milk protein that give a final product that has the same physical, chemical and organoleptic characteristics as the product defined in section ( to).

Milk preferably means a milk selected from a cow's milk, a goat's milk, a sheep's milk and a buffalo milk, or a combination thereof. This milk can be a whole milk with a fat / protein ratio greater than 1, or a partially or totally skimmed milk to which fat is added or a milk fat substitute (for example, cream) to obtain a fat / protein ratio greater than 1, preferably a fat / protein ratio between 1 and 2. Cheese dough matured is understood to be cheese that is not ready for consumption after desueration, but must be maintained for a certain period of time. time at a temperature and in conditions such that the necessary and characteristic biochemical and physical changes of the cheese in question occur.

Cheese dough without ripening or fresh cheese is understood to be cheese that is ready for consumption shortly after its manufacture. Mostly, fresh cheeses have between 25% and 50% by weight of dry matter, a proportion that is less than that of ripened cheeses.

Enzymatic coagulation is understood as the coagulation that is carried out by an enzyme of animal or vegetable origin that has the function of separating casein from the liquid phase of milk. An enzyme of this type of animal origin is rennin, also known as chymosin, which is obtained from the abomasum of ruminant mammals.

For a better understanding of how much has been exposed, a flow chart of the elaboration process described is attached (see next page).

Production flow chart of the fresh food product claimed

Description of examples

Example 1

Preparation of a fresh food product using whole milk as a liquid ingredient.

Obtaining the frozen fresh cheese dough

Freshly milked goat milk was obtained from a local producer in Girona (Murcia-Granada race), which was handled under refrigeration conditions. Gerber analysis determined that the milk had 3.8% fat and 3.3% protein {Kjheldahl Method), of which 2.6% were casein. The Dornic acidity of the milk was 14 degrees and the pH was 6.68. The milk was subjected to a pasteurization treatment (72 ^e C for 15 seconds), and was subsequently cooled to 35 ^e C, a suitable temperature to proceed to the enzymatic coagulation process. For this, a 38% aqueous solution of calcium chloride (0.25 ml per liter of milk) was added, and then rennin (0.33 ml per liter of milk). Both chloride and rennin were supplied by the Lactocat company (Cervantes, 49; 08440 CARDEDEU; Barcelona-Spain).

Coagulation lasted 25 minutes. Subsequently, the curd was cut and the serum separated. To facilitate the desuerado, it was reheated to 37 ^e C and kept under stirring for 10 minutes. From this moment, the serum was removed with the help of gauze. The cheese paste obtained was stored in a refrigerated chamber (4 ^e C), allowing the whey to flow out as the cheese paste underwent clot retraction. The desuerado process was maintained for four hours. Once the cheese paste stopped desuerar, this pasta was placed in trays with a maximum thickness of 1.5 cm. The trays were introduced in a blast chiller at -40 ^and C, where they spent a minimum of 2 hours, in a rapid freezing process, designed to reduce the effect of water crystallization on the mass structure.

The frozen fresh cheese dough was kept in a maintenance chamber at freezing temperatures (-18 ^e C), for two weeks.

Obtaining the food product from the frozen fresh cheese dough, using whole milk as a liquid ingredient First, the cheese dough was defrosted to a temperature of 2 ^e C. Then, the frozen cheese dough was mixed with Whole milk UHT cooled to a temperature of 2 ^e C. To do this, 1 kg of the cheese dough was mixed with 200 ml of milk, and an intense shake was applied with a 600 W arm mixer. facilitated the absorption of the liquid by the cheese dough, in about 1 minute. From this moment, controlling that the temperature of the mixture never exceeded 10 ^e C, milk was progressively added, observing that the dough absorbed the liquid without problems. After 3 minutes of intense shaking, and after adding a total of 380 ml of whole milk, a fresh food product of foamy consistency was obtained that substantially retained the creamy texture of the fresh cheese dough. The product was then poured into a dessert plate, and honey was added on top of it, resulting in a splendid dessert.

The attached table 1 shows the analytical results of the initial milk composition of the fresh cheese dough (curd) before the incorporation of whole milk as a liquid ingredient and the final product beaten. The results are expressed as a percentage of the total weight of milk, cheese dough or the final beaten product.

Table 1

A microbiological analysis of the final product was also carried out to assess the shelf life of the food. Under the applied working conditions and according to the results obtained, the reconstituted cheese or final product had a shelf life of at least 3 days, maintained at 4 ^e C.

Example 2 Preparation of a fresh food product using chocolate milk as a liquid ingredient.

Obtaining the frozen fresh cheese dough

100 liters of freshly milked goat milk were obtained from a local producer in Girona (Murcia-Grenadine race), which were handled under refrigeration conditions. The Dornic acidity of the milk was 14 degrees and pH 6.71.

100 liters of cow's milk were also obtained. The Dornic acidity of the milk was, in this case, 15 degrees and pH 6.7. A mixture of the two 50% milks was made. Next, the milk mixture was subjected to a pasteurization treatment (72 ^e C for 15 seconds), and subsequently cooled to 35 ^e C (adequate temperature to proceed with the coagulation process). For coagulation, a 38% aqueous solution of calcium chloride (0.25 ml per liter of milk) was added, and then rennin (0.33 ml per liter of milk). Chloride and rennin were supplied by the Lactocat company (Cervantes, 49; 08440 CARDEDEU; Barcelona-Spain). Coagulation lasted 35 minutes. Subsequently, the curd was cut and the serum separated. To facilitate the desuerado, it was reheated to 37 ^e C and kept under stirring for 10 minutes. From this moment, the serum was removed with the help of gauze. The cheese paste obtained was stored in a refrigerated chamber (4 ^e C), allowing the whey to flow out as the cheese paste underwent clot retraction. The desuerado process was maintained for four hours. Once the cheese paste stopped desuerar, this pasta was put in trays that were placed in a blasting machine at -80 ^e C temperature, where they were about 10 minutes, in a rapid freezing process to decrease the negative effect of crystallization of water in the food structure.

Obtaining the food product from the frozen fresh cheese dough, using chocolate milk as a liquid ingredient First, the cheese dough was thawed to a temperature of 2 ^e C. Then, the frozen cheese dough was mixed with UHT cup chocolate (RAM, from Lactalis PULEVA), which had previously cooled to a temperature of 2 ^e C. To do this, put in a bowl 2 kg of the cheese mass with 800 ml of chocolate to the cup UHT, and an intense milkshake was applied with a 1000 W. arm mixer-crusher. The milkshake facilitated the absorption of the liquid by the cheese dough, in about 1 minute. From this moment, controlling that the temperature of the mixture never exceeded 10 ^e C, the chocolate was added progressively, observing that the absorption of the liquid did not present problems. After 4 minutes of intense milkshake, and after adding a total of 1300 ml of chocolate to the cup, a fresh food product of frothy consistency was obtained that conserved substantially the creamy texture of the fresh cheese dough and, in addition, contained chocolate.

The product was then poured into a dessert plate. A splendid dessert was thus obtained, with a minimum expiration of approximately 3 days.

The attached table 2 shows the analytical results of the composition of the initial milk, the fresh cheese dough (curd) before the incorporation of chocolate as a liquid ingredient, and the final beaten product. The results are expressed as a percentage of the total weight of milk, cheese dough or beaten final product. Table 2

Example 3 Preparation of a fresh food product using melon juice as a liquid ingredient.

Obtaining the frozen fresh cheese dough

The frozen fresh cheese dough was obtained as in Example 2 described above. Obtaining the food product from the frozen fresh cheese dough, using freshly prepared melon juice as a liquid ingredient

First, the defrosted cheese dough (2 ^e C) was mixed, with freshly prepared melon juice, which had previously cooled to a temperature of 2 ^e C. To do this, 2 kg of the dough was mixed in a bowl of cheese with 400 ml of the melon juice, and an intense milkshake was applied with a 1000 W arm mixer. The milkshake facilitated the absorption of the liquid in approximately 1 minute. From this moment, controlling that the temperature of the mixture never exceeded 10 ^e C, the melon juice was progressively added, observing that the absorption of the liquid did not present problems. After 3 minutes of intense milkshake, and after adding a total of 750 ml of liquid (melon juice), a milky milk product of frothy consistency was obtained with an exceptional texture, creamy and light, with melon flavor. The methods of analysis of the milk and milk products used have been the following:

Dry extract: According to the standard FIL-IDF 21 B (1987) for milk and according to the standard

FIL-IDF 4 A (1982), for cheeses (stove method at 102 ^e C).

Fat in milk and cheese: Determination of fats by GERBER method

(http://www.funke-gerber.de/).

Total milk and cheese protein; IDF-FIL 20 B (1993), Kjeldahl method.

Casein: According to Rowland's method (1938), precipitating milk at pH 4.6.

Although reference has been made to a specific embodiment of the invention, it is apparent to one skilled in the art that the described examples are susceptible of numerous variations and modifications, and that all the mentioned details can be substituted by other technically equivalent ones, without departing from the scope of protection defined by the appended claims. The process can be modified by the addition of additives in the cheese dough (for example, aromas, stabilizers, antimicrobial agents, dyes, etc.), for the optimization of the process and / or the particularization of the aroma and final taste. Similarly, it should be mentioned that the final composition of the dairy product depends on the desired final texture and flavor, which varies by incorporating different amounts of liquid ingredient.

Bibliography:

(1) Fundamentals of Cheese Science, Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guiñee, T.P .; Springer2000, ISBN 978-0-8342-1260-2, 608 p.

(2) General Codex Standard for Cheese (CODEX STAN 283-1978)

(3) Freezing of curds of sheep's milk. PhD thesis by Esther Sendra Nadal, Autonomous University of Barcelona. Veterinary Faculty,

(4) Study of some typical Spanish cheeses by scanning electron microscopy. Main microstructural modifications caused by freezing. I. Pérez- Munuera, M. Estévez and M.A. Lluch Food Science and Technology International 1999 5:

Claims

one . Process for preparing a fresh food product with a water content equal to or greater than 50% by weight of said product, characterized in that it comprises the steps of:

to. thawing a mass of fresh cheese obtained by coagulation from a non-acidified milk by fermentation or addition of acids comprising an amount of fat of milk origin greater than the amount of casein in said milk,

b. incorporating said fresh cheese dough from step a) a liquid ingredient, and

C. mixing the dough and liquid ingredient of step b) to obtain said food product, said mixture being carried out so that said liquid ingredient is absorbed by said dough of fresh cheese, said dough incorporating a certain proportion of air or gas.

2. A method according to claim 1, wherein said fresh cheese dough from step a) has been obtained by enzymatic coagulation from a non-acidified milk by fermentation or addition of acids and / or a milk of equal or higher pH to 5, preferably, a milk of pH equal to or greater than 6.

3. The method according to claim 2, wherein said fresh cheese dough from step a) is a non-acidified cheese dough by the addition of acids or ferments, with a pH equal to or greater than 5.7.

4. The method according to any one of claims 1 to 3, wherein the amount of dry matter (dry extract) of the fresh cheese dough from step a) is between 20% and 50% by weight of said dough .

5. The method according to claims 1 to 4, wherein the amount of dry matter (dry extract) of the fresh cheese dough of step b), once the liquid ingredient is incorporated, is between 15% and 40%. % by weight of the final product obtained.

6. The method according to claim 1, wherein said milk is selected from a cow's milk, a goat's milk, a sheep's milk and a buffalo milk, or a combination of them.

7. A method according to any one of claims 1 to 6, wherein the fresh cheese dough from step a) is obtained from a non-homogenized milk that has been previously pasteurized with a process configured to prevent inactivation of the peroxidase enzyme .

Method according to any of the preceding claims, wherein said liquid ingredient is selected from a food of dairy origin and a food of plant origin, or a combination thereof.

9. The method according to claim 1, wherein, in step b), said liquid ingredient is incorporated in a proportion equal to or less than 50% of the weight of the final product obtained.

10. Method according to any of the preceding claims, wherein steps b) and c) are carried out by keeping said fresh cheese dough at a temperature equal to or less than 15 ^e C.

eleven . Process according to claim 10, wherein, in step a), defrosting is carried out until the temperature of said fresh cheese dough is between -5 ^e C and + 10 ^e C.

12. Method according to any of claims 1 to 1 1, wherein the mixing of step c) is carried out by means of a mixer or crusher configured to allow the incorporation of a gas or air into said fresh cheese dough and to allow the absorption of the liquid ingredient.

13. A method according to claim 12, wherein, at the end of step c), said food product has a substantially foamy consistency and includes a fatty phase with fatty globules from milk, a gasified phase composed of the gas or the air, and a liquid phase with a mixture of casein micelles, serum proteins and liquid, the latter partially coming from the ingredient added in step b).

14. Frozen fresh cheese dough obtained by coagulation of a non-acidified milk by fermentation or addition of acids, to make a fresh food product according to the procedure of claims 1 to 13.

15. Fresh cheese dough according to claim 14, obtained by enzymatic coagulation of a non-acidified milk by fermentation or addition of acids, the pH of said cheese dough being a pH equal to or greater than 5.7.

16. Fresh cheese dough according to any of claims 14 to 15, obtained from a non-acidified milk by acid addition or by fermentation, by a process comprising the steps of;

to. pasteurize said milk by a process configured to prevent the inactivation of the peroxidase enzyme,

b. coagulate the pasteurized milk from step a) to obtain a curd and remove the whey from said curd until obtaining a fresh cheese dough with a fat / casein ratio greater than 1 or an amount of milk fat greater than the amount of Casein from milk, c. optionally, before stage b), concentrate the pasteurized milk of stage a) to reduce its water content before carrying out the coagulation obtained by the curd of stage b),

d. freeze the fresh cheese dough from stages b) or c) until the temperature of said dough is between -15 ^e C and -40 ^e C, said freezing being carried out quickly to avoid the formation of ice crystals .

17. Fresh cheese dough according to any of claims 14 to 16, packaged for storage and transport in freezing logistics.

18. Set for the preparation of a fresh food product, comprising a frozen fresh cheese dough according to any one of claims 14 to 17, and a liquid ingredient to be incorporated by whipping with incorporation of air or gas into said fresh cheese dough in a proportion equal to or less than 50% by weight of said food product.

19. Set according to claim 18 wherein said liquid ingredient is selected from a food of dairy origin and a food of plant origin, or a combination thereof.

20. Manufactured dairy product of substantially foamy consistency obtained by the process according to claims 1 to 13, which incorporates a mass of fresh cheese obtained by coagulation of a non-acidified milk by acid addition or fermentation, and a liquid ingredient absorbed in said dough that is selected from a food of dairy origin, a food of plant origin, or a combination of them.