| abstract |
Dairy spreads, especially fresh cheese, are sensitive for heat treatments. The heat treated products are often grainy, mealy and chalky. The invention relates to a method of producing a dairy spread wherein a cheese milk or cream or a combination thereof is acid coagulated in the presence of a suitable culture, wherein the culture comprises an exopolysaccharide producing lactic acid bacterium capable of reducing the graininess of the heat treated dairy spread. |