Process for manufacturing a cheese product and cheese product with reduced fat content

Method for manufacturing a cheese product whose fat content is 0.15-5% by weight relative to the total weight of the cheese product, and said cheese product having a moisture content on a fat-free basis (MFFB) from 60 to 75%, said method comprising the following steps:

• a) in a mixing or recombination device, mixing and heating at a temperature of 40 to 85° C., with a shear of 5,000 to 40,000 s−1, a mixture comprising water, and at least one protein material in sufficient quantity so that protein content represents 10 to 35% by weight relative to the total weight of the mixture, said protein material comprising at least one dairy-derived protein material, the mixture comprising from 0.15 to 5% fat by weight relative to the total weight of the mixture, so as to obtain a homogeneous mixture;
• b) thermizing the mixture by heating, then cooling it;
• c) injecting into the mixture at least one coagulating agent;
• d) dosing the mixture containing the coagulant into molds;
• e) coagulating between 15 and 50° C.;
• f) cooling down;
• and
• g) packaging the cheese product,
• wherein the cheese product is free of texturizing agent.