Method of producing cheese curd and cheese products produced thereof

A method of producing a cheese product, the method comprises the steps of:

• providing a composition comprising a milkfat fluid;
• pasteurizing the composition comprising the milkfat fluid;
• adjusting temperature of the composition comprising the milkfat fluid to a predefined temperature allowing separation of a plurality of cultures;
• combining the composition comprising the milkfat fluid with diluted acetic acid between about 1% and about 5%;
• combining at least one of the diluted acetic acid, one or more derivatives, and a combination thereof;
• adding at least one of the diluted acetic acid, the one or more derivatives, and a combination thereof to the milkfat fluid adjusted at the predefined temperature to separate at least one of whey, milkfat, and a combination thereof;
• removing the separated milkfat from the whey and drying to isolate the cheese curd;
• stabilizing the cheese curd and combining the stabilized cheese curd with the milkfat fluid;
• combining yogurt in the stabilized cheese curd to add protein, wherein the cheese curd remains stabilized after combining the yogurt;
• and
• adding the one or more ingredients into the combined mixture of the yogurt and the stabilized cheese curd to obtain the cheese product.