Acid coagulated spreadable fresh cheese and relative production method

A method for making a spreadable fresh cheese, sequentially comprising the following operating steps:

• a) preparing milk and cream;
• b) mixing the milk with cream in a ratio such to obtain a liquid mixture having a predefined percentage by weight of fat comprised between 18-40%;
• c) pasteurising said liquid mixture;
• d) homogenising said liquid mixture at pressure values comprised between 20-300 bar;
• e) cooling said pasteurised and homogenised liquid mixture;
• f) coagulating said liquid mixture, incorporating lactic ferments at temperatures comprised between 20-45° C. and leaving the lactic ferments to act until there is obtained a coagulated liquid having a pH comprised between 4-5.25, said coagulated liquid incorporating the whey protein;
• g) pasteurising said coagulated liquid to block the acidifying activity of the lactic ferments;
• h) homogenising said coagulated liquid pasteurised at pressure values comprised between 20 and 400 bar until there is obtained an optimal predefined particle size distribution of said coagulated liquid;
• i) cooling said pasteurised homogenised coagulated liquid;
• j) adding salt and/optionally natural flavours or natural colorants;
• and
• k) packaging said coagulated liquid in aerosol containers.