Method of preparing improved pasta filata cheese and said pasta filata cheese

A method of preparing a pasta filata cheese, comprising:

• i) providing a milk derived feed;
• ii) subjecting the milk derived feed to ultrafiltration (UF) with an ultrafiltration membrane to provide a UF permeate and a UF retentate;
• iii) adding one or more coagulating enzymes(s) to the UF retentate to obtain a mixture;
• iv) heating the mixture to a temperature in the range of 25° C. to 60° C. for a time period sufficient to coagulate the mixture and obtain cheese curd and whey;
• v) separating the whey from the cheese curd;
• vi) adding calcium to the cheese curd to obtain a calcium enriched cheese curd;
• and
• vii) subjecting the calcium enriched cheese curd to heating and stretching to obtain a pasta filata cheese.