Process for making cheese or a cheese-related specialty

A process for making a low fat cheese or low fat cheese specialty from a low fat milk or a low fat milk residue, wherein said final cheese or cheese specialty has an impression of homogeneity and freshness without having a chalky consistency or aftertaste and can be sliced, said process comprising the steps of:

• a) ultrafiltrating said low fat milk or low fat milk residue to produce a low fat milk liquor;
• b) adding and dispersing a gelatin solution into said low fat milk liquor in as homogeneous manner as possible to produce a low fat milk blend, said milk blend maintained at a temperature greater than or equal to 20.degree. C. to prevent said gelatin solution from solidifying during dispersion in said milk liquor, said gelatin solution selected from the group consisting of carrageenates, gelatin, guar, carob, xanthan or mixtures thereof;
• c) adding a starter to said low fat milk blend to produce a low fat paste, said starter is selected from the group consisting of lactic acid curd, lactic acid bacteria, rennet, rennet curd and a mixed curd;
• and
• d) ripening said low fat paste while maintaining a pH of about 5 or less over approximately 3/4 of the composition of said cheese paste, said ripened cheese paste having a fat content relative to the dry matter of less than or equal to 50%.