A method of producing curd or cheese from a milk composition is described which involves the following steps: adding to a milk composition a protein hydrolysate and/or a peptide and/or a mixture of peptides; heat-treating the milk composition after addition of the protein hydrolysate; coagulating the heat treated milk to form a gel; processing the formed gel into a cheese curd and separating the whey from the curd; and, optionally, making cheese from the curd.

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