System and method for making enhanced cheese

Abstract

A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.

What is claimed is:  
     
         1 . A method for producing an enhanced cheese product, the method comprising: 
 (a) processing milk to produce cheese curds;    (b) mixing the cheese curds with an enhancing agent to form a mixture;    (c) subjecting the mixture to a negative pressure to draw enhancing agent into the cheese curds.    
     
     
         2 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises whey protein.  
     
     
         3 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises at least one probotic;  
     
     
         4 . The method for producing an enhanced cheese product according to  claim 3 , wherein the probotic is selected from the group consisting of nisin, natamycin, MICROGUARD, MICROGUARD PLUS, NIPISAN, the ALTA series probotics, and combinations thereof.  
     
     
         5 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent is a fat substitute.  
     
     
         6 . The method for producing an enhanced cheese product according to  claim 5 , wherein the fat substitute is selected from the group consisting of modified corn starch, chicory extract (Inulin), modified whey protein and combinations thereof.  
     
     
         7 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises a flavoring.  
     
     
         8 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises a coloring.  
     
     
         9 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises an enzyme selected for accelerated ripening or aging of cheese.  
     
     
         10 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent comprises a cheese/enzyme concentrate.  
     
     
         11 . The method for producing an enhanced cheese product according to  claim 10 , wherein the method comprises, more specifically, selecting an enhancing agent which comprises a cheese/enzyme concentrate in which the enzyme has been at least partially inactivated.  
     
     
         12 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method further comprises pasteurizing the enhancing agent prior to mixing the enhancing agent with the cheese curds.  
     
     
         13 . The method for producing an enhanced cheese product according to  claim 12 , wherein the method further comprises cooling the enhancing agent prior to mixing the enhancing agent with the cheese curds.  
     
     
         14 . The method for producing an enhanced cheese product according to  claim 13 , wherein the enhancing agent under negative pressure prior to mixing the enhancing agent with the cheese curds.  
     
     
         15 . The method for producing an enhanced cheese product according to  claim 13 , wherein the enhancing agent is cooled to a temperature lower than that of the cheese curds prior to mixing with the cheese curds.  
     
     
         16 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method further comprises tumbling the mixture of enhancing agent and cheese curds to continue mixing the enhancing agent and the cheese curds while the mixture of enhancing agent and cheese curds is subjected to negative pressure.  
     
     
         17 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method comprises, more specifically, repeatedly coating the cheese curds with the enhancing agent while subjecting the cheese curds to negative pressure.  
     
     
         18 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method further comprises heating the mixture of enhancing agent and cheese curds while said mixture is subjected to negative pressure.  
     
     
         19 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent is whey protein, and wherein the method comprises, more specifically forming a mixture having a ratio of cheese curds to whey protein between 10:1 and 1.5:1.  
     
     
         20 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method further comprises salting the cheese curds while the cheese curds are subjected to negative pressure.  
     
     
         21 . The method for producing an enhanced cheese product according to  claim 1 , wherein the method comprises, more specifically, mixing the enhancing agent and the cheese curds while the enhancing agent has a lower temperature than the cheese curds.  
     
     
         22 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent is a hydrocolloid.  
     
     
         23 . The method for producing an enhanced cheese product according to  claim 1 , wherein the enhancing agent is a protein selected to facilitate an increase in water content in the enhanced cheese.  
     
     
         24 . A method for enhancing yield of a dairy product, the method comprising: 
 (a) processing milk to obtain cheese curds;    (b) mixing the cheese curds with a filler material to form a mixture; and    (c) applying a negative pressure to the mixture to draw the filler material into the curds.    
     
     
         25 . The method for enhancing yield of a dairy product of  claim 24 , wherein the filler material is whey protein.  
     
     
         26 . The method for enhancing yield of a dairy product of  claim 25 , wherein the method comprises, more specifically, forming a mixture with whey protein being between 10 and 40 percent by weight of the amount of milk solids in the cheese curds.  
     
     
         27 . The method for enhancing yield of a dairy product of  claim 24 , wherein the method further comprises, heating the whey protein to between 160 and 190 degrees prior to mixing the whey protein with the cheese curds.  
     
     
         28 . The method for enhancing yield of a dairy product of  claim 27 , wherein the method further comprises cooling the whey protein prior to mixing the whey protein with the cheese curds.  
     
     
         29 . The method for enhancing yield of a dairy product of  claim 28 , wherein the method comprises, more specifically, cooling the whey protein while subjecting the whey protein to a negative pressure prior to mixing the whey protein with the cheese curds.  
     
     
         30 . The method for enhancing yield of a dairy product of  claim 24 , wherein the method further comprises heating the whey protein and cheese curd mixture while subjecting it to negative pressure.  
     
     
         31 . The method for enhancing yield of a dairy product of  claim 24 , wherein the method further comprises continuing to mix the whey protein an cheese curd mixture while subjecting it to a negative pressure.  
     
     
         32 . The method for enhancing yield of a dairy product of  claim 24 , wherein the method further comprises heating the whey protein and cheese curd mixture as it is subjected to negative pressure.  
     
     
         33 . The method for enhancing yield of a dairy product of  claim 24 , further comprising salting the cheese curds while they are subjected to negative pressure.  
     
     
         34 . The method for enhancing yield of a dairy product of  claim 24 , wherein the filler material is a hydrocolloid.  
     
     
         35 . The method for enhancing yield of a dairy product of  claim 24 , wherein the filler material is a protein selected to cause increased water content in the dairy product.  
     
     
         36 . A method for disposing of whey protein produced as a byproduct of cheese production, the method comprising: 
 (a) processing milk to form cheese curds;    (b) mixing the cheese curds with whey protein produced as a byproduct of cheese production; and    (c) subjecting the cheese curds and whey protein to negative pressure to cause the cheese curds to absorb the whey protein.    
     
     
         37 . The method for disposing of whey protein produced as a byproduct of milk production of  claim 36 , wherein the method comprises, more specifically, forming a whey protein concentrate and mixing said concentrate with the cheese curds.  
     
     
         38 . The method for disposing of whey protein produced as a byproduct of cheese production of  claim 37 , wherein the method comprises, more specifically forming a whey concentrate with at least 50 percent whey protein by weight.  
     
     
         39 . A method for extending shelf life of a dairy product, the method comprising: 
 (a) processing milk to obtain curds;    (b) mixing the curds with a preserving agent to form a mixture;    (c) subjecting the mixture to negative pressure to draw the preserving agent into the curds.    
     
     
         40 . The method for extending shelf-life of a dairy product of  claim 39 , wherein the preserving agent is a probotic.  
     
     
         41 . The method for extending shelf-life of a dairy product of  claim 40 , wherein the probotic is selected from the group consisting of nisin, MICROGUARD, MICROGUARD PLUS, NIPISAN, the ALTA series probotics and combinations thereof.  
     
     
         42 . The method for extending shelf-life of a dairy product of  claim 39 , wherein the method further comprises pasteurizing the preserving agent prior to mixing with the curds.  
     
     
         43 . The method for extending shelf-life of a dairy product of  claim 42 , wherein the method further comprises cooling the preserving agent.  
     
     
         44 . The method for extending shelf-life of a dairy product of  claim 43 , wherein the preserving agent is cooled while subjecting the preserving agent to a negative pressure.  
     
     
         45 . The method for extending shelf-life of a diary product of  claim 39 , wherein the method further comprises heating the mixture while subjecting the mixture to negative pressure.  
     
     
         46 . The method for extending shelf-life of a diary product of  claim 39 , wherein the method further comprises positioning the mixture in a infuser and rotating the infuser as the mixture is subjected to a negative pressure.  
     
     
         47 . A method for making a shelf stable grated cheese having at least 20 percent water content, the method comprising: 
 (a) selecting a probotic known to resist spoilage in cheese;    (b) mixing the probotic with cheese curds; and    (c) subjecting the probotic and cheese curds to negative pressure to cause the cheese curds to absorb the probotic.    
     
     
         48 . The method according to  claim 47 , wherein step (a) comprises, more specifically, selecting at least one probotic of the group consisting of nisin, MICROGUARD, MICROGUARD PLUS, NIPISAN, the ALTA series probotics and combinations thereof.  
     
     
         49 . The method according to  claim 47 , wherein method further comprises heating the probotic to between 160 and 190 degrees Fahrenheit prior to mixing with the cheese curds.  
     
     
         50 . The method according to  claim 49 , wherein the method further comprises cooling the probotic prior to mixing with the cheese curds.  
     
     
         51 . The method according to  claim 50 , wherein the method comprises, more specifically, cooling the probotic to a temperature below that of the cheese curds prior to mixing with the cheese curds.  
     
     
         52 . The method according to  claim 47 , wherein the method further comprises heating the mixture while subjecting the mixture to negative pressure.  
     
     
         53 . The method according to  claim 47 , wherein the mixture is placed in a infuser, and wherein the infuser rotates while the mixture is subjected to negative pressure.  
     
     
         54 . A method for producing a reduced fat cheese, the method comprising: 
 (a) supplying a fat substitute;    (b) supplying cheese curds;    (c) mixing the fat substitute and the cheese curds to form a mixture; and    (d) subjecting the mixture to negative pressure.    
     
     
         55 . The method for producing a reduced fat cheese of  claim 54 , wherein the method further comprises processing the cheese curds to create low fat curds prior to mixing the fat substitute with the cheese curds.  
     
     
         56 . The method for producing a reduced fat cheese of  claim 54 , wherein the method further comprises pasteurizing the fat substitute prior to mixing with the cheese curds.  
     
     
         57 . The method for producing a reduced fat cheese of  claim 56 , wherein the method further comprises cooling the fat substitute prior to mixing with the cheese curds.  
     
     
         58 . The method for producing a reduced fat cheese of  claim 54 , wherein step (c) comprises, more specifically, applying a negative pressure to the mixture while tumbling the mixture and applying heat.  
     
     
         59 . The method for producing a reduced fat cheese of  claim 54 , wherein the fat substitute is selected from the group consisting of OPTA, INULIN, SIMPLESE, and combinations thereof.  
     
     
         60 . A method for producing a low fat cheese, the method comprising: 
 (a) supplying cheese curds having been processed to remove fat;    (b) supplying a fat substitute;    (c) mixing the cheese curds with the fat substitute; and    (d) subjecting the cheese curds and fat substitute to negative pressure to cause the fat substitute to be absorbed by the cheese curds.    
     
     
         61 . The method for producing a low fat cheese of  claim 60 , wherein the method further comprises mixing the fat substitute and the cheese curds in an infuser while applying negative pressure to the mixture.  
     
     
         62 . The method according to  claim 61 , wherein the method further comprises heating the mixture while applying a negative pressure thereto.  
     
     
         63 . A method for producing a flavored cheese product, the method comprising; 
 (a) supplying a flavoring;    (b) mixing the flavoring with cheese curds to form a mixture; and    (c) subjecting the mixture to negative pressure to cause at least some of the flavoring to be absorbed by the cheese curds.    
     
     
         64 . The method for producing a flavored cheese product of  claim 52 , wherein step (a) comprises, more specifically, supplying a flavoring selected from the group consisting of natural fruit flavorings, artificial fruit flavorings, meat flavorings, condiment flavorings, sweeteners, condiments, cheese flavorings, chocolate flavoring and combinations thereof.  
     
     
         65 . The method for producing a flavored cheese product of  claim 63 , wherein the method further comprises pasteurizing the flavoring prior to mixing the flavoring with the cheese curds.  
     
     
         66 . The method for producing a flavored cheese product of  claim 65 , wherein the method further comprises cooling the flavoring prior to mixing the flavoring with the cheese curds.  
     
     
         67 . The method for producing a flavored cheese product of  claim 63 , wherein the flavoring has a temperature below the temperature of the cheese curds when the cheese curds and flavoring are mixed.  
     
     
         68 . The method for producing a flavored cheese product of  claim 63 , wherein the method comprises, more specifically, heating the mixture and tumbling the mixture in a infuser while applying negative pressure.  
     
     
         69 . The method for producing a flavored cheese product of  claim 63 , wherein the method further comprises adding a coloring agent to the flavoring and the cheese curds to color the cheese.  
     
     
         70 . A method for producing a flavored cheese, the method comprising: 
 (a) processing milk to form cheese curds;    (b) selecting a flavoring agent selected to impart a desired flavor the cheese curds;    (c) mixing the cheese curds and the flavoring agent; and    (d) applying a vacuum to the cheese curds and flavoring agent while they are mixing to cause at least some of the flavoring agent to be absorbed by the cheese curds.    
     
     
         71 . The method for producing a flavored cheese of  claim 70 , the method further comprising heating the flavoring agent to between 160 and 190 degrees Fahrenheit prior to mixing the flavoring agent with the cheese curds.  
     
     
         72 . The method for producing a flavored cheese of  claim 70 , the method further comprising cooling the flavoring agent to between about 30 and 40 degrees Fahrenheit prior to mixing the flavoring agent with the cheese curds.  
     
     
         73 . The method for producing a flavored cheese of  claim 70 , the method comprising, more specifically tumbling the mixture of cheese curds and flavoring agent while subjecting the mixture to heat and negative pressure.  
     
     
         74 . A method for accelerated ripening of cheese, the method comprising: 
 (a) supplying an enzyme selected to provide accelerated aging or ripening of cheese;    (b) mixing the enzyme with cheese curds to form a mixture; and    (c) subjecting the mixture of enzyme and cheese curds to negative pressure to cause at least some of the enzyme to be absorbed by the cheese curds.    
     
     
         75 . The method for accelerated ripening of cheese of  claim 74 , wherein the enzyme is pasturized prior to mixing with the cheese curds.  
     
     
         76 . The method for accelerated ripening of cheese of  claim 74 , wherein the enzyme is cooled prior to mixing with the cheese curds so that the enzyme is cooler than the cheese curds when the enzyme is mixed with the cheese curds.  
     
     
         77 . The method for accelerated ripening of cheese of  claim 74 , wherein the cheese curds and the enzyme are tumbled and heated while being subjected to negative pressure.  
     
     
         78 . A method for forming cheese having the taste of an aged or ripened cheese, the method comprising: 
 (a) supplying an enzyme selected to impart a desired flavor in cheese at an accelerated rate;    (b) mixing the enzyme with cheese curd to form a cheese/enzyme concentrate;    (c) mixing the cheese/enzyme concentrate with cheese curds to form a mixture; and    (d) subjecting the mixture of cheese/enzyme concentrate and cheese curds to negative pressure to cause the cheese/enzyme concentrate to be absorbed by the cheese curds.    
     
     
         79 . The method for forming cheese having the taste of an aged or ripened cheese, wherein step (b) comprises, more specifically, selectively heating the mixture to facilitate aging of the cheese curd and enzyme to form a cheese/enzyme concentrate having a desired flavor.  
     
     
         80 . The method for forming cheese having the taste of an aged or ripened cheese, wherein step (b) further comprises subjecting the cheese curd and enzyme to negative pressure so as to infuse enzyme into the cheese curd.  
     
     
         81 . The method according to  claim 78 , wherein step (b) of the method further comprises, more specifically, maintaining the cheese curd and enzyme at between 55 and 60 degrees for between 15 and 21 days to form a cheese/enzyme concentrate having a concentrated flavor.  
     
     
         82 . The method according to  claim 78 , wherein the method further comprises heating and tumbling the mixture of cheese/enzyme concentrate and cheese curds while subjecting the mixture to negative pressure.  
     
     
         83 . The method according to  claim 78 , wherein the method further comprises inactivating the enzyme in the cheese/enzyme concentrate prior to forming the mixture of the cheese/enzyme concentrate and cheese curd.  
     
     
         84 . The method according to  claim 83 , wherein the method comprises, more specifically, heating the cheese/enzyme concentrate to about 175 degrees Fahrenheit so as to inactivate the enzyme.  
     
     
         85 . The method according to  claim 78 , wherein the method further comprises pasteurizing the cheese/enzyme concentrate prior to mixing with the cheese curds.  
     
     
         86 . A method for forming an aged or ripened cheese having a highly stable flavor, the method comprising: 
 (a) forming a cheese/enzyme concentrate having a concentrated flavor indicative of an aged cheese;    (b) treating the cheese/enzyme concentrate so as to inactivate the majority of the enzyme;    (c) mixing the treated cheese/enzyme concentrate with cheese curds to form a mixture; and    (d) subjecting the mixture to negative pressure to cause the cheese/enzyme concentrate to be absorbed by the cheese curds.    
     
     
         87 . The method according to  claim 86 , wherein step (a) comprises mixing cheese curd and enzyme and subjecting the mixture to negative pressure to infuse enzyme into the cheese curd.  
     
     
         88 . The method according to  claim 86 , wherein the method further comprises pasteurizing the cheese/enzyme concentrate prior to mixing with the cheese curds.  
     
     
         89 . The method according to  claim 88 , wherein the method further comprises cooling the cheese/enzyme concentrate under negative pressure.  
     
     
         90 . The method according to  claim 86 , wherein the method further comprises heating the mixture while subjecting the mixture to negative pressure.  
     
     
         91 . The method according to  claim 86 , wherein the method further comprises tumbling the mixture while subjecting the mixture to negative pressure.  
     
     
         92 . A system for forming an enhanced cheese product, the system comprising: 
 milk processing means for processing milk to form whey and cheese curds and for removing the whey;    enhancing agent supply means for adding an enhancing agent to the cheese curds;    mixing means for mixing the enhancing agent supplied from the enhancing agent supply means with the cheese curds to form a mixture of enhancing agent and cheese curds; and    vacuum means for applying a negative pressure to the mixture, said vacuum means being sufficiently strong to cause the enhancing agent to be infused into the cheese curds.    
     
     
         93 . The system according to  claim 92 , wherein the mixing means comprises an infuser.  
     
     
         94 . The system according to  claim 93 , further comprising heating means and cooling means for selectively heating and cooling the infuser.  
     
     
         95 . The system according to  claim 93 , wherein the vacuum means is disposed in communication with the infuser means to develop a negative pressure within the infuser.  
     
     
         96 . The system according to  claim 92 , further comprising a shredder means disposed between the milk processing means and the mixing means for shredding the cheese curd prior to the cheese curd being placed in the mixing means.  
     
     
         97 . The system according to  claim 92 , wherein the enhancing agent supply means comprises a means for supplying concentrated whey protein to the mixing means.  
     
     
         98 . The system according to  claim 92 , wherein the enhancing agent supply means comprises a means for supplying probotics to the mixing means.  
     
     
         99 . The system according to  claim 92 , further comprising means for moving cheese curd from the milk processing means to the mixing means.  
     
     
         100 . A method for increasing moisture content of a dairy product, the method comprising: 
 (a) processing milk to obtain cheese curds;    (b) coating the cheese curds with a moisture content enhancing agent; and    (c) applying a negative pressure to the moisture content enhancing agent coated cheese curds to draw the moisture content enhancing agent into the curds.    
     
     
         101 . The method for increasing moisture content of a dairy product of  claim 100 , wherein the moisture content enhancing agent is a hydrocolloid.  
     
     
         102 . The method for increasing water content of a diary product of  claim 100 , wherein the moisture content enhancing agent is a protein.  
     
     
         103 . A method for making an instant quick frozen cheese pellet, the method comprising: 
 (A) forming a plurality of cheese curds;    (B) subjecting the cheese curds to negative pressure; and    (C) rapidly cooling the cheese curds.    
     
     
         104 . The method according to  claim 103 , wherein the method further comprises mixing the cheese curds with salt and subjecting the cheese curds to negative pressure so as to cause at least some of the salt to be absorbed by the cheese curds prior to cooling the cheese curds.  
     
     
         105 . The method according to  claim 103 , wherein the method further comprises mixing the cheese curds with an enhancing agent and subjecting the cheese curds to negative pressure so as to cause at least some of the enhancing agent is absorbed by the cheese curds prior to cooling the cheese curds.  
     
     
         106 . The method according to  claim 105 , wherein the method comprises, more specifically, mixing the cheese curds with an enhancing agent selected from the group consisting of whey, flavoring, coloring, probotics, fat substitutes, melting enhancers, stretch enhancers, and combinations thereof.  
     
     
         107 . The method according to  claim 103 , wherein the method further comprises slicing the cheese curds into smaller pieces prior to subjecting the cheese curds to negative pressure.  
     
     
         108 . A method for enhancing the efficiency of an enzyme added to cheese products, the method comprising: 
 (A) mixing the enzyme with cheese curds; and    (B) subjecting the enzyme and cheese curds to negative pressure.    
     
     
         109 . A method for enhancing the absorption capacity of cheese curds, the method comprising: 
 (A) selecting a quantity of cheese curds; and    (B) tumbling the cheese curds while subjecting the cheese curds to negative pressure.    
     
     
         110 . A method for reducing the time required to produce cheese having the flavor of aged cheese, the method comprising: 
 (A) selecting cheese curds;    (B) selecting an enhancing agent selected for accelerating development of a flavor of aged cheese; and    (C) subjecting the cheese curds and enhancing agent to negative pressure to facilitate absorption of the enhancing agent by the cheese curds.    
     
     
         111 . The method according to  claim 110 , wherein the enhancing agent is an enzyme.  
     
     
         112 . The method according to  claim 110 , wherein the enhancing agent is a cheese curd/enzyme concentrate.  
     
     
         113 . A method for increasing the yield of a cheese product, the method comprising: 
 (A) selecting cheese curds;    (B) adding water to the cheese curds; and    (C) subjecting the cheese curds and water to negative pressure to cause the water to be absorbed by the cheese curds.    
     
     
         114 . The method according to  claim 113 , wherein the method further comprising adding whey protein to the cheese curds and water.  
     
     
         115 . A method for increasing the yield of a cheese product, comprising: 
 (A) mixing cheese curds and whey protein; and    (B) subjecting the cheese curds and whey protein to negative pressure to cause the whey protein to be absorbed by the cheese curds.    
     
     
         116 . The method according to  claim 115 , wherein the whey protein comprises whey protein concentrate.  
     
     
         117 . The method according to  claim 115 , wherein the whey protein comprises denatured whey protein.  
     
     
         118 . The method according to  claim 115 , wherein the whey protein to produced by formation of the cheese curds.  
     
     
         119 . A method for enhancing absorption of enhancing agents into cheese, the method comprising: 
 (A) selecting cheese curds:    (B) mixing enzymes with the cheese curds, the enzymes being selected from the group consisting of proteolytic and lipolytic enzymes; and    (C) subjecting the cheese curds and enzymes to negative pressure to cause the enzymes to be absorbed by the cheese curds.    
     
     
         120 . A method for maintaining the protein matrix of a cheese product, the method comprising; 
 (A) mixing cheese curds with a fat substitute; and    (B) subjecting the fat substitute and cheese curds to negative pressure to cause fat substitute to be absorbed by the cheese curds.    
     
     
         121 . The method according to  claim 120 , wherein the fat substitutes are selected from the group consisting of starches, microcrystalline cellulose, inulin and combinations thereof.  
     
     
         122 . A method for producing a pasta filata cheese, the method comprising: 
 (A) selecting cheese curds;    (B) subjecting the cheese curds to negative pressure; and    (C) heating the cheese curds.    
     
     
         123 . The method according to  claim 122 , further comprising adding liquid to the cheese curds prior to subjecting the cheese curds to negative pressure to thereby increase moisture content.  
     
     
         124 . A shelf stable cheese comprising probotics, milk solids and water, wherein the water content is greater than 20 percent.  
     
     
         125 . The shelf stable cheese of  claim 124 , wherein the milk solids include at least 10 percent whey protein.  
     
     
         126 . The shelf stable cheese of  claim 124 , wherein the cheese is Parmesan.  
     
     
         127 . The shelf stable cheese of  claim 124 , wherein the cheese is Romano.  
     
     
         128 . A method for making a shelf stable cheese having a moisture content of at least 20 percent, the method comprising: 
 (A) selecting cheese curds;    (B) selecting a preserving agent; and    (C) subjecting the cheese curds and preserving agent to negative pressure to cause the cheese curds to absorb at least some of the preserving agent.    
     
     
         129 . A method for producing an enhanced cheese for use on a pizza, the method comprising: 
 (A) selecting cheese curds;    (B) selecting an enhancing agent; and    (C) subjecting the cheese curds and enhancing agent to negative pressure to cause the cheese curds to absorb the enhancing agent.    
     
     
         130 . The method according to  claim 129 , wherein the enhancing agent is selected from the group comprising sodium chloride, citrates, phosphates, starch and combinations thereof.  
     
     
         131 . The method according to  claim 130 , wherein the enhancing agent comprises citrates, and wherein the level of citrates is between 0.125 and 2.5 percent.  
     
     
         132 . The method according to  claim 130 , wherein the enhancing agent comprises phosphates, and wherein the level of citrates is between 0.1 and 1.25 percent.  
     
     
         133 . The method according to  claim 130 , wherein the enhancing agent comprises starch, and wherein the level of citrates is between 0.25 and 5 percent.  
     
     
         134 . The method according to  claim 129 , wherein the enhancing agent comprises whey protein.  
     
     
         135 . The method according to  claim 134 , wherein the whey protein comprises between 25 and 100 percent of the whey protein in whey produced in production of the cheese curds.  
     
     
         136 . A method for producing Pizza cheese having a stable performance characteristics, the method comprising: 
 (A) selecting cheese curds formed for production of Pizza cheese;    (B) adding an enhancing agent to the cheese curds; and    (C) subjecting the cheese curds and enhancing agent to negative pressure.    
     
     
         137 . The method according to  claim 136 , wherein the enhancing agent is selected from the group consisting of sodium chloride, citrates, phosphates, starch, whey protein and combinations thereof.  
     
     
         138 . The method according to  claim 136 , wherein the method further comprises cooling the cheese curds with cold gas after the cheese curds have been subjected to negative pressure.  
     
     
         139 . A method for producing a fresh cheese with decreased free whey at high moisture levels, the method comprising: 
 (A) selecting cheese curds formed for production of fresh cheese;    (B) adding an enhancing agent to the cheese curds; and    (C) subjecting the cheese curds and enhancing agent to negative pressure.    
     
     
         140 . The method according to  claim 139 , wherein the method comprises immediate cooling of the fresh cheese curds with a cold gas.  
     
     
         141 . The method according to  claim 140 , wherein the cold gas is carbon dioxide.  
     
     
         142 . The method according to  claim 140 , wherein the cold gas is nitrogen.  
     
     
         143 . A method for producing novelty cheeses, comprising: 
 (A) selecting cheese curds;    (B) adding a flavoring to the cheese curds;    (C) subjecting the cheese curds and flavoring to negative pressure to cause the flavoring to be absorbed by the cheese curds.    
     
     
         144 . The method according to  claim 143 , wherein the flavoring is a cheese flavor other than that of the cheese curds selected.  
     
     
         145 . The method according to  claim 144 , wherein the flavoring is selected from the group comprising strawberry, chocolate, vanilla, jalapeno and pineapple.  
     
     
         146 . A method for increasing yield in a cheese product, the method comprising: 
 (A) selecting cheese curds;    (B) adding whey protein to the cheese curds, the whey protein being recovered by precipitation; and    (C) subjecting the cheese curds and the whey protein to negative pressure to cause the cheese curds to absorb the whey protein and thereby increase yield.    
     
     
         147 . A method for making instant quick frozen cheese for use on Pizzas, the method comprising: 
 (A) selecting cheese curd; and    (B) subjecting the cheese curd to cold gas to solidify the cheese curd without subjecting the cheese curd to brine solution.    
     
     
         148 . The method according to  claim 147 , wherein the method further comprises slicing the cheese curd prior to subjecting the cheese curd to cold gas.  
     
     
         149 . The method according to  claim 147 , wherein the method further comprises adding an enhancing agent to the cheese curd and subjecting the cheese curd and enhancing agent to negative pressure prior to subjecting the cheese curd to cold gas.  
     
     
         150 . The method according to  claim 147 , wherein the enhancing agent comprises an agent selected from the group consisting of sodium chloride, citrates, phosphates, starch, whey protein and combinations thereof.