A portion of the cheese milk was pasteurised at 72 °C for 15 s with a Finamat heat exchanger (model 6500/010, GEA Finnah GmbH, Ahaus, Germany) and another was homogenised and pasteurised at 18 + 2 MPa and 72 °C for 15 s and with a Niro Soavi homogeniser (model X68P Matr.