Pasta filata cheese products of the Mozzarella type are suggested, obtainable or obtained by: (a) subjecting milk to bactofugation or filtration, obtaining a bactofugate or a bacterial concentrate and a treated milk; (b) sterilising and, optionally, standardising the bactofugate or the bacterial concentrate obtained in step (b); (c) blending the treated milk of step (a) with the sterilised bactofugate or the bacterial concentrate of step (b); (d) coagulating the blended product of step (c) while adding starter cultures and/or rennet; (e) separating the coagulated milk of step (d) into whey and curd; (f) processing the whey with fine curd particles contained therein obtained in step (e) into a stable suspension; (g) subjecting the curd obtained in step (e) to heat treatment, and (h) shaping the heat-treated product of step (g), wherein the suspension produced in step (f) is either added to the bactofugate or the bacterial concentrate obtained in step (a), or to the sterilised bactofugate or the bacterial concentrate obtained in step (b).