Reivindicaciones

1. Method for substituting saturated milk fats with non-hydrogenated vegetable oils characterized in that, after the pasteurization of milk and before the curdling and cheese or curd molding stage, there is a process of emulsion of milk with non- hydrogenated oil rich in n-3, n-6 and n-9, in a ratio of 3-4% of oil through machines with stirring blades, which rotate at between 1,000 and 3,000rpm, until a mixture which remains stable is obtained, without splitting the emulsion obtained, for at least 30 minutes. 2. Method for substituting saturated milk fats with non-hydrogenated vegetable oils according to claim 1, characterized in that it enables, before obtaining the curd, to incorporate oil, aromas, flavor and lipid solutions which do not alter the curd pH. 3. Method for substituting saturated milk fats with non-hydrogenated vegetable oils according to claim 1, characterized in that it incorporates non-hydrogenated oil macerations, in the form of a stable emulsion, of all kinds of aromatic and/or medicinal plants to obtain different kinds of cheeses. 4. Method for substituting saturated milk fats with non-hydrogenated vegetable oils according to claim 1, characterized in that it incorporates, besides non- hydrogenated oils, lactic ferments required to obtain the different kinds of cheeses desired.