Kraft Foods Group Brands LLC

Intercontinental Great Brands LLC

Koninklijke Douwe Egberts B.v.

Aaron S Handrick

Chad David Galer

John Hirschey

Paul V Gass

Brian E LeVine

Carolyn J Trinka

Lisa Ann Dierbach

Bruce Edward Campbell

Jennifer Louise Kimmel

Divya Shree Reddy

Gavin Matthew Schmidt

Kenneth Allen Mikeska

Kathryn J Horan

Karen Robinson

Gavin M Schmidt

John A Hirschey

Brian E Levine

Jennifer L Kimmel

Lisa A Dierbach

Kenneth A Mikeska

Chad D Galer

Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.

Cheese with improved organoleptic and melting properties

Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced.

Cheese with enhanced organoleptic and melting properties

Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.

Heat stable concentrated dairy liquid and cream product

Method for preparing cheese with improved organoleptic and melting properties

Growing community of inventors

Chicago, IL, United States of America

Aaron S Handrick