Kraft Foods R & D, Inc.

Intercontinental Great Brands LLC

Koninklijke Douwe Egberts B.v.

Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods Group Brands LLC

Alan Wolfschoon-Pombo

Thomas Spiegel

Mehran Rose

Peter Habermeier

David W Mehnert

Hermann Eibel

Rudolf Johann Fritsch

Wolfram Steffan

Julia L Gregg-Albers

Allan G W Bradbury

Ramarathna Koka

Hans Peter Heldt-Hansen

Gitte Budolfsen Lynglev

Klaus Kempter

Dirk Muxfeldt

Christian Hammer

Katerina Milosavljevic

Thomas Demmer

Diana Perez Rodriguez

Marco Ferraz

Rudolf J Fritsch

Allan Gw Bradbury

Julia L Gregg

The present invention provides a method for the production of a flavor-enhancing composition, the method comprising the steps of:

Method for the manufacture of a flavor-enhancing composition

The present invention relates to a method for the manufacture of a cream cheese, the method comprising:

Method for the manufacture of a cream cheese

The present invention relates to a method of producing a liquid dairy concentrate, the method comprising:

Concentrate for milky beverages

The present invention relates to a liquid dairy concentrate for mixing with an aqueous medium to form a beverage, the concentrate comprising casein and at least 5 wt % fat, wherein a ratio of fat to casein is from 3:1 to 18:1.

The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.

Process for producing cream cheese

The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75&#xb0; to about 90&#xb0; C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5&#xb0; to about 75&#xb0; C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68&#xb0; to about 90&#xb0; C.

Cream cheese product and its method of preparation

The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogenizing said acidified solution of whey proteins with one or more fats, heat-treating said acidified solution or whey protein-stabilized fatty emulsion and blending same with a foodstuff base to form a foodstuff, and optionally blending and incubating the food stuff with transglutaminase.

Process for incorporating whey proteins into foodstuffs

Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Process for manufacturing cheeses and other dairy products and products thereof

The present invention relates to method of making processed cheese, especially mozzarella type cheese, comprising the steps of A) preparing a blend comprising young low-sodium-chloride cheese, hydrocolloids, and emulsifying salts, B) cooking the blend as obtained in step A to create a fibrous structure, and C) holding the fibrous structure as obtained in step B at an elevated temperature, wherein sodium chloride is added immediately before or during step C. According to another aspect, the instant invention relates to processed cheese obtainable by the above method, especially individually-wrapped cheese in slices.

Processed mozzarella cheese and method for its production

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Freising, Germany

Alan Wolfschoon-Pombo