Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Chad David Galer

Paul V Gass

James L Moran

Benjamin E Dias

John Hirschey

Brian E LeVine

Aaron S Handrick

Carolyn J Trinka

Mary Doyle

David W Mehnert

Jamie Allen Hestekin

Gerald Olean Fountain

Divya Shree Reddy

Hermann Eibel

James W Moran

Rathna Koka

Colin Patrick Crowley

Shaia L Anderson

Ludmilla Gimelfarb

Leslie Kopko

Kathryn Marie Baker

Meghan A McIlroy

Orlando Herrera

Omar Atia

Scot Alan Irvin

Kathryn J Horan

Mary C Doyle

Brian E Levine

Aaron Steven Handrick

Jonathan L Reeve

Gary F Smith

Cheryl J Baldwin

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

Method for preparing cheese with improved organoleptic and melting properties

The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.

Heated buttermilk and cream for manufacturing cream cheese product

A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

Methods for rapid production and usage of biogenerated flavors

A beverage preparation machine is provided that is arranged and configured to dispense infant formula or children's beverages from a liquid concentrate with a consistent temperature in a receiving receptacle. In one form, the beverage preparation machine operates to provide a beverage in a receiving receptacle consistently and reliably at or near a predetermined final temperature based on the beverage type, such as formula or children's beverage, and independent of environmental conditions.

Automated preparation of infant formula and children's beverages

The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

Fresh cheese products containing biogenerated flavor components and methods for producing

A stabilized cheese flavoring system which can be used to prepare very different cheeses having desired flavor profiles in which the flavoring system is stabilized against the growth of spoilage or pathogenic microorganisms therein, while flavor development can be accelerated in one more of its flavor components thereof. The stabilized flavoring systems are obtained by addition of a bacteriocin source as part of fermentation process that accelerates the fermentation time needed for flavor development in one or more of its flavor components, and in at least a sulfur-cheddary component thereof in one embodiment. Therefore, production times can be significantly reduced for one or more of the flavor components of the flavoring system of the present invention without loss of flavor and while improving its microbial stability.

Cheese flavoring systems prepared with bacteriocins

Growing community of inventors

Glenview, IL, United States of America

Chad David Galer