Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Kraft Foods Group Brands LLC

Clinton Kent

Bruce Edward Campbell

Hermann Eibel

Mark Kijowski

William Zaikos

Jochen Klaus Pfeifer

Jim Bay P Loh

Christopher Burl Smith

Rashad Bahrani

Tim Nellenback

Joy Lee

Rashida Uchefuna Byrd

Joy Elaine Lee

Rashida Byrd

The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

Dairy products with reduced average particle size

The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.

Process for incorporating whey protein into cheese

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Evanston, IL, United States of America

Clinton Kent