Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Kraft Foods Holdings, Inc.

Divya Shree Reddy

David W Mehnert

Zuoxing Zheng

Ammar N Chinwalla

Christine D Marcus-Johnson

Gary Francis Smith

Carie Lynn Wolters

James L Moran

Chad David Galer

James W Moran

John Hirschey

Paul V Gass

Brian E LeVine

Aaron S Handrick

Rudolf Johann Fritsch

Carolyn J Trinka

Kenneth Allen Mikeska

Bashir Aideloje Elabor

John A Hirschey

Brian E Levine

Aaron Steven Handrick

Rudolf J Fritsch

Carie L Wolters

A processed cheese composition and methods of making the processed cheese composition are provided. The processed cheese composition includes natural cheese, dairy materials and a cultured dairy component. The raw cheese is provided in a range of about 10 to about 90 weight %. The dairy materials are provided in a range of about 5 to about 50 weight % and include at least one of the group consisting of milk protein concentrate, whey protein concentrate, whey, milkfat and cream. The cultured dairy component is provided in a range of about 1 to about 20 weight % and includes an antibacterial material and/or antibacterial producing bacterial culture in combination with an exopolysaccharide and/or an exopolysaccharide producing culture.

Processed cheese with cultured dairy components and method of manufacturing

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

The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

Methods for the reduction of moisture variability in large cheese blocks

Methods and apparatus for the reduction of moisture variability in large cheese blocks

A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.

Natural biogenerated cheese flavoring system

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Lake Zurich, IL, United States of America

Divya Shree Reddy