General Mills, Inc.

General Mills Marketing, Inc.

Erika B Smith

Wenyi Wang

Michele K Wolf

Jon Firebaugh

Vikramaditya Ghosh

Victor T Huang

Fern Alane Panda

David Walsh

David M Walsh

Larry M Rasmussen

Melissa A Haase

Melissa Haase

Aseptic beverage products are prepared by mixing beverage ingredients together. The beverage ingredients include a protein source, such as a milk protein concentrate, and at least one buffering agent, with the at least one buffering agent including baking soda. Preferably, the at least one buffering agent further includes lemon juice concentrate. The pH of the beverage ingredients is adjusted to a level between 6.7 and 7.0 using the at least one buffering agent. The beverage ingredients are then heated to at least 139&#xb0; C., and the at least one buffering agent prevents precipitation of the protein source during heating. Afterwards, the beverage ingredients are packaged as a plurality of aseptic beverage products.

Aseptic protein beverage and method of preparation

A food product comprising a neutralized yogurt whey.

Food products with yogurt whey

A method includes neutralizing yogurt whey with a basic material to form a neutralized yogurt whey having a pH of at least 6.0 and removing water from the neutralized yogurt whey to form a yogurt whey concentrate. Neutralized yogurt whey compositions and concentrates are also described.

Yogurt whey and method

Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the fat component) while at the same time substantially maintaining and/or improving properties (e.g., processing properties, organoleptic properties, combinations of these, and the like) of the cheese composition.

Cheese compositions and related methods

The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.

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Champlin, MN, United States of America

Erika B Smith