Kraft Foods, Inc.

Kraft Foods Holdings, Inc.

Koninklijke Douwe Egberts B.v.

Kraft General Foods, Inc.

Gregory Aaron Wiseman

Bary Lyn Zeller

Evan Joel Turek

Joanne Marie Langdon

Lisa Ann Dierbach

Bruce Edward Campbell

Zohar M Merchant

Hermann Eibel

Anthony William Criezis

Gavin Matthew Schmidt

Nicholas J Mendoza

Sarita V Porbandarwala

Susan Elaine Long

Lynn Ann Frye

Shu Guang Cheng

Zohar Mohamed Merchant

J Nicholas Mendoza

The methods and products disclosed herein relate to high solids concentrated dairy liquids that remain retort and shelf stable for an extended shelf life at ambient conditions with substantially no negative flavor notes typically found in the prior retorted dairy liquids. In one aspect, the stable concentrated dairy liquids have up to about 50 percent total solids, and in some approaches, between about 38 and about 50 percent total solids. In another aspect, the high solids concentrated dairy liquids may also include increased levels of sugar relative to the dairy solids and/or increased levels of sugar relative to the protein and fat to aid in achieving stability.

High solids concentrated dairy liquids

A method of intensifying the flavor of coffee extract is set forth in which coffee extract is heated at a temperature and for a time sufficient to intensify the flavor of the coffee. The heated coffee extract is cooled and preferably dried to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor.

Soluble coffee having intensified flavor and color and method of making same from a coffee extract

A method of intensifying the flavor of soluble coffee. Soluble coffee is heated at a temperature and for a time sufficient to intensify the flavor of the coffee without causing carbohydrate pyrolysis characterized by evolution of carbon dioxide. The heated coffee is cooled to produce a soluble coffee product having intensified flavor. The flavor intensity of soluble coffee can be increased without deleteriously altering coffee flavor by heating the coffee at a temperature under conditions that do not cause carbohydrate pyrolysis characterized by generation of carbon dioxide.

Soluble coffee having intensified flavor and color and method of making

In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.

Method for manufacture of a brick cream cheese product

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New York, NY, United States of America

Gregory Aaron Wiseman