Kraft Foods R & D, Inc.

Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Kraft Foods Global Brands LLC

Koninklijke Douwe Egberts B.v.

Kraft Foods Group Brands LLC

Hermann Eibel

Alan Wolfschoon-Pombo

James L Moran

Chad David Galer

Zohar M Merchant

Benjamin E Dias

James W Moran

Paul V Gass

Mehran Rose

Gregory Aaron Wiseman

Mary Doyle

Peter Habermeier

Jochen Pfeifer

Clinton Kent

Bernhard Brandstetter

Julia L Gregg-Albers

Susan Elaine Long

Jim Bay P Loh

Lynn Ann Frye

Shu Guang Cheng

Ludmilla Gimelfarb

Leslie Kopko

Dirk Muxfeldt

Dimitrios Chronopoulos

Peter Hofsaess

Mary C Doyle

Alan Frederick Wolfschoon-Pombo

Alan Wolfschoon-Pompo

Peter Erler

Peter Anton Habermeier

Julia L Gregg

The present invention relates to a method of producing a liquid dairy concentrate, the method comprising:

Concentrate for milky beverages

The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.

Acidified dairy food

The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75&#xb0; to about 90&#xb0; C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5&#xb0; to about 75&#xb0; C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68&#xb0; to about 90&#xb0; C.

Cream cheese product and its method of preparation

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

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

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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Freising, Germany

Hermann Eibel