Bc-usa

Jerry L Fultz

Shu Guang (Greg) Cheng

Timothy Nellenback

A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150&#xb0; F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70&#xb0; F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100&#xb0; F., and cooling the cream cheese to refrigerated temperatures without mixing.

Method of making standard of identity cream cheese that is flowable at refrigerated temperatures

A standard of identity cream cheese that is flowable at refrigerated temperatures (32&#xb0; F.-45&#xb0; F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150&#xb0; F. The cream cheese is then cooled to a temperature below 100&#xb0; F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling.

Standard of identity cream cheese that is flowable at refrigerated temperatures and method of making same

A container for storing a food product and a sauce therefor having a lower section for containing the food product and an upper section for containing the sauce. The container includes a tab which can be pulled to allow air into the upper section to release the sauce from the upper section and the food product from the container.

Container for storing a food product and a sauce therefor

A container for storing a food product and a sauce therefor having a lower section for containing the food product and an upper section for containing the sauce. The container may be manipulated to release the sauce from the upper section and the food product from the container.

Dessert cup

A box for storing at least two individually packaged food products including a horizontal separator panel for separating the products and contributing to the strength of the subject box. The box also includes angled upper side walls to increase its rigidity.

Growing community of inventors

Minneapolis, MN, United States of America

Jerry L Fultz