Kraft Foods Holdings, Inc.

Kraft Foods R & D, Inc.

Jochen Pfeifer

Xiao-Qing Han

Richard Harold Lincourt

Hermann Eibel

Joseph Michael Schuerman

Hans-Peter Bernauer

Bernhard Brandstetter

Stephan Simbürger

Peter Hofsaess

Dimitrios Chronopoulos

Gerhard Hecht

Anja Schleppe

André Eichler

Martina Suess

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 current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.

Process for making a cheese product using transglutaminase

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Penzberg, Germany

Jochen Pfeifer