Koninklijke Douwe Egberts B.v.

Kraft Foods Holdings, Inc.

Joseph Michael Schuerman

Lisa Ann Dierbach

Bruce Edward Campbell

Jennifer Louise Kimmel

Anthony William Criezis

Timothy David Knight

Xiao-Qing Han

Richard Harold Lincourt

Jochen Pfeifer

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid.

Dairy mineral-fortified liquid dairy products and methods for making the dairy mineral-fortified liquid dairy products

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Dairy mineral-fortified liquid dairy products and methods of making

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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Prospect Heights, IL, United States of America

Joseph Michael Schuerman