Kraft Foods R & D, Inc.

Kraft Foods Holdings, Inc.

Rovita Gmbh

Kraft Foods Group Brands LLC

Kraft Foods Schweiz Holding Gmbh

Mehran Rose

Alan Wolfschoon-Pombo

Peter Habermeier

David W Mehnert

Rudolf Johann Fritsch

Wolfram Steffan

Ramarathna Koka

Allan G W Bradbury

Hans Peter Heldt-Hansen

Gitte Budolfsen Lynglev

Hermann Eibel

Rathna Koka

Konstantinos Paggios

Martin Thiele

Wolfgang Moser

Dirk Muxfeldt

Andreas Gebhart

Uwe Riedel

Alan Wolfschoon-Pompo

Rudolf J Fritsch

Allan Gw Bradbury

Alan-Frederick Wolfschoon

Paul Victor Gass

The invention relates to a method for producing meat substitute products, wherein a mixture of water and a vegetable fat/oil comprising a protein, sodium alginate and methylcellulose is processed by shearing/stirring to produce a stable emulsion, and a colloidal solution of divalent metal cations and micellar casein is added to the emulsion for initiating a fiber formation, wherein the quantity of divalent metal cations is selected such that it leads to the initiation of the fiber formation in combination with the micellar casein.

Method for producing meat substitute products

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

Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Process for manufacturing cheeses and other dairy products and products thereof

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Hohenbrunn, Germany

Mehran Rose