Kraft Foods Holdings, Inc.

Kraft Foods, Inc.

Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Michael Anthony Hyde

Jimbay Peter Loh

James L Moran

Ted Riley Lindstrom

Richard S Silver

Fu-I Mei

James W Moran

Isabelle Laye

Gary William Trecker

Omar Diaz-Castillo

Steven Havlik

Anthony M Miller

John James McGeown

Lisa M Carruthers

Hugh A Dever

John James Mcgeown

A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5&#xd7; or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.

Non-gelling milk concentrates

The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.

Method for preparing cheese products and process cheese bases

A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a &ldquo;sulfury-cheddar&rdquo; flavored component, a &ldquo;creamy-buttery&rdquo; flavored component, and a &ldquo;cheesy&rdquo; flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.

Process for producing flavored cheese without curing

A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product. By converting the milk to a storage-stable milk protein concentrate, the manufacturing of cheese products is uncoupled from, and is independent of, the milk supply.

Continuous on-demand manufacture of process cheese

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Wheeling, IL, United States of America

Michael Anthony Hyde