Kraft Foods Holdings, Inc.

Rashida Uchefuna Byrd

Bruce Edward Campbell

Mark Kijowski

Jochen Klaus Pfeifer

William Zaikos

Clinton Kent

Joy Lee

Rashad Bahrani

Christopher Burl Smith

Tim Nellenback

The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.

Process for incorporating whey protein into cheese

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Chicago, IL, United States of America

Rashida Uchefuna Byrd