Kraft Foods Holdings, Inc.

Kraft Foods Global Brands LLC

Kraft Foods Group Brands LLC

Stephen S Williams

Yan Zheng

Gary William Trecker

Shelf stable cheeses, especially shredded cheeses, and the manufacture thereof. Cheeses of the invention have good melting properties, are microbiologically safe and resistant to the growth of mold and pathogens when stored at room temperature, and can maintain physical integrity when subjected to temperature abuse. The cheese may be comprised of a mixture of salts (e.g., sodium chloride, disodium phosphate, sodium hexametophosphate, sodium alginate, titanium dioxide, sorbic acid, and the like), starch (e.g., waxy maize and the like), water, cheese, and cheese for manufacture.

Method of manufacture for shelf stable pasteurized cheese shreds

A meat flavoring composition is prepared utilizing a flavorant obtained by heating a fat in the presence of oxygen for a time and temperature sufficient for the fat to develop the charcoal broiled flavor. The flavorant is combined with an amino acid source and reducing sugar in a fat medium to form a low moisture content mixture which is then heated for a time and temperature sufficient to produce a Maillard reaction.

Growing community of inventors

Cordova, TN, United States of America

Stephen S Williams