Kraft Foods Group Brands LLC

Tracy Joella Sanborn

Andrew Edward McPherson

Lisa Ann Dierbach

Jennifer Louise Kimmel

Dennis Ann Kim

Amanda Jane Criezis

Allison R Bull

Olugbenga Diyaolu

A whey containing composition having a reduced whey flavor is provided. The composition includes whey and about 0.01 ppm to about 10 ppm thaumatin.

Composition and method to suppress whey flavor

Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.

Emulsifying salt-free cheese and method of making thereof having a blend of sheared and non-sheared fat

Growing community of inventors

Glen Ellyn, IL, United States of America

Tracy Joella Sanborn