Kraft Foods Group Brands LLC

Kraft Foods Global Brands LLC

Intercontinental Great Brands LLC

Yinqing Ma

Ted Riley Lindstrom

Edward Charles Coleman

Jamie Allen Hestekin

Gary Francis Smith

George William Haas

Olaf Christoph Kortum

Fu-I Mei

Danielle Elizabeth Perkins

Charles Wang

Heather Marie Hudson

Juan R Peebles

Jimbay Peter Loh

Yeong-Ching Albert Hong

Alice Shen Cha

Bruce Edward Campbell

Jamie A Hestekin

Kenneth William Cale

Kelly K Harman

Isabelle Laye

Ammar N Chinwalla

Ana Patricia Rodriguez

Mary Doyle

Amanda Jane Criezis

Ted R Lindstrom

Rodrigo R Roesch

Virgil L Metzger

Brian M Reinhart

Heather M Hudson

Julia Lee Gregg

Iksoon Kang

Amanda J Reilly

Gavin M Schmidt

Danielle Elisabeth Perkins

Ana P Rodriguez

Kenneth W Cale

Alice S Cha

Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

Methods for reducing viscosity and delaying onset of cold gelation of high solids concentrated milk products

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Intermediate moisture bar using a dairy-based binder

The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fof at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

Heat-stable concentrated milk product

The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.

High moisture, low fat cream cheese with maintained product quality and method for making same

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Bethesda, MD, United States of America

Yinqing Ma