The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Oct. 16, 2001
Filed:
Dec. 14, 2000
Isabelle Marie-Francoise Laye, Wheeling, IL (US);
Jimbay P. Loh, Greenoaks, IL (US);
David Glenn Pechak, Glen Ellyn, IL (US);
Alice Shen Cha, Northbrook, IL (US);
Bruce Edward Campbell, Glenview, IL (US);
Ted Riley Lindstrom, Lake Forest, IL (US);
Matthew Zwolfer, Chicago, IL (US);
Kraft Foods Holdings, Inc., Northfield, IL (US);
Abstract
A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.