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:
Apr. 22, 2014
Filed:
Mar. 31, 2006
Chad D. Galer, Glenview, IL (US);
James Moran, Antioch, IL (US);
Benjamin E. Dias, Chicago, IL (US);
Mary Doyle, Chicago, IL (US);
Orlando Herrera, Evanston, IL (US);
Shaia L. Anderson, Des Plaines, IL (US);
Meghan A. Mcilroy, Des Plaines, IL (US);
Chad D. Galer, Glenview, IL (US);
James Moran, Antioch, IL (US);
Benjamin E. Dias, Chicago, IL (US);
Mary Doyle, Chicago, IL (US);
Orlando Herrera, Evanston, IL (US);
Shaia L. Anderson, Des Plaines, IL (US);
Meghan A. McIlroy, Des Plaines, IL (US);
Kraft Foods Group Brands LLC, Northfield, IL (US);
Abstract
A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.