Larry E Woodford

US Patent:

6835404, Dec 28, 2004

Filed:

Dec 5, 2001

Appl. No.:

10/006979

Inventors:

Gary William Trecker - McHenry IL
Daniel Andrew Meyer - Park Ridge IL
Larry Edward Woodford - Collierville TN
Amna Munji Abboud - Germantown TN

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23C 1900

US Classification:

426582, 426 39, 426580

Abstract:

The present invention is directed to non-standard cheese products and their methods of manufacture. More particularly, this invention is directed to the manufacture of cheese products by blending a cheese analog or a cream cheese substitute, a standard cheese having the desired flavor profile, and an acidified dairy slurry. The non-standard cheese products of the present invention have functional and organoleptic properties similar to standard cheese products in spite of reduced levels of cholesterol and saturated fats. The non-standard cheese products of the present invention are soft and easily blended with other food ingredients, making them ideally suited for use as ingredients in industrial food applications (e. g. , baked products, dessert fillings, icings, and the like). Especially preferred non-standard cheese products of this invention include soft cheeses such as, for example, cream cheese and Neufchatel cheese.

US Patent:

52446875, Sep 14, 1993

Filed:

Apr 28, 1992

Appl. No.:

7/874923

Inventors:

Barbara E. Rybinski - Memphis TN
Lila E. Dawson - Germantown TN
Douglas G. Bixby - Bartlett TN
Larry E. Woodford - Collierville TN

Assignee:

Kraft General Foods, Inc. - Northfield IL

International Classification:

A23C 1908

US Classification:

426582

Abstract:

A no-fat cheese analog having the texture, body and eating qualities of cheese is produced by admixing about 15% to about 35% of a coagulated skim milk product having a fat content of less than 2%, about 15% to about 35% dry particulate rennet casein, about 1% to about 3% of an edible emulsifying salt, sufficient quantities of flavoring agents and acidulants to impart desired flavor and pH, and about 30% to about 65% water; said dry rennet casein being hydrated in said water by action of said emulsifying salt at temperatures of about 160. degree. F. to about 200. degree. F. under agitation conditions for a time period sufficient to provide a plastic homogenous body being substantially free of unhydrated rennet casein particles, said edible emulsifying salt being present at about 2% to about 15% by weight of the said particulate rennet casein, said emulsifying salt being selected from the group consisting of alkali metal phosphates, citrate salts and mixtures thereof.