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US 10,306,903 B2Granted
Cheese with improved organoleptic and melting properties
AssigneeKraft Foods Group Brands LLC
InventorsChad D. Galer, Paul V. Gass, Aaron S. Handrick, John A. Hirschey, Brian E. LeVine, Carolyn J. Trinka
Life of this patent
Estimating the term…
Abstract
Cheese products with improved flavor, texture and melting properties are disclosed. Topical application of a dairy powder, and in particular a cream cheese powder, to a cheese product improves not only dairy flavor when consumed cold, but unexpectedly also melted appearance, texture and taste.
Claims26
A cheese product having improved melting and organoleptic properties comprising:
- a plurality of cheese pieces, each cheese piece having a mass and an exterior surface area;
- and
- a powdered coating comprising one or more dairy powders adhered to the exterior surface areas of the plurality of cheese pieces, the coating having a mass that is about 1% to about 15% the mass of the cheese pieces.
A cheese product having improved melting and organoleptic properties comprising:
- a plurality of cheese pieces, each cheese piece having an exterior surface with a surface area and a moisture content;
- and
- a dry coating comprising one or more dairy powders coating from about 15% to about 100% of the surface area of the cheese pieces, the coating having a moisture content and a mass that is about 1% to about 15% the mass of the cheese piece;
- and wherein the difference in moisture contents between the one or more cheese pieces and the dairy powder is at least 20%.
1 more element
A plurality of coated cheese pieces, each coated cheese piece comprising:
- a core comprising one or more cheeses;
- and
- an outer coating comprising one or more cheese powders;
- wherein the core has a first mass and the outer coating has a second mass that is about 1% to about 15% of the first mass.
1 more element
Dependencies are inferred from the claim text.