# US 10,306,903 B2 · Cheese with improved organoleptic and melting properties > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 10,306,903 B2 - Document ID: US10306903B2 - Status: Granted - Kind: B2 - Application number: 14/511,309 - Filed: 2014-10-10 - Published: 2015-01-22 - Granted: 2019-06-04 - Earliest claimed: 2010-04-02 - Assignees: Kraft Foods Group Brands LLC - Applicants: Kraft Foods Group Brands LLC - Inventors: Chad D. Galer; Paul V. Gass; Aaron S. Handrick; John A. Hirschey; Brian E. LeVine; Carolyn J. Trinka - Web page: https://patentgrep.com/patent/US10306903B2 ## CPC - A23C 19/086: Cheese powder; Dried cheese preparations - A23B 11/67: of antibiotics - A23C 19/068: Particular types of cheese - A23C 19/0912: {Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form} - A23C 19/16: Covering the cheese surface, e.g. with wax coating compositions - A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00) - A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES ## 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. ## Claims ### Claim 1 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. ### Claim 2 (depends on 1) The cheese product of claim 1 wherein the coating is about 1% to about 9% the mass of the cheese pieces. ### Claim 3 (depends on 1) The cheese product of claim 1 wherein the coating is about 1% to about 6% the mass of the cheese pieces. ### Claim 4 (depends on 1) The cheese product of claim 1 wherein the coating is about 1% to about 3% the mass of the cheese pieces. ### Claim 5 (depends on 1) The cheese product of claim 1 further comprising one or more additives selected from the group consisting of starch, powdered cellulose, cellulose gels, rice flour, other anticaking ingredients, or mixtures thereof. ### Claim 6 (depends on 1) The cheese product of claim 1 wherein the coating covers from about 15% to about 100% of the exterior surface areas of the cheese pieces. ### Claim 7 (depends on 1) The cheese product of claim 1 wherein the coating covers from about 50% to about 80% of the exterior surface areas of the cheese pieces. ### Claim 8 (depends on 1) The cheese product of claim 1 wherein the plurality of cheese pieces are selected from the group consisting of mild cheddar, sharp cheddar, mozzarella, low-moisture part-skim mozzarella, Monterey jack, pepper jack, Colby, Romano, Parmesan, asiago, provolone, queso quesadilla, asadero, Havarti, Swiss, Muenster, Gouda, or mixtures thereof. ### Claim 9 (depends on 1) The cheese product of claim 1 wherein the dairy powder is selected from the group consisting of cheese powders, dried cream, or fatted milk protein concentrate. ### Claim 10 (depends on 9) The cheese product of claim 9 wherein the dairy powder is a dehydrated cream cheese powder or a cheddar cheese powder. ### Claim 11 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%. ### Claim 12 (depends on 11) The cheese product of claim 11 wherein the coating is applied at amounts of about 1% by weight to about 9% by weight of the cheese piece. ### Claim 13 (depends on 11) The cheese product of claim 11 wherein the coating is applied at amounts of about 1% by weight to about 6% by weight of the cheese piece. ### Claim 14 (depends on 11) The cheese product of claim 11 wherein the coating is applied at amounts of about 1% by weight to about 3% by weight of the cheese piece. ### Claim 15 (depends on 11) The cheese product of claim 11 further comprising one or more additives selected from the group consisting of starch, powdered cellulose, cellulose gels, rice flour, other anticaking ingredients, or mixtures thereof. ### Claim 16 (depends on 11) The cheese product of claim 11 wherein the dairy powder coats from about 65% to about 90% of the surface area of the cheese pieces. ### Claim 17 (depends on 11) The cheese product of claim 11 wherein the dairy powder coats from about 50% to about 80% of the surface area of the cheese pieces. ### Claim 18 (depends on 11) The cheese product of claim 11 wherein the plurality of cheese pieces are selected from the group consisting of mild cheddar, sharp cheddar, mozzarella, low-moisture part-skim mozzarella, Monterey jack, pepper jack, Colby, Romano, Parmesan, asiago, provolone, queso quesadilla, asadero, Havarti, Swiss, Muenster, Gouda or mixtures thereof. ### Claim 19 (depends on 11) The cheese product of claim 11 wherein the dairy powder is selected from the group consisting of cheese powders, dried cream, or fatted milk protein concentrate. ### Claim 20 (depends on 9) The cheese product of claim 9 wherein the dairy powder is a dehydrated cream cheese powder or a cheddar cheese powder. ### Claim 21 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. ### Claim 22 (depends on 21) The plurality of coated cheese pieces of claim 21, wherein the cores of the plurality of cheese pieces each have a width of about 1 to about 5 mm and a length of about 6.55 mm to about 65 mm. ### Claim 23 (depends on 22) The plurality of coated cheese pieces of claim 22, wherein the one or more cheeses comprising the cores are selected from the group consisting of mild cheddar, sharp cheddar, mozzarella, low-moisture part-skim mozzarella, Monterey jack, pepper jack, Colby, Romano, Parmesan, asiago, provolone, queso quesadilla, asadero, Havarti, Swiss, Muenster, Gouda or mixtures thereof. ### Claim 24 (depends on 22) The plurality of coated cheese pieces of claim 22, wherein the outer coating comprises dehydrated cream cheese powder, cheddar cheese powder, or mixtures thereof. ### Claim 25 (depends on 24) The plurality of coated cheese pieces of claim 24, wherein the outer coating contains about 0.5% to about 10% moisture. ### Claim 26 (depends on 25) The plurality of coated cheese pieces of claim 25, wherein the second mass is from about 1% to about 9% of the first mass, and wherein the outer coating covers about 50% to about 80% of the core.