Inventors:
Isabelle Laye - Wheeling IL
Ted Riley Lindstrom - Lake Forest IL
Leslie Lowry - Prairie View IL
Fu-I Mei - Wheeling IL
Matthew Zwolfer - Chicago IL
Omar Diaz-Castillo - Chicago IL
Jordan Dolande - Crystal Lake IL
Steven Havlik - South Elgin IL
Vladimir Rueda - Chicago IL
Assignee:
Kraft Foods Holdings, Inc. - Northfield IL
International Classification:
A23C 1900
US Classification:
426582, 426 34, 426 36, 426 39, 426580
Abstract:
The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.