Process for incorporating whey protein into cheese

US6558716B1 · kind B1 · utility

Assignee

• KRAFT FOODS HOLDINGS, INC. · US

Inventors

• Clinton Kent · Evanston, US
• Mark Kijowski · Chicago, US
• Bruce Campbell · Palatine, US
• Jochen Pfeifer · Penzberg, DE
• Christopher Burl Smith · Bartlett, US
• Rashad Bahrani · Libertyville, US
• Joy Salvatin Lee · Carlsbad, US
• Tim Nellenback · Arlington Heights, US
• Rashida Uchefuna Byrd · Chicago, US
• William Zaikos · Chicago, US

Key dates

• Filing date: Dec 13, 1999
• Grant date: May 6, 2003
• Expiry date: Dec 13, 2019

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C19/0765
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese.