Invention Grant
- Patent Title: Cheese with improved organoleptic and melting properties
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Application No.: US14511309Application Date: 2014-10-10
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Publication No.: US10306903B2Publication Date: 2019-06-04
- Inventor: Chad D. Galer , Paul V. Gass , Aaron S. Handrick , John A. Hirschey , Brian E. LeVine , Carolyn J. Trinka
- Applicant: Kraft Foods Group Brands LLC
- Applicant Address: US IL Chicago
- Assignee: Kraft Foods Group Brands LLC
- Current Assignee: Kraft Foods Group Brands LLC
- Current Assignee Address: US IL Chicago
- Agency: Fitch, Even, Tabin & Flannery LLP
- Main IPC: A23C19/00
- IPC: A23C19/00 ; A23C19/086 ; A23C19/068 ; A23C19/09 ; A23C19/11 ; A23C19/16
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.
Public/Granted literature
- US20150024091A1 Cheese With Improved Organoleptic And Melting Properties Public/Granted day:2015-01-22
Information query
