Joy M Lee

US Patent:

6558716, May 6, 2003

Filed:

Dec 13, 1999

Appl. No.:

09/459523

Inventors:

Clinton Kent - Evanston IL
Mark Kijowski - Chicago IL
Bruce Campbell - Glenview IL
Jochen Klaus Pfeifer - Evanston IL
Christopher Burl Smith - Hanover Park IL
Rashad Bahrani - Libertyville IL
Joy Lee - Glenview IL
Tim Nellenback - Arlington Heights IL
Rashida Uchefuna Byrd - Chicago IL
William Zaikos - Chicago IL

Assignee:

Kraft Foods Holdings, Inc. - Northfield IL

International Classification:

A23C 912

US Classification:

426 36, 426 34, 426 41, 426580, 426582, 426519

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.

Address:

2115 N Sedgwick St APT 3B, Chicago, IL 60614

VIN:

1G2ZG58N674259325

Make:

PONTIAC

Model:

G6

Year:

2007