Patent Number: 6,251,445

Title: Method for producing enzyme-modified cheese flavorings

Abstract: The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.

Inventors: Han; Xiao-Qing (Naperville, IL), Silver; Richard S. (Wilmette, IL), Brown; Peter H. (Glenview, IL)

Assignee: Kraft Foods, Inc.

International Classification: A23J 3/00 (20060101); A23J 3/34 (20060101); A23L 1/23 (20060101); A23L 1/226 (20060101); A23C 009/12 ()

Expiration Date: 06/26/2018