A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140 F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients; wherein the anticaking agent can be applied to divided cheese to prevent caking. Also disclosed are food products containing an anticaking agent described herein, and methods for treating divided cheese for anticaking using an anticaking agent described herein.

A method for puffing natural cheese includes the following steps of: step 1: subjecting a natural cheese to a physical pretreatment to form a target shape; step 2: placing the natural cheese after physical pretreatment into a bearing plate; step 3: sending the natural cheese placed in the bearing plate into a puffing cavity of a puffing equipment; step 4: setting multiple puffing process parameters for the puffing equipment; step 5: providing an electromagnetic energy by the puffing equipment to perform a puffing process on the natural cheese; and step 6: producing a puffed product after the puffing process is completed. A puffed product of natural cheese uses the process disclosed above. The technology of the method and the puffed product has great market potential for the puffed food production of natural cheese.

A yeast-free dough contains at least 30% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.

A yeast-free dough contains at least 40% natural cheese. The natural cheese is mixed with wheat flour, pregelatinized starch, and water to make a non-laminated dough, which is then sheeted, cut and dehydrated. The finished product has a peak force hardness of between about 15,000 to about 30,000 grams and an expanded internal air cell structure throughout and a bulk density of from about 100 to about 400 g/L.

A method for the production of room-temperature stable cheesecake filling and the cheesecake filling obtainable by this method.

An apparatus for producing a cheese product includes a grinder operable to receive raw cheese and grind the cheese into granules having less than 0.25 inches in length. The apparatus further includes a dispenser operable to dispense the granulated cheese into one or more molds. The apparatus further includes a dryer comprising a microwave element. The dryer is operable to heat and remove moisture from the granulated cheese using at least microwave radiation in a heating zone. The apparatus further includes a cooling tunnel operable to cool and remove moisture from the dried cheese.

The present invention relates to a heat stable milk protein product. Particularly, the invention relates to a heat stable milk protein product which can be used as a meat substitute that can be heated by microwaves, fried or grilled. The present invention relates also processes for producing such heat stable milk protein products.

Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

A cooked filled cheese product comprises an unbattered processed cheese coating around a filling. The filled cheese product is unbattered and unbreaded and retains its shape and filing throughout cooking, freezing, and/or subsequent reheating prior to consumption. The method of making the cheese product comprises cold extrusion of the cheese and filling, followed by cooking without any batter or breading resulting in a fried product having substantially no oil uptake. The cooking step may comprise frying to produce a fried filled cheese product.