A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-extruding the soft cheese within a liquid coating material comprising carrageenan such that the coating material forms a tubular coating around the cheese. The cheese product can be used to form the stuffing in a stuffed-crust pizza.

A cheese product with a carrageenan casing comprises soft cheese encapsulated in a casing comprising carrageenan. The cheese product can be manufactured by forming a coating comprising carrageenan around a soft cheese, for example by co-extruding the soft cheese within a liquid coating material comprising carrageenan such that the coating material forms a tubular coating around the cheese. The cheese product can be used to form the stuffing in a stuffed-crust pizza.

The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.

The invention pertains to whey-bound fresh cheese such as cream cheese, and the stabilization thereof using granular starch and an amylomaltase-treated starch and/or an emulsifier, and to methods of making such fresh cheeses. Whey-bound fresh cheeses with these additional ingredients display increased stability, which makes them suitable for application in heated food products. In addition, the invention is directed to food products comprising such whey-bound fresh cheeses, as well to methods of making these food products, and to use of a granular starch and amylomaltase-treated starch for the stabilization of a whey-bound fresh cheese.

The present invention pertains to a method of producing a high protein, acidified dairy product by combining a whey protein powder having a pH in the range 3.8-5.2 with a first acidified dairy product.

Provided herein are cheese and yogurt compositions and the methods of making the same using one or more recombinant proteins.

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method.

The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.