The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

The purpose of the present invention is to provide: a novel oil-and-fat composition usable as an oil-and-fat sensation imparting material that can impart an oil-and-fat sensation to food and drink at a more natural and moderate intensity or can enhance or improve the oil-and-fat feeling in food and drink, and that can further enhance the flavor or texture that can be sensed in the oral cavity, such as a richness of taste, depth of taste, voluminous feeling, and feeling on the tongue; and a novel manufacturing method therefor. The present invention pertains to an oil-and-fat composition that has a moisture content of less than 1.0 mass % and that includes: component A that is three types of free fatty acids comprising free palmitic acid, free oleic acid, and free stearic acid; and component B that is two types of unsaturated aldehydes comprising 2-decenal and 2-octenal, wherein 0.002-0.2 parts by mass of component B is contained with respect to 100 parts by mass of component A, and at least 8.5 mass % of component A is contained with respect to the total mass of the composition.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.

The present disclosure includes denatured whey protein compositions. The compositions include at least 60 wt. % protein on a dry weight basis, less than 8 wt. % native glycomacropeptide (GMP), greater than 2 wt. % enzymatically hydrolyzed GMP relative to the total weight of the protein, a proteolysis index of at least 8 wt. %, and greater than 50 wt. % denatured whey proteins relative to the total weight of the protein.

A cheese curd log, including a cheese curd log first end, a cheese curd log second end, and a cheese curd log length, wherein the cheese curd log length extends between the cheese curd log first end and the cheese curd log second end, wherein the cheese curd log is formed into a log via an extrusion process using an extrusion device.

A cheese curd log, including a cheese curd log first end, a cheese curd log second end, and a cheese curd log length, wherein the cheese curd log length extends between the cheese curd log first end and the cheese curd log second end, wherein the cheese curd log is formed into a log via an extrusion process using an extrusion device.

An auger assembly (1) for receiving and conveying cheese curd downstream along a cheese processing line (32) includes an auger housing (2), a first auger (3) having a first shaft (5) extending through the auger housing (2), a second auger (4) having a second shaft (6) extending through the auger housing (2) and arranged colinearly with the first shaft (5), a first bearing (9) mounted to the auger housing (2) and arranged at the end (7) of the first shaft (5), and a second bearing (10) mounted to the auger housing (2) and arranged at the end (8) of the second shaft (6). The first bearing (9) and second bearing (10) are colinear and facing each other. At least one slotted groove (11, 12) is formed the bearings (9, 10) to enable a cleaning fluid to contact a surface (13, 14) of the respective bearing (9, 10).

An auger assembly (1) for receiving and conveying cheese curd downstream along a cheese processing line (32) includes an auger housing (2), a first auger (3) having a first shaft (5) extending through the auger housing (2), a second auger (4) having a second shaft (6) extending through the auger housing (2) and arranged colinearly with the first shaft (5), a first bearing (9) mounted to the auger housing (2) and arranged at the end (7) of the first shaft (5), and a second bearing (10) mounted to the auger housing (2) and arranged at the end (8) of the second shaft (6). The first bearing (9) and second bearing (10) are colinear and facing each other. At least one slotted groove (11, 12) is formed the bearings (9, 10) to enable a cleaning fluid to contact a surface (13, 14) of the respective bearing (9, 10).

Disclosed are dairy products fortified with dairy minerals and methods of making the dairy products. The fortified dairy products exhibit enhanced fresh dairy flavor notes. In one aspect, the fortified dairy product is a concentrated dairy liquid. In another aspect, the fortified dairy product is a cheese product, such as cream cheese, processed cheese, or cultured cheese.