Disclosed herein is an anticaking agent for cheese, comprising one or more dairy ingredients; and one or more non-dairy ingredients. When applied the anticaking agent is applied to a divided cheese, it has low visibility on the divided cheese, prevents caking of the divided cheese, and browns similarly to divided cheese without the anticaking agent when baked in an impinger oven at between 425° F. and 450° F. for 5 minutes. 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.

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.

A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

The present invention relates to a method of producing an ideal whey protein concentrate. 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.

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.

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.

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.

A spoonable fermented cream cheese composition with high protein content, of the quark or skyr type, intended for persons requiring increased intakes of proteins, such as sportspersons and elderly persons. The composition comprises at least 8% by weight proteins, with respect to the total weight of the composition, the proteins consisting of a mixture of casein and milk serum proteins in a weight ratio between 50/50 and 75/25, the milk serum proteins comprising at least 20% denatured serum proteins in the form of microparticles, by weight with respect to the total weight of the serum proteins, and in that the pH is less than or equal to 4.6.