The invention concerns a sweetened dairy product comprising a dairy material, at least one steviol glycoside, and a lactase enzyme.

The invention relates to a method of making natural cheese with a flavor ferment to tune flavor attributes.

A method of providing improved mouthfeel in consumables having a fat content of about 20% or less is provided. The method includes the step of adding to a consumable composition base from about 0.02 parts per billion to about 25 parts per million based on the total weight of the consumable composition of an Amadori compound, without any subsequent heating. The Amadori compound is a reaction product of glucose with proline.

A flavour composition comprising a compound according to the formula (I) or edible salts thereof, ##STR00001##
wherein
R.sub.1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R.sub.1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR.sub.2R.sub.3, in which R.sub.3 is H or together with R.sub.2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

Yogurt dessert piece products are of firm consistency, made on the base of fresh yogurt cheese, coated with chocolate or cocoa-flavored icing, with live bacterial flora, of rectangular design, the main component of which is fresh yogurt cheese with live bacterial flora, of firm consistency, obtained from milk or milk recombined from milk powder with water to a thicker consistency than milk, or milk concentrated by ultra-filtering or milk concentrated with milk powder; its curdling by a yogurt culture, occasionally its supplementary acidic treatment; the cutting of the curd, its solidification by heating, and the separation of the separated whey, and method for producing them.

A smoked cheese is prepared by exposing the cheese curds to smoke. The smoked cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire formed shape of cheese. In an embodiment, the cheese curds can be formed into a block.

A smoked block of cheese is prepared by exposing the curds to smoke. The smoked block of cheese is evenly smoked and obtained in a shorter period of the time than is required to evenly smoke an entire block of cheese.

This invention provides a novel flavor composition containing a Jerusalem artichoke extract, and methods of preparation and uses thereof in improving, enhancing or modifying flavors in consumables.

The invention relates to a method for preparing a partially cooked cheese product, as well as the partially cooked cheese product itself. The method appears applies specific times and temperatures to produce a pliable, carbohydrate free cheese product, which is free of carbohydrates. The product can be used, for example, as a carbohydrate free all cheese bread substitute in “sandwich wraps” or other applications.

A Stevia extract comprises one or more Stevia-derived non-steviol glycoside substances and/or one or more non-volatile non-steviol glycoside substances. The Stevia extract may be used as a sweetener or a flavorant in an orally consumable product.