Abstract: The invention provides a method for making natural cheese with specific texture attributes. The method uses five streams that are accumulated to make the natural cheese. The five streams include a stream of raw milk, a stream of concentrated acidified milk, a stream of cream, a stream of homogenized cream and a stream of water.

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

Abstract: The invention relates to a flavor ferment for use in a natural cheese make process.

Abstract: The invention provides natural cheese and a method for making natural cheese with specific texture attributes.

Abstract: The present invention relates to a composition comprising at least 0.1 wt. % of granules suitable for use in foodstuffs, said granules having an average diameter in the range of 30-3000 ?m and comprising: a. 3-70 wt. of a plurality of non-lipophilic particles with an average diameter in the range of 3-300 ?m, said particles containing at least 0.1 wt. % of one or more functional food ingredients; b. 10-80 wt. % of a discrete continuous phase containing at least 90 wt. % lipids, which continuous phase envelops the non-lipophilic particles and holds them together, the combination of non-lipophilic particles and the continuous phase forming an agglomerate with a diameter in the range of 20-2000 ?m; and c. 10-80 wt. % of an exterior lipophilic layer that encompasses the agglomerate, which lipophilic layer exhibits a slip melting point of at least 30° C.

Abstract: The present invention is concerned with lipid-encapsulated or lipid-coated functional bakery ingredients. More particularly, the invention relates to a granule suitable for use in the preparation of a dough, comprising: a) a hydrophilic core with a diameter of at least 5 ?m, said core containing a functional bakery ingredient selected from the group of enzymes, oxidoreductants, acidulants, hydrocolloids, starches, yeast, sugars, water, flavours and combinations thereof; and b) a lipophilic substantially continuous layer encapsulating the core, which layer contains at least 50 wt. % triglyceride fat with a slip melting point of at least 30° C. and at least 1 wt. % of a release agent selected from the group of monoglycerides, diglycerides, diacetyl tartaric acid ester of mono and/or diglyceride, stearyl-lactylates and combinations thereof.