Abstract: Cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions are provided. Cheese compositions of the invention include casein protein, non-casein protein, non-pregelatinized, modified starch, and a fat component having a low amount of trans-fat (e.g., about 5% or less of trans-fat by weight of the fat component) while at the same time substantially maintaining and/or improving properties (e.g., processing properties, organoleptic properties, combinations of these, and the like) of the cheese composition.

Abstract: The present invention makes particles that are substantially spherical by dispensing globules of an at least partially liquid lipid composition into a liquid bath. The globules can be dispensed by dripping the globules into a liquid bath such that the globules become submerged in the liquid bath and at least partially crystallize into particles. The globules can also be pumped into the liquid bath such that the globules are at least initially submerged within the liquid bath and at least partially crystallize into particles.