Abstract: The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.

Abstract: The present disclosure relates generally to the heating of buttermilk and cream for extended periods of time to provide a novel flavorant. The flavorant may be used to provide low-fat dairy products, such as low-fat cream cheese, with organoleptic properties similar to full-fat cream cheeses. The flavorant may also be incorporated into other food products to provide creamy and buttery flavors where desirable.

Abstract: A method of preparing a cheesecake filling is disclosed that significantly reduces or eliminates the appearance of cracks on the surface and in the body of the filling upon baking. The method furthermore reduces the occurrence of the stadium effect to within an acceptable extent. These advantageous attributes are provided while still retaining the overall texture, taste, and organoleptic properties that the consuming public finds acceptable and pleasing. The method includes blending cream cheese curd with a composition including sufficient cream and/or non-fat dry milk to prepare a blend with a protein/fat ratio in the blend is in the range 0.182 to 0.186, and then preparing and baking the cheesecake. In an important embodiment of the method, the protein content of the cream cheese curd is estimated using a mathematical model to account for seasonal changes of the protein level in the cream cheese curd.