US 7,521,078 B2
	Puffed cheese product and process for making same
Miranda Miller, Arlington Heights, Ill. (US)
Assigned to Kraft Foods Global Brands LLC, Northfield, Ill. (US)
Filed on Oct. 15, 2004, as Appl. No. 10/966,093.
Prior Publication US 2006/0083842 A1, Apr. 20, 2006
Int. Cl. A23C 19/00 (2006.01)

U.S. Cl. 426—582  [426/580; 426/443; 426/445]

19 Claims

1. A method for producing a shelf-stable savory crispy puffed cheese product, said method comprising (1) providing low fat cheese precursor pieces containing about 12 to about 24 percent moisture and having surfaces, (2) contacting the surfaces of the low fat cheese precursor pieces with a powdered polysaccharide to provide polysaccharide coated pieces, (3) tempering the polysaccharide coated pieces in a moisture sealed environment, and (4) puffing the polysaccharide coated pieces to form the shelf-stable savory crispy puffed cheese product.