METHODS FOR TREATING A DIVIDED CHEESE PRODUCT AND COMPOSITIONS THEREOF

1 . An anticaking agent for cheese, comprising

40-70 wt. % one or more dairy ingredients; and

30-60 wt. % one or more non-dairy ingredients;

wherein the anticaking agent can be applied to divided cheese to prevent caking.

2 . The anticaking agent of claim 1 , wherein the one or more dairy ingredient is chosen from milk permeate powder, whey permeate powder, cheese whey powder, sweet dairy whey powder, non-hygroscopic dried whey, whey powder, whey protein concentrate, whey protein isolate, milk protein concentrate, milk protein isolate, whey cream, whey protein-lipid concentrate, rennet casein, calcium caseinate, sodium caseinate, milk minerals, milk calcium, milk calcium phosphate, lactose, skim milk powder, non-fat dry milk, acid casein, and combinations thereof.

3 . The anticaking agent of claim 2 , wherein the one or more dairy ingredient is chosen from milk permeate powder, whey permeate powder, whey powder, and combinations thereof.

4 . The anticaking agent of claim 3 , comprising 46-70 wt. % milk permeate powder.

5 . The anticaking agent of claim 3 , comprising 60-70 wt. % whey permeate powder.

6 . The anticaking agent of claim 3 , comprising 60-65 wt. % dried whey.

7 . The anticaking agent of claim 1 , wherein the one or more non-dairy ingredient is chosen from cellulose, sugarcane fiber, calcium sulfate, calcium phosphate, dicalcium phosphate, silicon dioxide, starch, dextrose monohydrate, glucose oxidase, natamycin, potassium sorbate, mineral oil and combinations thereof.

8 . The anticaking agent of claim 7 , comprising 5-15 wt. % calcium sulfate.

9 . The anticaking agent of claim 7 , comprising 9.5-40 wt. % cellulose.

10 . The anticaking agent of claim 7 , comprising 30-51 wt. % starch.

11 . The anticaking agent of claim 10 , wherein the starch is corn starch or potato starch.

12 . The anticaking agent of claim 9 , comprising 25-30.2 wt. % sugarcane fiber.

13 . The anticaking agent of claim 9 , comprising 9.7-20 wt. % dextrose and 0.04-0.05 wt. % glucose oxidase.

14 . The anticaking agent of claim 9 , comprising 0.06-0.08 wt. % natamycin.

15 . The anticaking agent of claim 9 , comprising 10 wt. % potassium sorbate.

16 . The anticaking agent of claim 9 , comprising 0.02 wt. % silica.

17 . The anticaking agent of claim 9 , comprising 0.04-0.5 wt. % mineral oil.

18 . An anticaking agent for cheese, comprising

40-70 wt. % one or more dairy ingredients chosen from milk permeate powder, whey permeate powder, dried whey, and combinations thereof; and

30-60 wt. % one or more non-dairy ingredients chosen from cellulose, sugarcane fiber, calcium sulfate, calcium phosphate, dicalcium phosphate, silicon dioxide, starch, dextrose monohydrate, glucose oxidase, natamycin, potassium sorbate, mineral oil and combinations thereof;

wherein the anticaking agent can be applied to divided cheese to prevent caking.

19 . The anticaking agent of claim 18 , comprising 9.5-40 wt. % cellulose.

20 . The anticaking agent of claim 18 , comprising 30-51 wt. % starch.

21 . The anticaking agent of claim 20 , wherein the starch is corn starch or potato starch.

22 . An anticaking agent chosen from Examples 1 to 9 from Table 1 or Examples 10 to 18 from Table 2.

23 . A food product comprising:

a. divided cheese comprising a plurality of individual cheese particles; and

b. an anticaking agent of claim 1 dispersed on the individual cheese particles in an amount sufficient to inhibit caking of the individual cheese particles.

24 . The food product of claim 23 , wherein said anticaking agent is applied at up to 6 wt. % of the product.

25 . A method of treating divided cheese for anticaking, comprising:

a. providing divided cheese;

b. dispersing the anticaking agent of claim 1 over the divided cheese;

wherein the agent provides a means for controlling the cheese browning during cooking.

26 . The method of claim 25 , wherein said anticaking agent is applied at up to 6 wt. % of the food product.