Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Patent
1987-03-13
1988-02-09
Bascomb, Wilbur
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
426326, 426532, 426582, A23C 1920
Patent
active
047241527
ABSTRACT:
An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content of about 2 to 9% by weight, preferably 6 to 9% by weight, and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a milk fat-containing carrier, and nonfat dry milk solids to form a dressing mixture; pasteurizing and homogenizing the dressing mixture; heating and agitating the mixture at about 145.degree. to 195.degree. F., preferably about 165.degree. to 190.degree. F.; adding a stabilizer; admixing the stabilizer-containing dressing mixture with cottage cheese curd to form a curd mixture while maintaining the curd mixture temperature in the range from 150.degree. to 175.degree. F., preferably 160.degree. to 175.degree. F.; and homogenizing the curd mixture. Preservatives and flavorings may be added prior to final homogenization to customize the taste and shelf stability characteristics of the cream cheese type product. The cream cheese product is hot packaged in suitable containers at temperatures above 140.degree. F. The resulting product will generally have a shelf life of at least about 90 days with conventional refrigeration.
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Baker Donald B.
Hulett Vanessa
Bascomb Wilbur
The Pro-Mark Companies, Inc.
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