Cream cheese products and methods of making the same

Details Cream cheese products and methods of making the same Cream cheese products and methods of making the same

2011-03-01

2011-03-01

Wong, Leslie (Department: 1789)

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

C426S034000, C426S039000, C426S582000

Reexamination Certificate

active

07897185

ABSTRACT:
Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

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