Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1995-11-27
1997-10-14
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 426 42, 426 43, 426519, 426522, 426582, 426654, A23C 19076
Patent
active
056769849
ABSTRACT:
A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with caseinate is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms and fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.7 and 5.0. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 24 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd and an emulsifying salt and allowed to set quiescently for a period ranging between 15 and 60 minutes. The mixture is subjected to a first heating step to a temperature between 130.degree. F. and 160.degree. F. during which heating period bulking agents, preservatives, coloring agents, sugar and salt are added, followed by a second heating step at a temperature of between 150.degree. F. and 175.degree. F. A stabilizing hydrocolloid is slowly added during the second heating step. The mixture is then activated by vigorous mixing, carrageenan and starch are added to the mixture and the product is brought to a temperature between 160.degree. F. and 180.degree. F. during a third and final heating step. The product is then homogenized. The resulting fat free cream cheese product has a water content ranging between about 70% wt. and 77% wt., a pH level ranging between about 4.7 and about 5.3, lactose in an amount ranging between about 3.0% wt, and about 9.0% wt, and a casein content ranging between about 11.0% wt. and about 15.5% wt.
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Bohanan Montgomery A.
Brown C. Gordon
Meilinger John H.
Pratt Helen
Raskas Foods Inc.
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