Low fat imitation sour cream

Details Low fat imitation sour cream Low fat imitation sour cream

1979-09-28

1981-09-08

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 34, 426 35, 426334, 426583, A23C 912, A23C 308, A23C 2300

Patent

active

042884594

ABSTRACT:
A low fat imitation sour cream is prepared by mixing a heated milk-stabilizer mixture with about 40 to 70% bakers cheese curd by weight of the mixture to form a mixture containing less than about 2% fat by weight, adding a lactic acid producing bacteria culture, flavorants comprising at least one edible acid, lipase modified butterfat and starter distillate, and a preservative, and thereafter homogenizing the resultant mixture.

REFERENCES:
patent: Re27381 (1972-05-01), Little
patent: 3235387 (1966-02-01), Stumbo et al.
patent: 3359116 (1967-12-01), Little
patent: 3929892 (1975-12-01), Hynes et al.
patent: 3969534 (1976-07-01), Parey et al.

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