Method of making a non-fat cream cheese product

Details Method of making a non-fat cream cheese product Method of making a non-fat cream cheese product

1991-02-19

1992-04-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426573, 426578, 426587, 426588, A23C 1909, A23L 10534

Patent

active

051087731

ABSTRACT:
In the method of the present invention for making a non-fat cream cheese product, microcrystalline cellulose is blended with a source of concentrated skim milk and is mixed to provide a slurry. The slurry is subjected to high pressure, high shear homogenization treatment so as to microfluidize the components of the slurry and provide a microreticulated microcrystalline cellulose dispersion having a high viscosity. The final cream cheese formulation is then prepared by adding skim milk curd to the microfluidized slurry and adding the remaining ingredients, including spices, flavors, starch and a gum, to provide the non-fat cream cheese product of the invention.

REFERENCES:
patent: 3023104 (1962-02-01), Battista
patent: 4244983 (1981-01-01), Baker
patent: 4341807 (1982-07-01), Turbak et al.
McGraw Hill Encyclopedia of Science and Technology, vol. 3, pp. 384-385 (1987).

Affiliated with

Also associated with

Rating

Method of making a non-fat cream cheese product does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Method of making a non-fat cream cheese product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Method of making a non-fat cream cheese product will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-1247816