Preparation of a soft cream cheese product

Details Preparation of a soft cream cheese product Preparation of a soft cream cheese product

1979-08-15

1982-04-13

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426582, A23C 1902, A23C 1912

Patent

active

043248047

ABSTRACT:
A soft bodied cream cheese which is readily spreadable at refrigeration temperatures is prepared by blending a cultured cream cheese dressing mix having substantially unhomogenized milkfat with a firm bodied cream cheese curd having homogenized milkfat and packaging the blend at an elevated temperature.

REFERENCES:
patent: 2387276 (1945-10-01), Link
patent: 3929892 (1975-12-01), Hynes et al.
Kosikowski F., Cheese and Fermented Milk Foods, published by the Author, Ithaca, N.Y., 1966 (pp. 122-134).
Sanders, G. P., Cheese Varieties and Descriptions, U.S. Dept. of Agr. Handbook No. 54, 1953 (pp. 36).

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