Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1981-07-21
1983-04-05
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 35, 426 38, 426 39, 426334, A23C 1908, A23C 2000
Patent
active
043791751
ABSTRACT:
An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150.degree. to 200.degree. F., preferably about 170.degree. to 185.degree. F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150.degree. F., to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70.degree. to 160.degree. F., preferably 145.degree. to 150.degree. F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping. The mixture is homogenized, molded to shape and packaged in suitable containers. The resulting product will generally have a shelf life of at least about 90 days with conventional refrigeration.
REFERENCES:
patent: 3156568 (1964-11-01), Hargrove et al.
patent: 3232768 (1966-02-01), Van Wieren et al.
patent: 3298836 (1967-01-01), Ernstrom
patent: 3929892 (1975-12-01), Hymes et al.
patent: 4065580 (1977-12-01), Feldman et al.
patent: 4244983 (1981-01-01), Baker
Naff David M.
The Pro-Mark Companies
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