Process for producing a cream cheese-like food

Details Process for producing a cream cheese-like food Process for producing a cream cheese-like food

1981-07-06

1983-06-28

Jones, Raymond N.

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 36, 426585, A23C 1900, A23C 2000

Patent

active

043905609

ABSTRACT:
This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled.
The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.

REFERENCES:
patent: 3635733 (1972-01-01), Kichline et al.
patent: 3929892 (1975-12-01), Hynes et al.
patent: 4080477 (1978-03-01), Tsumura et al.
patent: 4329374 (1982-05-01), Invernizzi et al.

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