Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1994-02-22
1995-11-28
Pratt, Helen
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 38, 426 42, 426 43, 426582, 426654, A23C 19076
Patent
active
054705932
ABSTRACT:
A process and apparatus are provided for preparing a low fat or fat free cream cheese which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with nonfat dry milk is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms. The inoculated mixture is then fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.5 and 5.5. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 48 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd, a stabilizing hydrocolloid and other dried ingredients. The resulting fat free cream cheese product has a water content ranging between about 70% wt. and 77% wt., a pH level ranging between about 4.7 and about 5.3, and lactose in an amount ranging between about 5.0% wt. and about 9.0% wt. A low fat cream cheese product having a butterfat content of about 2.5-3.0% wt. may be produced by substituting cream having a butterfat content of about 6.5% wt. in place of the nonfat milk.
REFERENCES:
patent: 2160159 (1939-05-01), Lundstedt et al.
patent: 2387276 (1945-10-01), Link
patent: 3852158 (1974-12-01), Anderson et al.
patent: 3929892 (1975-12-01), Hynes et al.
patent: 4244983 (1981-01-01), Baker
patent: 4379175 (1983-04-01), Baker
patent: 4724152 (1988-02-01), Baker et al.
patent: 4968512 (1990-11-01), Kharrazi
patent: 5079024 (1992-01-01), Crane
patent: 5108773 (1992-04-01), Smith et al.
patent: 5180604 (1993-01-01), Crane et al.
patent: 5215778 (1993-06-01), Davison et al.
patent: 5395630 (1995-03-01), Gamay
Bohanan Montgomery A.
Brown C. Gordon
Meilinger John H.
Pratt Helen
Raskas Foods Inc.
LandOfFree
Process for the manufacture of a fat free 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 Process for the manufacture of a fat free cream cheese product, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the manufacture of a fat free cream cheese product will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-2011824