Standard of identity cream cheese that is flowable at...

Details Standard of identity cream cheese that is flowable at... Standard of identity cream cheese that is flowable at...

2011-06-14

2011-06-14

Wong, Leslie (Department: 1789)

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

C426S580000

Reexamination Certificate

active

07959964

ABSTRACT:
A standard of identity cream cheese that is flowable at refrigerated temperatures (32° F.-45° F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled to a temperature below 100° F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling.

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