Yogurt spread resembling cream cheese

Details Yogurt spread resembling cream cheese Yogurt spread resembling cream cheese

1982-12-13

1984-02-28

Naff, David M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 36, 426 43, 426582, 426583, A23C 912, A23C 19076, A23C 2000

Patent

active

044341849

ABSTRACT:
A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and imitation cream cheese products. The yogurt spread is produced by preparing a yogurt with yogurt starter, mixing with the yogurt a brine solution containing about 3-12% salt in an amount of about one-fourth to equal by volume of the yogurt, and centrifuging the resultant mixture of yogurt and brine solution to remove the bulk of whey therefrom to obtain said spread resembling cream cheese.

REFERENCES:
patent: 2871126 (1959-01-01), Smith et al.
patent: 3492129 (1970-01-01), Carswell et al.
patent: 3932680 (1976-01-01), Egli et al.
patent: 4022914 (1977-05-01), Moody
patent: 4362749 (1982-12-01), Sozzi
patent: 4366174 (1982-12-01), Kneubuehl et al.
Webb et al., Byproducts from Milk, 1970, AVI Publ. Co., pp. 37-40.

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