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

1981-06-04

1983-08-09

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426582, 426585, 426409, A23C 1912, A23C 912

Patent

active

043978789

ABSTRACT:
A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

REFERENCES:
patent: 1879162 (1932-09-01), Frederiksen
patent: 3397994 (1968-08-01), Elenbogen et al.
patent: 4000332 (1976-12-01), Strinning et al.
patent: 4197322 (1980-04-01), Middleton
patent: 4232050 (1980-11-01), Rule et al.

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