Ultrafiltration process for the preparation of cream cheese
US4341801A · kind A · utility
34Cited by
4References
10Claims
0Family size
Assignee
Inventor
Key dates
| Filing date | Oct 17, 1977 |
| Grant date | Jul 27, 1982 |
| Priority date | — |
| Expiry date | Oct 17, 1997 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0285
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process include whole milk, cream and whey protein solids. The whey protein solids are substituted for the skim milk powder formerly used. Ultrafiltration yields a retentate having the butterfat and non-fat solids content required for cream cheese manufacture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.