Process for producing cream cheese type food
US4534982A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 22, 1983 |
| Grant date | Aug 13, 1985 |
| Priority date | — |
| Expiry date | Feb 22, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C19/0323
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of: PA1 (a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil and an emulsifier to prepare a cream mix; PA1 (b) adding a lactic ferment starter and rennet to the cream mix to ferment the resulting mixture; PA1 (c) terminating the lactic fermentation by heating the fermented mixture to 75.degree. to 85.degree. C.; PA1 (d) separating and draining whey from the fermented mixture to obtain a curd; PA1 (e) adding a stabilizer and salt to the curd, heating the resulting mixture to 70.degree. to 85.degree. C. and kneading the mixture with stirring at a rate of 200 to 1,000 r.p.m. in a closed system; and then PA1 (f) homogenizing and cooling the mixture.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.