Method of making a non-fat cream cheese product
US5108773A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 19, 1991 |
| Grant date | Apr 28, 1992 |
| Priority date | — |
| Expiry date | Feb 19, 2011 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In the method of the present invention for making a non-fat cream cheese product, microcrystalline cellulose is blended with a source of concentrated skim milk and is mixed to provide a slurry. The slurry is subjected to high pressure, high shear homogenization treatment so as to microfluidize the components of the slurry and provide a microreticulated microcrystalline cellulose dispersion having a high viscosity. The final cream cheese formulation is then prepared by adding skim milk curd to the microfluidized slurry and adding the remaining ingredients, including spices, flavors, starch and a gum, to provide the non-fat cream cheese product of the invention.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.