Method for manufacture of a brick cream cheese product

US5656320A · kind A · utility

Assignee

• KRAFT FOODS HOLDINGS, INC. · US

Inventors

• Shu Guang (Greg) Cheng · Lancaster, US
• Zohar M. Merchant · Wilmette, US
• Lynn Ann Frye · Rolling Meadows, US
• Gregory Aaron Wiseman · New York, US
• Susan Elaine Long · Evanston, US
• Hermann Eibel · Freising, DE

Key dates

• Filing date: Nov 30, 1995
• Grant date: Aug 12, 1997
• Expiry date: Nov 30, 2015

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23C2250/25
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.