High moisture, low fat cream cheese with maintained product quality and method for making same
US7687095B2 · kind B2 · utility
8Cited by
26References
16Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 30, 2005 |
| Grant date | Mar 30, 2010 |
| Priority date | — |
| Expiry date | Jan 28, 2029 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23C2250/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.