发明名称 |
High moisture, low fat cream cheese with maintained product quality and method for making same |
摘要 |
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 nonnal 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 sprcadability. |
申请公布号 |
AU2006222683(A1) |
申请公布日期 |
2007.04.19 |
申请号 |
AU20060222683 |
申请日期 |
2006.09.26 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
MARY C DOYLE;YINQING MA;GAVIN M SCHMIDT;ISABELLE LAYE;TED R LINDSTROM;ANA P RODRIGUEZ |
分类号 |
A23C19/076;A23C21/00 |
主分类号 |
A23C19/076 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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