发明名称 |
FETTFREIER FRISCHKÄSE UND VERFAHREN ZUR HERSTELLUNG DESSELBEN. |
摘要 |
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. |
申请公布号 |
AT112459(T) |
申请公布日期 |
1994.10.15 |
申请号 |
AT19920301149T |
申请日期 |
1992.02.12 |
申请人 |
KRAFT GENERAL FOODS, INC. |
发明人 |
SMITH, DAVID A.;CLARK, KATHLEEN M.;FIRARY, MARK F. |
分类号 |
A23C19/076;A23L29/262 |
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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