| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for making a high fat cream cheese product with enhanced creamy texture. <P>SOLUTION: A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged, resulting in the high fat cream cheese product having a fat content greater than about 20%. <P>COPYRIGHT: (C)2011,JPO&INPIT</p> |
