发明名称 |
Cream cheese and method of manufacture |
摘要 |
A method for making a high fat cream cheese product with enhanced creamy texture. 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 a high fat cream cheese product having a fat content greater than about 20%. |
申请公布号 |
EP2269466(A2) |
申请公布日期 |
2011.01.05 |
申请号 |
EP20100167482 |
申请日期 |
2010.06.28 |
申请人 |
KRAFT FOODS GLOBAL BRANDS LLC |
发明人 |
WOLFSCHOON-POMBO, ALAN FREDERICK;EYSELEE, HENDRIK;MARTINEZ FERNANDEZ, ANTONIO;DOUGLAS, NEIL GRIFFITH |
分类号 |
A23C13/16;A23C19/045;A23C19/082 |
主分类号 |
A23C13/16 |
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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