| 摘要 |
Disclosed is a process for the preparation of a cream cheese product, said process comprising: (A) obtaining a milk protein concentrate having a milk protein level of at least 5 weight percent and a whey protein to casein protein ratio of less than 1:1; (B) adjusting the pH of the milk protein concentrate to approximately the milk protein concentrate's isoelectric point; (C) optionally heating the pH-adjusted milk protein concentrate; and (D) homogenizing the pH-adjusted milk protein concentrate from step (B), if optional step (C) is not used, or from step (C), if optional step (C) is used, at a pressure of 500 bar or above to produce the cream cheese product; wherein the pH-adjusted milk protein concentrate from step (B), if optional step (C) is not used, or from step (C), if optional step (C) is used, has a degree of denaturation of the milk protein of at least 85 weight percent, the cream cheese product produced in step (D) has a volume related mean particle size d4,3 of about 1 to about 15 ìm, and wherein the process does not require the use of a so-called creaming step used in conventional processes.
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