| 摘要 |
Provided is a cream cheese product prepared by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to 4.5 to 5.2, (b) slowly heating the acidified whey protein concentrate of step (a) within a period of 15 to 120 min to a temperature of 75° to 90°C and maintaining it for at least 30 min to produce a functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of 60:40 to 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of 300 to 400 bar in its first stage and 50 to SO bar in its second stage and a temperature of 5° to 75°C to produce an emulsified functional whey protein concentrate, (e) blending the emulsified functional whey protein concentrate of step (d) with curd, the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired fat content of the cream cheese product, and adding salt and optional stabilizers, and (f) homogenizing the blend of step (e) in a second 2-stage high-pressure homogenizer at pressures of 300 to 400 bar in its first stage and 50 to SO bar in its second stage and at a temperature of 68°C to 90°C to form the cream cheese product.
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