High moisture, low fat cream cheese with maintained product quality and method for making same

摘要

The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to nonnal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent sprcadability.