Low protein cream cheese

摘要

A low protein cream cheese composition comprising: a) about 33 - 44% fat; b) about 50 - 55% moisture; c) less than 6.5% protein; and d) about 0.1 - 0.9% of a stabilizer composition comprising a first stabilizer of carob gum at about 0.15 - 0.35% and the second stabilizer of xanthan gum at about 0.06 - 0.15%. Also disclosed is a method of making the low protein cream cheese.