发明名称 |
CONTROL DE TEXTURA DE QUESO CREMOSO DE ALTA HUMEDAD. |
摘要 |
A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.
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申请公布号 |
ES2243412(T3) |
申请公布日期 |
2005.12.01 |
申请号 |
ES20010310448T |
申请日期 |
2001.12.14 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
LAYE, ISABELLE MARIE-FRANCOISE;LOH, JIMBAY P.;PECHAK, DAVID GLENN;CHA, ALICE SHEN;CAMPBELL, BRUCE EDWARD;LINDSTROM, TED RILEY |
分类号 |
A23C19/05;A23C19/076;A23C20/00;(IPC1-7):A23C19/076 |
主分类号 |
A23C19/05 |
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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