| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide low protein cream cheese usable for producing cheese cake having sensitivity and palate feeling similar to those of cheese cake produced by using a conventional cream cheese product with a high protein level. <P>SOLUTION: A cream cheese composition has allowable baking property and a protein level decreased to <6.5%, preferably about 5 to about 6%. The cream cheese composition having the allowable baking property is obtained by the addition of a stabilizer composition to the low protein cream cheese. The stabilizer composition contains a first stabilizer and a second stabilizer. The first stabilizer is selected from the group consisting of carob gum and tara gum, and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin and agar. <P>COPYRIGHT: (C)2006,JPO&NCIPI |
