| 摘要 |
The present invention describes processes that incorporate ionic gums into wheyless cream cheese to reinforce curd structure, thus increasing product firmness. The processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent) but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably prior to initial homogenization/heating steps, to provide ionic gum-dairy protein interaction without causing coacervation with protein. In certain preferred embodiments, xanthan gum is used due to its cold water solubility, consistent composition, availability, and low cost.
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