PROCESS FOR MAKING YOGURT CREAM CHEESE, AND THE RESULTING PRODUCTS

摘要

A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8 % by weight and about 35 % by weight of total butterfat; the yogurt cream cheese product comprising between about 10 % by weight and about 40 % by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 °F; and yielding less than about 1 % syneresis by weight after 15 hours at about 74 °F to about 75 °F.