发明名称 |
Process for making a wheyless cream cheese using transglutaminase |
摘要 |
The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.
|
申请公布号 |
US6416797(B1) |
申请公布日期 |
2002.07.09 |
申请号 |
US20010783227 |
申请日期 |
2001.02.14 |
申请人 |
KRAFT FOODS HOLDINGS, INC. |
发明人 |
HAN XIAO-QING;PFEIFER JOCHEN KLAUS;LINCOURT RICHARD HAROLD |
分类号 |
A23C19/028;A23C19/032;A23C19/05;A23C19/076;(IPC1-7):A23C9/12 |
主分类号 |
A23C19/028 |
代理机构 |
|
代理人 |
|
主权项 |
|
地址 |
|