| 摘要 |
PURPOSE: Provided is a process for producing a high moisture cream cheese with significantly increased firmness. Moreover, it does not include a whey separation step. CONSTITUTION: The process for the production of high moisture cream cheese having a predetermined target moisture content comprises the steps of: blending a non-fat cultured mix component having a casein to whey ratio of less than about 75:25, an emulsion component, and a salt/gum component at a temperature of about 54 to about 66 deg.C for about 5 to about 10 minutes to form a blend, wherein the blend has a moisture content less than the predetermined target moisture content; homogenizing the blend at a temperature of about 54 to about 66 deg.C at about 500 to about 4000 psi to form a homogenized blend, wherein the homogenized blend has a moisture content less than the predetermined target moisture content; and blending additional water with the homogenized blend to raise the moisture content to the predetermined target moisture level, thereby providing the high moisture cream cheese, wherein the high moisture cream cheese has a significantly higher firmness than a standard cream cheese produced in a similar process but wherein the blend or the homogenized blend have moisture levels approaching or equal to the predetermined target moisture content.
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