Process for the manufacture of a fat free cream cheese product

摘要

A process and apparatus are provided for preparing a low fat or fat free cream cheese which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with nonfat dry milk is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms. The inoculated mixture is then fermented at a temperature ranging between about 68 DEG F. and about 110 DEG F. until the mixture reaches a pH 4.5 and 5.5. Thereafter, the fermented mixture is cooled to 40 DEG F. and held at that temperature for a period ranging between about 48 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd, a stabilizing hydrocolloid and other dried ingredients. The resulting fat free cream cheese product has a water content ranging between about 70% wt. and 77% wt., a pH level ranging between about 4.7 and about 5.3, and lactose in an amount ranging between about 5.0% wt. and about 9.0% wt. A low fat cream cheese product having a butterfat content of about 2.5-3.0% wt. may be produced by substituting cream having a butterfat content of about 6.5% wt. in place of the nonfat milk.