| 摘要 |
PURPOSE: To obtain skim milk cream cheese having 0.05-1.5% fat content and similar in appearance, texture, taste and functional properties to cream cheese having a high fat content. CONSTITUTION: Microcrystalline cellulose is mixed with concd. skim milk as starting material to prepare a slurry. In order to finely divide and fluidize the components of the slurry, the slurry is homogenized under high shear and high pressure. Skim milk curd is added to the resultant network microcrystalline cellulose dispersion having high viscosity, spices, a flavor, starch and gum are further added to prepare a final blend for cream cheese and the objective skim milk cream cheese is produced. |
