NON-FAT CREAM CHEESE PRODUCT AND METHOD FOR MANUFACTURE THEREOF

IN THE METHOD OF THE PRESENT INVENTION FOR MAKING A NON-FAT CREAM CHEESE PRODUCT, MICROCRYSTALLINE CELLULOSE IS BLENDED WITH A SOURCE OF CONCENTRATED SKIM MILK AND IS MIXED TO PROVIDE A SLURRY. THE SLURRY IS SUBJECTED TO HIGH PRESSURE, HIGH SHEAR HOMOGENIZATION TREATMENT SO AS TO MICROFLUIDIZE THE C...

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Bibliographische Detailangaben
Hauptverfasser:	KATHLEEN M. CLARK, DAVID A. SMITH, MARK F. FIRARY
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Zusammenfassung:	IN THE METHOD OF THE PRESENT INVENTION FOR MAKING A NON-FAT CREAM CHEESE PRODUCT, MICROCRYSTALLINE CELLULOSE IS BLENDED WITH A SOURCE OF CONCENTRATED SKIM MILK AND IS MIXED TO PROVIDE A SLURRY. THE SLURRY IS SUBJECTED TO HIGH PRESSURE, HIGH SHEAR HOMOGENIZATION TREATMENT SO AS TO MICROFLUIDIZE THE COMPONENTS OF THE SLURRY AND PROVIDE A MICRORETICULATED MICROCRYSTALLINE CELLULOSE DISPERSION HAVING A HIGH VISCOSITY. THE FINAL CREAM CHEESE FORMULATION IS THEN PREPARED BY ADDING SKIM MILK CURD TO THE MICROFLUIDIZED SLURRY AND ADDING THE REMAINING INGREDIENTS, INCLUDING SPICES, FLAVORS, STARCH AND A GUM, TO PROVIDE THE NON-FAT CREAM CHEESE PRODUCT OF THE INVENTION. (FIG. 1)