Cream Cheese and Method of Manufacture
A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After ferm...
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Format: | Patent |
Sprache: | eng |
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Zusammenfassung: | A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%. |
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