Patent ID: 8722130
Filing Date: 2014-05-13
Classification: A23C

Abstract:
1. A method for producing a cream cheese product comprising: heating cream and buttermilk for at least about 4 hours at a temperature of about 150° F. to about 250° F. to form a heated buttermilk and cream mixture; combining the heated buttermilk and cream mixture with a whey protein source and cream to form a cream cheese mix; heating the cream cheese mix to a temperature of about 180° F. to about 195° F. for about 4 minutes to about 15 minutes; and adjusting, if necessary, the pH of the cream cheese mix to a pH of about 4.4 to about 4.8 to provide a cream cheese; wherein the heated buttermilk and cream mixture is about 10% to about 12% of the cream cheese mix.