Patent ID: 6406736
Filing Date: 2002-06-18
Classification: A23C

Abstract:
A process for making a wheyless cream cheese product, the process comprising:(1) mixing water and a dairy protein selected from the group consisting of whole milk protein, milk protein concentrate, whey protein concentrate and mixtures thereof to provide an aqueous dairy protein blend having at least about 4 percent protein; (2) homogenizing the aqueous dairy protein blend in a first homogenization step to provide an aqueous dairy protein emulsion; (3) heating the aqueous dairy protein emulsion to a temperature of at least about 150Â° F. for at least about 5 minutes to provide a heated homogenized dairy emulsion; (4) adjusting the pH of the heated homogenized dairy emulsion to about 4 to about 6; and (5) homogenizing the pH-adjusted heated homogenized dairy emulsion in a second homogenization step at a pressure of at least about 2000 psi to provide the wheyless cream cheese product; wherein the process does not include a whey separation step or a fermentation step.