Patent ID: 6416797
Filing Date: 2002-07-09
Classification: A23C,C12Y

Abstract:
A process for making a wheyless cream cheese, said process comprising:(1) treating a dairy liquid containing dairy proteins with transglutaminase and a lactic acid producing culture at about 20 to about 40Â° C. until the pH reaches about 4.2 to about 5.2 to cross-link at least a portion of the dairy proteins and to form a first dairy mixture; (2) homogenizing the first dairy mixture to break up any curd that may have formed and to form a treated dairy mixture; (3) cooking the treated dairy mixture at about 75 to about 90Â° C. for about 2 to about 120 minutes to form a first blend; and (4) homogenizing the first blend to form a cream cheese having fat globules with an average diameter of about 0.2 to about 3 microns.