Patent ID: 8349379
Filing Date: 2013-01-08
Classification: A23C

Abstract:
1. A process for the manufacture of a cream cheese product comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min. to produce a functional whey protein concentrate, (c) homogenizing the blend obtained in step (b) in a 2-stage high-pressure homogenizer at pressures of about 300 to about 400 bar in its first stage and about 50 to about 80 bar in its second stage and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (d) blending the emulsified functional whey protein concentrate of step (c) with curd, the fat content of which is adjusted in accordance with the desired fat content of the cream cheese product, and adding, and (e) homogenizing the blend of step (d) in a second 2-stage high-pressure homogenizer at pressures of about 300 to about 400 bar in its first stage and about 50 to about 80 bar in its second stage and at a temperature of about 68° to about 90° C. to form the cream cheese product.