Patent ID: 6689402
Filing Date: 2004-02-10
Classification: A23C

Abstract:
A process for making a fat-free cream cheese-like product, said process comprising the steps of:(i) providing a skim milk composition having a high solids content; (ii) combining the skim milk composition with a source of fat to form a dairy mixture; (iii) culturing the dairy mixture with a ropy culture until the pH reaches a value of about 5.2 to about 4.9 to form a first cultured mixture; (iv) blending the first cultured mixture with at least one bulking agent and at least one emulsifier to form a second cultured mixture; (v) heating the second cultured mixture to a first temperature of about 60Â° C. to about 65Â° C. to form a third cultured mixture; (vi) blending the third cultured mixture with a vegetable gum to form a fourth cultured mixture; (vii) heating, with mixing, the fourth cultured mixture to a second temperature of about 80Â° C. to about 90Â° C. to form a fifth cultured mixture; (viii) homogenizing the fifth cultured mixture to form the fat-free cream cheese-like product, wherein the fat-free cream cheese-like product does not include a cottage cheese component, and wherein the fat content of the fat-free cream cheese-like product is less than about 1.5 percent.