Patent ID: 6036979
Filing Date: 2000-03-14
Classification: A23C

Abstract:
A process for the manufacturing of a spreadable low fat fresh cheese comprising over 25 wt. % dry matter, 0-10 wt. % fat and said fresh cheese1) being devoid of non-dairy binding or structuring agents or added whey protein, with the proviso that yogurt may be added as flavorant,2) being prepared from an ultrafiltration or diafiltration retentate,3) having a Stevens value in excess of 200 g at 10.degree. C.,comprising the subsequent steps of:a) standardizing milk to the fat content as aimed at in the final product,b) subsequently adding an acidulant or an acidulating culture and a coagulating enzyme,c) allowing sufficient time for the pH to reach a value between 4.5 and 4.9 and the casein to curdle,d) heating the mixture to a temperature between 45 and 60.degree. C.,e) subjecting said mixture to a treatment selected from the group of ultrafiltration, diafiltration or combinations thereof, to a dry matter content over 25 wt. %,f) heating to a temperature between 65.degree. C. and protein denaturing temperature,g) thereafter homogenizing at a pressure between 10 and 40 Mpa, andh) finally filling into containers while keeping the product free of non dairy binding or structuring agents or added whey protein.