Patent ID: 6096352
Filing Date: 2000-08-01
Classification: A23C

Abstract:
A method for manufacturing a cream cheese product comprising the steps ofcomminuting a concentrated frozen milkfat component which has been stored for at least a month at a temperature not exceeding 20.degree. F.,providing a preheated dairy fluid component,combining the comminuted frozen milkfat component and the preheated dairy fluid component to melt the comminuted frozen milkfat component in contact with the preheated dairy fluid component to provide a uniformly blended cream cheese dressing mix,culturing the dressing mix to provide a cultured cream cheese mix having a pH of about 5.2 or less, at least about 10 percent by weight of milkfat, at least about 40 percent by weight of total dairy solids and not more than 70 percent moisture,treating the cultured cream cheese mix to form curd and whey, andseparating the curd from the whey to obtain the cream cheese product.