Dairy products with reduced average particle size

Details Dairy products with reduced average particle size Dairy products with reduced average particle size

A - Human Necessities

23

C

A23C 19/076 (2006.01) A23C 9/13 (2006.01) A23C 9/137 (2006.01) A23C 13/16 (2006.01) A23C 19/055 (2006.01)

Patent

CA 2428943

The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

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