Imitation cream cheese product and method for making same

Details Imitation cream cheese product and method for making same Imitation cream cheese product and method for making same

A - Human Necessities

23

C

99/152

A23C 19/076 (2006.01)

Patent

CA 1133752

IMITATION CREAM CHEESE PRODUCT AND METHOD FOR MAKING SAME ABSTRACT OF THE DISCLOSURE An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-contain- ing carrier and stabilizers, heating the mixture at about 150° to 200°F., preferably about 170° to 185°F;, and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteris- tics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70° to 130°F., preferably 90° to 100°F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping. The mixture is homogenized, molded to shape and packaged in suitable containers. The resulting product will generally have a shelf life of at least about 90 days with conventional refrigeration.

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