Method for manufacture of a non-fat brick cream cheese product

Details Method for manufacture of a non-fat brick cream cheese product Method for manufacture of a non-fat brick cream cheese product

A - Human Necessities

23

C

A23C 19/076 (2006.01) A23C 19/028 (2006.01) A23C 19/082 (2006.01)

Patent

CA 2163595

In the method of the invention, a non-fat cream cheese product is provided at a temperature of from about 160° F. to about 170° F. The non-fat cream cheese is loaded into rectangular brick type packages. The non-fat cream cheese is then cooled to less than about 100° F. in a period of less than about 2 hours. The non-fat cream cheese is then further cooled to a temperature of from about 45° F. to about 50° F. in less than about 48 hours.

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