Methods for manufacture of fat-free cream cheese

Details Methods for manufacture of fat-free cream cheese Methods for manufacture of fat-free cream cheese

A - Human Necessities

23

C

A23C 19/076 (2006.01) A23C 19/028 (2006.01) A23C 19/10 (2006.01)

Patent

CA 2301489

The present invention provides a process for making a fat-free cream cheese-like fermentation product having similar textural and organoleptic properties similar to that of a higher fat containing cream cheese. In the process, a skim milk composition having a high solids content and a low fat content is cultured with a ropy culture until the pH reaches a value of about 5.2 to about 4.9. The cultured mixture is blended with at least one bulking agent and at least one emulsifier to form a blend, which is heated to a temperature of about 60°C to about 65°C. After adding a vegetable gum, the heating is continued until a temperature of about 80°C to about 90°C is reached. The heated mixture is blended and homogenized to form the fat-free cream cheese-like fermentation product. The present composition and process does not require the addition of relatively costly cottage cheese solids or curds as required by conventional cream cheese processes. The fat-free cream cheese-like fermentation product has comparable firmness, consistency, and flavor of a conventional higher-fat cream cheese.

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