Process for making a wheyless cream cheese using...

Details Process for making a wheyless cream cheese using... Process for making a wheyless cream cheese using...

A - Human Necessities

23

C

A23C 19/076 (2006.01) A23C 19/028 (2006.01) A23C 19/032 (2006.01) A23C 19/05 (2006.01) A23C 19/08 (2006.01)

Patent

CA 2369674

The current invention includes a process for making cream cheese wherein nutrients typically lost as whey during processing are utilized in the final cream cheese; the resulting cream cheese has the body, texture, and taste of conventional cream cheese. The process of the current invention utilizes acidifying and cross-linking steps to process a dairy liquid into a wheyless cream cheese by utilizing the protein cross-linking activity of transglutaminase. The wheyless cream cheese does not require the addition of stabilizers and/or emulsifiers. Furthermore, the cream cheese that is formed is firmer than typical cream cheese and has significantly reduced syneresis.

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