Process for making shelf stable dairy products

A - Human Necessities – 23 – C

Patent

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Details

A23C 19/076 (2006.01) A23C 19/09 (2006.01)

Patent

CA 2205650

The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy products contains a substantial amount of real cream cheese, at least 55 % by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90 ~F and not greater than about 110 ~F; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.

L'invention concerne un produit laitier longue conservation et un procédé amélioré pour le fabriquer. Ce produit laitier longue conservation contient une quantité substantielle de fromage à la crème naturel (au moins 55 % en poids du produit total), un liant d'eau, un agent de conservation et un acidulant. On prépare le produit laitier longue conservation en chauffant du fromage à la crème naturel à une température d'au moins 90 ~F, mais ne dépassant par 110 ~F; en mélangeant le fromage à la crème naturel avec le liant d'eau et un agent de conservation dans un récipient de mélange; en pompant ce mélange de fromage à la crème par une boucle de recyclage comprenant un mélangeur à pales multipes, tout en ajoutant des ingrédients additionnels, tels que de l'acidulant, du liant d'eau additionnel et des agents aromatisants; et en pompant ce mélange de fromage à la crème par un homogénéisateur et un refroidisseur pour obtenir un produit laitier longue conservation.

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