Shelf stable cream cheese product
OwnerEdward C. Coleman, Twyla P. Stubblefield +1inventors
InventorsEDWARD C. COLEMAN, TWYLA P. STUBBLEFIELD, EILEEN M. HALLIDAY
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Abstract
A cream cheese product storable at normal room temperature for at least 6 months without substantial bacteriological deterioration comprising cream cheese, including cream cheese analogs and substitutes, and an edible acid in an amount sufficient to provide a pH of less than about 4.5, and methods for producing the same.
Claims12
A cream cheese product storable at normal room temperatures for at least 6 months without substantial bacteriological deterioration, comprising cream cheese material and an added edible acid in an amount sufficient to provide a pH of less than about 4.5.
A method for making a cream cheese product storable at normal room temperatures for at least 6 months without substantial bacteriological deterioration, comprising the steps of heating cream cheese material to a temperature sufficient to fluidize the same;
- thereafter adding thereto and mixing an edible acid in an amount sufficient to provide a pH of less than about 4.5;
- thereafter heating to pasteurize the acidified mix;
- and then cooling and packaging the pasteurized mix.
Dependencies are inferred from the claim text.