Preparation of low fat imitation cream cheese

A method for making a low fat cheese product which resembles cream cheese in appearance, texture and taste comprising the steps of:

• (a) admixing milk, a milk fat-containing carrier having a butterfat content of at least 30% by weight and a stabilizer, the relative proportions of milk and milk fat-containing carrier being selected to provide a fat content in the cheese product from about 0.7% to less than about 2% by weight;
• (b) heating said mixture to a temperature in the range from about 170.degree. to 185.degree. F. for a time sufficient to form a uniform substantially homogeneous mixture and to effect pasteurization;
• (c) admixing dry cottage cheese curd and said milk fat-containing carrier-stabilizer mixture to coat said cottage cheese curd therewith and to form a curd mixture wherein said curd comprises from 70 to 85% by weight of said curd and milk fat-containing carrier-stabilizer mixture;
• (d) agitating said curd and milk fat-containing carrier-stabilizer mixture to form a substantially uniform and fluid mixture while maintaining said curd mixture at a temperature in the range from about 90.degree. to 100.degree. F.;
• (e) adding flavorants comprising buttermilk flavor and bacterial culture to said agitated curd mixture from step (d);
• (f) adding flavorants comprising salt, an edible acid and lipase modified butterfat products and a preservative comprising potassium sorbate to said mixture at any time prior to step (g);
• and
• (g) homogenizing said curd mixture at pressures in the range 500 to 5000 psig.