Ultrafiltration process for the preparation of cream cheese
AssigneeDorr-Oliver Incorporated
InventorBarry J. Weissman
Life of this patent
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Abstract
An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process include whole milk, cream and whey protein solids. The whey protein solids are substituted for the skim milk powder formerly used. Ultrafiltration yields a retentate having the butterfat and non-fat solids content required for cream cheese manufacture.
Claims10
In a process for making cream cheese from raw materials comprising milk and cream wherein at least a portion of the raw materials are subjected to ultrafiltration and the rententate thereof is employed in a pre-cheese mix which is subsequently cultured and stabilized, the improvement comprising, introducing into the pre-cheese mix prior to ultrafiltration an addition of whey protein solids.
In a process for making cream cheese from a feed including whole milk and cream, wherein at least a portion of said feed is an ultrafiltered retentate, to produce a pre-cheese mix having predetermined butterfat and non-fat solids content, wherein said pre-cheese mix is cultured to produce a coagulum, and the coagulum mixed with stabilizers and salt prior to packaging, the improvement comprising adding whey protein solids to the material undergoing treatment prior to the culturing step.
Dependencies are inferred from the claim text.