# US 4,397,878 A · Process for producing a cream cheese-like food

> Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt

- Number: US 4,397,878 A
- Document ID: US4397878A
- Status: Granted
- Kind: A
- Application number: 06/270,656
- Filed: 1981-06-04
- Granted: 1983-08-09
- Earliest claimed: 1980-07-15
- Assignees: Meiji Milk Products Co., Ltd.
- Inventors: Kaoru Koide; Yoshiki Yoneda; Kenkichi Musashi
- Web page: https://patentgrep.com/patent/US4397878A

## CPC

- A23C 19/055: Addition of non-milk fats or non-milk proteins {, polyol fatty acid polyesters or mineral oils}
- A23C 20/00: Cheese substitutes (A23C19/055, A23C19/093 take precedence; preservation of cheese substitutes A23B11/70)
- A23C: DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF (preservation thereof A23B11/00)

## Abstract

A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

## Claims

### Claim 1

A process for producing a cream cheese-like food comprising:
mixing casein, an oil or fat, an emulsifying agent, lactose, calcium salt in an amount of 4-24 mg of calcium ion per gram of casein, water and an orthophosphate to obtain a liquid mixture,
pasteurizing the resulting liquid mixture,
homogenizing the pasteurized liquid mixture,
cooling the homogenized liquid mixture to 20.degree.-32.degree. C. to obtain a liquid emulsion of an oil-in-water,
adding a starter and rennet to the emulsion,
fermenting the emulsion at 20.degree.-32.degree. C. until the pH of the mixture reaches 5.4-5.9,
pasteurizing the fermented mixture in the pH range of 5.4-5.9,
adding a stabilizer and glucono .delta.-lactone to the fermented mixture,
pasteurizing the mixture, and
charging the pasteurized mixture into containers.

### Claim 2 (depends on 1)

A process as in claim 1 wherein the calcium salt is added in an amount of 6-15 mg of calcium ion per gram of casein.

### Claim 3 (depends on 1)

A process as in claim 1 wherein the orthophosphate is added in an amount of 1.4-28.0 mg of phosphorus per gram of casein.

### Claim 4 (depends on 3)

A process as in claim 3 wherein the casein added is selected from the group consisting of lactic casein, sodium caseinate and calcium caseinate.

### Claim 5 (depends on 4)

A process as in claim 4 wherein the oil or fat added is selected from the group consisting of butter, butter oil, vegetable oil or fat and animal oil or fat, each alone or in admixture.

### Claim 6 (depends on 5)

A process as in claim 5 wherein the emulsifying agent is selected from the group consisting of monoglycerides, lecithin and sorbitan fatty acid esters.

### Claim 7 (depends on 6)

A process as in claim 6 wherein the orthophosphate is selected from the group consisting of sodium dihydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogenphosphate and dipotassium hydrogen phosphate.

### Claim 8 (depends on 7)

A process as in claim 7 wherein the stabilizer is selected from the group consisting of locust bean gum, guar gum, carboxymethyl cellulose, crystalline cellulose and starch.

### Claim 9 (depends on 8)

A process as in claim 8 wherein the calcium salt is selected from the group consisting of calcium chloride and calcium hydroxide.

### Claim 10 (depends on 9)

A process as in claim 9 wherein the additive is selected from the group consisting of common salt and thick malt syrup.