Process for the production of cream cheese-like products
AssigneeFuji Oil Company, Limited
InventorsYukihiro Yamaguchi, Yoshiko Sakaue, Norio Sawamura
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Abstract
A production process for cream cheese-like products by fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water and an emulsifier and characterized in that after pasteurization or sterilization, without substantial removal of the whey, the pasteurized or sterilized fermentation material is homogenized and cooled.
Claims4
A process for the production of cream cheese-like products which comprises fermenting a cream mix comprising 2 to 15 wt. % of a protein component, 2 to 15 wt. % of a carbohydrate assimilable by lactic acid bacteria, 10 to 50 wt. % of a fat component, 40 to 75 wt. % of water and an emulsifier, with lactic acid bacteria;
- pasteurizing or sterilizing the fermented mixture;
- homogenizing the pasteurized or sterilized material;
- and cooling the homogenized material;
- said process being conducted without removing whey.
Dependencies are inferred from the claim text.