Acid whey texture system
AssigneeKraft Foods Holdings, Inc.
InventorsAlice S. Cha, Jimbay Loh, Timothy Nellenback
Life of this patent
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Abstract
The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.
Claims24
A method for producing a creamy dairy product, comprising:
- (a) mixing concentrated acid whey and an edible fat to obtain a first mixture;
- (b) heating said first mixture to a temperature of up to about 200° F.;
- (c) homogenizing said heated first mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion;
- (d) adding salt and a stabilizing amount of a stabilizer system comprising hydrocolloid and optionally emulsifier, and mixing to obtain a second mixture;
- (e) heating the second mixture up to a range of about 165° F. to about 210° F. for 1 minute to about 2 hours to texturize the second mixture;
- (f) homogenizing said heated second mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous mixture;
- and
- (g) collecting the resultant dairy product.
A method for producing a creamy dairy product, comprising:
- (a) preparing a first mixture containing about 10 to about 99% concentrated acid whey, about 0% to about 20 percent dairy powder that contains protein, and about 0.01% to about 35% of an edible fat, with mixing;
- (b) heating said first mixture to a temperature of up to a range of about 120° F. to about 180° F.;
- (c) homogenizing said heated first mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion;
- (d) adding a stabilizing amount of a stabilizer system comprising a gum, and optionally salt, and mixing to obtain a second mixture, said second mixture containing about 0 to about 2.5% salt, about 0.01 to about 1.0% total gum, about 0 to about 20% maltodextrin, about 0% to about 5.0% starch, about 0 to about 1.0% food emulsifier and up to about 20% of a sweetener;
- (e) optionally heating the second mixture up to a range of about 165° F. to about 210° F.;
- (f) homogenizing said heated second mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion;
- and
- (g) collecting the resultant dairy product.
Dependencies are inferred from the claim text.