Process for making yogurt cream cheese, and the resulting products
AssigneeFranklin Foods, Inc.
InventorsJon R. Gutknecht, John B. Ovitt
Life of this patent
Estimating the term…
Abstract
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.
Claims49
A process for making a yogurt cream cheese product comprising steps of:
- providing a milkfat fluid including butterfat;
- pasteurizing said milkfat fluid to produce a pasteurized milkfat fluid;
- providing a yogurt, and combining said yogurt with said pasteurized milkfat fluid to produce a combined precursor;
- and
- homogenizing and acidifying said combined precursor;
- wherein said acidification is completed within about three hours following production of said combined precursor;
- producing a yogurt cream cheese product.
A process for making a yogurt cream cheese product comprising steps of:
- providing a milkfat fluid including butterfat;
- pasteurizing said milkfat fluid to produce a pasteurized milkfat fluid;
- providing a yogurt, and combining said yogurt with said pasteurized milkfat fluid to produce a combined precursor;
- and
- homogenizing and acidifying said combined precursor;
- wherein said combined precursor is cooled to retard bacteria activity prior to said acidifying;
- producing a yogurt cream cheese product.
A process for making a whipped yogurt cream cheese product comprising steps of:
- providing a milkfat fluid including butterfat;
- pasteurizing said milkfat fluid to produce a pasteurized milkfat fluid;
- providing a yogurt, and combining said yogurt with said pasteurized milkfat fluid to produce a combined precursor;
- homogenizing and acidifying said combined precursor to produce a yogurt cream cheese product;
- injecting an inert gas into said yogurt cream cheese product, and cooling said yogurt cream cheese product to an inert gas injection temperature prior to said injecting;
- and
- agitating said yogurt cream cheese product in the presence of said inert gas at an elevated pressure;
- producing a whipped yogurt cream cheese product.
Dependencies are inferred from the claim text.