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US 9,775,366 B2Granted
Process for producing cream cheese
AssigneeKraft Foods R & D, Inc.
InventorsAlan Frederick Wolfschoon-Pombo, Thomas Demmer, Katerina Milosavljevic, Thomas L. Spiegel, Christian Hammer
Life of this patent
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Abstract
The present disclosure relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the present disclosure.
Claims18
A process for producing cream cheese comprising the steps of:
- separating skim milk by means of microfiltration to produce a casein-enriched milk fraction and a whey protein fraction,
- preparing a milk blend,
- subjecting the milk blend to fermentation to form a fermented milk blend,
- separating the fermented milk blend into a curd fraction and a liquid fraction, or further processing the fermented milk blend, without separation, as a curd fraction, and
- preparing cream cheese from the curd fraction,
- wherein the casein-enriched milk fraction is used in the preparation of the milk blend and microparticulated whey protein concentrate is added as a liquid dairy component to the curd fraction.
3 more elements
A process for producing cream cheese comprising the steps of:
- separating skim milk by means of microfiltration to produce a casein-enriched milk fraction and a whey protein fraction,
- preparing a milk blend,
- subjecting the milk blend to fermentation to form a fermented milk blend,
- separating the fermented milk blend into a curd fraction and a liquid fraction, or further processing the fermented milk blend, without separation, as a curd fraction, and
- preparing cream cheese from the curd fraction,
- wherein the casein-enriched milk fraction is used in the preparation of the milk blend and microparticulated whey protein concentrate is added as a liquid dairy component to the curd fraction,
- wherein the cream cheese has a (calcium+phosphorus)/casein weight ratio of ≧0.05, a whey protein/true protein weight ratio of ≧0.25, a potassium content of ≧140 mg/100 g, and a lactose content of ≧3.5 g/100 g.
4 more elements
A process for producing cream cheese comprising the steps of:
- separating skim milk by means of microfiltration to produce a casein-enriched milk fraction and a whey protein fraction,
- preparing a milk blend,
- subjecting the milk blend to fermentation to form a fermented milk blend,
- separating the fermented milk blend into a curd fraction and a liquid fraction, and
- preparing cream cheese from the curd fraction,
- wherein the casein-enriched milk fraction is used in the preparation of the milk blend and microparticulated whey protein concentrate is added as a liquid dairy component to the curd fraction.
3 more elements
Dependencies are inferred from the claim text.