MA, YINQING,LINDSTROM, TED R.,LAYE, ISABELLE,RODRIGUEZ, ANA P.,SCHMIDT, GAVIN M.,DOYLE, MARY C.
申请号：
CA2559956
公开号：
CA2559956C
申请日:
2006.09.13
申请国别(地区):
CA
年份:
2014
代理人:
摘要：
The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
