WOLFSCHOON-POMPO, ALAN,ROSE, MEHRAN,HABERMEIER, PETER,MUXFELDT, DIRK,EIBEL, HERMANN
申请号：
CA2588473
公开号：
CA2588473C
申请日:
2005.11.21
申请国别(地区):
CA
年份:
2013
代理人:
摘要：
The invention relates to a cream cheese product obtainable by a processcomprising the steps of: (a) acidifying awhey protein concentrate with a food grade acidulant or with starter bacteriato reduce the pH to more than 4.5 to about 5.2, (b)heating the acidified whey protein concentrate of step (a) slowly to atemperature of about 75° to about 90°C and maintaining it forat least about 30 min to produce a 1.5 functional whey protein concentrate,(c) optionally blending the whey protein concentrateof step (b) with milk fat in a weight ratio of about 60:40 to about 100:0wherein step (c) may be carried out before step (b), (d)homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressurehomogenizer at pressures of about 300-400/50-80 barand a temperature of about 5° to about 75°C to produce anemulsified functional whey protein concentrate, (e) blending the productof step (d) with curd the fat content of which is adjusted in accordance withthe milk fat portion added in step (c) and with the desiredproduct, and adding salt and optional stabilizers, and (f) homogenizing theproduct of step (e) in a 2-stage high pressure homogenizerat pressures of about 300-400/508-80 bar and at a temperature of about68° to about 90°C.
