YINGING MA,TED R. LINDSTROM,ISABELLE LAYE,ANA P. RODRIGUEZ,GAVIN M. SCHIMIDT,MARY C. DOYLE
申请号：
BRPI0603990
公开号：
BRPI0603990B1
申请日:
2006.09.28
申请国别(地区):
BR
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 nonnal 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 sprcadability.
