WOLFSCHOON-POMBO, ALAN FREDERICK,EYSELEE, HENDRIK,FERNANDEZ, ANTONIO MARTINEZ,DOUGLAS, NEIL GRIFFITH
申请号：
CA2708548
公开号：
CA2708548C
申请日:
2010.06.25
申请国别(地区):
CA
年份:
2018
代理人:
摘要：
A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%.
