公开(公告)号：EP1214884B1

公开(公告)日：2005-06-01

申请号：EP01310448.4

申请日：2001-12-14

申请人： Kraft Foods Holdings, Inc.

发明人： Laye, Isabelle Marie-Francoise ,  Loh, Jimbay P. ,  Pechak, David Glenn ,  Cha, Alice Shen ,  Campbell, Bruce Edward ,  Lindstrom, Ted Riley ,  Zwolfer, Matthew

IPC分类号： A23C19/076 ,  A23C19/05 ,  A23C20/00

CPC分类号： A23C19/053 ,  A23C19/0765

公开(公告)号：EP1214884A2

公开(公告)日：2002-06-19

申请号：EP01310448.4

申请日：2001-12-14

申请人： Kraft Foods Holdings, Inc.

发明人： Laye, Isabelle Marie-Francoise ,  Loh, Jimbay P. ,  Pechak, David Glenn ,  Cha, Alice Shen ,  Campbell, Bruce Edward ,  Lindstrom, Ted Riley ,  Zwolfer, Matthew

IPC分类号： A23C19/076

CPC分类号： A23C19/053 ,  A23C19/0765

摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.

公开(公告)号：EP1214884A3

公开(公告)日：2003-05-14

申请号：EP01310448.4

申请日：2001-12-14

申请人： Kraft Foods Holdings, Inc.

发明人： Laye, Isabelle Marie-Francoise ,  Loh, Jimbay P. ,  Pechak, David Glenn ,  Cha, Alice Shen ,  Campbell, Bruce Edward ,  Lindstrom, Ted Riley ,  Zwolfer, Matthew

IPC分类号： A23C19/076 ,  A23C19/05 ,  A23C20/00

CPC分类号： A23C19/053 ,  A23C19/0765

摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in significantly increased levels of firmness in the final cream cheese product. The cream cheese is obtained by blending a non-fat cultured mix component having a casein to whey ratio of less than 75:25, an emulsion component and a salt/gum component, followed by homogenisation and blending additional water with the homogenized blend.