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    Cream Cheese and Method of Manufacture
    2.
    发明申请
    Cream Cheese and Method of Manufacture 审中-公开
    奶油奶酪和制造方法

    公开(公告)号：US20110020495A1

    公开(公告)日：2011-01-27

    申请号：US12824502

    申请日：2010-06-28

    申请人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

    发明人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

    IPC分类号： A23C19/076 ,  A23C19/02

    CPC分类号： A23C19/082 ,  A23C13/16 ,  A23C19/045 ,  A23C2210/202

    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%.

    摘要翻译： 一种制备具有增强的奶油质地的高脂奶油干酪产品的方法。 可以将乳源和任选的脂肪源组合以形成具有约7％或更低的第一脂肪水平的标准化乳基质，然后用​​细菌起始培养物接种并发酵。 发酵后，可以提供任选的pH调节步骤，并且可以通过添加甜味（即未发酵的）混合物来调节pH。 然后将发酵乳基质进行超滤，并且超滤浓缩物具有大于第一脂肪水平的第二脂肪水平和高达约20％的超滤浓缩物。 将超滤浓缩物与脂肪含量大于约20％的酸奶油组合，然后将合并的混合物加热，均化并包装，得到脂肪含量大于约20％的高脂奶油干酪产品。