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    METHOD FOR THE MANUFACTURE OF A CREAM CHEESE
    2.
    发明申请
    METHOD FOR THE MANUFACTURE OF A CREAM CHEESE 审中-公开
    制作奶酪的方法

    公开(公告)号：US20160088855A1

    公开(公告)日：2016-03-31

    申请号：US14838921

    申请日：2015-08-28

    申请人： Kraft Foods R&D, Inc.

    发明人： Thomas Spiegel ,  Diana Perez Rodriguez ,  Marco Ferraz ,  Alan Wolfschoon-Pombo ,  Dirk Muxfeldt

    IPC分类号： A23C19/076 ,  A23C19/06

    CPC分类号： A23C19/076 ,  A23C19/045 ,  A23C19/0765 ,  A23C19/0917

    摘要： The present disclosure relates to a method for the manufacture of a cream cheese, the method comprising: providing a milk- and cream-containing dairy composition; fermenting the milk- and cream-containing dairy composition to form a mixture of curds and whey; forming a concentrated mixture by removing at least an aqueous portion from the mixture of curds and whey; forming a cream cheese from the concentrated mixture; the method further comprising obtaining a retentate by ultrafiltrating and/or microfiltrating a mixture of skimmed milk and an acidic aqueous by-product of a cheese-making process, and: a) supplementing the milk- and cream-containing dairy composition with at least a portion of the retentate; and/or b) supplementing the concentrated mixture with at least a portion of the retentate.

    摘要翻译： 本公开涉及一种制造奶油干酪的方法，所述方法包括：提供含乳和奶油的乳制品组合物; 发酵含乳和奶油的乳制品组合物以形成凝乳和乳清的混合物; 通过从凝乳和乳清混合物中至少除去水性部分形成浓缩混合物; 从浓缩的混合物形成奶油干酪; 所述方法还包括通过超滤和/或微滤过滤脱脂乳和酪乳制备方法的酸性含水副产物的混合物来获得渗余物，以及：a）将至少含有乳液和奶油的乳制品组合物补充 滞留物的一部分; 和/或b）用至少一部分渗余物补充浓缩的混合物。