135 results about "Cheese cream" patented technology

A fully baked, soft, breadstick product is provided having a water activity in the range of about 0.9 to 0.95. The breadstick product is ideally suited for use in a refrigerated, ready-to-eat kit. The breadstick products are of a convenient size and shape with perforations to allow the breadstick product to be separated into individual breadsticks. The breadstick product is especially adapted as a single serving or snack food product. Also provided is a kit containing the breadstick product with one or more additional food items. Such additional food items include, for example, cheese, cheese products, cheese sauces, tomato sauces, cream cheese, butter, margarine, jam, jelly, honey, peanut butter, olive oil, salad ingredients, salad dressings, and the like. Preferably, each component item is in a separate container sealed from the other food items to substantially retard or prevent flavor, moisture, and microbial migration from one food item to another. The breadstick products retain a soft, desirable texture throughout their anticipated shelf lives.

Ingredients and methods of using ingredients to produce dairy based food products. The ingredients may include milk protein concentrate, fat containing powders and other compounds including sweetening agents, flavours, preservatives, salts and emulsifiers. Food products that can be made according to the invention include yoghurt, cheese, cheese spreads, sweet spreads, nutrition bars, cream cheese, dairy desserts and sour cream.

The invention relates to a cream cheese and a preparation method thereof. The technical scheme is to use milk fat raw material: 15-85%; whole milk: 10-80%; milk protein raw material: 1-10%; carbohydrate raw material: 1-10%. The present invention expands the raw material source of the cream cheese, uses milk protein raw material, carbohydrate raw material and stabilizer as ingredients, forms a stable texture without whey precipitation, and omits the process step of removing whey. The invention uses lactic acid bacteria including diacetyl lactis streptococcus to mix and ferment the ingredients of cream cheese, so that the product can form a new flavor.

Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.

The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products.

Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

Technique for making a cream cheese product comprising steps of: providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid; homogenizing the milkfat fluid; and culturing bacteria in the milkfat fluid; producing a cream cheese product comprising live probiotic bacteria cultures. Cream cheese product comprising: between about 10% by weight and about 55% by weight of total butterfat; and a live probiotic bacteria culture.

A cream cheese product storable at normal room temperature for at least 6 months without substantial bacteriological deterioration comprising cream cheese, including cream cheese analogs and substitutes, and an edible acid in an amount sufficient to provide a pH of less than about 4.5, and methods for producing the same.

The invention discloses a remade cheese containing active lactobacillus, which contains the active lactobacillus over 1*10cfu/g in the prepared cheese. The remade cheese is made from the following raw materials in portion by weight: 40 to 75 portions of cheese powder, 20 to 40 portions of water, 0.5 to 2 portions of a stabilizing agent, 2 to 4 portions of emulsifying salt, 0 to 2 portions of a seasoning auxiliary material, 0 to 15 portions of a nutrient auxiliary material, and 1 to 3 portions of the lactobacillus, wherein the cheese powder mainly comprises Gouda cheese with maturity of between 5 and 6 months, and Cheddar cheese with maturity of between 6 and 12 months. The remade cheese product maintains fine protein and various mineral nutrients in original cheese; meanwhile, the added active lactobacillus makes nutrient value of the product further improved, and the number of the lactobacillus in the product after one-month storage is basically unreduced or reduced slightly, so the remade cheese has longer quality guarantee period than other dairy products containing probiotics.

Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid; combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid; combining milk protein with the composition including yogurt and a milkfat fluid; and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight; yogurt at a concentration within a range of between about 40% by weight and about 10% by weight; and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.

The invention provides a process for producing citric acid caseins by using yak milk dregs as raw materials. The caseins are produced by using Cream cheeses (milk dregs), which are formed by extracting butters from yak milk by Tibetan herdsmen and fermenting and coagulating the butters, as raw materials and using citric acid as a milk coagulant; the technical process is as follows: preparing raw materials, adding alkali to dissolve the raw materials, filtering the dissolved raw materials to remove impurities, centrifugally degreasing the filtered raw materials, sterilizing the degreased raw materials for a short time at a high temperature, adding acid to the sterilized raw materials for coagulation so as to obtain curds, washing the curds, dehydrating the curds, granulating the curds, drying particles, checking qualities of the particles and obtaining finished products, wherein the dissolving of the milk dregs is adjusting the pH value of a mixed material into 9.5 by using a sodium hydroxide solution with concentration of 7.5 %; a centrifugal separator with rotation speed of 6800 rpm is used for degreasing; the sterilizing temperature is 90-95 DEG C and the sterilizing time is 2-8 seconds; and acid coagulation pH value is 3.8-4.1. The product is ivory particles with milk fragrance and no odor; and in terms of dry basis, the content of proteins is not less than 92.00 %, the content of fats is not more than 1.50 %, and the content of water is not more than 12.00 %.

The invention relates to high-fat animal milk cream cheese which comprises, by weight, 90% to 07% of high-fat animal milk, 1% to 3% of a starter culture, 0.01% to 0.05% of lipase, 0.01% to 0.05% of rennin, 0.1% to 10% of a stabilizer, 1% to 5% of a flavoring agent and 0.1% to 0.3% of a bacteriostatic agent. The cream cheese is milk white or slightly yellow, the texture is uniform and delicate, and no whey is precipitated; the content of protein is larger than 10.0%, and the content of fat is larger than 20.0%; and the stable and continuous texture is provided. Simultaneously, when the product is in a refrigeration condition of 10 DEG C, the service life of a product shelf is 60 days, and a long product shelf life is provided.

A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10° C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3<100 μm, preferably between 10 and 40 μm, and with at least one peak, in particular a global maximum, at a particle diameter x3>10 μm, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3<10 μm in relation to the non-macerated state.