Flowable Cream Cheese Shearing Method
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Solution Overview
Problem
Standard of identity cream cheese is not flowable at refrigerated temperatures, making it difficult to spread and use in baking applications, and recent methods to achieve a softer consistency often result in unsuitable textures and appearances in baked goods.
Innovation Solution
A method involving heating standard of identity cream cheese to at least 150°F, followed by cooling and intermittent or continuous shearing with a mixing device to disrupt physical bonds between fat globule/protein micelle particles, resulting in a cream cheese that is flowable at refrigerated temperatures while maintaining compliance with federal standards.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If standard of identity cream cheese is stored at refrigerated temperatures, then it maintains its structural integrity and compliance with federal standards, but it becomes thick and non-flowable making it difficult to spread and use
Solution Approach 1:
The patent applies parameter changes by modifying the physical state of cream cheese through temperature cycling and mechanical shearing. The cream cheese is heated to above 110°F to melt fat and disrupt protein networks, then cooled while being sheared to prevent reformation of rigid structures. This creates a flowable product at refrigerated temperatures that maintains federal standard compliance through controlled parameter changes in temperature and mechanical energy input.
Solution Approach 2:
The invention introduces dynamic processing steps where the cream cheese undergoes repeated heating and cooling cycles with intermittent shearing. This dynamic approach transforms the static, rigid structure of traditional cream cheese into a dynamic system that can adapt its flow properties based on temperature and mechanical treatment, enabling spreadability at refrigerated temperatures while maintaining structural integrity when needed.
2Ease of operation
If the cream cheese is heated to above 110°F to make it flowable, then it becomes spreadable, but it is no longer suitable for baking applications requiring solid consistency
Solution Approach 1:
The patent applies preliminary action by performing heat treatment and mechanical shearing on the cream cheese before final storage and use. This preliminary processing permanently modifies the internal structure to prevent reformation of rigid protein-fat networks upon cooling. The cream cheese is heated, sheared, and then cooled in a controlled manner to establish a flowable structure that persists at refrigerated temperatures, eliminating the need to reheat before each use and thereby maintaining suitability for baking applications.
Solution Approach 2:
The invention replaces the traditional thermal method (heating above 110°F) with a combined thermal-mechanical approach. Instead of relying solely on heat to achieve flowability, the patent introduces mechanical shearing during the cooling process to disrupt protein networks and fat globule arrangements. This mechanical substitution allows the cream cheese to remain flowable at lower temperatures without requiring continuous heating, thus maintaining versatility for baking applications.
3Ease of operation
If recent methods lower fat and solids content to achieve softer consistency, then the cream cheese becomes more spreadable, but it produces burnt surfaces and undercooked appearances in baking applications
Solution Approach 1:
The patent applies parameter changes by modifying the physical structure of cream cheese with standard fat and solids content through temperature cycling and mechanical shearing. Instead of changing compositional parameters (fat and solids content), the invention changes physical parameters (temperature history and mechanical energy input) to achieve flowability. This preserves the original composition suitable for baking while achieving spreadability, avoiding the burnt and undercooked defects associated with lowered fat content products.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The cream cheese is now flowable at refrigerated temperatures, performing equally well in all applications, including baking, and can be converted back to a solid state for specific uses by reheating and cooling without mixing.
Implementation Method 1
The cream cheese is at least intermittently sheared with a mixing device during cooling to disrupt physical bonds that form between the fat globule/protein micelle particles in the cream cheese
Implementation Method 2
The cream cheese is then cooled to a temperature below 100° F., or preferably below room temperature, or even more preferably to a refrigerated temperature
Implementation Method 3
providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F.
Data Source
AI summary
A standard of identity cream cheese that is flowable at refrigerated temperatures (32° F.-45° F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled to a temperature below 100° F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling.