TH12615A - Fat-free cream cheese products and methods for their manufacture - Google Patents

Abstract

In this invention method for making fat-free cream cheese products, the preservation of the fat-extracted milk is brought into a mixing tank that provides a shaking, shaking and transfer tool. Transfer the fat-extracted milk preservation through a recirculating ring to form a wedge of dried cottage cheese and add the emulsion salt to the mixing tank. Continue shaking and re-circulating for a sufficient amount of time to provide a smooth distribution of milk, dried cottage cheese, and emulsion salt throughout the resulting product. Homogeneous It then begins to do the heating by injecting steam into the diffusion as it passes through the recirculation loop. While the temperature of the diffusion as it passes through, it is also used for recirculation. While the temperature of the diffusion as it passes through the recirculation loop. While the temperature of the dispersed material ranged from approximately 21.1 C to approx 65.6 C, added milk powder, wax, was added to the dispersed material. Continue shaking and heating until the temperature of the diffusion is within the range from approx. 60 C to approx. 73.9 C. Then add xantham gum. It is the first gums of the stabilization system to the tank. The mixing is continued, shaking and heating until the dispersed temperature of the transmission ranges from approximately 73.9 C to approximately 87.8 C. Stop the steaming and add salt, sugar and carrageenan. It is the second kind of stabilizer. Down to the mixing tank Continue shaking from 1 to about 4 minutes to create a fat-free cream cheese mixture. Then mix the cream cheese mix together to form a fat-free cream cheese product.

Claims (4)

1. Method for making fat-free cream cheese products that contain The preservation of the fat-extracted milk that is cultured is brought into the mixing tank provided with a shaking device. To the mixing tank, the emulsion salt and the optional salt wedge, the dried cottage cheese and emulsion salt are added to the mixing tank and shake the preservation. Such is the first predetermined length to provide for what is distributed. Shaking the distribution and recirculating the distribution through the recirculation loop, while injecting steam into the distribution. Fatty milk powder was added to the said mixing tank at the first pre-set temperature from approximately 21.1 / h to approximately 65.6 / h. Gums are the first gums of the gumming system, entering the tank at a pre-determined temperature, the second from approx. 60 / C to approx. 73.9 / H, heating what is obtained from such distribution to The third preset temperature from approx. 73.9 / h to approx. 87.8 / C and the steam injection is stopped.The addition of salt, sugar and carrageenan is the second type of gums of the gumming system. , Down to the above mixture Continue the same shaking for a second pre-set amount of time, from about 1 to about 5 minutes.Make the fat-free cesan mixture together to form a fat-free zesan cream product. These carrageenans range from approximately 0.2% to approximately 0.4%. Such carrageenans appear at levels from approximately 0.05% to 0.3%. Use xanthan The effect of carrageenan consumption ranged from approximately 1.5: 1 to approximately 4: 1 by weight. The retention of the fat-extracted milk appeared at the approximate level. 40% to approximately 80% The dried cottage cheese wedge appears at levels from 0% to approximately 50%. The salts used to form the emulsion appear at levels from approximately 0.8% to approx. 1.2% The above fat-free milk powder appears at levels from approximately 0.4% to approximately 0.8%, and such sugar appears at levels from approximately 0.7% to approximately 1.1%. 2. Method according to claim 1, in which the fat free cream cheese contains approximately 23% to approximately 26% of total solids and from approximately 14% to 18% of protein and approximately 1.5% less fat. 3. Method according to claim 1, in which preservative is added while the material obtained from such distribution is at temperatures from approximately 82.2 / h to approximately 87.8 / h. 4. Method according to claim 3, which selects such preservatives from groups containing shorty-acid, benzoic acid, potassium sorbate, sodium, benzoate and Catium Porionate And its mixtures