METHODS OF MANUFACTURING THE FAT-FREE CREAMY REQUEIJÃO AND PROCESSING THE MANUFACTURE OF REQUEIJÃO IN FAT-FREE BAR

摘要

"methods of making creamy fat-free curd and the process of making curd in a fat-free bar". the invention relates to a product made from a source of concentrated skimmed milk and a skimmed milk mass, which when combined with melting salt, stabilizers, emulsifiers, fat substitutes, non-greasy solids of milk, flavorings, texturizers and other ingredients, in a series of steps, will give rise to the creamy curd product and fat-free bar. the product has rheological and sensory properties equivalent to that of traditional creamy and bar curd.