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HIGH MOISTURE, LOW FAT CREAM CHEESE WITH MAINTAINED PRODUCT QUALITY AND METHOD FOR MAKING SAME
HIGH MOISTURE, LOW FAT CREAM CHEESE WITH MAINTAINED PRODUCT QUALITY AND METHOD FOR MAKING SAME
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机译:保持产品质量的高水分,低脂奶油奶酪及其制造方法
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摘要
The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
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