Fresh cream cheese prepn. - by heating and homogenising a mixt. of cream, skimmed milk, milk powder, starch, gelatin and carrageen, cooling and fermenting

摘要

Process for preparing a fresh cream cheese prod. comprises mixing cream having a content of 32-37 % milk fat with 0.8-13 wt. % skimmed milk, 2-4 wt. % skimmed milk powder, less than 1 wt. % starch, less than 0.3 wt. % gelatine and 0.05-0.2 wt. % carrageen, heating the mixt. to 65-70[deg]C and homogenising it at this temp. and a pressure of 40-80 bar, heating the homogenised mixt. to 80-120[deg]C and holding it at this temp. for 2.5 sec. to 5 min., and cooling it to fermentation temp. of 20-40 (25- 30)[deg]C.