US3929892A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Preparation of a low fat cream cheese product
Assignee: Kraft Inc
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Filing: 1974-05-29
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Granted: 1975-12-30
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Expires: 1994-05-29
Abstract
Abstract A cheese product which resembles Cream cheese in body and texture but which has a lower fat content and a method for the manufacture thereof are provided. In the method a mix is prepared from dairy ingredients which include Cottage cheese curd, non-fat milk solids and a fat source. The curd and/or non-fat milk solids provide casein combined with heat denatured serum protein in sufficient amount to provide the desired body and texture. The mix is heated to a temperature sufficient to provide a fluid consistency. Thereafter, an edible acid is added to the heated mix at a level sufficient to establish a preselected pH in the mix. The mix is then homogenized at a pressure to provide the desired body and texture and is packaged.
Inventors
- 👤 John T Hynes
- 👤 Demetrius G Vakaleris
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 18:51
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/076; A23C19/0765; A23C19/09; A23C19/093
Claims Analysis
Total Claims: 10
Claim 1
Independent Claim
266 words
A METHOD FOR MAKING A CHEESE PRODUCT HAVING A BODY AND TEXTURE SIMILAR TO THAT OF CREAM CHEESE, BUT HAVING LESS FAT THAN CREAM CHEESE, COMPRISING PROVIDING A MIXTURE OF WATER AND COTTAGE CHEESE CURD, ADDING A FAT SOSOURCE TO SAID MIXTURE TO PROVIDE A SUBSTRATE, ADDING NON-FAT MILK SOLIDS TO SAID SUBSTRATE, AT LEAST ABOUT 4 PERCENT TO ABOUT 22 PERCENT OF THE PROTEIN OF SAID SUBSTRATE BEING DENATURED SERUM PROTEINS, HEATING SAID SUBSTRATE TO A TEMPERATURE OF ABOUT 140*F TO ABOUT 180*F SUFFICIENT TO PROVIDE A FLUID MIX AND TO EFFECT PASTEURIZATION, ADDING AN EDIBLE ACID TO SAID HEATED MIXTURE, AND HOMOGENIZING SAID ACIDIFIED SUBSTRATE AT A PRESSURE SUFFICIENT TO ESTABLISH A FINAL PRODUCT HAVING A PENETRATION FIRMNESS WITHIN THE RANGE OF FROM ABOUT 30 TO ABOUT 50, TO PROVIDE A CHEESE PRODUCT HAVING A BODY AND TEXTURE SIMILAR TO THAT OF CREAM CHEESE, BUT HAVING LESS FAT THAN CREAM CHEESE, SAID COTTAGE CHEESE CURD BEING PRESENT AT A LEVEL OF FROM ABOUT 15 PERCENT OT ABOUT 65 PERCENT BY WEIGHT OF SAID CHEESE PRODUCT, SAID FAT SOURCE BEING PROVIDED AT A LEVEL SUFFICIENT TO ESTABLISH FROM ABOUT 10 PERCENT TO ABOUT 20 PERCENT BY WEIGHT FAT IN SAID CHEESE PRODUCT, SAID NON-FAT MILK SOLIDS BEING PRESENT AT A LEVEL OF FROM ABOUT 5 PERCENT TO ABOUT 15 PERCENT BY WEIGHT OF SAID CHEESE PRODUCT, THE LEVEL OF LACTOSE IN SAID CHEESE PRODUCT BEING FROM ABOUT 4 PERCENT TO ABOUT 7 PERCENT, AND ACID BEING ADDED AT A LEVEL SUFFICIENT TO ESTABLISH A PH OF FROM ABOUT 4.3 TO ABOUT 4.8 IN SAID SUBSTRATE.
Claim 2
Independent Claim
266 words
A METHOD FOR MAKING A CHEESE PRODUCT HAVING A BODY AND TEXTURE SIMILAR TO THAT OF CREAM CHEESE, BUT HAVING LESS FAT THAN CREAM CHEESE, COMPRISING PROVIDING A MIXTURE OF WATER AND COTTAGE CHEESE CURD, ADDING A FAT SOSOURCE TO SAID MIXTURE TO PROVIDE A SUBSTRATE, ADDING NON-FAT MILK SOLIDS TO SAID SUBSTRATE, AT LEAST ABOUT 4 PERCENT TO ABOUT 22 PERCENT OF THE PROTEIN OF SAID SUBSTRATE BEING DENATURED SERUM PROTEINS, HEATING SAID SUBSTRATE TO A TEMPERATURE OF ABOUT 140*F TO ABOUT 180*F SUFFICIENT TO PROVIDE A FLUID MIX AND TO EFFECT PASTEURIZATION, ADDING AN EDIBLE ACID TO SAID HEATED MIXTURE, AND HOMOGENIZING SAID ACIDIFIED SUBSTRATE AT A PRESSURE SUFFICIENT TO ESTABLISH A FINAL PRODUCT HAVING A PENETRATION FIRMNESS WITHIN THE RANGE OF FROM ABOUT 30 TO ABOUT 50, TO PROVIDE A CHEESE PRODUCT HAVING A BODY AND TEXTURE SIMILAR TO THAT OF CREAM CHEESE, BUT HAVING LESS FAT THAN CREAM CHEESE, SAID COTTAGE CHEESE CURD BEING PRESENT AT A LEVEL OF FROM ABOUT 15 PERCENT OT ABOUT 65 PERCENT BY WEIGHT OF SAID CHEESE PRODUCT, SAID FAT SOURCE BEING PROVIDED AT A LEVEL SUFFICIENT TO ESTABLISH FROM ABOUT 10 PERCENT TO ABOUT 20 PERCENT BY WEIGHT FAT IN SAID CHEESE PRODUCT, SAID NON-FAT MILK SOLIDS BEING PRESENT AT A LEVEL OF FROM ABOUT 5 PERCENT TO ABOUT 15 PERCENT BY WEIGHT OF SAID CHEESE PRODUCT, THE LEVEL OF LACTOSE IN SAID CHEESE PRODUCT BEING FROM ABOUT 4 PERCENT TO ABOUT 7 PERCENT, AND ACID BEING ADDED AT A LEVEL SUFFICIENT TO ESTABLISH A PH OF FROM ABOUT 4.3 TO ABOUT 4.8 IN SAID SUBSTRATE.
Claim 3
Dependent Claim
29 words
A method in accordance with claim 1 wherein said mixture of water and Cottage cheese curd are heated prior to adding said fat source and said non-fat milk solids.
Claim 4
Dependent Claim
24 words
A method in accordance with claim 1 wherein said fat source is added after the temperature of said mixture is at least about 110*F.
Claim 5
Dependent Claim
39 words
A method in accordance with claim 1 wherein said non-fat milk solids are added slowly as the temperature of said mixture of water and Cottage cheese curd is increased within the range of from about 110*F to about 140*F.
Claim 6
Dependent Claim
12 words
A method in accordance with claim 1 wherein said substrate is pre-homogenized.
Claim 7
Dependent Claim
23 words
A method in accordance with claim 5 wherein said pre-homogenization is at a pressure of from about 5 psig to about 5000 psig.
Claim 8
Dependent Claim
27 words
A method in accordance with claim 1 wherein said heating of said substrate is to a temperature in the range of from about 140*F to about 180*F.
Claim 9
Dependent Claim
37 words
A method in accordance with claim 1 wherein a gum is added to said mixture, said gum being added at a level of from about 0.25 percent to about 0.50 percent by weight of the cheese product.
Claim 10
Dependent Claim
28 words
A method in accordance with claim 8 wherein said gum is selected from the group consisting of carob bean gum, guar gum, karaya, gelatin, carrageenan, and carboxymethyl cellulose.
References Cited (Backward Citations)
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1978-12-29 | 1979-06-30 | 1979-12-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1982-12-29 | 1983-06-30 | 1983-12-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1986-12-29 | 1987-06-30 | 1987-12-30 | $7700.00 | Window Closed / Lapsed |