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US4244983A
Expired / Lapsed
US
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Preparation of low fat imitation cream cheese
Assignee: Pro-Mark Cos
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Filing: 1979-02-06
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Granted: 1981-01-13
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Expires: 1999-02-06
Abstract
Abstract An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 5% by weight and a method for making such a product having the appearance, texture and taste of cream cheese is provided. The low fat cream cheese type product is prepared by admixing milk, a fat-containing carrier and stabilizers, heating the mixture at about 150° to 200° F., preferably about 170° to 185° F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to customize the taste and shelf stability characteristics of the cream cheese type product. The temperature of the milk-fat carrier-stabilizer-curd mixture is controlled to the range 70° to 130° F., preferably 90° to 100° F., to prevent stabilizer setting, to allow use of temperature sensitive flavorants and to maintain a fluid consistency suitable for pumping. The mixture is homogenized, molded to shape and packaged in suitable containers. The resulting product will generally have a shelf life of at least about 90 days with conventional refrigeration.
Inventors
- 👤 Donald B. Baker
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-30 21:00
CPC Classifications
A; A23; A23C; A23C19/00; A23C19/06; A23C19/068; A23C19/076; A23C19/0765
Claims Analysis
Total Claims: 9
Claim 1
Independent Claim
241 words
A method for making a low fat cheese product which resembles cream cheese in appearance, texture and taste comprising the steps of: (a) admixing milk, a milk fat-containing carrier having a butterfat content of at least 30% by weight and a stabilizer, the relative proportions of milk and milk fat-containing carrier being selected to provide a fat content in the cheese product from about 0.7% to less than about 2% by weight; (b) heating said mixture to a temperature in the range from about 170° to 185° F. for a time sufficient to form a uniform substantially homogeneous mixture and to effect pasteurization; (c) admixing dry cottage cheese curd and said milk fat-containing carrier-stabilizer mixture to coat said cottage cheese curd therewith and to form a curd mixture wherein said curd comprises from 70 to 85% by weight of said curd and milk fat-containing carrier-stabilizer mixture; (d) agitating said curd and milk fat-containing carrier-stabilizer mixture to form a substantially uniform and fluid mixture while maintaining said curd mixture at a temperature in the range from about 90° to 100° F.; (e) adding flavorants comprising buttermilk flavor and bacterial culture to said agitated curd mixture from step (d); (f) adding flavorants comprising salt, an edible acid and lipase modified butterfat products and a preservative comprising potassium sorbate to said mixture at any time prior to step (g); and (g) homogenizing said curd mixture at pressures in the range 500 to 5000 psig.
Claim 2
Independent Claim
241 words
A method for making a low fat cheese product which resembles cream cheese in appearance, texture and taste comprising the steps of: (a) admixing milk, a milk fat-containing carrier having a butterfat content of at least 30% by weight and a stabilizer, the relative proportions of milk and milk fat-containing carrier being selected to provide a fat content in the cheese product from about 0.7% to less than about 2% by weight; (b) heating said mixture to a temperature in the range from about 170° to 185° F. for a time sufficient to form a uniform substantially homogeneous mixture and to effect pasteurization; (c) admixing dry cottage cheese curd and said milk fat-containing carrier-stabilizer mixture to coat said cottage cheese curd therewith and to form a curd mixture wherein said curd comprises from 70 to 85% by weight of said curd and milk fat-containing carrier-stabilizer mixture; (d) agitating said curd and milk fat-containing carrier-stabilizer mixture to form a substantially uniform and fluid mixture while maintaining said curd mixture at a temperature in the range from about 90° to 100° F.; (e) adding flavorants comprising buttermilk flavor and bacterial culture to said agitated curd mixture from step (d); (f) adding flavorants comprising salt, an edible acid and lipase modified butterfat products and a preservative comprising potassium sorbate to said mixture at any time prior to step (g); and (g) homogenizing said curd mixture at pressures in the range 500 to 5000 psig.
Claim 3
Dependent Claim
13 words
A method, as claimed in claim 1, wherein said milk is skim milk.
Claim 4
Dependent Claim
14 words
A method, as claimed in claim 1, wherein said edible acid is citric acid.
Claim 5
Dependent Claim
19 words
A method, as claimed in claim 1, wherein said homogenization pressure is in the range 1200 to 1500 psig.
Claim 6
Dependent Claim
28 words
A method, as claimed in claim 1, wherein said mixture is heated to a temperature in the range from about 170° to 185° F. for about 5 minutes.
Claim 7
Dependent Claim
38 words
A method, as claimed in claim 1, wherein the relative proportions of said milk and said milk fat-containing carrier are selected to provide a fat content in the cheese product from about 1.15% to about 1.35% by weight.
Claim 8
Dependent Claim
12 words
The low fat cheese product produced by the method of claim 1.
Claim 9
Dependent Claim
12 words
The low fat cheese product produced by the method of claim 6.
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) | 1984-01-13 | 1984-07-14 | 1985-01-13 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-01-13 | 1988-07-14 | 1989-01-13 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-01-13 | 1992-07-14 | 1993-01-13 | $7700.00 | Window Closed / Lapsed |