Preparation of low fat imitation cream cheese

Claim 1

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 he cheese product from about 0.5% to less than 4% 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 50 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 70° to 160° 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 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

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 he cheese product from about 0.5% to less than 4% 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 50 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 70° to 160° 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 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 8

A method, as claimed in claims 1 or 6, wherein said curd comprises from 60 to 65% by weight of said curd and milk-fat containing carrier-stabilizer mixture.