Title:
PROCESS FOR MAKING YOGURT CREAM CHEESE, AND THE RESULTING PRODUCTS
Document Type and Number:
WIPO Patent Application WO2006063142
Kind Code:
B1
Abstract:
Techniques for making a yogurt cream cheese product comprising steps of providing a milkfat fluid comprising butterfat; pasteurizing the milkfat fluid to produce a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to produce a combined precursor; and homogenizing and acidifying the combined precursor; wherein the acidification is completed within about three hours following production of the combined precursor; producing a yogurt cream cheese product. Techniques wherein the combined precursor is cooled to retard bacteria activity prior to the acidifying. Techniques for making a whipped yogurt cream cheese product. Yogurt cream cheese products produced by the processes.
Inventors:
GUTKNECHT JON R (US)
OVITT JOHN B (US)
OVITT JOHN B (US)
Application Number:
PCT/US2005/044435
Publication Date:
December 28, 2006
Filing Date:
December 07, 2005
Export Citation:
Assignee:
FRANKLIN FOODS INC (US)
GUTKNECHT JON R (US)
OVITT JOHN B (US)
GUTKNECHT JON R (US)
OVITT JOHN B (US)
International Classes:
A23C9/12; A23C9/13; A23C19/045
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