Kraft Foods R & D, Inc.

Dirk Muxfeldt

Alan Wolfschoon-Pombo

Hermann Eibel

Thomas Spiegel

Mehran Rose

Peter Habermeier

Peter Erler

Marco Ferraz

Alan Wolfschoon-Pompo

Peter Anton Habermeier

Alan Frederick Wolfschoon-Pombo

Diana Perez Rodriguez

The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75&#xb0; to about 90&#xb0; C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5&#xb0; to about 75&#xb0; C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68&#xb0; to about 90&#xb0; C.

Cream cheese product and its method of preparation

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Obermeitingen, Germany

Dirk Muxfeldt