Hochland Se

Matthias Rother

Marie-Luise Mahler

Robert Hartmann

Dirk Herrmann

A method for producing a cream cheese-like, in particular vegan food product, in particular having a solidity in a value range between 0.2 N and 7.0 N measured at 10&#xb0; C., and a corresponding food product, wherein the in particular cream cheese-like food product has a particle size distribution in a non-macerated state, with a particle size distribution, measured in distilled water, with an average particle diameter x50,3&#x3c;100 &#x3bc;m, preferably between 10 and 40 &#x3bc;m, and with at least one peak, in particular a global maximum, at a particle diameter x3&#x3e;10 &#x3bc;m, and in that, in a partially macerated state obtained by mixing one part by weight of the food product with 9 parts by weight of an SDS-EDTA solution (0.25% SDS, 0.25% EDTA), the food product has a particle size distribution with at least one additional peak at a particle diameter x3&#x3c;10 &#x3bc;m in relation to the non-macerated state.

Cream cheese-like food product and production method

Method and system for determining a specific mass flow rate of a highly viscous food product () having a viscosity of greater than 100 cP, which during processing in a continuous delivery flow is supplied to or removed from a buffer container () by means of a delivery pump () wherein

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Wangen im Allgäu, Germany

Matthias Rother