| abstract |
An imitation cream cheese product suitable for low calorie and low fat diets, having a fat content less than about 4% 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 DEG to 200 DEG F., preferably about 170 DEG to 185 DEG F., and admixing with cottage cheese curd. Preservatives and flavorings may be added before and/or after heating to 150 DEG F., 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 DEG to 160 DEG F., preferably 145 DEG to 150 DEG 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. |