Nordahl L Brue

US Patent:

20040161492, Aug 19, 2004

Filed:

Feb 19, 2003

Appl. No.:

10/369163

Inventors:

Nordahl Brue - Burlington VT, US
Jon Gutknecht - Downingtown PA, US
John Ovitt - Franklin VT, US

Assignee:

Franklin Foods, Inc. - Enosburg Falls VT

International Classification:

A23C009/12

US Classification:

426/036000

Abstract:

A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74 F. to about 75 F.

US Patent:

20050170045, Aug 4, 2005

Filed:

Mar 18, 2005

Appl. No.:

11/084292

Inventors:

Nordahl Brue - Burlington VT, US
Jon Gutknecht - South Burlington VT, US
John Ovitt - Franklin VT, US

Assignee:

Franklin Foods, Inc. - Burlington VT

International Classification:

A23C009/12

US Classification:

426036000

Abstract:

A process for making a yogurt cream cheese product comprising steps of: providing a milkfat fluid having an initial butterfat content level; pasteurizing the milkfat fluid to yield a cream cheese precursor; providing a yogurt, and combining the yogurt with the cream cheese precursor to yield a combined precursor; and homogenizing and acidifying the combined precursor; yielding a yogurt cream cheese product. A yogurt cream cheese product comprising between about 8% by weight and about 35% by weight of total butterfat; the yogurt cream cheese product comprising between about 10% by weight and about 40% by weight of yogurt, having a viscosity between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 F.; and yielding less than about 1% syneresis by weight after 15 hours at about 74 F. to about 75 F.