Acid whey texture system
View Patent ↗The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.
1. A method for producing a creamy dairy product, comprising:
(a) mixing concentrated acid whey and an edible fat to obtain a first mixture;
(b) heating said first mixture to a temperature of up to about 200° F.;
(c) homogenizing said heated first mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion;
(d) adding salt and a stabilizing amount of a stabilizer system comprising hydrocolloid and optionally emulsifier, and mixing to obtain a second mixture;
(e) heating the second mixture up to a range of about 165° F. to about 210° F. for 1 minute to about 2 hours to texturize the second mixture;
(f) homogenizing said heated second mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous mixture; and
(g) collecting the resultant dairy product.
2. The method according to claim 1 , wherein in (a) said edible fat is milk fat.
3. The method according to claim 1 , wherein in (a) said acid whey concentrate has a pH of about 3.5 to about 5.5.
4. The method according to claim 1 , wherein (b) said homogenizing of said heated first mixture includes a homogenizing step at a pressure in the range of about 2,500 psi to about 14,500 psi.
5. The method according to claim 1 , wherein (b) said homogenizing of said heated first mixture is conducted at a pressure of about 3,500 psi to about 10,000 psi.
6. The method according to claim 1 , wherein in (f) said homogenizing of said heated second mixture is conducted at a pressure in the range of about 500 psi to about 14,500 psi.
7. The method according to claim 1 , wherein in (f) said homogenizing of said heated second mixture is conducted at a pressure of about 500 psi to about 5,000 psi.
8. The method according to claim 1 , further comprising in (d) admixing at least one additive selected from the group consisting of a flavorant and a colorant.
9. The method according to claim 1 , wherein in (d) said stabilizer system comprises at least one material selected from the group consisting of maltodextrin, carob gum, xanthan gum, and carrageenan and,optionally, emulsifier.
10. The method according to claim 1 , wherein in (d) said stabilizer system comprises maltodextrin, carob gum and xanthan gum.
11. The method according to claim 1 , wherein in (d) said stabilizer system comprises maltodextrin, carob gum, and carrageenan.
12. The method according to claim 1 , wherein in (d) said stabilizer system comprises carob gum and at least one of xanthan gum and carrageenan.
13. The method according to claim 1 , wherein in (a) said first mixture further includes an emulsifier.
14. The method according to claim 1 , wherein in (a) said first mixture further includes dry whey protein concentrate.
15. The method according to claim 1 , wherein in (a) said first mixture has a protein content of up to about 20%.
16. The method according to claim 1 , wherein in (g) said collecting comprises hot-filling the resultant dairy product into containers.
17. The method according to claim 1 , wherein said concentrated acid whey comprises concentrated cream cheese whey containing about 0.1 to about 20% fat and about 0.5 to about 20% protein.
18. The method according to claim 1 , wherein said dairy product comprises a cream cheese product.
19. The method according to claim 1 , wherein said dairy product comprises a beverage.
20. The method according to claim 1 , wherein said dairy product comprises a whipped product.
21. The method according to claim 1 , wherein said dairy product comprises a frozen product.
22. A method for producing a creamy dairy product, comprising:
(a) preparing a first mixture containing about 10 to about 99% concentrated acid whey, about 0% to about 20 percent dairy powder that contains protein, and about 0.01% to about 35% of an edible fat, with mixing;
(b) heating said first mixture to a temperature of up to a range of about 120° F. to about 180° F.;
(c) homogenizing said heated first mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion;
(d) adding a stabilizing amount of a stabilizer system comprising a gum, and optionally salt, and mixing to obtain a second mixture, said second mixture containing about 0 to about 2.5% salt, about 0.01 to about 1.0% total gum, about 0 to about 20% maltodextrin, about 0% to about 5.0% starch, about 0 to about 1.0% food emulsifier and up to about 20% of a sweetener;
(e) optionally heating the second mixture up to a range of about 165° F. to about 210° F.;
(f) homogenizing said heated second mixture under a pressure of up to about 14,500 psi and for a time effective to obtain a homogeneous dispersion; and
(g) collecting the resultant dairy product.
23. The method according to claim 22 , wherein said dairy product comprises a cream cheese product.
24. The method according to claim 22 , wherein said dairy product comprises a beverage, a dessert, a whipped topping, or a frozen novelty product.