CREAM CHEESE - TYPE COMPOSITIONS
Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49%-57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting by adjusting initial pH to reduced pH being within range of between about 4.9-4.5, forming direct-set milk-plant fat product; and combining first amount of direct-set milk-plant fat product together with second amount of cultured cream cheese-type product, forming cream cheese-type composition. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions.
1 . A process, comprising:
providing a concentrated milk composition including milk protein, at a first temperature being at least about 20 degrees Fahrenheit (° F.) above a melting point of the concentrated milk composition;
providing a plant fat composition including plant fat, at a second temperature being at least about 20° F. above a melting point of the plant fat composition;
combining a first amount of the concentrated milk composition together with a second amount of the plant fat composition, forming a concentrated milk-plant fat composition having an initial pH and having a concentration by weight of water being within a range of between about 49% and about 57%;
combining the concentrated milk-plant fat composition together with an amount of an edible acid and directly setting the concentrated milk-plant fat composition by adjusting the initial pH to a reduced pH being within a range of between about 4.9 and about 4.5, forming a direct-set milk-plant fat product; and
combining a first amount of the direct-set milk-plant fat product together with a second amount of a cultured cream cheese-type product;
thereby forming a cream cheese-type composition.
2 . The process of claim 1 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as including a concentrated milk protein source, wherein the concentrated milk protein source includes: aqueous nonfat milk; condensed nonfat milk; dry nonfat milk (“NFDM”); or reconstituted nonfat milk.
3 . The process of claim 1 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as having a concentration by weight of milk fat being less than about 1%.
4 . The process of claim 1 , wherein the providing the concentrated milk composition includes combining the concentrated milk composition together with a stabilizer.
5 . The process of claim 1 , wherein the providing the plant fat composition includes providing the plant fat as derived from seeds or fruit of: soy, corn, canola, sunflower, safflower, olive, peanut, cottonseed, sesame, almond, apricot, avocado, coconut, flax, grapeseed, hazelnut, palm, palm kernel, pine, poppy, pumpkin, rice bran, tea, walnut, wheat, hemp, acai, cashew, chia, pecan, or hazelnut.
6 . The process of claim 1 , wherein the forming the concentrated milk-plant fat composition includes selecting the second amount of the plant fat composition as being less than or equal to about 60% by weight of the concentrated milk-plant fat composition
7 . The process of claim 1 , wherein the forming the concentrated milk-plant fat composition includes carrying out the combining the first amount of the concentrated milk composition together with the second amount of the plant fat composition with a difference between the first and second temperatures being about 5° F. or less.
8 . The process of claim 1 , wherein the providing the plant fat composition includes providing the plant fat composition at the second temperature as being within a range of between a pasteurization temperature and a temperature being about 20° F. above the melting point of the plant fat composition.
9 . The process of claim 1 , wherein the providing the plant fat composition includes: providing the plant fat composition as containing palm oil having a melting point being within a range of between about 91° F. and about 102° F.; and providing the second amount of the plant fat composition at the second temperature as being within a range of between about 125° F. and about 130° F.
10 . The process of claim 1 , wherein the forming the direct-set milk-plant fat product includes forming the direct-set milk-plant fat product without any separating of the concentrated milk-plant fat composition into a curd and a whey.
11 . The process of claim 1 , wherein the forming the direct-set milk-plant fat product includes forming the direct-set milk-plant fat product without any culturing of lactic acid-producing bacteria.
12 . The process of claim 1 , wherein the forming the direct-set milk-plant fat product includes forming the direct-set milk-plant fat product as being substantially free of lactic acid.
13 . The process of claim 1 , wherein the combining the second amount of the cultured cream cheese-type product includes the cultured cream cheese-type product as containing lactic acid-producing mesophilic bacteria.
14 . The process of claim 1 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as having a concentration by weight of milk fat being less than about 1%; and wherein the combining the direct-set milk-plant fat product together with the cultured cream cheese-type product includes the cultured cream cheese-type product as being cream cheese.
15 . The process of claim 14 , wherein the combining the direct-set milk-plant fat product together with the cultured cream cheese-type product includes forming the cream cheese-type composition as having a concentration by weight of the direct-set milk-plant fat product of between about 45% and about 60%.
16 . The process of claim 14 , wherein the combining the direct-set milk-plant fat product together with the cultured cream cheese-type product includes forming the cream cheese-type composition as having a concentration by weight of the direct-set milk-plant fat product of between about 50% and about 55%.
17 . The process of claim 1 , wherein the providing the concentrated milk composition includes providing the concentrated milk composition as having a concentration by weight of milk fat being within a range of between about 0.99% and about 0.50%.
18 . The process of claim 1 , wherein the combining the second amount of the cultured cream cheese-type product includes the cultured cream cheese-type product as being cream cheese.
19 . The process of claim 1 , wherein the combining the direct-set milk-plant fat product together with the cultured cream cheese-type product includes the direct-set milk-plant fat product and the cultured cream cheese-type product as each having a concentration by weight of fat being within a range of between about 33% and about 16%.
20 . A cream cheese-type composition made according to the process of claim 1 .