Process for making yogurt cream cheese, and the resulting products
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.
1. A process for making a yogurt cream cheese product comprising steps of:
providing a milkfat fluid having an initial butterfat content level;
pasteurizing said milkfat fluid to yield a pasteurized milkfat fluid;
providing a yogurt, and combining said yogurt with said pasteurized milkfat fluid to yield a combined precursor; and
homogenizing and acidifying said combined precursor;
yielding a yogurt cream cheese product.
2. The process of claim 1 in which said milkfat fluid includes cream.
3. The process of claim 1 in which said initial butterfat content level is between about 33% to about 50% by weight.
4. The process of claim 1 in which said initial butterfat content level is between about 17% to about 33% by weight.
5. The process of claim 1 in which said initial butterfat content level is between about 10% to about 17% by weight.
6. The process of claim 1 including the step of adjusting said initial butterfat content level.
7. The process of claim 1 including the steps of providing culture bacteria, and culturing said milkfat fluid with said culture bacteria.
8. The process of claim 1 including the steps of providing a stabilizer, and adding said stabilizer to said milkfat fluid.
9. The process of claim 1 in which said yogurt includes live culture bacteria.
10. The process of claim 1 , including the step of adding live culture bacteria to said combined precursor.
11. The process of claim 1 , in which the step of homogenizing said combined precursor is carried out at an elevated pressure.
12. The process of claim 1 , in which said step of acidifying said combined precursor results in a pH between about 4.1 and about 5.0.
13. The process of claim 1 , including the step of agitating said yogurt cream cheese product in the presence of an inert gas at an elevated pressure.
14. The process of claim 1 in which said pasteurized milkfat fluid includes retained whey from said milkfat fluid.
15. The process of claim 1 in which said pasteurized milkfat fluid is not homogenized.
16. The process of claim 1 , in which said yogurt is made by steps including:
providing milk;
pasteurizing said milk to yield pasteurized milk;
cooling said pasteurized milk to a bacteria culture temperature; and
adding live culture bacteria to said pasteurized milk;
yielding yogurt.
17. The process of claim 1 , in which said yogurt constitutes between about 10% by weight and about 40% by weight of said yogurt cream cheese product.
18. The process of claim 6 in which said step of adjusting said initial butterfat content level yields a butterfat content level between about 10% to about 50% by weight.
19. The process of claim 7 including the step of pasteurizing said milkfat fluid before said culture bacteria substantially digest said milkfat fluid.
20. The process of claim 7 including the step of pasteurizing said milkfat fluid within about 60 minutes to about 90 minutes after adding said culture bacteria to said milkfat fluid.
21. The process of claim 10 including prior to combining said yogurt with said pasteurized milkfat fluid, the step of cooling said pasteurized milkfat fluid to a bacteria culture temperature.
22. The process of claim 10 , including the step of culturing said bacteria in said combined precursor prior to homogenizing said combined precursor.
23. The process of claim 11 in which said pressure is between about 2,000 pounds per square inch and about 4,000 pounds per square inch.
24. The process of claim 13 in which the temperature of said yogurt cream cheese product is adjusted to between about 70° F. and about 90° F. prior to beginning the step of agitating.
25. The process of claim 18 , in which following said step of adjusting, said milkfat fluid includes by weight about 34.5% to about 50% butterfat, about 3% to about 7% protein, and about 59% to about 42% water, with the balance constituted by other milk solids.
26. The process of claim 13 in which the temperature of said yogurt cream cheese product is adjusted to between about 60° F. and about 70° F. during the step of agitating.
27. The process of claim 25 , in which at least about 40% of the milk protein is derived from said milkfat fluid and said yogurt.
28. The process of claim 27 , in which at least about 50% of the milk protein is derived from said milkfat fluid and said yogurt.
29. The process of claim 25 , in which the viscosity of the yogurt cream cheese is adjusted to within a range of between about 1,000,000 centipoises and about 3,000,000 centipoises at about 74 degrees F.
30. The process of claim 25 , carried out in such a manner so that the yogurt cream cheese: comprises between about 8% by weight and about 35% by weight of total butterfat; comprises between about 10% by weight and about 40% by weight of yogurt; and has a viscosity within a range of between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 degrees F.
31. The process of claim 25 , carried out in such a manner so that the yogurt cream cheese: comprises between about 10% by weight and about 26% by weight of total butterfat; comprises between about 10% by weight and about 40% by weight of yogurt; and has a viscosity within a range of between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 degrees F.
32. The process of claim 25 , carried out in such a manner so that the yogurt cream cheese: comprises between about 23% by weight and about 26% by weight of total butterfat; comprises between about 10% by weight and about 40% by weight of yogurt; and has a viscosity within a range of between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 degrees F.
33. The process of claim 25 , carried out in such a manner so that the yogurt cream cheese product: comprises between about 25% by weight and about 26% by weight of total butterfat; comprises between about 10% by weight and about 40% by weight of yogurt; and has a viscosity within a range of between about 1,000,000 centipoises and about 3,000,000 centipoises at a temperature of about 74 degrees F.
34. The process of claim 30 , carried out in such a manner so that the yogurt cream cheese product comprises between about 14% by weight end about 22% by weight of yogurt.
35. The process of claim 31 , carried out in such a manner so that the yogurt cream cheese product comprises between about 14% by weight and about 22% by weight of yogurt.
36. The process of claim 32 , carried out in such a manner so that the yogurt cream cheese product comprises between about 14% by weight and about 22% by weight of yogurt.
37. The process of claim 33 , carried out in such a manner so that the yogurt cream cheese product comprises between about 14% by weight and about 22% by weight of yogurt.
38. The process of claim 13 , carried out in such a manner so that the yogurt cream cheese product has a viscosity within a range of between about 500,000 centipoises and about 1,500,000 centipoises at a temperature of about 74 degrees F.