The present invention describes processes that incorporate ionic gums into wheyless
cream cheese to reinforce curd structure, thus increasing product firmness. The
processes involve adding a relatively small (e.g., about 0.005 to about 0.1 percent)
but effective amount of the ionic gum (e.g., xanthan, gellan, carrageenan, alginate
gums, low methoxy pectin, or mixtures thereof) before a fermentation step, preferably
prior to initial homogenization/heating steps, to provide ionic gum-dairy protein
interaction without causing coacervation with protein. In certain preferred embodiments,
xanthan gum is used due to its cold water solubility, consistent composition, availability,
and low cost.
