Novel gum application in wheyless cream cheese systems

   
   

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.

 
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