English to Russian Tech/Engineering Food & Drink Оборудование для изготовления плавленного сыра

[0094] The cream cheese products were prepared as follows:

[0095] (1) mix about 96.8 percent milk (3.88 percent fat, 3,45 percent protein, 4.94 percent lactose, 12.98 percent total solids, 9.11 percent non-fat solids) and about 3.1 percent cream (39.63 percent fat, 1.96 percent pro tern, 45.31 percent total solids, and 5.38 percent non-fat solids) to form a first dairy mixture (targeting fat to protein ratio of about 1.429 and protein to fat ratio of about 0.7);

[0096] (2) preheat die first dairy mixture to 40-145°F;

[0097] (3) heat to 178°F and hold for 18 seconds to pasteurize the first dairy mixture;

[0098] (4) cool the first dairy mixture to 72°F;

[0099] (5) add lactic acid culture to die cooled dairy mixture;

[00100] (6) culture for about 14 to about "16 hours until target pH of 4.6 to form a cultured dairv mixture;

[00101] (7) concentrate the cultured dairy mixture using ultrafiltration (Abcor UF) and standardize to about 25 percent solids (concentration ratio: 2.5X) to form a cultured retentate;

[00102] (8) add iunctionalized whey protein concentrate to cultured retentate to form a second dair mixture;

[00103] (9) heat the second dairy mixture to 155°F;

[00104] (10) add salt, gums,, and dairy minerals to the second dairy mixture according to Table 1 below to form a third dairy mixture;

[00105] (11) heat the third dairy mixture to 195°F in Breddo mixer;

[00106] (12) homogenize the third dairy mixture at about 5000 psi (single stage) to form a homogenized dairy mixture; and

[00107] (13) transfer the homogenized dairy mixture to creaming tank at 195°F and hold for 60 minutes or less until reach target Haake of 50-80 pa to form the cream cheese product.

[00108] The dairy minerals were added to samples 2 and 3 after the homogenization step. The dairy minerals were added to sample 4 in the initial mixing step. The cream cheese products are characterized in Table 2 below.