| abstract |
The present invention relates to superior dairy products which havenfirmness qualities and textural qualities not observed in conventional dairynproducts. The dairy products of this invention have average fat particle sizesnof less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns,nand more preferably about 0.2 to about 0.6 microns. The dairy productsnwhich may be manufactured using this process are cream cheese, sourncream, and dairy products containing at least 4 percent fat. The presentninvention also provides a process for making a cream cheese product withoutnthe removal of whey and having average fat particle sizes of less than aboutn0.8 microns, preferably of about 0.1 to about 0.8 microns, and morenpreferably about 0.2 to about 0.6 microns. |