Abstract: A fermented skim milk retentate is introduced into a mixing tank provided with agitation means. The skim milk retentate is agitated and transferred through a recirculating loop as dry cottage cheese curd and an emulsifying salt are added to the mixing tank. Agitation and recirculation are continued for a period of time sufficient to provide a dispersion of the dry cottage cheese curd and emulsifying salt homogeneously throughout the retentate. Heating of the dispersion is then started by injecting steam into the dispersion as it passes through the recirculating loop. While the temperature of the dispersion is within the range of from about 70.degree. F. to about 150.degree. F., non-fat dry milk is added to the dispersion. Agitation and heating is continued until the dispersion temperature is within the range of from about 140.degree. F. to about 165.degree. F. Xanthan gum, as the first gum of a stabilizing system, is then added to the mixing tank.

Abstract: In the method of the present invention for making a non-fat cream cheese product, a source of concentrated skim milk is introduced into a first mixer provided with agitation means. The skim milk is agitated as the skim milk is heated in the first mixer to a first predetermined elevated temperature. An emulsifier salt is added to the skim milk in the first mixer. After reaching the first predetermined elevated temperature, the skim milk is transferred to a second mixer provided with agitation means. A first gum is added to the heated skim milk in the second mixer to provide a thickened skim milk. The thickened skim milk is homogenized in a first homogenizing step. The homogenized skim milk is transferred to a third mixer provided with agitation means. A bulking agent and a second gum are added to the homogenized, thickened skim milk in the third mixer.