Abstract: A process for producing a cream cheese-like food comprising casein, an oil or fat, an emulsifying agent, lactose, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein, and an orthophosphate wherein these ingredients are mixed together to obtain a solution. The resulting mixture solution is pasteurized, homogenized and cooled to 20.degree.-32.degree. C. to obtain an emulsion, then a starter and rennet are added to the emulsion. The whole emulsion mixture is fermented at 20.degree.-32.degree. C., the fermentation process is suspended in the pH range of 5.4-5.9, then glucono .delta.-lactone, a stabilizer and necessary additives are added thereto. The resultant whole mixture is pasteurized, charged into containers and then cooled. This method can be practiced to continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc., which equipment is generally used in the dairy industries.

Abstract: This invention is relating to a process for producing a cream cheese-like food characterized in that casein, an oil or fat, an emulsifying agent, a calcium salt in an amount of 4-24 mg, preferably 6-15 mg (as calcium) per gram of casein and an orthophosphate are mixed together to obtain a solution, the resulting mixture solution is heated, homogenized, and cooled to obtain a liquid emulsion, then gluconic .delta.-lactone and rennet are added to the emulsion, the whole is maintained at 15.degree.-55.degree. C., preferably 20.degree.-40.degree. C. to regulate the texture and to attain the equilibrium of the emulsion in the pH range of 5.3-5.9, then a stabilizer, gluconic .delta.-lactone and necessary additives are added thereto and the whole is pasteurized, charged into containers and cooled.The method of this invention can continuously make a cream cheese-like food by using a stirring device, homogenizer, transportation line, etc. generally used in the dairy industries.