Functional systems for cream cheese preparations

Hydrosol offers manufacturers an economical alternative to fresh milk in producing cream cheese with functional systems Stabisol FET 2 and Stabiprot 80 G. These active ingredients enable manufacturers to use simpler machinery and minimize the presence of by-products such as whey, when compared to using traditional methods of cream cheese production. Both ingredients enable manufacturers make adjustments to recipes in areas of consistency, texture, flavor and price to meet market demand. The slightly acid flavor is created by bacterial cultures or GDL; together with a small amount of rennet, they help to achieve a fi rmer consistency. The basic recipe can also be varied with herbs and spices.

To ensure optimum mouth feel, the stirred mixture is first heated and then pressed through narrow nozzles in the homogenizer. This ensures a smooth, creamy and spreadable paste without lumps. After cooling, the bacterial culture and rennet are added to the cheese mass. The finished mixture is then stored overnight at room temperature to activate the rennet and bacteria. The product can be packaged the next day. If refrigerated, the cream cheese will keep for about four weeks.