Cream cheese on bread_Fotolia_53666931__fritlagt
Processed cream cheeses are spreadable products seen in e.g. the Middle East and South America. Basis for these spreads is cream cheese and this raw material is then heated together with emulsifying salts. Using dry ingredients including CheeseMaker specialty starch will ensure a stable supply of ingredients and no need for refrigerated storage of milk or cream cheese. The production of cream cheese also involves expensive filtration equipment and leads to the discharge of whey. This can easily be avoided by using the recombination process.
CheeseMaker SP25 and SP35 result in a good stability and less textural changes upon temperature fluctuations. Especially in countries where these processed cream cheese spreads usually are sold, ambient temperatures can be high and temperature fluctuations significant. “We have carried out a number of trials in which the texture of samples was tested immediately from the refrigerator or after acclimatization to room temperature.”
Both CheeseMaker SP25 and SP35 are potato-based and have a neutral taste and a white color. CheeseMaker SP25 results in a shorter and spoonable structure, whereas CheeseMaker SP35 gives a longer and ropier texture. CheeseMaker SP35 is also slightly firmer at the same dosage and gives a faster flavor release. Both products are easy to dissolve and can be added together with the other dry ingredients. They are kosher and halal-certified.
The use of CheeseMaker SP25 or SP35 will enable producers that do not have access to a steady supply of milk or have expensive filtration equipment to manufacture a cost-effective processed cream cheese product.
