date:Jan 17, 2014
gredients and no need for refrigerated storage of milk or cream cheese. The production of cream cheese also involves expensive filtration equipment and results in discharge of whey. This can easily be avoided by using the recombination process.
CheeseMaker SP25 and SP35 result in 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 fluctuation