Guide
Short, numeric, sourced guides on capacity, heat treatment, materials and purchasing.
Industrial cream cheese is made in 9 steps: milk reception, cooling, standardization, pasteurization and homogenization, culture addition and fermentation, curd draining, cooking-mixing, hot filling, and cooling. The critical points are stopping fermentation at around pH 4.6 and homogenizing the curd at 75–85 °C.
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