Wheyless Cheese Production Process
First, milk and cream are mixed together until reaching a fat content of 17%, while the temperature rises to 35°C. Then, salt is mixed with milk protein powder (MPC) and added to the milk using a tri-blender. The mixture is pasteurized at 75°C for 5 minutes, then quickly cooled to 65°C in the tank and homogenized under 80 bar pressure. The mixture is then transferred to the processing tank and cooled to 25°C, at which point mesophilic starter culture is added. After about 13 hours, when the mixture has remained stagnant in the tank and the pH reaches 4.8, the remaining salt from the recipe is added, and the mixer is turned on. Once the mixture has dissolved, the temperature is raised to about 33°C and the mixture is directed to the filling machine with the help of a pump. In the filling system, the prepared cheese mixture is injected into cups, then condensed milk is added. After sealing the cups, they are transferred to a warm room at 35°C for about 10 hours, then transferred to cold storage. After the quarantine period, the product is released to the market.
It is recommended to use preservatives Nisin or Nazein to increase the shelf life of cream cheese and prevent bitterness.
For more details on the Nisin or Nazein preservative from Dayan Arman Pouya, click here.
