{"version":"1.0","provider_name":"dayanarman","provider_url":"https:\/\/dayanarman.com\/en\/","author_name":"admin","author_url":"https:\/\/dayanarman.com\/en\/blog\/author\/admin_w3g2r3tx\/","title":"Cream cheese production process","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"GfQIaMwk7N\"><a href=\"https:\/\/dayanarman.com\/en\/blog\/cream-cheese-production-process\/\">Cream cheese production process<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/dayanarman.com\/en\/blog\/cream-cheese-production-process\/embed\/#?secret=GfQIaMwk7N\" width=\"600\" height=\"338\" title=\"&#8220;Cream cheese production process&#8221; &#8212; dayanarman\" data-secret=\"GfQIaMwk7N\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/dayanarman.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/creami-cheesde-min-min-min.jpg","thumbnail_width":526,"thumbnail_height":800,"description":"Cream Cheese Production Process (Traditional\/Bag Method) First, milk and cream are mixed together in the processing tank until a fat content of 11.5 is reached. It is then heated to 60\u00b0C and homogenized at 120 bar pressure. Afterward, it is returned to the tank, heated to 93\u00b0C for 15 seconds, then cooled to 32\u00b0C, and [&hellip;]"}