{"id":1601,"date":"2025-11-05T20:27:21","date_gmt":"2025-11-05T20:27:21","guid":{"rendered":"https:\/\/test.dayanarman.com\/?p=1601"},"modified":"2025-11-16T18:56:59","modified_gmt":"2025-11-16T18:56:59","slug":"whey-less-cheese-production-process-and-flowchart","status":"publish","type":"post","link":"https:\/\/dayanarman.com\/en\/blog\/whey-less-cheese-production-process-and-flowchart\/","title":{"rendered":"Whey less cheese production process and flowchart"},"content":{"rendered":"<h2 style=\"text-align: left;\"><span style=\"color: #4f6128;\">Wheyless Cheese Production Process<\/span><\/h2>\n<p style=\"text-align: left;\"><span style=\"color: #002060;\">First, milk and cream are mixed together until reaching a fat content of 17%, while the temperature rises to 35\u00b0C. Then, salt is mixed with milk protein powder (MPC) and added to the milk using a tri-blender. The mixture is pasteurized at 75\u00b0C for 5 minutes, then quickly cooled to 65\u00b0C in the tank and homogenized under 80 bar pressure. The mixture is then transferred to the processing tank and cooled to 25\u00b0C, 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\u00b0C 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\u00b0C for about 10 hours, then transferred to cold storage. After the quarantine period, the product is released to the market.<\/span><br \/>\n<span style=\"color: #e36c09;\">It is recommended to use preservatives Nisin or Nazein to increase the shelf life of cream cheese and prevent bitterness.<\/span><\/p>\n<p style=\"text-align: left;\"><span style=\"color: #4f6128;\">For more details on the Nisin or Nazein preservative from Dayan Arman Pouya, <a href=\"https:\/\/dayanarman.com\/products\/nisin\/\">click here<\/a>.<\/span><\/p>\n<p style=\"text-align: left;\"><img decoding=\"async\" src=\"\/uploads\/Gallery\/%D9%81%D9%84%D9%88%DA%86%D8%A7%D8%B1%D8%AA\/%D9%BE%D9%86%DB%8C%D8%B1.jpg\" alt=\"\" \/><a href=\"https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/\u067e\u0646\u06cc\u0631.jpg\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-806 size-full\" src=\"https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/\u067e\u0646\u06cc\u0631.jpg\" alt=\"\" width=\"700\" height=\"994\" srcset=\"https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/\u067e\u0646\u06cc\u0631.jpg 700w, https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/\u067e\u0646\u06cc\u0631-211x300.jpg 211w, https:\/\/dayanarman.com\/wp-content\/uploads\/2025\/11\/\u067e\u0646\u06cc\u0631-600x852.jpg 600w\" sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wheyless Cheese Production Process First, milk and cream are mixed together until reaching a fat content of 17%, while the temperature rises to 35\u00b0C. Then, salt is mixed with milk protein powder (MPC) and added to the milk using a tri-blender. The mixture is pasteurized at 75\u00b0C for 5 minutes, then quickly cooled to 65\u00b0C [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1602,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[28],"tags":[],"class_list":["post-1601","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-28"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.9 (Yoast SEO v28.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Whey less cheese production process and flowchart - dayanarman<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dayanarman.com\/blog\/cheese-production-process-and-flowchart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whey less cheese production process and flowchart\" \/>\n<meta property=\"og:description\" content=\"Wheyless Cheese Production Process First, milk and cream are mixed together until reaching a fat content of 17%, while the temperature rises to 35\u00b0C. 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