Cream cheese is usually fermented with mesophilic starter cultures and includes full-fat cream cheese (typically 30% fat and approximately 8-7% protein) and low-fat cream cheese (typically 15-20% fat and approximately 9-8% protein). protein).
Cream cheese stabilizer is designed to create a consistent and dry texture in all types of cream and hard processed cheeses. One of the prominent features of this composition is its ability to absorb high water and create a very suitable consistency and viscosity. For cheeses with a softer and creamier texture, it is recommended to use ready-made cheese powder, which is a combination of milk proteins, hydrocolloids, and emulsifiers.
Due to the lack of milk production in the neighboring countries and the frequent use of dry milk, whey powder and other milk ingredients, Shawan Parse Group, with its knowledge of these products, has tried to design and produce A product is ready for the production of this valuable material.
