Natural Cream Cheese (26-33% Fat)

Name: Natural Cream Cheese (26-33% Fat)
Brand: eDairyMarket
SKU: 696f99d44ff03dd9846b2607
Price: 4300 USD
Availability: InStock

This Natural Cream Cheese is a pasteurized product obtained from fresh cow's milk and cream, acidified using lactic cultures and stabilized to achieve a smooth, homogeneous, and spreadable texture. Its organoleptic profile presents a white to ivory color and a fresh dairy flavor with notes of cream. It features a fat content between 26% and 33% , dry matter from 35% to 43% , and a controlled salt content between 0.7% and 0.8%. Ideal for pastry, bakery, sauces, dips, sushi, and direct consumption (spread). It is available in professional formats such as 2 kg blocks/tubs or 16 kg vacuum bags in cardboard boxes , requiring refrigeration between 2°C and 8°C.

$4,300

per Ton

1000 Ton available

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About this product

1. General Description This product is a high-viscosity cream cheese, produced through the pasteurization and homogenization of milk and cream, fermented with mesophilic lactic cultures. Its process includes the addition of natural stabilizers (such as locust bean gum or guar gum) to prevent syneresis and ensure a firm yet creamy structure, free of lumps. It is a versatile ingredient that provides richness and texture in both sweet and savory applications within the food industry.

2. Technical Characteristics

Physico-Chemical: Fat 26–33%, Dry Matter 35–43%, Moisture 55–65%, Protein 6–9.3%, Salt 0.7–0.8%, pH (typical) 4.4–5.0.
Microbiological: Coliforms < 10 cfu/g, E. coli < 10 cfu/g, Staphylococcus aureus < 10 cfu/g, Salmonella absent in 25 g, Listeria monocytogenes absent in 25 g, Yeasts and Molds < 10 cfu/g.

3. Presentation and Applications

Uses: pastry, bakery fillings, culinary sauces, dips, sushi, snacks, and food service.
Packaging: 2 kg tubs or blocks and 16 kg vacuum-sealed polyamide bags in cardboard boxes. Refrigerated storage (2–8°C) with a shelf life of 12 to 15 months.