Natural Cream Cheese (26-33% Fat)

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.