Cream cheese

Cream cheese It is an unripe fresh cheese. The raw material of this type of cheese is raw milk added cream. Cheese has a protein content of 7-9%, a fat content of 30-35%, and sometimes more than 50%. The color is white, the texture is soft and delicate, the spreadability is good, the taste is soft with slightly sour and light milky aroma and creamy aroma, and the delicate texture is the intermediate product of cheese and cream. It can be eaten directly, spread with bread, biscuits or chips, or served with jam, onions and spices. At the same time, cream cheese is an indispensable material in cheesecake.

Quark cheese

Quark Cheese originated in Germany is a non-acidic fresh ripe cheese curd. In Germany, the annual per capita consumption can reach 8kg, which is higher than the consumption of yogurt. Usually the full-fat quark cheese has 10-11.5% protein and 9.6% fat . Quark cheese is milky white or light yellow, soft in texture, slightly elastic, and has good spreadability. The flavor is either clean or mildly sour. This product has a shelf life of 2 to 4 weeks when stored below 8℃.

Like cream cheese , quark cheese comes in many forms and can be used in many home-made foods and dishes such as desserts, puddings, baked goods, salads or mixed with fruits and vegetables. In industrial production , it is also possible to mix fruit and colloids according to the protein and fat content required for the final product.

Process flow

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