Cost-effective processed cream cheese

Fat reduction

Cost-effective processed cream cheese

Ingredion Ingredients Used: NATIONAL™ M2 - 10530302 N-DULGE® SA1 - 10900101 NOVATION® Indulge 1720 - 31460402

Toasts with cream cheese on the serving plate



Ingredient Amount % as is
Quark 0% fat 35.00
Water 31.62
Butter 18.00
Skimmed milk powder 6.00
N-DULGE® SA1 3.00
NOVATION® Indulge 1720 2.50
Emulsifying salt 1.00
Salt 0.70
Citric acid 0.15
Potassium sorbate 0.03


  1. Mix the dry powders, quark and butter at 3000 rpm for one minute.
  2. Put the water into the cooker and heat (indirect) to 50°C at 3000 rpm for one and a half minutes.
  3. Check and adjust pH to 5.0 - 5.2 with citric acid. Mix at 3000 rpm for 30 seconds.
  4. Heat to 85°C at 1500 rpm.
  5. Add rework.
  6. Cream at 80 - 85°C and 3000 rpm for five minutes.
  7. Homogenise the hot product at 200/50 bar.
  8. Fill into containers and turn them upside down to avoid skin formation.
  9. Slowly cool to room temperature.
  10. Store refrigerated at 4°C.

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