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Application for
PROCESSED CREAM CHEESE
Addition of ACTIVA ® MP to improve texture, stability and minimize the effect of price fluctuation of dairy ingredients.
![sour cream 866](https://ajifoodsolutions.eu/wp-content/uploads/2024/03/sour-cream-866.jpg)
How we use ACTIVA® MP in processed cream cheese?
![](https://ajifoodsolutions.eu/wp-content/uploads/2024/03/labo-le-thillay.jpg)
1
Prepare your Quark with adding ACTIVA ® MP with mesophilic starter culture.
2
Mix quark, emulsifying salts and milk protein concentrate at 3000 RPM.
3
Pack your processed cream cheese (PCC).
Benefits of ACTIVA® MP
![yg benefices](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/yg-benefices.jpg)
ACTIVA ® MP improves thickness.
![](https://ajifoodsolutions.eu/wp-content/uploads/2024/03/butter-cream-1766648_1280.jpg)
ACTIVA ® MP to reduce cost by reducing milk powder.
![no process changes](https://ajifoodsolutions.eu/wp-content/uploads/2023/03/no-process-changes.jpg)
No process changes needed.
Results
![result processed cream cheese](https://ajifoodsolutions.eu/wp-content/uploads/2024/03/resultat-processed-cream-cheese.jpg)