Cream cheese in minutes: Arla Foods Ingredients solution cuts process time

15 Aug 2018 --- Arla Foods Ingredients is set to launch one of the world’s fastest cream cheese manufacturing processes at Food Ingredients South America (São Paulo, Brazil, August 21-23, 2018). The protein solution can cut cream cheese-making process from 20 hours to just 30 minutes, according to the company.

Traditionally, cream cheese-making is a complex procedure that can take up to 20 hours and generates significant amounts of acid whey meaning it is inefficient, expensive and occupies valuable space on the production line. But thanks to a new whey protein ingredient solution from Arla Foods Ingredients – Nutrilac CH-7694 – dairies can now reduce the cream cheese manufacturing process to just 30 minutes while increasing yield at the same time.

Developed in Arla Foods Ingredients’ application center in Buenos Aires, Argentina, Nutrilac CH-7694 creates a cream cheese that delivers excellent flavor and texture. It is easy to handle and highly versatile, which makes it suitable for further processing into products such as cheesecakes and sushi. The key to the speedy production process is the elimination of the fermentation and separation processes. Not only does this dramatically reduce manufacturing times, but it also eradicates acid whey production and requires less investment in machinery, according to Arla Foods Ingredients. 

Aparecido Silveira, Global Marketing Manager for Dairy at Arla Foods Ingredients, says: “Our new high-yield solution is a great way for cream cheese-makers to cut costs and increase profits. It is particularly suitable for dairy companies looking to get into the category for the first time because it requires no extra investment in manufacturing plant. But it also has the potential to revolutionize processes for existing manufacturers of cream cheese.”

At Fi South America, Arla Foods Ingredients will also unveil a new solution for making a high-protein drinking yogurt that delivers a good texture and mouthfeel throughout its shelf life. In tests, a 7.5 percent protein drinking yogurt made with Nutrilac YO-5088 was found to have a significantly more desirable level of viscosity than a similar product made with a standard milk protein concentrate. It also retained this pleasant, drinkable texture for much longer. The results show that Nutrilac YO-5088 is ideal for creating on-the-go drinking yogurts that offer great taste and high levels of satiety to today’s busy and health-conscious consumers.

Also set to be unveiled is Nutrilac YO-4575, a low-pH, heat-stable protein ingredient for creating delicious, fresh-tasting, healthy long-life yogurts for children’s snacking occasions and lunchboxes. Sensory evaluation has demonstrated that yogurt made with the new ingredient scores highly on the mouthfeel, delivering a pleasant and soft texture with zero dryness or sedimentation. Tests have also shown that long-life yogurt made with Nutrilac YO-4575 will not develop syneresis even after six months storage at 30°C.

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