Whether you call it cream cheese, curd cheese or white cheese, this diverse product is on everyone’s lips. There is hardly a flavour that would not fit to curd and cream cheese. Whether sweet of savoury, whether baker or star chef, cream cheese satisfies in all its variations.
Cheese and Whey
Bacteria cultures are used to produce lactic milk products and in cheese production. These cultures are added to the product, and grow under defined temperature and time conditions until fermentation has achieved the desired product properties such as pH-value, consistency and flavour.