Can you think of anything better than a slice of bread with some spreadable cheese for a snack? Production of cheese spread is similar to other types of processed cheese, but it contains more moisture to be soft and spreadable. Cheese spread starts with one or more types of cheese along with other ingredients and food additives such as stabilizers and emulsifiers. After mixing and vacuum cooking these ingredients, you can pour them into molds for cooling before packaging.

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Cheese spread making process- cook it to make it spreadable

Starting from milk, it undergoes standardization, pasteurization, homogenization, culture inoculation, fermentation, and whey separation where you get liquid whey and solid curds. After draining off the liquid whey, you can now gather the solid curds and cut them into shape. These are placed in a container covered with cheesecloth and stored for the aging process.

Using a vacuum cooker you can mix the cheese with other ingredients (cream, milk fat, salt, various seasonings and water) and food additives. As for the moisture content, it should not exceed 60 percent. Likewise, the fat content should not be less than 20 percent. After heating and stirring the mixture, just pour it into various molds or containers for cooling.

Filling up smooth spreadable cheese

Packaging for spreadable cheese comes in pouches, glass jars, but the most common are hard plastic tubs. In a filling machine, suction cups place the containers in the rotary table that transports the plastic containers to the filling station. After the containers are filled, they are moved to a sealing station where moving arms place and seal aluminum foil over them. Plastic lids are used as covers.

Between cream cheese and cheese spread

While cheese spread is prepared from processed cheese, cream cheese goes through similar processes as producing regular cheese with a little difference at the end of the process. The difference starts after whey separation, where the solid curds are aged in a regular cheese production setup. But for cream cheese, the solid curds are mixed with salt and stabilizers, and then it undergoes further heat treatment and continuous mixing until you achieve the desired texture.