Cream Cheese and Double Cream Cheese

Cream cheese is a soft cheese with a fat content of 40 to 50 percent fat in dry matter (fat in DM). The total dry matter is at least 36 to 39 percent. In terms of structure and taste, it is similar to double cream cheese. The initial product is pasteurized, standardized milk with max. 3.5 percent fat. Separators of the KDB and KDC series from GEA Westfalia Separator are used for the production of cream cheese.

Double cream cheese is a light, paste-like, spreadable cheese with a slightly tangy taste. It is a soft cheese with a fat content of at least 60 percent FDM and a total dry matter of 44 to 46 percent. GEA Westfalia Separator supports the production process with separators of the KSA, KSD and KSE types.