The cream cheese product group includes sweet and savoury varieties of quark and quark desserts, cream cheese and cream cheese preparations and spreads. These products are usually heat-treated for preservation. A functional stabilisation system is needed to prevent whey separation and protein loss during heat treatment.

Functional blends in the TROLAC^® range consist of a carefully-selected range of various highly-functional milk proteins and hydrocolloids. These ensure that the proteins are protected from denaturisation during the production process, so that a silky smooth mouth feel is created. Effective water retention and syneresis prevention in the end product is just as important if the product is to look and feel good throughout its entire shelf life.

The functional blends in the ACILAC^®ms range, based on natural milk components, are conceived especially for applications such as the production of direct quark. The high functionality of the individual ingredients increases the water retention of the end product, improves the texture and creates a full, creamy mouth feel, even in mousse varieties. 

Are you looking for the right functional blend for your cream cheese product? An extract of our range:

In addition, we also develop appropriate functional blend solutions for many other dairy products with a soured or fermented base.

We would be happy to discuss this with you personally at your location.