METHOD FOR MANUFACTURE OF A NON-FAT BRICK CREAM CHEESE PRODUCT

摘要

In the method of the invention, a non-fat cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The non-fat cream cheese is loaded into rectangular brick type packages. The non-fat cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The non-fat cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.