Method for manufacture of a brick cream cheese product

摘要

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