Cream cheese is a light, paste like, spreadable soft cheese with a slightly tangy taste. Typically cream cheese has a fat content of at least 60% and a total dry matter of 44 to 46%. The initial product for cream cheese is standardized/pasteurized milk with a fat content of 8 to 14%. The standardized milk is then homogenized at 131F (55C), which helps combine the milk fat with the protein. The fat/protein ratio thus has a lower specific gravity than the whey therefore allowing for mechanical separation.
GEA is pleased to introduce the new KSE10, KSE30, and KSE50 model separators, designed for cream cheese separation. This newer generation carries a 3A/USDA accepted design. The KSE10-01-177 is the smallest of the three model s and can produce approximately 1,000 kg/hr of finished cream cheese product. The KSE10 can also be supplied as a engineered skid mounted system complete with valves, flow meters, VFD, control panel, piping/wiring for quick and easy installation.