Author Topic: cream cheese, oozing after packaging  (Read 99 times)

Offline JerseyCow24

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cream cheese, oozing after packaging
« on: May 09, 2016, 06:26:28 PM »
I am making 15 gallon batches of cream cheese using mainly MM100, culturing for 24 hours, hanging for 18 hours then salting and packaging in 8 oz polypropylene containers.  After packaging goo often begins oozing out of the package and starts to make a mess.

I'm thinking it is just whey?  Any thoughts on how to avoid this?  I'm guessing the salt is drawing more whey from the curd and somehow sneaking out of the package?  Does that sound reasonable?  Or, could something be happening with the fat?  Should I be letting it sit for a bit after salting, then re-stirring before packaging?   Should I be cooling before packaging?

Thoughts would be greatly appreciated!  Thank you!

Offline Kern

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Re: cream cheese, oozing after packaging
« Reply #1 on: May 11, 2016, 01:18:41 PM »
Here are a couple of things I'd try:  Hang it again after salting for a couple of hours will the whey flow all but stops.  Then package it and chill it as fast as feasible.

As an engineer I am a big fan of building a model and testing ideas like those above before building the "15-gallon" bridge.  Play with 1-2 gallon batches until you get the process down.