2. Flow chart presentation

The cream cheese manufacturing process has evolved considerably since the 1900-1920s. Historically, it consisted of adding cream to an unripened Neufchâtel-type cheese, but today's cream cheese production is based on scientific and technological advances in milk preparation and unit processing and packaging operations. It is based on three main technological schemes:

• Manufacture from drained lactic curd, the dominant pattern (figure 3 );

• manufactured from a tangential filtration retentate (ultrafiltration) generally acidified by lactic acid bacteria (figure 4...