Fuente: WIPO "dairy products" 1,142,986. Cream cheese. NATIONAL DAIRY PRODUCTS CORP. 30 Jan., 1968 [16 Feb., 1967], No. 4695/68. Heading A2B. In the preparation of cream cheese, a first mix is ripened, for example by means of a lactic acid starter culture, with rennet if desired, to an acidity of 0.7-0.9% lactic acid, mixed with a substantially non- acidified second mix to obtain a blend having an acidity of less than 0.7% lactic acid, heating the blend and separating the whey. Preferably at least one of the mixes is treated prior to use at elevated temperature and time duration, for example 185‹F. to 230‹F. for 6 minutes to 30 seconds respectively, to denature serum protein.