FIELD: food industry.
SUBSTANCE: invention relates to dairy industry namely to cream cheese compositions where protein content makes less than 6.5% preferably from 5 to about 6% keeping acceptable baking properties. For production of such cream cheese composition with acceptable baking properties stabilising composition is added to the cream cheese with low protein content. Stabilising composition contains first stabiliser and second stabiliser. The first stabilser is chosen from a group consisting of gums made of algarroba fruit and tar gums and the second stabiliser is picked from a group consisting of xanthan gums, carrageenan, maltodextrine, pectin, inuline, starch, gelatine and agar.
EFFECT: invention allows to increase end products quality.
23 cl, 6 ex
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