The standardized, pasteurized cream can be mixed with starter culture and immediately filled into the package. The cream is then fermented within the final package, which leaves the coagulum undisturbed. When the appropriate acidity is obtained, the products are cooled either by passing through a blast cooler or by placement in a cooler. The advantage of this method is the possibility of lowering or eliminating stabilizers and yet obtaining excellent body and texture. The disadvantages are the large space requirement for fermenting the packaged product and the relatively slow cooling.
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