The coils in the pasteurizers are hollow. As they revolve, live steam passes through, until the milk and cream have reached the temperature required for pasteurization. A special culture of lactic acid organisms is then added and the mixture allowed to stand for eighteen hours. During this time the milk and cream turn into very soft velvety curd ready to be drained, chilled, pressed and packaged as “Philadelphia” Cream Cheese.
© 2012 President and Fellows of Harvard College