Abstract: A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing.

Abstract: A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing.

Abstract: A standard of identity cream cheese that is flowable at refrigerated temperatures (32° F.-45° F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled to a temperature below 100° F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling.

Abstract: A paperboard blank is disclosed which is formable into a sleeve for holding a tub shaped container. The sleeve includes top and bottom walls generally corresponding to the lid and bottom wall of the container, side walls adjacent the side wall of the container and having cutouts for engaging the container lid, and an angled strip between the bottom wall and one side wall. The cutouts and angled strip hold the container in place in the sleeve.