Evening professional , am currently working on cheese project but have not been able to achieve a stable shelf life, sometimes I increase the salt inclusion which improves the shelf life but impact the taste profile. Suggestion
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It depends on how much salt you have added, for the spreadable cheese it should be max 3%…
also you need to maintain the storage temperature it should not exceed 10 degree cilcius…
And the storage environment should not be humid…
Also you can try to add some antimicribial food grade according to the FDA Legislations…
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