How to increase the shelf life of cream cheese?

regards  

Hi Qc man. Your question is quite broad - I think you'll get more useful suggestions/input if you can provide some more specific information about the nature of your issue. Presumably the contamination is microbiological?

What sort of analysis are you doing, and what are the counts you're seeing at start/end of life?

Are you having similar issues with any other products on site?
Are the results from your environmental monitoring program throwing up any concerns?

Any general issues with hygiene, process control, temperature management etc?

thanks for your reply 

we don't have issue with other products  , but for cream cheese we try to increase the shelf life to reach 7 or 8 days but cant 

our test for line at staff   showing good result when  we test and the process  as well 

but for final products  showing contamination with fungus after  5 days . our target to increase to 8 days 

thanks 

What temperature are you storing it at for those 5 days?

You have an air quality problem. If you can't improve the air quality wherever the product is exposed to air then you need to look at adding a preservative to prevent the growth.  If you can't add preservative due to labeling concerns, then you must focus on improving air quality.