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Information about Cream Cheese















Cream Cheese
Country of originUnited States
Region, townChester, New York
Source of milk Cow
Pasteurised
TextureSoft
Aging timenone|
Certification


Cream cheese is a sweet, soft, mild-tasting, white cheese that contains at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. [1] It is sold in brick form or in a small, tub-like container. Variety brands add seasonings such as garlic, chives, dill, olives, and even smoked salmon.

Cream cheese differs from other soft cheeses (such as Brie and Neufchâtel) in that it is not naturally matured and is meant to be consumed fresh. Boursin cheese is a European cheese more comparable to cream cheese in taste, texture, and production methods.

Origin

According to food manufacturer Kraft:
Cream cheese originated in the United States in 1872 when a dairyman in Chester, New York, developed a 'richer cheese than ever before,' made from cream as well as whole milk. Then in 1880, a New York cheese distributor, A. L. Reynolds, first began distributing cream cheese wrapped in tin-foil wrappers, calling it Philadelphia Brand....The name "Philadelphia Brand cream cheese" was adopted by Reynolds for the product because at that time, top-quality food products often originated in or were associated with the city, and were often referred to as being "Philadelphia quality."[2]


In many places, including Ireland and parts of Spain, cream cheese is called simply Philadelphia, and in places in Latin America, including Argentina, Chile, and Mexico it is called Queso Filadelfia ("Philadelphia Cheese"). This is an example of a genericized trademark. Philadelphia is marketed in the UK, but non-branded cream cheese is rarely referred to as such.

Usage

Cream cheese is typically used in savoury snacks of various types, for example spread on bread, bagels, crackers, etc. Cream cheese is also an ingredient used in cheesecake and in salads.

Manufacture

Cream cheese is difficult to manufacture. Normally, protein molecules in milk have a negative surface charge, which keeps milk in a liquid state; the molecules act as surfactants, forming micelles around the particles of fat and keeping it in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation at around 23 °C, the pH level of the milk decreases. Amino acids at the surface of the proteins begin losing charge and become neutral, turning the fat micelles from hydrophilic to hydrophobic state and causing the liquid to coagulate. If the bacteria are left in the milk too long, the pH lowers further, the micelles attain a positive charge and the mixture returns to liquid form. The key then is to kill the bacteria by heating the mixture to 52-63 °C at the moment the cheese is in an isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative. Inaccurate timing of heating leads to an inferior or unusable product.

However, subtle changes in the timing of the process can result in variations in flavor and texture. Furthermore, because cream cheese has a higher fat content than other cheeses and fat repels water, which tends to separate from the cheese, stabilizers such as guar and carob gums must be added to prolong its shelf life.

Improper heat treatment of milk may lead to formation of hard particles of amorphous compacted protein, causing unpleasant grittiness.

See also

References



External links

Motto
"In God We Trust"   (since 1956)
"E Pluribus Unum"   ("From Many, One"; Latin, traditional)
Anthem
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Chester is a common name for geographical places in New York State. The name is originally in reference to the Earl of Chester, and the oldest and largest locations with the name were founded when New York was a British colony.
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Cheese is a solid food made from the milk of cows, goats, sheep and other mammals. Cheese is made by coagulating milk. This is accomplished by first acidification with a bacterial culture and then employing an enzyme, rennet (or rennet substitutes) to coagulate the milk to "curds
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Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.

Composition

The fatty acids of butterfat are typically composed as follows (by mass fraction):[1]

..... Click the link for more information.
Moisture generally refers to the presence of water, often in trace amounts.

The moisture content is often an important aspect of various foodstuffs including cheese and many dried goods such as tea where excess moisture can promote bacterial growth, decay, molding, or
..... Click the link for more information.
    pH is a measure of the acidity or alkalinity of a solution. Aqueous solutions at 25 ℃ with a pH less than seven are considered acidic, while those with a pH greater than seven are considered basic (alkaline). The pH of 7.
    ..... Click the link for more information.
    A. sativum

    Binomial name
    Allium sativum
    L.

    Allium sativum L., commonly known as garlic, is a species in the onion family Alliaceae.
    ..... Click the link for more information.
    A. schoenoprasum

    Binomial name
    Allium schoenoprasum
    L.

    This article is about the plant Chives. For other uses, see Chives (disambiguation).

    ..... Click the link for more information.
    Anethum
    L.

    Species: A. graveolens

    Binomial name
    Anethum graveolens
    L.
    ..... Click the link for more information.
    O. europaea

    Binomial name
    Olea europaea
    L.

    The Olive (Olea europaea) is a species of small tree in the family Oleaceae, native to coastal areas of the eastern Mediterranean region, from
    ..... Click the link for more information.
    Smoked salmon is a preparation of salmon, typically a fillet that has been cured and then hot or cold smoked.

    Presentation

    Smoked salmon is popular ingredient in canapés, often combined with cream cheese and lemon juice, or 'bulked out' with other fish.
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    Brie is a soft, cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne).
    ..... Click the link for more information.
    Neufchâtel is a soft, slightly crumbly, mould-ripened cheese made in the French region of Normandy. One of the oldest cheeses in France, its production is believed to date back to the 6th Century.
    ..... Click the link for more information.
    Boursin Cheese is a soft creamy cheese available in a variety of flavors. Its flavor and texture is somewhat similar to American cream cheese.

    Boursin cheese was first produced in 1957 by François Boursin in Normandy.
    ..... Click the link for more information.
    Kraft Foods Inc.

    Public (NYSE:  KFT )
    Founded 1903
    Headquarters Northfield, Illinois, USA

    Key people Irene Rosenfeld, CEO
    Industry Food Processing [1]
    Products See brands listing.
    Revenue $34.356 billion USD (2006)
    Net income $3.
    ..... Click the link for more information.
    18th century - 19th century - 20th century
    1840s  1850s  1860s  - 1870s -  1880s  1890s  1900s
    1869 1870 1871 - 1872 - 1873 1874 1875

    :
    Subjects:     Archaeology - Architecture -
    ..... Click the link for more information.
    Chester is a town in Orange County, New York, United States. The population was 12,140 at the 2000 census.

    The Town of Chester contains a village, also called Chester.

    History

    The town was first settled around 1821. The Town of Chester was organized in 1845.
    ..... Click the link for more information.
    State of New York

    Flag of New York Seal
    Nickname(s): The Empire State
    Motto(s): Excelsior!

    Official language(s) None

    Capital Albany
    Largest city New York City

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    Cream (from Greek chrisma) is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top.
    ..... Click the link for more information.
    Milk is an opaque white liquid produced by the mammary glands of female mammals (including monotremes). Mammary glands are highly specialized sweat glands. The female ability to produce milk is one of the defining characteristics of mammals.
    ..... Click the link for more information.
    18th century - 19th century - 20th century
    1850s  1860s  1870s  - 1880s -  1890s  1900s  1910s
    1877 1878 1879 - 1880 - 1881 1882 1883

    :
    Subjects:     Archaeology - Architecture -
    ..... Click the link for more information.
    Flag
    Seal
    Nickname: "City of Brotherly Love", "The City that Loves you Back", "Cradle of Liberty", "The Quaker City", "The Birthplace of America", "Philly".
    ..... Click the link for more information.
    Ireland
    Éire
    Airlann     <nowiki />

    Northwest of continental Europe with Great Britain to the east.

    Geography <nowiki/>
    Location Western Europe <nowiki />
    Archipelago
    ..... Click the link for more information.
    Motto
    "Plus Ultra"   (Latin)
    "Further Beyond"
    Anthem
    "Marcha Real" 1
    ..... Click the link for more information.


    Latin America (Portuguese and Spanish: América Latina; French: Amérique Latine) is the region of the Americas where Romance languages, those derived from Latin (particularly Spanish and Portuguese), are primarily spoken.
    ..... Click the link for more information.
    Motto
    En unión y libertad   (Spanish)
    "In Union and Freedom"
    Anthem
    Himno Nacional Argentino
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    Motto
    Por la Razón o la Fuerza
    (Spanish: "By right or might")
    Anthem
    Himno Nacional de Chile
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    Anthem
    Himno Nacional Mexicano


    Capital
    (and largest city) Mexico City

    Official languages Spanish (
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    A genericized trademark, generic trade mark, generic descriptor, or proprietary eponym, is a trademark or brand name that has become the colloquial or generic description for or synonymous with a particular class of product or service.
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    Cheesecake, Commercially Prepared
    Nutritional value per 100 g (3.5 oz)
    Energy 0 kcal   0 kJ

    Carbohydrates     25.5 g
    Fat 22.5 g
    Protein 5.5 g
    Percentages are relative to US
    recommendations for adults.
    ..... Click the link for more information.


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