Cream cheese is a soft, white cheese which is mild in flavour. It is not normally matured which gives it a fresh, light taste. Its fat content is typically 30% although light versions are available which may be as low as 5% fat. Cream cheese is generally used on crackers and biscuits and also used in bakery for cheese cakes.
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Recipe Procedure
Milk and cream are mixed to give the desired fat level. The mixture is pasteurised at 92°C (198 °F) for 30 seconds and homogenize at 180/20 bar. It is then cooled to 25-30°C (77-86°F). Mesophilic cultures are added and allowed to ferment to pH 4.6-4.8 at 30°C (86°F) for 12-16 hours. The curd is broken and whey removed by centrifugation or ultrafiltration. It is then heated to 60°C (140°F) under continuous stirring. Carrageenan, salt and potassium sorbate are added to the concentrated quark. This quark is then pasteurised at 80-85°C (176-185°F) under continuous stirring (e.g. in a Stephan cooker) or in a scraped surface heat exchanger. It is then homogenized (200/20 bar; 2900/290 psi) at 80°C (176°F). The product is filled hot (80°C; 176°F) and cooled rapidly to 20°C (68°F). This rapid cooling step will avoid condensation and the formation of a skin on the cream cheese surface.
Recipe Formulation
Ingredient | % |
Cream (40% fat) | 29 |
Carrageenan | 0.6 |
Salt | 0.7 |
Potassium sorbate | 0.1 |
Skimmed milk | 69.6 |
Total | 100 |