According to CODEX, cream cheese is a soft, spreadable, unripened and rindless product that, due to its texture, can be easily mixed with other foods. But its high fat content makes it a respectable dairy for healthy diets.
However, the fat in milk can have some under-publicized benefits that we’ll get to later. In addition, cream cheese and its types, such as shake, double cream, flavored and others are used in cooking for many sweet and savory preparations that give it a unique flavor.
We are clear that cream cheese is widely consumed for its flavor, versatility and texture. But do you know what you eat in each serving? Do you know how they do it? If you keep reading, you will soon find out and discover its use in the kitchen.
How do you make cream cheese?
As published in the Journal of Dairy Science , the raw material for making cream cheese is heavy cream or a mixture of cream and milk. The cream is pasteurized and transformed into very small fat droplets. Lactic acid bacteria are then added which will ferment the cheese and make it more acidic.
The following is the addition of salt and certain additives such as gelatin, starches and other thickeners and emulsifiers, endorsed by the same CODEX. At the end the rennet is added. Foods magazine indicates that this is an enzyme of plant or animal origin that breaks down milk protein to coagulate it.
Once firm, everything is mixed evenly before packing hot or cold. The minimum amount of fat in standard cream cheese, according to CODEX, is 25 grams per 100 grams of dairy product and 67% water. Other fat values vary according to the preparation.
Nutritional value and quality
The food table of the United States Department of Agriculture and INCAP / PAHO establish the following values for macro and micronutrients per 100 grams of cream cheese:
Water : 54%.
Fat : 32%.
Saturated fat : 21.43%.
Protein : 7.1%.
Carbohydrates: 7.14%.
Calories : 321 calories.
Vitamin A : 300 micrograms of retinol.
Riboflavin : 0.20 milligrams%.
Calcium : 71 milligrams%.
Phosphorus : 104 milligrams%.
This dairy has a high fat content, of which 67% is saturated. It contains less protein, calcium and phosphorus than other cheeses. It has a good supply of vitamin A.
Light cream cheese contains 67% water, 7.8% protein, 8% carbohydrates and 15% fat. The vitamin A values are lower than the traditional one, with 160 micrograms. Saturated fat is 9% and calcium is 148 milligrams. Contains 40% fewer calories than standard.
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