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.
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.
|Cream (40% fat)||29|