Lawrence, a dairyman in Chester, New York, was the first to mass produce an unripened fresh cheese known generically as cream cheese. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.Īround 1873, William A. ![]() Ĭream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. In other countries, it is defined differently and may need a considerably higher fat content. Similarly, under Canadian Food and Drug Regulations, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. ![]() Stabilizers such as carob bean gum and carrageenan are often added in industrial production. †Percentages are roughly approximated using US recommendations for adults.Ĭream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.
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