| Cream Cheese | |
|---|---|
| Country of origin | United States |
| Region, town | Chester, New York |
| Source of milk | Cow |
| Pasteurised | |
| Texture | Soft |
| Aging time | none |
| Certification | |
Cream cheese is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture as containing at least 33% milkfat (as marketed) with a moisture content of not more than 55%, and a pH range of 4. The United States of America —commonly referred to as the Chester is a common name for geographical places in New York State Cheese is a Food made from Milk, usually the milk of cows, Buffalo, Goats or sheep, by coagulation. Butterfat or milkfat is the Fatty portion of Milk. Milk and cream are often sold according to the amount of butterfat they contain pH is the measure of the acidity or alkalinity of a Solution. 4 to 4. 9. [1]
Cream cheese is not naturally matured and is meant to be consumed fresh, and so it differs from other soft cheeses such as Europe's Brie and Neufchâtel. For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a French Neufchâtel is a soft slightly crumbly mould-ripened Cheese made in the region of Normandy. More comparable in taste, texture, and production methods are Boursin and Mascarpone. Boursin cheese is a soft creamy cheese available in a variety of flavours Mascarpone is a triple-cream Cheese made from Crème fraîche, denatured with Tartaric acid.
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Origin
According to the US food processing company Kraft Foods:
Cream cheese originated in 1872 when a dairyman in Chester, New York, developed a 'richer cheese than ever before,' made from cream as well as whole milk. Kraft Foods Inc ( is the second-largest Food and Beverage company headquartered in North America (behind PepsiCo) and the third Year 1872 ( MDCCCLXXII) was a Leap year starting on Monday (link will display the full calendar of the Gregorian Calendar (or a Leap year There is another Town of Chester in Warren County, New York. Chester is a Town in Orange County New York ( is a state in the Mid-Atlantic and Northeastern regions of the United States and is the nation's third most populous For the 1993 hip-hop single by the Wu-Tang Clan see CREAM CREAM is an acronym for Cognitive Reliability Error Analysis Method a Milk is an opaque white liquid produced by the Mammary glands of female Mammals (including Monotremes. Then in 1880, a New York cheese distributor, A. Year 1880 ( MDCCCLXXX) was a Leap year starting on Thursday (link will display the full calendar of the Gregorian calendar (or a Leap year L. Reynolds, first began distributing cream cheese wrapped in tin-foil wrappers, calling it Philadelphia Brand. Philadelphia (ˌfɪləˈdɛlfiə . . . 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]
However, the technique is known to have been in use in Normandy since the 1850s, producing cheeses with higher fat content than the US model,[3][4] and Philadelphia cream cheese has been suggested as a substitute when petit suisse is not available. Normandy (Normandie Norman: Normaundie) is a geographical region corresponding to the former Duchy of Normandy. For the game see 1850 (board game. 1850 ( MDCCCL) was a Common year starting on Tuesday (link For the region of Luxembourg called Petite Suisse see Little Switzerland (Luxembourg. [5].
Philadelphia is used by some as a generic term for cream cheese, and in Spanish it is translated as Queso Filadelfia. [6]
Usage
Cream cheese is typically used in savoury snacks of various types (for example spread on bread, bagels, crackers, etc. ) and can be used in cheesecakes and in salads. Cheesecake is a large family of sweet Cheese -based Custard pies Cheesecakes are generally made with soft fresh cheeses Salad is a mixture of cold foods usually including vegetables and/or fruits often with a dressing occasionally nuts or Croutons, and sometimes with the addition of
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. Proteins are large Organic compounds made of Amino acids arranged in a linear chain and joined together by Peptide bonds between the Carboxyl In Chemistry, a molecule is defined as a sufficiently stable electrically neutral group of at least two Atoms in a definite arrangement held together by Surface charge is the Electric charge present at an interface, for instance on the Surface of a Semiconductor material or for example on the Surfactants are wetting agents that lower the Surface tension of a liquid allowing easier spreading and lower the Interfacial tension between two liquids A micelle (rarely micella, plural micelles) is an aggregate of Surfactant molecules dispersed in a liquid Colloid. An emulsion ( IPA: /ɪˈmʌlʃən/ is a mixture of two Immiscible (unblendable liquids Lactic acid bacteria are added to pasteurized and homogenized milk. The Lactic Acid Bacteria (LAB comprise a Clade of Gram positive, low- G[[Cytosine C]] acid tolerant non-sporulating non-respiring rod or cocci that are Pasteurization is the process of heating Liquids for the purpose of destroying bacteria, Protozoa, Molds and Yeasts The process was During the fermentation at around 23 °C, the pH level of the milk decreases. Fermentation in Food processing typically refers to the conversion of Sugar to Alcohol using Yeast under Anaerobic conditions pH is the measure of the acidity or alkalinity of a Solution. 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. Hydrophile, from the Greek (hydros "water" and φιλια (philia "friendship" refers to a physical property of a Molecule In Chemistry, hydrophobicity (from the combining form of water in Attic Greek hydro- and for fear phobos) refers to the physical property of Curd is a Dairy product obtained by curdling (coagulating Milk with Rennet or an edible Acidic substance such as Lemon juice 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. The isoelectric point (pI is the PH at which a particular Molecule or surface carries no net electrical charge. 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. Fats consist of a wide group of compounds that are generally soluble in organic solvents and largely insoluble in water Food additives are substances added to food to preserve flavour or improve its taste and appearance Guar gum, also called guaran, is a Galactomannan. It is primarily the ground Endosperm of Guar beans The guar seeds are dehusked milled Locust bean gum (also known as carob gum, carob bean gum, carobin, E410) is a Galactomannan vegetable Gum Shelf life is that length of time that Food, drink Medicine and other perishable items are given before they are considered unsuitable for sale or
Improper heat treatment of milk may lead to formation of hard particles of amorphous compacted protein, causing unpleasant grittiness.
See also
References
- ^ USDA cream cheese pr salmon
- ^ http://www.kraft.com/archives/brands/brands_cream.html
- ^ O. Courtois
- ^ Yoplait
- ^ Julia Child, Mastering the Art of French Cooking
- ^ Filadelfia Story
- Davis, Joshua (June 2006). Dairy products are generally defined as Foodstuffs produced from Milk. For the region of Luxembourg called Petite Suisse see Little Switzerland (Luxembourg. French Neufchâtel is a soft slightly crumbly mould-ripened Cheese made in the region of Normandy. Quark (or qvark) is a type of fresh Cheese of Central European origin Schmear Campaign. Wired. Wired is a full-color monthly American Magazine and on-line periodical published in San Francisco, California since March 1993 Retrieved on 2006-06-05. Year 2006 ( MMVI) was a Common year starting on Sunday of the Gregorian calendar. Events 70 - Titus and his Roman Legions breach the middle wall of Jerusalem in the Siege of Jerusalem
- Sainani, et al. "Characterization of particles in cream cheese", J. Dairy Sci.
Related Books
- UK, Philadelphia (June 2008). 2008 ( MMVIII) is the current year in accordance with the Gregorian calendar, a Leap year that started on Tuesday of the Common The Philadelphia Cookbook. Ebury Press. Random House Inc is the world's largest English-language general trade book publisher ISBN 9780091922825.
External links
Dictionary
cream cheese
-noun
- (countable and uncountable) A soft, mild-tasting, white cheese that comes from cows milk.
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