Mixing sweet cream buttermilk with whole milk to produce cream cheese

Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked β-Cyclodextrin to Regular Cream Cheese

The objective of the present study was to compare the chemical and sensory properties of regular cream cheese (control) and cholesterol-reduced cream cheese manufactured using crosslinked β-cyclodextrin (β-CD) or powdered β-CD. Crosslinked β-CD was made using adipic acid. The composition of cream cheese treated by the crosslinked β-CD was similar to the regular cream cheese. Approximately 91% o...

Cream cheese products: A review

Phadungath, C. Cream cheese products: A review Songklanakarin J. Sci. Technol., 2005, 27(1) : 191-199 Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition....

Characterization of particles in cream cheese.

Cream cheese is used as a spread and as an ingredient in many food applications. A gritty or grainy mouthfeel is an undesirable textural defect that occurs in cream cheese. However, the factors that cause the textural defect are not well understood. The objectives of this study were to isolate and characterize particles from cream cheese and to study the effect of particles on cheese texture. P...

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Dried tomato-flavored probiotic cream cheese with Lactobacillus paracasei.

UNLABELLED A dried tomato-flavored probiotic cream cheese (P) containing Lactobacillus paracasei Lpc-37 was developed for the purpose of this study. The same product, but without probiotic addition (C) was used as control. Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris were used as lactic starter cultures. Chemical composition analyses and sensory tests were performed o...