MethodPDF Available

Abstract

Cheese creame
Ministry Of Higher Education & Scientific Research
Sulimani polytechnic university
Halabja Technical Agricultural college
Department industry food
Cream cheese
Prepared:
Farhang Hamid
Supervisor:
M.Kaihan
2015
Introduction
Cream cheese is a soft, mild-tasting fresh cheese with a high fat content.
Stabilizers such as carob bean gumand carrageenan are added The
US 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.[4] In other countries, it is defined differently and
may need a considerably higher fat content Cream cheese is not naturally
matured and is meant to be consumed fresh, and so it differs from other soft
cheeses such as Brieand Neufchâtel. It is more comparable in taste, texture
and production methods to Boursin and Mascarpone.
Europe Early prototypes of cream cheese were referenced in England as
early as 1583 and in France as early as 1651. Recipes are recorded soon
after 1754, particularly from Lincolnshire and the southwest of England.
United States Recipes for cream cheese can be found in US cookbooks
and newspapers beginning in the mid-eighteenth century. By the
1820s,Philadelphia and its environs had gained a reputation for this cheese
The cheese, however, was produced on family farms and so quantities for
distribution were small. Around 1873, William A. Lawrence, a Chester, NY,
dairyman, was the first to mass-produce cream cheese. In 1873 he
purchased a Neufchatel factory and shortly thereafter, by adding cream to
the process, was able to create a richer cheese, that he called “cream
cheese”.[9] In 1877 he created the first brand for cream cheese: the
silhouette of a cow followed by the words: Neufchatel & Cream Cheese. In
1879, in order to create a larger factory, Lawrence partnered with a Chester
merchant, Samuel S Durland.[10] In 1880, Alvah L Reynolds, a New York
cheese distributor, began to sell the cheese of Lawrence & Durland and
created a brand name for it: Philadelphia Cream Cheese.
Uses:-
Cream cheese is often spread on bread, bagels, crackers, etc., and used as
a dip for potato chips and similar snack items, and in salads. It can be
mixed with other ingredients to make spreads, such as yogurt-cream spread
(1.25 parts cream cheese, 1 part yogurt, whipped). Cream cheese can be
used for many purposes in sweet and savoury cookery, and is in the same
family of ingredients as other milk products, such as cream, milk, butter,
and yogurt. It can be used in cooking to make cheesecake and to thicken
sauces and make them creamy. Cream cheese is sometimes used in place
of or with butter (typically two parts cream cheese to one part butter) when
makingcakes or cookies, and cream cheese frosting. It is the main
ingredient in the filling of crab rangoon, an appetizer commonly served
at US Chinese restaurants. It can also be used instead of butter or olive oil
in mashed potatoes. It is also commonly used in some western-style sushi
rolls.
American cream cheese tends to have lower fat content than elsewhere,
but "Philadelphia" branded cheese is sometimes suggested as a substitute
for petit suisse
Question: What is cream cheese?
Cream cheese is a fresh cheese that is not aged
Answer: Cream cheese is an American invention developed in 1872 in
New York state. A cheese distributor soon commissioned the enterprising
dairyman to produce the cream cheese in volume under the trade name
"Philadelphia Brand®." The company was eventually bought out by Kraft
Foods in 1928, and still remains the most widely-recognized brand of cream
cheese in the United States.
Cream cheese is similar to French Neufchatel in that it is made from cow's
milk, but differs in that it is unripened and often contains emulsifiers to lend
firmness and lengthen shelf-life. USDA law requires standard cream cheese
must contain at least 33 percent fat and no more than 55 percent water,
although there are low-fat and nonfat varieties now on the market.
Cream cheese is categorized as a fresh cheese since it is unaged. As a
result, it has ashort shelf life, once opened. The flavor is mild, fresh-tasting,
and sweet, yet has a pleasing slight tang. At room temperature, cream
cheese spreads easily and has a smooth and creamy texture. It is sold in
foil-wrapped blocks or in a soft-spread form which has air whipped in to
make it spreadable right from the refrigerator. Many flavored versions are
also now available, including those with herbs, fruits, and
even salmonblended in.
Cream cheese is one of America's most widely-consumed cheeses. Its soft
creamy texture gives richness to cheesecake, frosting, bagel-toppers,
and dips and makes wonderfully light and flaky pastry crusts.
Along with these more well-known uses, cream cheese is a main ingredient
in many savory dishes as well as desserts as you will see in the cream
cheese recipe collection
Cream cheese in the United States
Nutritional value per 100 g (3.5 oz)
Energy
1,431 kJ (342 kcal)
Carbohydrates
4 g
Fat
34 g
Saturated
19 g
Monounsaturated
9 g
Polyunsaturated
1 g
Protein
6 g
Trace metals
Calcium
(10%)
98 mg
Other constituents
Cholesterol
110 mg
Fat percentage can vary.
Units
μg = micrograms • mg = milligrams
IU = International units
Percentages are roughly approximated usingUS recommendations for adults.
Source: USDA Nutrient Database
Manufacture cream cheese
Resulting And Dissection:-
Dissection:-
is the process manufacture cream cheese very good we used Milk powder and
enzyme rennet and Calcium chloride because return Calcium for milk When
reduced Calcium of process milking powder when start process Heat milk and
poly process for manufacture cream cheese. teast Bad, Moisture V. Good because
separation whey in Casein(Cheese) very Good and Salted after process separation
whey added for Cheese useful salt long shelf life and helped soft texture cheese.we
added vegetable for cream cheese Couse bitterness because used high quantity of
calcium chloride
Excellent
Very
good
good
Poor
result
Assessment
color
odor
taste
Salted
texture
moisture
ResearchGate has not been able to resolve any citations for this publication.
ResearchGate has not been able to resolve any references for this publication.