348 Chapter 13
alone or in combination (FDA 2008 ). The fat
content of cream cheese mix is 11.5%. This
can be achieved by mixing portions of milk
(3.8% fat) and cream (40.0% fat). The rennet
extract needed for fermentation is 4.4 ml/
1,000 kg of mix in addition to 5% starter
culture (Kosikowski and Mistry 1997 ).
Active commercial bulk starter culture is
normally employed in cream cheese manu-
facture, although a 1 : 1 mixture with Lb. del-
bueckii subsp. bulgaricus also can be used
(Covacevich and Kosikowski 1977 ).Cream Cheese Manufacture
The two methods of cream cheese manufac-
ture are cold - pack and the hot - pack. In the
cold - pack method, the mixture of milk and
cream is blended, pasteurized, and homoge-
nized. The homogenized mix is then cooled
to 31 ° C (88 ° F) before the addition of starter
culture. The fermentation takes place and
acid curd with desirable fl avor is produced.
The fermentation is terminated, when the pH
of the mix reaches 4.7, by slightly heating the
curd in water. The curd is then cooled and
drained in nylon or muslin bags. After the
draining, the curd is simply mixed with salt
and stabilizer and kneaded (Kosikowski and
Mistry 1997 ).
In the hot - pack method, the same proce-
dures as in the cold - pack method are followed;
however, after draining, the dry unkneaded
curd is cooked in pasteurization vats or kettles
with heavy duty agitators. During this time
salt, a stabilizing agent, and gums are added.
Next, the mixture is pasteurized, homogenized,
pumped into packages, and cooled in sealed
forms. A centrifuge is commonly employed
to concentrate the hot curd from whey, offer-
ing an advantage over the use of nylon or
muslin bags (Kosikowski and Mistry 1997 ).
The whole process of cream cheese manufac-
ture results in disruption and reconfi guration
of the typical continuous three - dimensional
casein matrix structure that characterizes most
cheeses (Sanchez et al. 1996 ).Cream Cheese
Cream cheese is a soft, uncured cheese pro-
duced from fermentation of milk, nonfat
milk, or cream, either alone or in combina-
tion, by lactic - acid - producing bacteria (FDA
2008 ). It has an unusual microstructure
owing to its peculiar method of manufacture
(Monteiro et al. 2009 ). Cream cheese is a
concentrated acid milk gel system with a
variable fat content. As is the case for other
dairy product groups, many low - fat and even
nonfat cream cheeses have entered the market
recently (Breidinger and Steffe 2001 ).
Cream cheese is quite similar to Neufcha-
tel, which contains less fat and has a grainer
body. The nutty fl avor of both products is
similar, but the intensities are different.
Cream cheese is used in cheesecake, salads,
dips, and savory snacks, and as a sandwich
spread. The minimum fat content of cream
cheese is 33% and the maximum moisture
content is 55% (FDA 2008 ).
Cream Cheese Characteristics
Cream cheese, like Bakers ’ cheese, Neufcha-
tel, and cottage cheese, uses lactic acid bacte-
ria. However, cottage cheese manufacture
includes a washing step to remove most the
lactic acid produced. Cream cheese is a sweet,
soft, mild - tasting unripened white cheese.
The various end uses of cream cheese
determine its functional requirements. It
should possess a smooth texture when used
as a spread; however, gritty or grainy defects
sometimes occur (Sainani et al. 2004 ).
Firmness is also important for its use as a
spread, while melting characteristics (fl ow,
viscosity) are important for its applications
in heated products such as cheesecake (Fox
et al. 2000 ).
Cream Cheese Formulation
The raw material in cream cheese manufac-
ture is milk, nonfat milk, or cream, either