What is cream cheese Learn about how cream cheese is made and how it is commonly used. Discover how it was first created. Cream cheese Wikipedia. Cream cheese is a soft, mild tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production. The U. S. Food and Drug Administration defines cream cheese as containing at least 3. H range of 4. 4 to 4. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 3. 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, so it differs from other soft cheeses such as Brie and Neufchtel. It is more comparable in taste, texture, and production methods to Boursin and Mascarpone. Origin. Europe. Early prototypes of cream cheese are mentioned in England as early as 1. France as early as 1. Bruchetta. Recipes are recorded soon after 1. Lincolnshire and the southwest of England. United States. Recipes for cream cheese can be found in U. S. cookbooks and newspapers beginning in the mid 1. By the 1. 82. 0s, the dairy farms in and around Philadelphia and New York City had gained a reputation for producing the best examples of this cheese. Cream cheese was produced on family farms throughout the country, so quantities made and distributed were typically small. Around 1. 87. 3, William A. Lawrence, a Chester, New York, dairyman, was the first to mass produce cream cheese. In 1. 87. 2, he purchased a Neufchtel factory and shortly thereafter, by adding cream to the process, was able to create a richer cheese that he called cream cheese. In 1. 87. 7, he created the first brand of cream cheese its logo was a silhouette of a cow followed by the words Neufchatel Cream Cheese. In 1. 87. 9, to create a larger factory, Lawrence entered into an arrangement with another Chester merchant, Samuel S. Durland. 1. 1 In 1. Alvah Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence Durland and called it Philadelphia Cream Cheese. By the end of 1. 88. Philadelphia brand cheese, Reynolds turned to Charles Green, a second Chester dairyman, who by 1. Some of Greens cheese was now also sold under the Philadelphia label. In 1. 89. 2, Reynolds bought the Empire Cheese Co. South Edmeston, New York, to produce cheese under his Philadelphia label. When the Empire factory burned down in 1. Phenix Cheese Company to create his cheese, instead. CreamChz/Pics/pic01.jpg' alt='Cream Cheese' title='Cream Cheese' />In 1. Reynolds sold rights to the Philadelphia brand name to Phenix Cheese Company under the direction of Jason F. Whitney, Sr. which merged with Kraft in 1. By the early 1. 88. Star cream cheese had emerged as Lawrence Durlands brand and Greens made World and Globe brands of the cheese. At the turn of the 2. New York dairymen were producing cream cheese under a number of other brands, as well Triple Cream C. Percival, Eagle F. X. Baumert, Empire Phenix Cheese Co., Mohican International Cheese Co., Monroe Cheese Co. Gross Hoffman, and Nabob F. H. Legget. 1. 4Popular in the Jewishcuisine of New York City, where it is commonly known as a schmear, it forms the basis of the bagel and cream cheese, a common open faced sandwich which also often includes lox, capers, and other ingredients. The basic bagel and cream cheese has become a ubiquitous breakfast and brunch food throughout the U. S. Manufacture. Cream cheese is easy to make at home,1. Consistent, reliable, commercial manufacture is more difficult. 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 them in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation around 2. Cream Cheese' title='Cream Cheese' />Your product will be shipped to its final destination to arrive in 2 business days or faster. If your order is placed before the 11 a. PST cutoff time, then it will. Learn about cream cheese in the Kitchen Dictionary Genius Kitchen Talk with your mouth full. Cream cheese is a soft, mildtasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in. Shredded, Grated Crumbled Cheese Cream Cheese Cottage Cheese Sour Cream Snacking Cheese Chunks Cheese Sauce. CREAM CHEESEBRICK. CREAM CHEESEWHIPPED. C 7. 2 F,1. 7 the p. H of the milk decreases it becomes more acidic. 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. If the bacteria are left in the milk too long, the p. H lowers further, the micelles attain a positive charge, and the mixture returns to liquid form. Find cream cheese recipes, videos, and ideas from Food Network. The key, then, is to kill the bacteria by heating the mixture to 5. C 1. 261. 45 Fcitation needed at the moment the cheese is at the isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative. Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture. Cream cheese has a higher fat content than other cheeses, and fat repels water, which tends to separate from the cheese this can be avoided in commercial production by adding stabilizers such as guar or carob gums to prolong its shelf life. In Canada, the regulations for cream cheese stipulate that it is made by coagulating cream with the help of bacteria, forming a curd which is then formed into a mass after removing the whey. Some of its ingredients include cream to adjust milk fat content, salt, nitrogen to improve spreadability and several gelling, thickening, stabilizing and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0. Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,0. The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet. In Spain and Mexico, cream cheese is sometimes called by the generic namequeso filadelfia, following the marketing of Philadelphia branded cream cheese by Kraft Foods. 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, such as yogurt or pepper jelly, to make spreads. 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 making cakes or cookies, and cream cheese frosting. It is the main ingredient in the filling of crab rangoon, an appetizer commonly served at U. S. Chinese restaurants. It can also be used instead of or with butter or olive oil in mashed potatoes, and in some westernized 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. See also. References ab. Oxford English Dictionary abMerriam Webster Online Dictionary. Retrieved 1. 4 August 2. Appetit, Bon. Cream Cheese. Retrieved 1 April 2. US Code of Federal Regulations. Retrieved 5 November 2. Minister of Justice, Food and Drug Regulations, retrieved 2. July 2. 01. 7 BBC Food Cream cheese recipes. Retrieved 1 April 2. Harold Mc. Gee, On Food And CookingLa Varenne, Le Cuisinier franoisAn English and Danish Dictionary, Andreas Berthelson, London, 1. The story, found in numerous cheese histories, that Lawrence accidentally made cream cheese or had stolen the recipe from another Chester dairyman, Charles Green, is a fabrication. Jeffrey A. Marx, The Days Had Come of Curds and Cream The Origins and Development of Cream Cheese in America, in Journal of Food, Culture and Society, Vol. Issue 2, June 2. 01. Marx 2. 01. 2. Jeffrey A. Marx, Philadelphia Comes to New York The Marketing of Cream Cheese in New York State, New York History, Quarterly Journal of the New York State Historical Association and The State University of New York College at Oneonta 9. Histories that imply the cheese was produced in Philadelphia, PA, or Philadelphia, NY, are incorrect.