Cream cheese
Soft, mild-tasting cheese with a high fat content / From Wikipedia, the free encyclopedia
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Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.[1][2] Stabilizers such as carob bean gum and carrageenan are often added in industrial production.[3]
| Cream cheese | |
|---|---|
 | |
| Country of origin | United States of America |
| Pasteurized | Yes |
| Texture | Soft |
| Aging time | None |
 Related media on Commons | |
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 1,431 kJ (342 kcal) |
4 g | |
34 g | |
| Saturated | 19 g |
| Monounsaturated | 9 g |
| Polyunsaturated | 1 g |
6 g | |
| Minerals | Quantity %DV† |
| Calcium | 10% 98 mg |
| Other constituents | Quantity |
| Cholesterol | 110 mg |
Fat percentage can vary. | |
| |
| †Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central | |
The U.S. 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] Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture.[5] In other countries, it is defined differently and may need a considerably higher fat content.[6]
Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.