Cream cheese (fresh acid-set cheese; ≥33% milkfat, moisture ≤55%)
Description
Soft, fresh, acid-set cheese made from cream and milk, with a smooth, spreadable texture and mild tangy–dairy flavor.
Typically standardized to ≥33% milkfat and ≤55% moisture (market standards vary slightly); pH ~4.4–4.9.
Often sold as foils/bricks or spreadable tubs; may be plain or flavored (herbs, smoked salmon, chive, sweet blends).
Caloric value (per 100 g)
~320–360 kcal (depends on fat and moisture).
Typical composition (full-fat): fat 33–36 g, protein 6–8 g, carbohydrate 4–6 g (mostly lactose), salt 0.7–1.5 g, water 50–55 g.
Key constituents
Milk fat (triacylglycerols) with dairy-characteristic fatty acids; caseins and whey proteins (~6–8% total protein).
Lactic acid from fermentation, lactose (reduced vs milk), minerals (Ca, P), fat-soluble vitamins (A, D, E, K).
Optional stabilizers/hydrocolloids (e.g., locust bean/guar/xanthan, carrageenan) for water binding and spreadability.
Analytical markers: fat %, moisture %, salt %, pH, titratable acidity, texture/viscosity, total plate count.
Production process
Standardize milk/cream blend → heat treatment (e.g., pasteurization, typically HTST) → inoculate with mesophilic lactic cultures (Lactococcus lactis ssp. lactis/cremoris, often aroma producers) ± small rennet for curd firmness.
Acidification/coagulation to target pH 4.4–4.9 → curd handling: gentle stirring and whey separation (gravity, centrifugation, or ultrafiltration).
Homogenize/blend curd with salt and permitted stabilizers → hot-fill bricks/tubs → rapid cooling (≤4 °C) and maturation (flavor set).
Manufactured under GMP/HACCP with CCP on pasteurization, culture performance/pH, sanitation, and pack integrity.
Sensory and technological properties
Texture: smooth, dense, spreadable; stabilizers increase body and reduce syneresis.
Heat/acid behavior: can separate or grain under high heat, low pH, or added alcohol; starches or gradual tempering improve stability.
Functional roles: emulsifies fat phases in sauces/ganache; provides richness, body, and mild tang in baked goods and fillings.
Food uses
Bagel spreads, dips, cheesecakes (New York–style), frostings/icebox cakes, filled pastries (danish), sushi/rolls, savory sauces (e.g., pasta sauces), soups for creaminess, savory cheesecakes/terrines.
Typical use rates: 10–40% of formula in spreads/dips; 25–40% of batter in cheesecakes (balance with eggs/sugar/starch).
Nutrition and health
Energy-dense; protein moderate; carbohydrate modest; sodium varies by style (check label).
Gluten-free by nature; contains milk (major allergen).
Lactose is lower than milk but not absent; tolerance varies.
As a dairy fat–rich food, favor portion control and balance with foods higher in unsaturated fats.
Lipid profile
Dairy-fat pattern (approx.): SFA (saturated fatty acids) ~60–70%, MUFA (monounsaturated fatty acids) ~25–35%, PUFA (polyunsaturated fatty acids) ~2–5%; MCT (medium-chain triglycerides) ~8–12% of fatty acids.
Natural ruminant TFA (trans fatty acids) (e.g., vaccenic, CLA) occur in small amounts—distinct from industrial TFA.
Health note: dietary guidance generally supports replacing SFA with MUFA/PUFA to improve blood-lipid profiles.
Quality and specifications (typical topics)
Milkfat ≥33%, moisture ≤55% (style-dependent), pH 4.4–4.9, salt 0.7–1.5%.
Microbiology: low APC; pathogens absent (notably Listeria monocytogenes); yeasts/molds controlled.
Texture: spreadability/firmness, syneresis (centrifuge tests), heat stability (cook tests).
Packaging: oxygen- and light-protected foils or tubs; proper seal integrity.
Storage and shelf-life
Keep refrigerated (0–4 °C). Unopened shelf-life typically 1–3 months (shorter for fresh/tub styles, longer for foil bricks).
After opening: use within 7–14 days; avoid freezing (freeze–thaw causes syneresis and graininess).
Allergens and safety
Contains milk (major allergen). Use pasteurized milk/cream; raw-milk versions carry higher risk.
Strict cold chain, sanitation (CIP), and environmental monitoring help prevent post-pasteurization contamination.
INCI functions in cosmetics
Troubleshooting
Syneresis (wheying-off): insufficient stabilizer, low salt, pH drift, or freeze–thaw → adjust hydrocolloids, salt, and pH; avoid freezing; improve homogenization.
Grainy/curdled texture: thermal abuse or acid/alcohol shock → temper and add gradually; lower heat; use starches.
Flat flavor: weak culture activity or over-stabilization → adjust culture dosage/time; balance salt and acidity.
Short shelf-life: high initial counts or poor seals → tighten pasteurization, sanitation, and packaging checks.
Sustainability and supply chain
Dairy has notable GHG and water footprints; mitigations include improved feed efficiency, methane management, renewable energy, and optimized cold chain.
Manage plant effluents to BOD/COD targets; use recyclable packaging; maintain full traceability under GMP/HACCP.
Conclusion
Cream cheese provides a mild tang, rich mouthfeel, and functional spreadability, excelling in both sweet and savory formats. Careful control of cultures/pH, moisture and fat, stabilization, and cold-chain hygiene delivers products that are safe, stable, and sensory-consistent.
Mini-glossary
SFA — saturated fatty acids; high intakes can raise LDL-cholesterol.
MUFA — monounsaturated fatty acids (e.g., oleic); generally favorable/neutral for blood lipids.
PUFA — polyunsaturated fatty acids (e.g., linoleic/ALA); beneficial when balanced.
TFA — trans fatty acids; small natural amounts in dairy (vaccenic, CLA); industrial TFA should be avoided.
MCT — medium-chain triglycerides (C6–C12); present in milk fat at ~8–12%.
HTST — high-temperature short-time pasteurization (~72 °C/15 s).
UHT — ultra-high temperature processing (≥135 °C, seconds) for extended shelf-life.
GMP/HACCP — good manufacturing practice / hazard analysis and critical control points; hygiene/preventive-safety systems with defined CCP.
CCP — critical control point; step where a control prevents/reduces a hazard (e.g., pasteurization, sealing).
BOD/COD — biochemical/chemical oxygen demand; measures of wastewater impact.
pH — acidity measure; cream cheese typically 4.4–4.9, governing tang, safety, and texture.
References__________________________________________________________________________
Caille C, Boukraâ M, Rannou C, Villière A, Catanéo C, Lethuaut L, Lagadec-Marquez A, Bechaux J, Prost C. Analysis of Volatile Compounds in Processed Cream Cheese Models for the Prediction of "Fresh Cream" Aroma Perception. Molecules. 2023 Oct 23;28(20):7224. doi: 10.3390/molecules28207224.
Abstract. Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but they are used to a lesser extent to predict aroma perception. The objectives of this work were, for the processed cream cheese models studied, to (1) analyze the impact of the composition and process on the sensory perception and VOC release and (2) predict "fresh cream" aroma perception from the VOC characteristics. Sixteen processed cream cheese models were produced according to a three-factor experimental design: the texturing agent type (κ-carrageenan, agar-agar) and level and the heating time. A R-A-T-A test on 59 consumers was carried out to describe the sensory perception of the cheese models. VOC release from the cheese model boli during swallowing was investigated with an in vitro masticator (Oniris device patent), followed by HS-SPME-GC-(ToF)MS analysis. Regression trees and random forests were used to predict "fresh cream" aroma perception, i.e., one of the main drivers of liking of processed cheeses, from the VOC release during swallowing. Agar-agar cheese models were perceived as having a "milk" odor and favored the release of a greater number of VOCs; κ-carrageenan samples were perceived as having a "granular" and "brittle" texture and a "salty" and "sour" taste and displayed a VOC retention capacity. Heating induced firmer cheese models and promoted Maillard VOCs responsible for "cooked" and "chemical" aroma perceptions. Octa-3,5-dien-2-one and octane-2,3-dione were the two main VOCs that contributed positively to the "fresh cream" aroma perception. Thus, regression trees and random forests are powerful statistical tools to provide a first insight into predicting the aroma of cheese models based on VOC characteristics.
Andriot I, Septier C, Peltier C, Noirot E, Barbet P, Palme R, Arnould C, Buchin S, Salles C. Influence of Cheese Composition on Aroma Content, Release, and Perception. Molecules. 2024 Jul 20;29(14):3412. doi: 10.3390/molecules29143412.
Abstract. The quality of a cheese is determined by the balance of aroma compounds primarily produced by microorganisms during the transformation of milk into ripened cheese. The microorganisms, along with the technological parameters used in cheese production, influence aroma formation. The perception of these compounds is further influenced by the composition and structure of the cheese. This study aimed to characterize how cheese composition affects aroma compound production, release, and perception. Sixteen cheeses were produced under controlled conditions, followed by a quantitative descriptive analysis post ripening. Aroma composition was analyzed using HS-SPME-GC-MS, and a dynamic sensory evaluation (TCATA) was combined with nosespace analysis using PTR-ToF-MS. Image analysis was also conducted to characterize cheese structure. Cheese fat and whey lactose contents were identified as key factors in the variability of sensory attributes. GC-MS analyses identified 27 compounds correlated with sensory attributes. In terms of aroma compound release, 23 ions were monitored, with fat, salt, and lactose levels significantly affecting the release of most compounds. Therefore, cheese fat, salt, and whey lactose levels, as well as the types of microbial strains, play a role in influencing the composition, structure, release of aroma compounds, and sensory perception.
Gutiérrez-Méndez N, Balderrama-Carmona A, García-Sandoval SE, Ramírez-Vigil P, Leal-Ramos MY, García-Triana A. Proteolysis and Rheological Properties of Cream Cheese Made with a Plant-Derived Coagulant from Solanum elaeagnifolium. Foods. 2019 Jan 30;8(2):44. doi: 10.3390/foods8020044.
Abstract. Cream cheese is a fresh acid-curd cheese with pH values of 4.5⁻4.8. Some manufacturers add a small volume of rennet at the beginning of milk fermentation to improve the texture of the cream cheese. However, there is no information about the effect that proteases other than chymosin-like plant-derived proteases may have on cream cheese manufacture. This work aimed to describe some proteolytic features of the protease extracted from fruits of Solanum elaeagnifolium Cavanilles and to assess the impact that this plant coagulant has on the viscoelastic properties of cream cheeses. Results showed that caseins were not hydrolyzed extensively by this plant-derived coagulant. In consequence, the ratio of milk clotting units (U) to proteolytic activity (U-Tyr) was higher (1184.4 U/U-Tyr) than reported for other plant proteases. The plant coagulant modified neither yield nor composition of cream cheeses, but viscoelastic properties did. Cream cheeses made with chymosin had a loss tangent value (tan δ = 0.257) higher than observed in cheeses made with 0.8 mL of plant-derived coagulant per liter (tan δ = 0.239). It is likely that casein fragments released by the plant-derived coagulant improve the interaction of protein during the formation of acid curds, leading to an increase in the viscoelastic properties of cream cheese.
Bemer HL, Limbaugh M, Cramer ED, Harper WJ, Maleky F. Vegetable organogels incorporation in cream cheese products. Food Res Int. 2016 Jul;85:67-75. doi: 10.1016/j.foodres.2016.04.016.
Abstract. Edible oleogels made from rice bran wax (RBW) or ethylcellulose (EC) organogelators in combination with vegetable oils and other non-fat ingredients were used to produce oleogel cream cheese products. Four oleogel cream cheese products, two containing RBW and two with EC, were prepared and compared to control samples including full-fat and fat-free commercial cream cheese samples. Upon compositional analysis, all the oleogel cream cheese (OCC) samples showed approximately a 25% reduction in total fat content in comparison to the full-fat commercial control. More specifically by the replacement of saturated fat with healthier unsaturated fat alternatives, an improved fatty acid profile of cream cheese products was documented. Similar compositional analysis was also performed on a cream cheese sample made with non-gelled vegetable oil. Using a single penetration test and a strain sweep test, oleogel cream cheese samples prepared with RBW displayed comparable hardness, spreadability, and stickiness values to the full-fat commercial control sample. EC OCC samples also showed comparable hardness, spreadability and stickiness values but exhibited reduced adhesiveness values compared to the full-fat control. The successful microstructural incorporation of oleogels into a cream cheese, along with similarities in fat globule size, between OCC samples and commercial controls was confirmed with Confocal Laser Scanning Microscopy. The similarity in microstructure can be accounted for the similarities in textural properties between the OCC samples and the full-fat control. These results provide a thorough characterization of the use of RBW and EC in oleogels and their potential as a healthy alternative to saturated fat in cream cheese applications. Published by Elsevier Ltd.
Daigle A, Roy D, Bélanger G, Vuillemard JC. Production of probiotic cheese (cheddar-like cheese) using enriched cream fermented by Bifidobacterium infantis. J Dairy Sci. 1999 Jun;82(6):1081-91. doi: 10.3168/jds.S0022-0302(99)75330-0.
Abstract. Probiotic cheeses (Cheddar-like cheese) were produced with microfiltered milk standardized with cream enriched with native phosphocaseinate retentate and fermented by Bifidobacterium infantis. During the manufacture and storage of cheeses, viability of the bifidobacteria was determined. Biochemical changes such as proteolysis, sugar metabolism, and organic acids production were estimated. No bifidobacteria growth was observed during cheese-making steps. Bifidobacteria survived very well in cheeses packed in vacuum sealed bags kept at 4 degrees C for 84 d and remained above 3 x 10(6) cfu/g of cheese. No significant difference was observed between cheeses produced with or without bifidobacteria for fat, protein, moisture, salt, ash, or pH. After 12 wk of storage, more than 56% of the as1-CN was hydrolyzed in cheeses that were produced with bifidobacteria and inoculated at 10(8) cfu/g in the cream, and > 45% of hydrolysis was observed in the control cheese. However, no significant differences in the electrophoretic sodium dodecyl sulfate-PAGE patterns were observed in cheeses at any period of storage. At the first day after manufacture, lactose was completely hydrolyzed in cheeses made with bifidobacteria, which suggested high beta-galactosidase activity by B. infantis. Small quantities of acetic acid were detected in bifidus cheeses. The results indicated that B. infantis introduced into hard pressed cheese exhibited excellent viability during storage for 12 wk and could be metabolically active.
Cream cheese 
