11 results about "Cream cheese" patented technology

Cream cheese is a soft, usually 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 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content.