The Influence of Fat on the Quality, Composition and Yield of Cream Cheese

Abstract

Listen

Translate article

Summary Cream cheese of good quality can be made from cream testing from 16 to 20 per cent fat. The cheese made from such cream contains 37 to 42 per cent fat and 50 to 54 per cent moisture. Lowering the fat content of the cream tends increasingly to cause grainy texture and crumbly body while increasing the fat content tends to cause excessive smoothness and stickiness. As the fat content of the cream used for the cheese increases, the yield of cheese per hundred pounds of cream increases and the yield per pound of fat in the cream decreases. The acidity of the final product in terms of pH is not influenced by the percentage of fat in the cream used to make the cheese.