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04.01.2018 - Foods

Difference between cream cheese and cream cheese preparation?

Whether as a bread topping or for refining soups, sauces, and desserts, cream cheese is a popular all-rounder in the kitchen. The product is an unripened cheese that is formed through lactic acid coagulation.

“Apart from milk or cream, lactic acid bacteria and a little salt, no other ingredients may be used in its production,” explains Sabine Hülsmann, nutrition expert at the Consumer Center Bavaria.

The situation is different with cream cheese preparations. Here, additional foods such as fruits, spices, or herbs are allowed. The proportion of these ingredients may not exceed 30 percent.

For longer shelf life, cream cheese preparations are often heat-treated. Stabilizers like gelatin or starch are used to prevent whey from separating afterwards. This is often the case with reduced-fat varieties as well. “Those who want to avoid such additives should carefully review the ingredient list before purchasing,” advises Sabine Hülsmann.

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Source: bilacon Newsletter December 2017; food monitor Newsletter, November 16, 2017