Cream Cheese Pasteurized Cultured Milk And Cream

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It is typically made by combining pasteurized milk and cream, then adding bacterial cultures to ferment the milk. The curds are then separated from the whey and processed to create a smooth, spreadable cheese.

Manufacturers add cream cheese for its rich flavor, creamy texture, and binding properties. It is a key ingredient in cheesecakes, dips, frostings, and as a spread on bagels and crackers. It also adds moisture and richness to baked goods like cookies and brownies.

Cream cheese is generally recognized as safe (GRAS) by the FDA when used as intended. It is a source of saturated fat and calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated cream cheese, but no specific numeric limits were set. At typical consumption levels, it does not pose health risks for most people.