Cream Cheese Pasteurized Cultured Milk & Cream

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It is pasteurized for safety and then cultured with lactic acid bacteria to develop its characteristic tangy flavor. The mixture is heated, and then rennet may be added to help coagulate the milk, before draining the whey and processing it into a smooth spreadable cheese.

Manufacturers use cream cheese as a base for dips, cheesecakes, and frostings due to its smooth texture and rich flavor. It also adds moisture and a creamy mouthfeel to baked goods like cakes and pastries. Its mild taste makes it versatile for both sweet and savory applications.

Cream cheese is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat and calories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated cream cheese as part of its overall assessment of dairy products, but does not set specific limits for it. Like other full-fat dairy products, it should be consumed in moderation as part of a balanced diet.