Cream Cheese Pasteurized Nonfat Milk And Milkfat

Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. It is made by combining pasteurized nonfat milk and milkfat, then adding a starter culture and coagulant. The mixture is heated, stirred, and then drained to create a smooth, spreadable cheese.

Cream cheese is primarily used as a spread for bagels and crackers, and as a key ingredient in cheesecakes and other desserts. Manufacturers use it for its rich, creamy texture and mild flavor, which complements both sweet and savory dishes. It also adds moisture and richness to baked goods like cookies and cakes.

Cream cheese is generally recognized as safe (GRAS) by the FDA. It is a source of saturated fat and calories. While no specific health concerns are linked to typical cream cheese consumption, a diet high in saturated fat can be associated with increased risk of heart disease. JECFA has evaluated cream cheese and found it to be safe for consumption.