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Cream Cheese
Production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form , the goal of cheese making is to control the spoiling of milk into cheese. the milk is traditionally from a cow, goat, sheep, or buffalo, although cow’s milk is most commonly used worldwide.
Cream Cheese is made by adding cream to milk. It comes in a block, sometimes with added flavors, and spreads smoothly. The flavor is light and slightly tangy. Its white , soft and smooth
You can use it to enrich cheesecakes, frostings, dips, toppings, sweet & savoury dishes and desserts.
Varieties
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Plain: Most common.
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Whipped: Airy and easier to spread.
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Flavored: Includes herbs, chives, fruit, smoked salmon, honey, etc.
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Reduced-fat or non-dairy alternatives: Made with plant-based ingredients like nuts or soy.
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Basic Characteristics
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