2023-06-06 22:00:00
Cream cheese, sometimes translated into French as “cream cheese”, is made mainly from fresh cow’s milk, but it can be made from goat’s or sheep’s milk. While “legacy” products implement fat enrichment of milk, advances in food science and formulation innovation have led to the development of reduced-fat cream cheeses. The latter have properties close to products with high dry fats: suitability for use cold, in particular spreadability, and hot, when they are used as culinary aids in desserts and cooked dishes. Since 2015, there have also been alternatives made from vegetable ingredients (proteins and fats), or more recently from fermentative proteins.
Cream cheeses can be obtained by different processes using old techniques such as draining in a pocket filter, but also more modern techniques such as tangential filtration. . Since the 1950s, the choice of technical parameters for fat/protein standardization, heat treatments, homogenization and acidification processes have received increased attention in order to optimize processes. For the future there are still many opportunities for optimization: enzymatic modification of proteins, fat/protein interface, high hydrostatic pressure and thermo-sonication (ultrasound), interactions between bacteria and hydrocolloids, consideration of more eco-friendly, etc.
Growth in cream cheese production is expected to continue, supported by strong demand and continued expansion in the Asia-Pacific, Middle East and Latin America markets.
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