Cream cheese

Cream cheese according to the Food and Drug Directorate is the cheese made from cream or milk to which cream has been added. It may contain not more than 0.5% stabilizer and shall not contain more than 55% moisture and not less than 30% milk fat.

The following procedure is a cold pack method. For greater shelf life and smoother texture, cream cheese or Neufchatel cheese can be blended with 50% cream, heating, homogenizing and hot-packing. Neufchatel cheese is similar to cream cheese, but has a lower fat content. Cream cheese is now frequently made by ultra filtration procedures.

Conventional Procedure 

  1. Standardize: Cream should be 11-20% fat. Cream of 11% fat is required to make a legal cheese.
  2. Pasteurize the cream (70C, 30 min).
  3. Homogenize at 1000-1500 psi (6900 - 10300 kPa) at 63C and cool to 30C.
  4. Add 30 kg (lb) starter and 1 cc rennet per 1000 kg (lb) of cream.
  5. When the acidity increases to 0.6 -.75 (pH 4.6) stir the curd thoroughly to remove lumps. Add water at 76C directly to the curd until the temperature is 51C. Curd should be smooth and creamy. Coarseness or mealiness is due to low fat or lack of acid development.
  6. Pour the hot curd and whey into draining bags. Sterilize the bags in boiling water before use.
  7. Allow the whey to drain freely for about 2 h. After the correct consistency is obtained, salt the curd with 0.75% salt.
  8. Pack the cheese in appropriate sized moulds lined with Saran, press lightly and chill to 2C. 

Yield: 2.7-3.1 kg of cheese per kg of fat.

Flavouring: Many flavouring materials may be used such as olives, nuts, mayonnaise, pickles, relish and pimento.

Ultra filtration Procedure For Cream Cheese

The following procedure was developed by Maubois of France and is described along with other UF cheese making procedures by Glover (1985).

  1. Pasteurize 11% cream.
  2. Add 1% lactic starter.
  3. Ultrafilter 3.3x based on fat content. This provides 30 kg of pre-cheese per 100 kg 11% cream. The pre-cheese will contain 36.5% fat (11 x 3.3), about 11% protein and about 48% total solids.
  4. Ripen to pH 5.6.
  5. Add .16 kg salt per 100 kg original cream.
  6. Add .16 kg locust bean gum per 100 kg original cream.
  7. Heat to 54C.
  8. Homogenize.
  9. Package.


Glover, F.A. 1985. Ultra filtration and Reverse Osmosis For the Dairy Industry. Technical Bulletin 6. National Institute for Research in Dairying, Reading, England.