PHF / Cream Cheese

Cream Cheese

This type of cheese is typically made from cream, but can also be made from a combination of cream and milk. First, the cream is pasteurized to kill potentially harmful microorganisms. Then, lactic acid bacteria are added to the cream, softening the cheese and breaking fat particles into smaller, more uniform particles for a smooth, consistent product. A clotting enzyme, derived from a plant or animal source, is added to improve firmness.