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A New Method of Manufacturing Cream Cheese of the Neufchatel Type

New York Agricultural Experiment Station, Geneva, New York

ABSTRACT

Cream cheese is a soft, fresh cheese with a rich, mild acid flavor; a smooth, buttery texture and a high percentage of milk fat. Strictly speaking, cheddar or American cheese, which is a hard-ripened cheese made from milk, should not be called cream cheese, even though it is often referred to as cream cheese and some state laws recognize it as full cream cheese when it is made from normal milk. Cream cheese is normally made by the neufchatel process from cream or from milk to which cream has been added.

The extent of the manufacture of cream cheese has increased greatly in recent years. Cream and neufchatel cheese constitute one of the leading varieties of cheese manufactured in New York State. The last available statistics for New York State¹ show that in 1924 there was sold to dairy plants for manufacture into cheese the following number of pounds of milk:

¹ Statistics relative to the dairy industry in New York State, 1924, Bul. 180, Department of Farms and Markets, 1925.