Cream cheese is an acid coagulated particle microgel with a structure consisting of protein-
covered milk fat globules, forming aggregated clusters at different scales, with pores filled …

Cream cheese is a cheese of the semi-soft, fresh acid curd variety, obtained by slow
quiescent acid gelation of milk. Compositionally, it is quite similar to unripened Neufchatel …

At the present stage of development of the oil and fat industry, there has been a tendency to
produce products that not only satisfy the energy needs of the body but also provide it with …