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Title:   Cream Cheese

Nutrition facts

Serving Size
Amount per serving
Calories 810 Calories from Fat 728
Hide Daily Values % Daily Value*
Total Fat 81g 125%
  Saturated Fat 51g 255%
  Polyunsaturated Fat 3g
  Monounsaturated Fat 23g
Cholesterol 255mg 85%
Sodium 687mg 29%
Total Carbohydrates 6g 2%
Protein 18g
Vitamin A 62%     Vitamin C 0%
Calcium 19%     Iron 15%
Thiamin 3%     Riboflavin 27%
Niacin 1%     Pantothenic Acid 6%
Vitamin B6 5%     Vitamin B12 16%
Potassium 8%     Phosphorus 24%
Magnesium 3%     Zinc 8%
Copper 2%      %
* Percent Daily Values are based on a 2,000 calorie diet.
Description:


cream cheese nutrition facts:

cream cheese calories:

51 calories per 1 tablespoon serving. 5 grams of fat, 3 grams of saturated fat, 2 weight watcher points.

Cream cheese is difficult to manufacture. Normally, protein molecules in milk have a negative surface charge, which keeps milk in a liquid state; the molecules act as surfactants, forming micelles around the particles of fat and keeping it in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation at around 23 °C, the pH levelof the milk decreases. Amino acids at the surface of the proteins beginlosing charge and become neutral, turning the fat micelles from hydrophilic to hydrophobic state and causing the liquid to coagulate.If the bacteria are left in the milk too long, the pH lowers further,the micelles attain a positive charge and the mixture returns to liquidform. The key then is to kill the bacteria by heating the mixture to52-63 °C at the moment the cheese is in an isoelectric point,meaning the state at which half the ionizable surface amino acids ofthe proteins are positively charged and half are negative. Inaccuratetiming of heating leads to an inferior or unusable product.

However, subtle changes in the timing of the process can result invariations in flavor and texture. Furthermore, because cream cheese hasa higher fat content than other cheeses and fat repels water, which tends to separate from the cheese, stabilizers such as guar and carob gums must be added to prolong its shelf life.

Improper heat treatment of milk may lead to formation of hardparticles of amorphous compacted protein, causing unpleasant grittiness.




last edit by mstclark, 3/23/2009 2:53:15 PM

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Add Comment Comments:

It was good information about the Cream Cheese. I was taking Cream Cheese as part of my breakfast, but, I did not know the nutritional benefits of it. This post was very helpful in identifying it and thanks a lot for this post. fashion for play
milakunis, 5/20/2014 8:29:04 AM

Yeah, as mentioned in the post, cream cheese was difficult to manufacture. I do consume this for some times, but I really don't know the nutrient value of it. Now, I know the importance of this food and I'll make it my regular intake. Thanks.
Regards,
apple.com
Tony_wify, 7/17/2014 7:24:37 AM

I just found that many people who take Cream cheese as a breakfast or other don't know the nutritional benefits of it including me. But I don't like the taste of it. I used to get served with Cream Cheese as breakfast on every morning when I'm getting trained on paper writing service . But after completing the training I never touched it. But after reading the nutritional values of it, I wanted to make it a habit to consume it as every breakfast. Thanks for the valuable share.
Stifler34, 8/8/2014 6:22:17 AM



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