PUBLICADO: 04/06/2021
Quem já experimentou cream cheese não se esquece da maciez, suavidade e o leve toque de acidez que essa pasta dá a alguns pratos, sejam eles doces ou salgados. Essa diversidade tem um grande efeito nas receitas e faz qualquer um se apaixonar pelo seu sabor. O cream cheese é um tipo de queijo cremoso que pode ser utilizado das mais variadas formas. Pode ser consumido com torradas ou bolachas, e também virar molho para batatas fritas ou saladas. No sanduíche, sua cremosidade deixa todo mundo feliz. Uma das receitas doces mais comuns e deliciosas com esse queijo cremoso é o famoso cheesecake. Ele também combina com comidas orientais, como o sushi. Nos Estados Unidos, restaurantes chineses utilizam o cream cheese para rechear um prato muito conhecido por lá, o caranguejo rangoon. Alguns estudiosos defendem que o cream cheese surgiu por acaso em meados do século XIV, enquanto outros afirmam que a receita já existia desde o século XVIII. E o pivô de toda essa discórdia é William A. Lawrence, um produtor de leite dos Estados Unidos. Os teóricos defensores do acaso alegam que William estava trabalhando na produção do Neufchâtel – um queijo de origem francesa –, mas teria errado a mão na receita, resultando em um queijo bem mais cremoso. Daí teria nascido o cream cheese. Os que discordam dessa tese se apegam a relatos encontrados em jornais de 1769, em que haveria instruções para o preparo da iguaria. Aliás, eles alegam que em 1800 também foram publicados alguns periódicos com instruções parecidas. Isso derrubaria a defesa dos primeiros estudiosos, porque William Lawrence nasceu apenas em 1822, ou seja, bem depois dos relatos dos jornais. Lawrence foi, sim, um fabricante de cream cheese, mas seu nome ficaria na história por ter sido o primeiro a produzir em grande quantidade o queijo cremoso e não por ter sido seu inventor. Antes de saber o que é, confira o Cheescake de Chocolate e Maracujá no Pote, feito com essa maravilha. Cream cheese,como o próprio nome diz, é um queijo cremoso. No seu processo de produção, ele passa pela pasteurização, um processo que mata os microorganismos nocivos. A acidez do queijo vem da inserção do ácido láctico. Já sua suavidade vem da quebra das gotas de gordura. Para ele ficar mais grosso e firme, são adicionadas goma de alfarroba, carragena e uma enzima de coagulação ao final do processo. O produto finalizado é cheio de nutrientes. Gordura saudável, proteínas e carboidratos são exemplos disso. Separamos a seguir alguns dos compostos benéficos encontrados no cream cheese: Vitamina A - Muito importante para a visão, essa vitamina também é responsável por proteger tecidos como pele, pulmão e intestinos. Antioxidantes - A receita é uma verdadeira fonte de antioxidantes, totalmente dispostos a lutar contra os radicais livres – que, em níveis muito altos, podem causar danos às células do corpo. Os antioxidantes presentes no queijo cremoso são carotenóides, incluindo luteína e zeaxantina. Probióticos - O cream cheese é um probiótico, ou seja, possui microorganismos vivos que trazem benefícios à saúde, quando consumidos em quantidades adequadas. Viu uma receita com requeijão e quer saber se pode substituir esse ingrediente por cream cheese? A resposta é sim! Vá em frente! O requeijão e o cream cheese são ambos muito cremosos, pode ficar à vontade para substituir um pelo outro. A diferença entre os dois está na forma como são fabricados e, claro, no sabor. Nos dois é usado leite fermentado, porém a fermentação do cream cheese é feita por microorganismos externos. Já na do requeijão é utilizada uma enzima extraída do estômago de um animal ruminante. Veja receitas onde o requeijão pode ser substituído por cream cheese. Bolo de queijo: essa é a tradução da palavra cheesecake, um doce feito com queijo cremoso e calda de frutas vermelhas. Essa receita é o exemplo perfeito do uso do cream cheese para receitas doces. Mas não se limite a essa combinação com calda de frutas vermelhas. Há diversas outras variações do cheesecake com cream cheese. Separamos algumas para você: Abra sua mente e veja novos horizontes para o cream cheese. Além do cheesecake, há muitas opções feitas com essa iguaria cremosa e suave. Uma delícia para todos os gostos. Listamos algumas dessas variações: Torrada Sushi Para mais dicas e receitas, não deixe de conferir o site Receitas Nestlé, são mais de 4000 receitas para você se deliciar.
Fontes: https://www.healthline.com/nutrition/is-cream-cheese-healthy-nutrition-benefits-and-downsides#benefits https://pt.wikipedia.org/wiki/Queijo_cremoso https://www.significados.com.br/cream-cheese/#:~:text=O%20cream%20cheese%2C%20que%20em,doces%20quanto%20em%20receitas%20salgadas https://pt.wikipedia.org/wiki/Cheesecake Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream.[1][2] Stabilizers such as carob bean gum and carrageenan are often added in industrial production.[3] Carbohydrates 4 g Fat 34 g Protein 6 g %DV† 10% Fat percentage can vary.
Source: USDA FoodData Central The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.[4] Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture.[5] In other countries, it is defined differently and may need a considerably higher fat content.[6] Cream cheese is not naturally matured and is meant to be consumed fresh, so it differs from other soft cheeses such as brie and Neufchâtel. It is more comparable in taste, texture, and production methods to Boursin and mascarpone.
Around 1873 William A. Lawrence, a dairyman in Chester, New York, was the first to mass-produce an unripened fresh cheese known generically as cream cheese. In 1872, he purchased a Neufchâtel factory.[dubious ] By adding cream to the process, he developed a richer cheese that he called “cream cheese”.[7] In 1877 Lawrence created the first brand of cream cheese: its logo was a silhouette of a cow followed by the words "Neufchatel & Cream Cheese". In 1879, to build a larger factory, Lawrence entered into an arrangement with Samuel S. Durland, another Chester merchant.[8] In 1880, Alvah Reynolds, a New York cheese distributor, began to sell the cheese of Lawrence & Durland and called it "Philadelphia Cream Cheese".[9] By the end of 1880, faced with increasing demand for his Philadelphia-brand cheese, Reynolds turned to Charles Green, a second Chester dairyman, who by 1880 had been manufacturing cream cheese as well. Some of Green's cheese was also sold under the Philadelphia label. In 1892 Reynolds bought the Empire Cheese Co. of South Edmeston, New York, to produce cheese under his "Philadelphia" label. When the Empire factory burned down in 1900, he asked the newly formed Phenix Cheese Company to produce his cheese, instead. In 1903 Reynolds sold rights to the "Philadelphia" brand name to the Phenix Cheese Company, which was under the direction of Jason F. Whitney, Sr. (which later merged with Kraft, in 1928).[10] By the early 1880s Star cream cheese had emerged as Lawrence & Durland's brand, and Green made World and Globe brands of the cheese. At the turn of the 20th century, New York dairymen were producing cream cheese sold under such other brands as Triple Cream (C. Percival), Eagle (F.X. Baumert), Empire (Phenix Cheese Co.), Mohican (International Cheese Co.), Monroe Cheese Co. (Gross & Hoffman), and Nabob (F.H. Legget).[11] Cream cheese became popular in the Jewish cuisine of New York City, where it is commonly known as a "schmear". It is used on bagels and is the basis of the bagel and cream cheese, a common open-faced sandwich. Lox, capers, and other ingredients are often added to this dish. The basic bagel and cream cheese have become a ubiquitous breakfast and brunch food throughout the United States. CanadaIndustrial cream cheeses, such as "Philadelphia", are the most commonly found varieties. However, traditional fresh cream cheeses not containing stabilizers or preservatives maintain a presence in the Canadian market, such as the cream cheese sold by the Western Dairy division of Gay Lea and Liberte Inc. A block of Philadelphia brand cream cheese 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 them in emulsion. Lactic acid bacteria are added to pasteurized and homogenized milk. During the fermentation around 22 °C (72 °F),[12] the pH of the milk decreases (it becomes more acidic). Amino acids at the surface of the proteins begin losing 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 liquid form. The key, then, is to kill the bacteria by heating the mixture to 52–63 °C (126–145 °F)[citation needed] at the moment the cheese is at the isoelectric point, meaning the state at which half the ionizable surface amino acids of the proteins are positively charged and half are negative.[citation needed] Inaccurate timing of the heating can produce inferior or unsalable cheese due to variations in flavor and texture. Cream cheese has a higher fat content than other cheeses, and fat repels water, which tends to separate from the cheese; this can be avoided in commercial production by adding stabilizers such as guar or carob gums to prolong its shelf life.[13] In Canada, the regulations for cream cheese stipulate that it be made by coagulating cream with the help of bacteria, forming a curd which is then formed into a mass after removing the whey.[14] Some of its ingredients include cream (to adjust milk fat content), salt, nitrogen (to improve spreadability) and several gelling, thickening, stabilizing and emulsifying ingredients such as xanthan gum or gelatin, to a maximum of 0.5 percent.[15] Regulations on preservatives used are that either sorbic acid, or propionic acid may be used independently or combined, but only to a maximum of 3,000 parts per million when used together.[16] The only acceptable enzymes that can be used in manufacturing of cream cheese to be sold in Canada are chymosin A and B, pepsin and rennet.[17] In Spain and Mexico, cream cheese is sometimes called by the generic name queso filadelfia, following the marketing of Philadelphia-branded cream cheese by Kraft Foods.[18] Cream cheese is easy to make at home,[19] and many methods and recipes are used. Consistent, reliable, commercial manufacture is more difficult.[13][dubious ] Cream cheese on a bagel Cream cheese is often spread on bread, bagels, crackers, etc., and used as a dip for potato chips and similar snack items, and in salads. It can be mixed with other ingredients, such as yogurt or pepper jelly, to make spreads.[citation needed] Cream cheese can be used for many purposes in sweet and savory cookery and is in the same family of ingredients as other milk products, such as cream, milk, butter, and yogurt. It can be used in cooking to make cheesecake and to thicken sauces and make them creamy. Cream cheese is sometimes used in place of or with butter (typically two parts cream cheese to one part butter, a much higher fat content product containing approximately 80% butterfat) when making cakes or cookies, and cream cheese icing. It is the main ingredient in the filling of crab rangoon, an appetizer commonly served at U.S. Chinese restaurants. It can also be used instead of or in conjunction with butter or olive oil in mashed potatoes, and in some westernized sushi rolls. It can also be used for ants on a log.[citation needed] American cream cheese tends to have lower fat content than elsewhere, but "Philadelphia" branded cheese is suggested as a substitute for petit suisse by Julia Child.[20]
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