1, cream cheese is not fermented, but cream cheese is fermented.

2. The raw materials of cream cheese and cream cheese are different.

3. Cream cheese is the essence of milk concentration and fermentation, which excludes a lot of water in milk.

Cream cheese is a mature full-fat cheese in the future, which has fine texture and soft taste, and is excellent as a condiment. Cream cheese is also added with whipped cream or a mixture of whipped cream and milk, which is troublesome to store and easy to absorb the taste of other foods. Cheesecake is made of cream cheese.

However, there are many kinds of cheese. It can only be said that cream cheese is also a kind of cheese, but other cheeses are fermented, and the flavor and color of cheese fermented by different bacteria are naturally different. For example, Italian hard cheese, after years of drying, is light yellow in color and has a strong fruit flavor.

It can be said that the difference between cream cheese and cheese lies in the different raw materials. Cream cheese has not been fermented, but the flavor of cheese has become more unique and diverse because of its fermented flavor.

Extended data

The fat content of processed cream cheese can exceed 50%, and the texture is fine and the taste is soft. Fresh cheese and cream cheese are very easy to absorb other flavors and deteriorate after opening, so eat them as soon as possible. Cream cheese is an indispensable and important material in cheesecake. Cream cheese is a kind of full-fat fresh cheese that has not been completely defatted and has only been fermented for a short time.

Cheese is usually divided into processed cheese and natural cheese. Natural cheese is made from milk or goat's milk, adding lactic acid bacteria and chymosin, solidifying, filtering off water, soaking in salt water for three days, and then fermenting for four to six months. Processing cheese means breaking several natural cheeses, heating them to dissolve, and then cooling them to solidify. The difference between the two is that the lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead.

In addition, the processed cheese has higher water content and slightly thinner nutrition, but higher phosphorus content; Its advantages are stable quality and easy storage, and because the smell has disappeared during processing, it has a good taste and no unacceptable strange smell. But in fact, the weirder the taste of cheese, the more expensive it is.

References:

Baidu encyclopedia-cream cheese

References:

Baidu encyclopedia-cream cheese