Cream Cheese Powder

Z Natural Foods takes pride in bringing customers a wide range of foods from around the globe in their most versatile forms, and our rich, creamy cream cheese powder is no exception. 

While cream cheese has a rich, creamy texture with a fresh-tasting flavor profile, its versatility is unmatched. Our cream cheese powder enhances the taste of your dishes, making them more delicious. 

Creating a well-balanced and tasty cream cheese powder produces a shelf-stable end product with the potential for unlimited creativity. Indeed, a powdered version of cream cheese represents a modern version of how we can consume this food. However, it also represents how the advancement of technology can create shelf-stable products (that don’t require refrigeration) with incredible potential for limitless product development applications and more convenient ways to use them that were never possible before.

Our mission is to provide the customer with great-tasting, highly functional foods with limitless application in their most versatile form to support a variety of lifestyles. So, we proudly introduce the newest member of our diverse functional food line, Z Natural Foods Cream Cheese Powder.

Fun Facts about Cream Cheese

1. It has been said that cream cheese dates back to 1583.
2. The FDA says that fresh cream cheese must contain a minimum of 33% milk fat and a moisture content of 55%.
3. One of the primary ingredients in a classic cheesecake is cream cheese. The world’s largest cheesecake, made by the Philadelphia cream cheese company, weighed just over 15,000 pounds.
4. According to future market insights, the estimated global cream cheese market is valued at 9.1 billion dollars with a projected increase to 11.3 billion by 2035.
5. The United States is the largest consumer of “cream cheese”. The average person eats around 40 pounds per year.
6. Cream cheese is a reasonably low lactose food with 0.1-0.8 grams per ounce.
7. Cream cheese is a good source of calcium and vitamin A.
8. Cream cheese was invented by accident when trying to replicate the French recipe for Neuchâtel cheese.
9. Neufchâtel cheese is the unpasteurized version that takes 6-8 weeks to mature and ripen into a soft cheese.
10. Per 100 grams, cream cheese contains 350 calories, 34 grams of fat, and six grams of protein.

A Fun Historical Review of; ‘the Schmear’

The term/expression most synonymous with cream cheese is the infamous schmear. Before exploring where the term comes from, it is vital to understand how a schmear is defined and its relationship to cream cheese.

In simple terms, a schmear is a spread of butter, cream cheese, or easily spreadable topping onto bread or a bagel. 

While there are currently no FDA or USDA regulations on the specifics of a schmear, it is generally accepted that a proper schmear should be less than ¼ inch thick. If you have been to one of the fantastic bagel shops in New York and ordered a bagel with cream cheese, you will quickly find out that the spread can be as thick as ¾ of an inch. Therefore, if you don’t want a mountain of cream cheese or butter on your bagel, you must specify that you only want a schmear. 

Any bagel shop worth its salt will know what that expression means.

According to MySchmear.com, the earliest reference to this term appears in German culture, which began in the early 1900s. Over time, it was integrated into the Yiddish language, referring specifically to butter.

As Europeans relocated to the United States after WWII, spreadable cheese became popular with the Yiddish-speaking immigrants of New York, who made this term popular.

This phenomenon led to what some believe is the perfect breakfast sandwich: A bagel with a schmear of cream cheese, thin slices of smoked salmon, aka lox, and capers on top. 

However, that sandwich has evolved now to include a thick slice of onion and tomato. An important point to understand is that while the term schmear is generally used for anything spreadable, it is only appropriate to use it for cream cheese and butter because of the “thickness factor” of less than ¼ of an inch.

Let’s face it, if you order a tuna fish or egg salad sandwich, you don’t just want a schmear. Finally, and perhaps one of the most essential facts on this topic, is that a schmear is only a schmear if it is spread over the bagel. It is technically a slab if it is not spread evenly and just dropped on top. 

What is cream cheese, and how is it made?

In simple terms,

Cream cheese is a smooth, mild, and fresh soft cheese made from milk and cream containing a minimum of 33% fat, a moisture content of 55% or less, and a PH range of 4.4-4.9. 

Cream cheese differs from other soft cheeses because it is not naturally matured. As you have learned from our other dairy product descriptions, the milk fat percentage is a big part of what defines a dairy food, and cheese is no exception. 

Per 100 grams, cream cheese contains 350 calories, 34 grams of fat, and six grams of protein.

While individual recipes vary, pasteurized cream cheese is made by heating milk to a rolling simmer and then adding lactic acid or lemon juice while stirring consistently.

Through consistent stirring, the mixture curdles and separates completely. At this point, the mixture is removed from the heat. Then, a large bowl is lined with cheesecloth, and the mixture is strained and cooled. Finally, the curds are transferred into a food processor until they are smooth and creamy.

1. In simple terms, cream cheese is made by adding lactic acid to cream and milk, lowering its pH and causing the formation of curds.
2. When the curds are heated and stabilizers are added, it makes cream cheese.
3. It can be stored in the refrigerator for 7-10 days if made fresh.
4. Generally speaking, it takes 1.25 gallons of milk to make a pound of fresh curds.

Is Cream Cheese Powder as good as fresh cream cheese?

While consuming dairy products in their wholesome, fresh form is always better, the idea that we can’t replace fresh food with a powder to nourish our bodies is untrue.

However, fresh foods (especially fresh dairy) have a short shelf life, and their need to be refrigerated creates barriers for unlimited versatility. As we have mentioned in many of our previous articles and product descriptions, powdered functional superfoods are tremendously versatile, unlimitedly able to create new and exciting products, and have unique advantages over the fresh versions of those foods.

There are many significant advantages to using powders, especially cream cheese powder. 

It is vital to understand one of the most important processes that ultimately determines the quality of powdered food: the drying process.

It is no secret that air and moisture are powdered food’s greatest enemies. 

Thanks to our meticulous food preservation techniques, we can create a powdered food product without adding preservatives and chemicals, creating a more versatile end product that is as highly nutrient-dense as the fresh version. You can trust that our cream cheese powder is of the highest quality, preserving the natural richness of fresh cream cheese.

However, it is essential to note two critical points.

1. The quality of the raw materials used to produce cream cheese powder is paramount. It predominantly determines the final product, ensuring the powder retains cream cheese’s natural richness and flavor profile. This emphasis on quality should reassure our customers of the high standards we maintain in our production process.
2. Not every food responds the same to these different methods. Therefore, using the correct method for each food is vital to get the best result. For example, berries respond very well to freeze-drying. In contrast, carrots and apples do best when air-dried, and cheese and butter powders respond well to spray-drying. 

While there are many natural ways to dry foods and preserve their nutritional qualities, including low temperature, shade, air, sun, and freeze-drying, the quality of the raw materials predominantly determines the final product.

Ultimately, creating the creamiest, richest, and most versatile cream cheese powder is best achieved through the simple dehydration process.

This method is a testament to efficiency and practicality, creating an end product with less than 3% moisture and a 65% fat content.

Therefore, it allows for more accessible storage options and blending capability, and supports a natural, fresh, creamy cheese flavor profile.

What are the benefits of Cream Cheese?

As more food science emerges, we understand the wide range of components contained in cream cheese, like fat-soluble vitamins and essential fatty acids; therefore, how these fats in cream cheese function in the body takes on a new meaning. Heavy cream, butter, and cream cheese all begin with milk.  According to a review titled Composition, structure, and absorption of milk lipids: a source of energy, fat-soluble nutrients, and bioactive molecules, “Milkfat is not only a source of bioactive lipid components, it also serves as an important delivery medium for nutrients, including the fat-soluble vitamins (A, D, E, and K). Bioactive lipids in milk include triacylglycerides, diacylglycerides, saturated and polyunsaturated fatty acids, and phospholipids.”

“Among the 12 major milk fatty acids, only three (lauric, myristic, and palmitic) have been associated with raising total cholesterol levels in plasma, but their individual effects are variable towards raising low-density lipoproteins and raising the level of beneficial high-density lipoproteins. The cholesterol-modifying response of individuals to consuming saturated fats is also variable.” Therefore, milkfat’s composition, functions, and biological properties must be re-evaluated as the food marketplace moves increasingly towards more personalized diets.

The breakdown of fatty acids in whole milk;

1. 62% Saturated
2. 30% Monounsaturated
3. 4% Polyunsaturated
4. 4% Transfats

Cream Cheese was determined to contain per 28 grams;

1. 8.1 grams of total fat
2. 5.1 grams of saturated fatty acids 
3. 2.3 grams of monounsaturated fatty acids
4. 0.3 grams of polyunsaturated fatty acids
5. Around 0.718% or 0.72 grams of saturated fatty acids are short-chain fatty acids, specifically butyric acid (C4).  

The following was stated in a study discussing the effects of oral butyrate on mildly to moderately active Crohn’s disease;

1. Among the nine patients (69%) who responded to treatment (4 grams daily for 8 weeks), seven (53%) achieved remission, and two had a partial response.
2. Endoscopic and histological scores significantly improved after treatment at the ileocaecal level (P < 0.05).
3. Leucocyte blood count, erythrocyte sedimentation rate, and mucosal levels of NF-kappaB and IL-1beta significantly decreased after treatment (P < 0.05).

Therefore, the following was concluded. “Oral butyrate is safe and well tolerated and may be effective in inducing clinical improvement/remission in Crohn’s disease. These data indicate the need for a large investigation to extend the present findings and suggest that butyrate may exert its action through downregulating NF-kappaB and IL-1beta.”

Did you know that not all Trans Fatty Acids (TFA) are created equal?

There are two major types of trans fats in the food supply:

1. Industrial: Formed by partial hydrogenation of vegetable oils
2. Natural occurring: Trans fatty acids in milk and meat that biohydrogenation ruminant animals create (R-TFA).

Here is an interesting evaluation of the impact that ruminant Trans Fatty Acids may have on human health.

Naturally occurring trans fatty acids include vaccenic acid, the main TFA in dairy, and rumenic acid, the biologically active form of CLA (conjugated linoleic acid). In a review titled Evaluation of the Impact of Ruminant Trans Fatty Acids on Human Health: Important Aspects to Consider,

The definition and evaluation of trans fatty acids (TFA) in foodstuffs and health hazards are inconsistent. Based on the current situation, the term should be restricted only to TFA with isolated double bonds in trans-configuration. Conjugated linoleic acids (CLA) should be separately assessed. Ideally, the origin of the consumed fat should be declared, i.e., ruminant TFA (R-TFA) and industrial TFA (non-ruminant; I-TFA). In ruminant fat, more than 50% of R-TFA comprises vaccenic acid (C18:1 t11). In addition, natural CLA, i.e., c9,t11 CLA, is also present. Both are elevated in products from organic farming. In contrast to elaidic acid (t9) and t10, which occur mainly in partially hydrogenated industrial fat, t11 is partially metabolized into c9,t11 CLA via Δ9-desaturation. This is the primary metabolic criterion used to differentiate between t11 and other trans-C18:1. t11 indicates health-beneficial effects in several studies.

Moreover, CLA in milk fat is associated with preventing allergies and asthma. An analysis of the few studies relating to R-TFA alone shows that no convincing adverse physiological effect can be attributed to R-TFA—only extremely high R-TFA intakes cause negative changes in blood lipids. In conclusion, in most European countries, the intake of R-TFA is assessed as being low to moderate. Restricting R-TFA would unjustifiably represent a disadvantage for organic milk farming.”

In simple terms, ruminant trans fatty acids (R-TFA) from whole milk offer natural qualities that dangerous and unnourishing partially hydrogenated industrial fats don’t come close to competing with. One of the natural components of R-TFAs is conjugated linoleic acid (CLA), which is associated with preventing allergies and asthma.

Cream cheese has 4.5mg of CLA per 0.42 grams of fat. 

Because there is still much to be learned about R-TFAs, we are not explicitly encouraging you to consume an isolated and concentrated form of them. Please note that the potential nourishing qualities of R-TFAs are not acquired as isolated substances but as a part of the whole food complex, where all other natural compounds and constituents are present. For example, if CLA were not present, it would potentially change the quality benefits of these nourishing fatty acids. This is why at Z Natural Foods, we encourage the consumption of products (whether concentrated or not) that present the whole food complex.

Summary of Important Information

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in human

Important summary points

1. Cream cheese is a smooth, mild, and fresh soft cheese made from milk and cream containing a minimum of 33% fat, a moisture content of 55% or less, and a PH range of 4.4-4.9.
2. Cream cheese differs from other soft cheeses because it is not naturally matured.
3. The milk fat percentage is a big part of what defines a dairy food, and cheese is no exception.
4. Per 100 grams, cream cheese contains 350 calories, 34 grams of fat, and six grams of protein.
5. In simple terms, cream cheese is made by adding lactic acid to cream and milk, lowering its pH and causing the formation of curds.
6. When the curds are heated and stabilizers are added, it makes cream cheese.
7. It can be stored in the refrigerator for 7-10 days if made fresh.
8. It takes 1.25 gallons of milk to make a pound of fresh curds.
9. Cream Cheese was determined to contain per 28 grams: 8.1 grams of total fat, 5.1 grams of saturated fatty acids, 2.3 grams of monounsaturated fatty acids, 0.3 grams of polyunsaturated fatty acids, 0.718% or 0.72 grams of saturated fatty acids are short-chain fatty acids, specifically butyric acid (C4).
10. A schmear is a spread of butter, cream cheese, or easily spreadable topping onto bread or a bagel. It is generally accepted that a proper schmear should be less than ¼ inch thick.
11. A schmear is only a schmear if it is spread over the bagel. It is technically a slab if it is not spread evenly and just dropped on top.