Cream cheese

Cream cheese is a soft, mild-tasting fresh cheese with a high fat content. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production.

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. In other countries, it is defined differently and may need a considerably higher fat content.