Dairy & Eggs
Cream Cheese in gelato
Cream cheese is a soft, unripened fresh cheese made from cream and milk, roughly 34% fat, 6% protein and 54% water. In gelato it delivers cheesecake flavor plus richness, body and a subtle lactic tang.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 46% |
| Water | 54% |
| Sugars | 0% |
| Fat | 34% |
| MSNF | 11% |
| Protein | 6% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 0 |
Typical use: 5-15% of the mix
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Open the balancerHow to use it in gelato
Cream cheese is used mainly to build cheesecake and fresh-cheese gelato. It adds ~34% milkfat plus milk-solids-non-fat, boosting body, creaminess and a lactic tang while lowering perceived sweetness. It contributes almost no free sugar, so it barely moves POD/PAC; its lactose is counted within MSNG, and its high fat and protein enrich mouthfeel and slow melt. Because it carries little water relative to its solids, it firms the mix, so rebalance sugars and stabilizer when adding significant amounts.
Origin & background
Cream cheese originated in the United States in the late 19th century; the Philadelphia brand was launched in 1880 by dairyman William Lawrence of Chester, New York. The U.S. FDA standard of identity requires at least 33% milkfat and no more than 55% moisture.