Low-fat cream cheese has one-third less fat than standard cream cheese, made by substituting low-fat dairy products. It has fewer calories and less calcium. Cream cheese is made by boiling milk and cream, and draining it for a creamy texture. American Neufchâtel cheese is not the same as traditional French Neufchâtel, which is grainier and has less butterfat.
Low-fat cream cheese, also commonly called American Neufchâtel cheese, contains about one-third the fat found in standard cream cheese. Cheesemakers accomplish the task of making lower-fat cream cheese by substituting low-fat dairy products for dairy products that have a higher fat content. Otherwise, both standard and low-fat varieties are usually made the same way. Although low-fat varieties are usually interchangeable with standard cream cheese, the lower fat content found in low-fat cream cheese influences some recipes. Furthermore, American Neufchâtel cheese should not be confused with traditional Neufchâtel cheese, because the two are produced differently and the latter is not synonymous with low-fat cream cheese.
Unlike other harder types of cheese, cream cheese does not undergo a maturing process. Manufacturers combine milk and cream – or another milk source high in milk fat – to make cream cheese. The milk and cream are boiled and left to stand for several days. Draining the cheese for about another day produces the desired creamy texture.
Cream cheese should be eaten shortly after its preparation. Commercial manufacturers might also add stabilizers to cream cheese. This will keep the cheese firm enough for packing and selling.
Low-fat cream cheese goes through the same process as regular cream cheese. The main difference between the two is the addition of less fat than milk in the low-fat version. Manufacturers could achieve this by adding less cream or using a milk with a lower fat content. As a result, low-fat cream cheese often contains fewer calories but less calcium than its standard full-fat counterpart.
In most cases, an individual can use cream cheese in place of regular cream cheese without difficulty. The taste is highly comparable to that of the high-fat versions. The texture has less staying power, however, which presents a problem in recipes that call for a more solid texture. The most noticeable difference comes when used in cheesecakes or similar desserts. As a spread or dip, however, a low-fat cream cheese works especially well.
A distinction must be made between the American Neufchâtel cheese and the traditional French Neufchâtel. The French version uses only raw milk, rather than pasteurized milk, and omits the cream altogether. The final product has a grainier texture and not a rich taste like cream cheese. French Neufchâtel also contains less butterfat and is higher in fat content than the American cheese that shares its name.
Protect your devices with Threat Protection by NordVPN
