Abstract Cream cheese is an acid coagulated particle microgel with a structure consisting of protein-covered milk fat globules, forming aggregated clusters at different scales, with pores filled with whey and characterised by its creamy taste and spread-ability. This review focuses on the technology for the production of high fat cream cheese, its historical background and evolution from 1870 until today, covering the different processing developments and breakthroughs. In addition, fundamental physico-chemical aspects arising from technological and processing steps, that influence cream cheese properties, are discussed.

中文翻译：

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奶油奶酪：历史、制造和物理化学方面

摘要 奶油干酪是一种酸凝颗粒微凝胶，其结构由蛋白质包裹的乳脂肪球组成，形成不同尺度的聚集簇，孔隙充满乳清，具有奶油味和延展性。这篇综述重点介绍了高脂奶油干酪的生产技术、其历史背景和从 1870 年至今的演变，涵盖了不同的加工发展和突破。此外，还讨论了影响奶油干酪特性的技术和加工步骤所产生的基本物理化学方面。