Generality
Reference website: Philadelphia Kraft
Philadelphia is a spreadable cream cheese produced by the well known American company "Kraft Foods". Like the "Kraft slices',
Production of the well-known creamy spreadable cheese: the production of Philadelphia takes place by mechanical automation and no labor is required (greater hygiene guarantee and qualitative standardization).
- The process begins by mixing cow's milk with cream, after which the liquid is pasteurized, then cooled.
- The incorporation of the biological starter (lactic ferments) follows, aimed at obtaining:
- TOcidification
- S.organoleptic and gustatory structuring
- Protein coagulation (casein proteins).
- At this point, the compound is further heated, in order to obtain a greater peptide separation; this arrangement allows to isolate, in addition to the caseins, Even the whey protein (similarly to cottage cheese, this dairy product contains both cheese proteins and ricotta proteins).
- The use of special centrifuges determines the separation of the hypo-protein whey from the curd, which is then salted and enriched with other ingredients.
- The solid mass is finally mixed (and eventually "added" to create the special Philadelphia), molded and packaged.
NB. The diet version of this creamy spreadable cheese, namely the Philadelphia light, is characterized by a lower presence of cream.
Historical notes on Philadelphia: the first creamy spreadable cheese was born in 1872 thanks to William Lawrence (New York milkman), but only in 1880 did it acquire the name "Philadelphia" (a choice dictated by the marketing strategies of the time). After 23 years, the brand passed to "Phenix Cheese Company "(also from New York), subsequently absorbed by Kraft. In the years to come the well-known cheese conquered the palate of many nations (including the old continent) and in 1971 it arrived in Italy. From its birth to today, the Philadelphia brand has produced creamy spreadable cheeses in countless versions and variations.
Homemade spreadable cheese
Video Recipe for making homemade Philadelphia cheese, quick and easy!
Homemade Spreadable Cheese
Problems with playing the video? Reload the video from youtube.
- Go to the Video Page
- Go to the Video Recipes Section
- Watch the video on youtube
Nutritional characteristics
Philadelphia is a less low-calorie dairy product (as it contains lactose) than you might think. The energy supply is in fact similar to that of other fresh cheeses (such as mozzarella, crescenza, etc.) and, in some cases, even higher.
The classic Philadelphia is distinguished from the light variant for its higher lipid content and lower protein concentration, an aspect that determines its higher energy density.
As far as carbohydrates are concerned, there is a small quantity of simple sugars (probably lactose) and traces or modest weights of complex carbohydrates and dietary fiber; the presence of these last two nutrients (anomalous for a product that falls within the 2nd fundamental group) can be explained by the use of thickening food additives. NB. Philadelphia is contraindicated for subjects who are considerably intolerant to lactose.
The classic Philadelphia brings a fair amount of energy and good quantities of fats, mostly saturated, a characteristic that precludes its frequent and systematic use in the diet of hypercholesterolemic (or anyone with a medium-high cardiovascular risk), of the subject in overweight and obese. The cholesterol intake is significant but manageable.
As regards the mineral salts, the contributions of calcium, phosphorus and sodium are discreet, while with regard to the intake of vitamins, riboflavin (typically contained in milk and its derivatives) stands out above all.
Nutritional values
Nutritional composition of Philadelphia or creamy spreadable cheese - Reference values of the "Philadelphia Kraft" website (first two) and of the INRAN Food Composition Tables (third and fourth cheese)
.Milk, Dairy Products and Cheeses Asiago Brie Burrata Caciocavallo Rennet Camembert Cheddar Milk Cream Crescenza Emmental Feta Milk Flakes Fontina Herbal Cheeses Lean Cheeses Cheeses rich in calcium Gorgonzola Gouda Grana Padano Gruyere Kéfalair Adapted milk Artificial milk Condensed milk Asphyxiated milk Goat's milk Sheep's milk Rice milk Soy milk Powdered milk and concentrated milk Skimmed and semi-skimmed milk Lactose-free milk Milk Vegetable milk Dairy products Lerdammer Mascarpone Montasio Buffalo mozzarella Mozzarella Whipped cream Cooking cream Fresh cream Parmigiano Reggiano Pecorino Philadelphia Primo Sale Provolone Ricotta Robiola Roquefort Scamorza Sottilette Squacquerone Taleggio Tomino Yogurt OTHER ARTICLES MILK AND DERIVATIVES Categories Alcoholic foods Meat Cereals and derivatives Sweeteners Sweets Offal Fruit Dried fruit Milk and derivatives Legumes Oils and fats Fish and fishery products Cold cuts S pezie Vegetables Health recipes Appetizers Bread, Pizza and Brioche First courses Second courses Vegetables and Salads Sweets and Desserts Ice creams and sorbets Syrups, liqueurs and grappa Basic preparations ---- In the kitchen with leftovers Carnival recipes Christmas recipes Light diet recipes Women's Day, Mum, Dad Recipes Functional Recipes International Recipes Easter Recipes Recipes for Celiacs Recipes for Diabetics Recipes for Holidays Recipes for Valentine's Day Recipes for Vegetarians Protein Recipes Regional Recipes Vegan Recipes
