Generality
Philadelphia is a creamy spreadable cheese produced by the well-known American company "Kraft Foods". Like the " Kraft Shavings ",
Production of the well-known spreadable cream cheese: the production of Philadelphia takes place by mechanical automation and no labor intervention is foreseen (greater hygienic guarantee and qualitative standardization).
- The process begins by mixing the cow's milk with the cream, after which the liquid is pasteurized, then cooled.
- This is followed by the incorporation of the biological starter (lactic ferments), aimed at obtaining:
- A cidification
- S organoleptic and gustatory structure
- Protein coagulation (casein proteins).
- At this point, the compound is further heated, so as to obtain a greater peptide separation; this trick allows to isolate, in addition to caseins, even whey proteins (similar to milk flakes, this dairy product contains both cheese and ricotta proteins).
- The use of special centrifuges determines the separation of the hypo-proteic serum from the curd, then salted and enriched with other ingredients.
- The solid mass is finally mixed (and eventually "added" to create the special Philadelphia), shaped and packaged.
NB . The diet version of this creamy spreadable cheese, or Philadelphia light, is characterized by a lower presence of cream.
History of Philadelphia: the first creamy spreadable cheese was born in 1872 thanks to William Lawrence (New York milkman), but only in 1880 acquired the name "Philadelphia" (choice dictated by the marketing strategies of the time). After 23 years, the brand goes to "Phenix Cheese Company" (always New York), later absorbed by Kraft (1928). In the coming years the well-known cheese conquered the palate of many nations (even from the old continent) and in 1971 it arrived in Italy. From its inception to today, the Philadelphia brand has produced creamy cheese spreads in countless versions and variants.
Homemade spreadable cheese
Video Recipe for making Philadelphia cheese spreadable, simple and fast!
Homemade Spread Cheese
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeNutritional characteristics
Philadelphia is a dairy product (since it contains lactose) that is less hypocaloric than one might believe. The energy supply is in fact similar to that of other fresh cheeses (such as mozzarella, crescenza etc.) and, in some cases, even higher.
Classic Philadelphia differs from the light variant in that it has a higher lipid content and a lower concentration of proteins, an aspect that determines its greatest energy density.
As for carbohydrates, there is a small amount 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 with the use of thickening food additives. NB . Philadelphia is contraindicated for those who are notably lactose intolerant.
The classic Philadelphia brings a fair fraction of energy and good amounts of fat, mostly saturated, a characteristic that precludes the frequent and systematic use of it in the diet of the hypercholesterolemic (or anyone with a medium-high cardio vascular risk) of the subject in overweight and obese.The cholesterol intake is significant but manageable.
As far as mineral salts are concerned, the intake of calcium, phosphorus and sodium is discreet, while riboflavin (typically contained in milk and its derivatives) is distinguished with regard to the intake of vitamins.
Nutritional values
Nutritional composition of Philadelphia or spreadable cream cheese - Reference values of the "Philadelphia Kraft" site (first two) and of the INRAN Food Composition Tables (third and fourth cheese)
.| Philadelphia classic | Philadelphia light | Creamy spreadable cheese (generic) | Light spreadable cream cheese (generic) | ||
| Edible part | 100.0% | 100.0% | 100.0% | 100.0% | |
| water | - g | - g | 59, 2g | 70, 0g | |
| Protein | 6, 2g | 9, 8g | 8, 6g | 9, 2g | |
| Lipids TOT | 27, 5g | 16, 5g | 31, 0g | 14, 5g | |
| Saturated fatty acids | 19, 0mg | 11, 0g | - mg | - mg | |
| Monounsaturated fatty acids | - mg | - mg | - mg | - mg | |
| Polyunsaturated fatty acids | - mg | - mg | - mg | - mg | |
| Cholesterol | - mg | - mg | 90, 0mg | 42, 0mg | |
| TOT Carbohydrates | 3, 1g | 3.0g | tr | 3, 1g | |
| Complex glucides | 0.5g | 0.0g | - g | 0.0g | |
| Soluble sugars | 2, 6g | 3.0g | - g | 3, 1g | |
| TOT food fiber | 0.2g | 0.3g | 0.0g | 0.0g | |
| Soluble fiber | - g | - g | - g | - g | |
| Insoluble fiber | - g | - g | - g | - g | |
| Power | 285, 0kcal | 200, 0kcal | 313, 0g | 179, 0g | |
| Sodium | 200, 0mg | 300, 0mg | 330, 0mg | - mg | |
| Potassium | - mg | - mg | 150, 0mg | - mg | |
| Iron | - mg | - mg | 0.1mg | - mg | |
| Football | - mg | - mg | 110, 0mg | - mg | |
| Phosphorus | - mg | - mg | 130, 0mg | - mg | |
| Thiamine | - mg | - mg | 0, 03mg | - mg | |
| Riboflavin | - mg | - mg | 0, 17mg | - mg | |
| Niacin | - mg | - mg | 0, 10mg | - mg | |
| Vitamin A | -μg | - µg | - µg | 224.0 - µg | |
| C vitamin | - mg | - mg | tr | tr | |
| Vitamin E | - mg | - mg | - mg | tr | |
