Cream cheese occupies a relatively small but important place among the many varieties of cheeses available commercially. Cream cheese (also called soft cheese) is a sweet, soft, mild-tasting, white cheese, defined by the US Department of Agriculture (USDA) as containing at least 33% milk fat with a moisture content of not more than 55% and a pH range of 4.4 to 4.9. A palm-based cream cheese analogue was produced as an alternative to natural cream cheese. Using the USDA specification as the guideline, palm-based products offers functional versatility to the cream cheese analogue. It can be flavored and colored according to the requirements of the user and the manufacturer.

Main Research: Dr Karimah Binti Ahmad