Cream cheese, a look in time.

Abstract

A bibliometric study was carried out that revealed a total of 226 publications on cream cheese, 120 from the last 10 years. The analysis allowed to know the trend of the investigations, classified in number per year, outstanding scientific journals, institutions interested in the subject, countries, authors, type of document and thematic areas, recognizing that the investigations in Cuba are scarce. In the works collected in recent years, a trend can be seen to add or subtract compounds from cream cheese, seeking to improve its nutritional quality, without affecting the organoleptic characteristics, from the point of view that consumers prefer healthier foods such as low in fat, low in salt, with natural additives with antioxidant properties. Thanks to the fact that it is a very versatile product, it can be combined very well with fruits, herbs and condiments, giving it a better flavor and texture and increasing its potential health benefits.