Philadelphia Original

Pasteurized milk is a primary source of calcium and protein, essential for bone health and muscle maintenance. The pasteurization process ensures safety by eliminating harmful bacteria. It is a staple in dairy products, providing a rich nutrient profile.

Cream adds richness and a smooth texture to dairy products, enhancing flavor and mouthfeel. It is a source of fat-soluble vitamins like A and D. When sourced from high-quality milk, it contributes beneficial fats.

Salt is used to enhance flavor and preserve food. It is a common ingredient in processed foods, providing essential sodium. However, excessive intake can lead to health issues.

Carob bean gum is a natural thickening agent derived from the seeds of the carob tree. It is used to stabilize and improve the texture of food products. It is generally recognized as safe when used in moderation.

Cheese culture consists of bacteria used to ferment milk, essential for cheese production. It contributes to the development of flavor and texture in cheese. The specific strains used can vary, affecting the final product's characteristics.

Vegetable gums like locust bean and guar are used as thickening agents in processed foods. While they improve texture, excessive use can lead to digestive issues. They are often used in combination, which can increase the additive load in products.

Milk solids are the non-liquid components of milk, including proteins, lactose, and minerals. They are used to enhance the nutritional profile and texture of dairy products. They provide essential nutrients found in milk.

Starter cultures are used to initiate the fermentation process in dairy products. They help develop the desired flavor and texture in cheese. The specific strains used can influence the final product's characteristics.

Processing aids are substances used during the manufacturing process that do not remain in the final product. They assist in production efficiency and product consistency. Their use is regulated to ensure safety.