Why can cream cheese and non-fat still be called cheese?

It's a good question! While "cream cheese" and "non-fat cheese" might seem a little misleading, they are still considered cheese because they meet the legal definition of cheese in most countries.

Here's why:

* The key ingredient: Cheese, by definition, is a food made from the curd of milk. Both cream cheese and non-fat cheese are made from milk, even though they use different parts of the milk and undergo different processing.

* The process: The milk is treated with enzymes (rennet) to separate the curds and whey. This process is essential for creating cheese, regardless of the fat content or type of milk.

* The legal definition: The FDA defines cheese as "the fresh or matured product obtained by coagulating milk, cream, or other milk derivatives with a suitable enzyme." This definition focuses on the process and ingredients, not necessarily on the final texture, fat content, or even flavor.

While the term "cheese" might seem inaccurate for some variations like cream cheese or non-fat cheese, they technically meet the legal and scientific criteria.

It's also important to remember that:

* Cream cheese is made from cream, which is a higher-fat part of milk, and is specifically designed for its spreadable texture.

* Non-fat cheese is made from skimmed milk, meaning the fat has been removed. It's still considered cheese because it's made from curdled milk, even though it has a lower fat content.

So, while they might not fit the typical "cheese" image, they are legally and scientifically considered cheese because of their origin and the processes involved in their creation.