Cream cheese, Neufchâtel, and baker’s cheese are similar. Their curds form from the addition of lactic acid bacteria and often enzymes to milk or cream. Once liquid whey is drained off, the curds are processed until they have the right consistency. All three cheeses have a mild, slightly acidic flavor and a soft, smooth texture. All are used in pastry fillings and cheesecakes. Often, gums are added to increase creaminess and firmness, especially in the lower fat cheeses. Usually a combination of xanthan gum, locust bean, and guar gums are added.