The effect of different hydrocolloid such as locust bean gum,carrageenan,sodium alginate,guar gum and xanthan gum on the quality of processed cream cheese made by cheddar cheese and directly acidified by acidulant was studied in order to find out the best hydrocolloid solution for the system.Hydrocolloid has significant impact on all the parameters of processed cream cheese,especially on the water binding capacity and oil binding capacity.Hydrocolloid without gelling can provide better product than gel-forming hydrocolloid.Xanthan gum Locus and bean gum are both good hydrocolloid for processed cream cheese and it is better to use them separately.