Cream is produced by separating fat from milk through the centrifugation process. Subsequently, the product is sometimes homogenized.
The end product is an emulsion of water and fat, containing also proteins, minerals, calcium, and vitamins. The fat content in pasteurized cream is between 38% and 43%. Cream is a uniform, typically white liquid without foreign bodies, butter lumps, oil, or foam. It has a pure smell and flavor.
Alternative names: cream 40, cream 40%, pasteurized cream, homogenized cream
The shelf life of Cream is from 2-3 weeks stored in the refrigerator or up to 3 months stored in the freezer.
Foodcom supplies its Business Partners with Cream in Bulk tanker 25 MT.
In the dairy industry, Cream is popular in the production of butter, cheeses, ice cream, sauces, and other dairy products such as chocolate manufacture or baked sweets. Cream is a popular flavor enhancer and is sometimes used for its whitening properties.
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