Cream has the form of a uniform white liquid without lumps of butter, oil or foam. It has a clean smell and taste. Cream 40% is made by separating the fat from the milk through a centrifugation process. The product is then sometimes homogenized.
The final product is a water-fat emulsion containing proteins, minerals, calcium and vitamins. The fat content of pasteurized Cream is between 38% and 43%.
The storage period of Cream 40% is from 2-3 weeks stored in the refrigerator or up to 3 months stored in the freezer.
Foodcom S.A. supplies its Business Partners with Cream 40% in Bulk tanker 25 MT.
In the dairy industry, Pasteurized Cream is a popular flavor enhancer and gives products a creamy consistency. It is used in the production of butter, cheese, sauces and other dairy products, for example, in the production of chocolate. Cream 40% is also used in the confectionery industry in the production of cakes and desserts. It is also an important ingredient in the production of ice cream, giving it a smooth texture.
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