Description
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%.
| Physical and chemical characteristics | Value |
|---|---|
| Protein content | Max. 0.30% |
| Fat content | 28 – 42% |
| pH | 6.4 – 6.85 |
| Free fatty acids calculated as oleic acid | 1.8 – 2.5% |
| Color | Uniformly, typically white |
| Taste and smell | Pure, specific |
The storage period of Cream 40% is from 2-3 weeks stored in the refrigerator or up to 3 months stored in the freezer.
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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