What product can take the simplest, everyday meal to new heights? The answer is cream – the dairy product that works magic in the kitchen.
Cream is a delicious dairy product composed of the higher butterfat layer of milk, when the lighter fat rises to the top. In industrial production of cream, the process is accelerated by using centrifuges or separators.
Cream products have a unique ability to bring out new tastes, enhance existing flavours and add a smooth consistency to both cold and hot dishes.
In recent years, an increasing variety of cream products have been launched, such as cooking cream, sour cream and different kinds of crème fraîche. Europe and North America have the largest demand for cream products, and countries like China, Denmark, India and the US are both major producers and consumers of cream.
Would you like to know more? Read about the processing steps for smooth homogeneous cream; pasteurization, separation, standardisation and homogenization.
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