CREAM

INTRODUCTION

Cream is a by product of milk which contains all the main constituents of milk but in different proportions. the fat content of cream is higher than that of milk and the water content and other constituents are low.

cream is mostly sweet, it is pasteurized or ultra pasteurized (sterilized), to destroy disease causing bacteria and enzymes so that its odour and flavour remain milk. sometimes are preservatives added that can further detract from the fresh flavour of sweet cream.

TYPES OF CREAM

Cream is categorized according to fat content that determines its richness and whipping characteristics.

  1. HALF CREAM: the fat content is 12% and it cannot be whipped or frozen, this types of cream is used in coffee, sauces and for pouring.
  2. SINGLE CREAM: the fat content is 18% and it cannot be whipped or frozen. it is used in coffee, sauces and for pouring.
  3. SOUR CREAM: It has 18 % fat content. it cannot be whipped or frozen. it is used for sweet and savoury dishes, salads and dips.
  4. WHIPPING CREAM: it has 35% fat content. it is whipped to double volume. it is used for decorating and piping on cakes and desserts.
  5. DOUBLE CREAM: the fat content is 48%. it whips to 1.5 times volume. it is used for pouring, cooking and piping.
  6.  CLOTTED CREAM:  it has 55% fat content. it is used for scones, fruits and fruit pies.
  7. STERILIZED HALF CREAM: it has 12% fat content. it is a pouring cream with a distinct caramel flavour.
  8. STERILIZED CREAM: The fat content is 23%. it is not whipped, but thick consistency allows easy pouring.
  9. ULTRA HEAT TREATED: the fat content is 12%. it is used as for half and single cream, and half cream whipping.
  10. ULTRA HEAT TREATED SINGLE CREAM: it has 18% fat content. it is used as for half and single cream and whipping.
  11. ULTRA HEAT TREATED WHIPPING CREAM:  it has 35% fat content and used fas for half and single cream and whipping.
  12. EXTRA THICK CREAM SINGLE: it has 18% fat content and used for spoon on fruits and desserts.
  13. EXTRA THICK CREAM DOUBLE: it has 35-48% fat content and uses as for extra thick cream (single).
  14. CREME FRAICHE:  it has 30-40% fat content. and used for sweet or savoury dishes. when unpasteurized cream is left to stand, it develops a full, slightly sour taste that intensifies over time. This is a standard cream used in France.
  15. AEROSOL CREAM:  it has 18-38% fat content. and used for instant dispensing of whipped cream, collapses quickly.
  16. FROZEN CREAM SINGLE: it has 18% fat content and used as for whipping, double and clotted cream.
  17. FROZEN CREAM WHIPPING: it has 35% fat content and used as for whipping, double and clotted cream.
  18. FROZEN CREAM DOUBLE: it has 48% fat content and used as for whipping, double and clotted cream.
  19. FROZEN CREAM CLOTTED: it has 55% fat content and used as for whipping, double and clotted cream. This is also called Devonshire or Cornish cream, has a different texture from other creams. to make it unpasteurized milk is left to stand until the cream rises to the surface, then chilled so that the cream sets and can be skimmed off. The cream is pasteurized before sale. this cream is famous in Britain,
  20. NON DAIRY CREAM: these are cream substitutes based mainly on vegetable fats and oils and other permitted substances.

STORAGE OF CREAM

  1. Fresh cream should be kept in the container.
  2. Fresh  cream must be stored in the refrigeration until required.
  3. Cream should be kept covered as it easily absorbs smells from other foods, such as onions and fish.
  4. Fresh cream should be ordered daily.
  5. Tinned cream should be stored in cool, dry ventilated rooms.
  6. Frozen creams should only be thawed as required and not refrozen.
  7. Artificial cream should be kept in the refrigerator.

PROCESSING OF CREAM