In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". Ĭream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. In many countries, it is sold in several grades depending on the total butterfat content. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In un-homogenized milk, the fat, which is less dense, eventually rises to the top. A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milkĬream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. For other uses, see Cream (disambiguation).
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