2. Consumer cream production
Consumer creams are distinguished according to :
fat content: from 15% for low-fat products to over 35% for Isigny AOC cream;
the heat stabilization treatment applied: pasteurization, sterilization, UHT sterilization, freezing, deep-freezing;
the functionalities expected by the consumer: liquid, thick, sweet, flavored, whipping, spray (pressurized metal packaging)...
As a result, they call on a variety of operations and processes to achieve their objectives (figure 3 ).
2.1 Choice of raw materials
There...
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Consumer cream production
References
Exclusive to subscribers. 97% yet to be discovered!
You do not have access to this resource.
Click here to request your free trial access!
Already subscribed? Log in!
The Ultimate Scientific and Technical Reference