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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...
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Consumer cream production
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The Ultimate Scientific and Technical Reference