Article | REF: F6321 V1

Milk fat - Cream and standardized butter

Author: Jean-Luc BOUTONNIER

Publication date: September 10, 2007, Review date: October 26, 2017

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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