1. Obtaining the cream
Butter, a product that dates back over 5,000 years, is still highly prized by consumers. In the Middle Ages, it was the fat of the poor, but over time it became a luxury item on the court table until the 18th century. From then on, it became a symbol of French haute cuisine. For a long time, however, the quality of butter was mediocre, due to a lack of hygiene and technological mastery. It wasn't until the mid-20th century that the butter industry took off, followed by the widespread use of pasteurization and, finally, the importance of hygiene.
Cream can be defined as an oil-in-water emulsion of dairy origin, like milk, but richer in fat than milk. It is obtained by skimming, and its fat concentration is variable. It can be used for a number of purposes:
...
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
Obtaining the cream
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