CREAM

CREAM

Cream is commercially separated from milk in a CREAMERY by means of a mechanical separator.The milk is first heated to between 32.49 C (90-120 F) before being run into the separator which operates on centrifugal force,rotating at very high speed. This forces the milk which is heavier to the outside whilst the cream ,which is lighter remains at the center. The cream and the skimmed milk are drained out through separate outlet pipes and by means of a control valve, The fat content of the cream is adjusted. The skimmed milk is then heated to about 79.5 C (175 F) to kill off any harmful bacteria it is then cooled to 4 C (40 F) before being processed into dried milk etc. Cream can under go other processes such as the homogenization to thicken the cream. There are a variety of cream available in the market each having a different fat content. 

TYPES OF CREAM FAT CONTENT 

Single cream                     18% 

Whipping cream_             35% 

Double cream_                 48% 

Double `THICK' cream_  48% 

Sterilized half cream_      12% 

Sterilized cream_              23% 

Clotted cream_                  55% 

Reconstituted cream :-_ It is made by emulsifying butter with skimmed or skimmed milk powder.This is not true cream but a substance that resembles it in appearance. Imitation or Synthetic cream:-_ It is made by emulsification of vegetable fats with dried egg and gelatin and then sugar and flavoring are added .This gets easily contaminated and is liable to cause food poisoning but is frequently in the catering and baking trade. 

USES OF CREAM._ 

1. To serve with hot or cold coffee and chocolate. 

2. To serve as an accompaniment eg.Fruit salad. 

3. To be used for decorative purposes and as a garnish. 

4. To enrich soups and sauces and to obtain smooth texture. 

5. As main ingredients in certain dessert Ice-cream,custard. 

STORAGE OF CREAM._ 

Fresh cream is stored in the same manner as milk is stored.Cream must be stored covered in the refrigerator in sterilized containers.The ideal temperature for storage of cream is 2 C (35 F).Synthetic and imitation cream must also be always refrigerated . 

WHIPPING OF CREAM:-_ Since cream has to be whipped very often a few observation in this point must be noted. 

1. Cream containing an average butter fat content of 30-38%is required. 

2. Avoid using homogenized cream.This will not whip satisfactorily by the fat globules in the cream .Homogenized cream will have had the majority of the fat globules are broken down and they are not sufficient and strong enough to trap and hold the air cells. 

3. Utensils must be previously sterilized. 

4. Glass or stainless containers are ideal for whipping cream. Avoid using Aluminum containers will discolor the cream to grayish colour. 

NOTE:- Cream is the lighter portion of milk containing all the main constituents of milk but which the fat content is high and solid (not fat) content is lower.