What is CREAM, their types and handling?
Cream is a
dairy product consists of that part of milk which is rich in fat and has been separated
by skimming it consists all the contents of the milk but in different positions
Storage of cream
·
Fresh
cream should be kept in container in which is to be delivered
·
Always
store it in refrigerator
·
It
should be covered always
·
Canned
cream should be stored cool dry and ventilate space until it is hand opened
Types of cream:-
Half cream:-
This cream is homogenized and contain 12% of fat.it cannot be whipped and
used in coffee and sauces
Single cream:-
Fat content is 18% and it is also homogenized and same it is used in coffee
and sauces
And cannot be whipped
Saur cream:-
It is got 18% of fat .it is either homogenized or pasteurized along with some bacterial culture which makes
it Saur it cannot be whipped and used for cheese cakes
Whipped cream:-
It has got 35% of fat and cream is pasteurised or homogenized it gets
almost double when we whip it and it is useful for making of cakes and pastry
Double cream:-
Double cream has got 48% of fat and its pasteurized or homogenized it can
be whipped but it cannot be double as whip cream. It is useful for cakes and
pastry
Clotted cream:-
It has got 55% of fat and it is also pasteurized or homogenized and it is
suitable for pies but not recommend for cooking. If it is frozen we can keep it
for a month also
Sterilized cream:-
It has got 23% of fat but it cannot be whipped. It is pasteurized or
hom0ogenized and sterilized as well. If it is unopened it can be preserve for 1
year
Creamed freshet:-
Fat is 30-40% it is pasteurized or homogenized with its bacterial culture
it cannot be whipped and it is suitable for salad dressings
Non-dairy cream:-
It is a cream substitute based upon fats and oils which are emulsified
with water verity depend product to product
Handling
Always whip it in clean
and chilled bowl if it’s over whipped fold 30ml of fresh cream with fresh
cream.
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