![]() The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. In many jurisdictions, there are regulations for each type. Types Stewed nectarines and heavy creamĭifferent grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. The French word crème denotes not only dairy cream but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream. Double cream can be thinned with milk to make an approximation of single cream. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Cream is also used in Indian curries such as masala dishes.Ĭream (usually light/single cream or half and half) may be added to coffee.īoth single and double cream (see Types for definitions) can be used in cooking. Whipped cream is served as a topping on ice cream sundaes, milkshakes, lassi, eggnog, sweet pies, strawberries, blueberries or peaches. Cuisine Christmas cake covered with whipping creamĬream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white. Carotenoids are also the origin of butter's yellow color. Both forms have many culinary uses in both sweet and savoury dishes.Ĭream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream. In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". Ĭream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. In many countries, it is sold in several grades depending on the total butterfat content. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". ![]() In un-homogenized milk, the fat, which is less dense, eventually rises to the top. A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milkĬream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. For other uses, see Cream (disambiguation).
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