WHAT IS CREAM

FOOD PRODUCTION CREAM IS PREPARE BY FULL MILK PRODUCT SUCH AS COWS MILK , GOAT MILK ETC .

1. SUNDER DEEP COLLEGE OF HOTEL MANAGEMANT B.HMCT ( 2 ND SEM ) SUBMITED BY ZAIDUL HAQUE CREAM

2. CREAM

3. INTRODUCTION CREAM IS PRODUCED FROM WHOLE MILK BY MECHANICAL CENTRIFUGAL SEPRATION. FOOR MOJORITY OF PEOPLE , IT IS THE USED ENHANCE FOOD ON SPECIAL OCCASIONS. IT MAKES AN INSIGNIFICANT CONTRIBUTION LESS THAN 1 % TO OUR TOTAL FAT INTAKE.

4. Types of cream (fat level) NAME FAT CONTENT Extra light (or ' lite ') 12–12.5% Light (or ' lite ') 18–20% Thickened Cream 35–36.5% Single Cream <35% Double Cream 48–60%

5. Cream Separator

6. Additives Up to 13% sugar may be added to cream intended for use in the confectionary, to whipping cream sold to manufacture or caterers . Cream also contains stabilizers like sodium algmate , sodium carboxymethyl cellulose etc. use single aur combination but which should not exceed 0.3%. Aerosol cream may also contain glycerol monostearate to improve foam stiffness and nitrous oxide is permitted as a propellant. Calcium chloride, sodium and potassium salts are carbonic, citric and orthophospheric acids are permitted in sterillized and UHT cream at levels not excedings 0.2% . Clotted and canned cream may contain nisin as a preservtive .

7. Uses Double cream:- Is the most versatile. It will float on soup and coffee, can be poured onto fruits salad or whipped and piped for decorating. Whipping cream:- it will to at least double its volume . The light and fluffy texture makes it ideal for trifles, in sponge cake or folded into dips and vol -au-vent fillings. Single cream:- it will add an extra special something poured onto sweets, into coffee, added to soup… Soured cream:- it is ideal for use in savory dishes and salad dressing. It enhance the flavour by adding a refreshing piquant taste. Good dips, salad and curries. Clotted cream:- it has a distinctive flavour . It is traditionally served with scones and jam. It is suitable for spooning or spreading.

8. Storage Half cream, single cream and sour creams are stored at the temperature of 3• c-5• c. these cream are not store at freezing temperature. Double cream and whipping cream are stored at freezing temperature. If we are store unwhipped cream at freezing temperature we have to add 10% sugar to the cream to make it stabilize .

9. whipping cream will whip satisfactorily after storage of up to two months. The longer the cream is stored in the freezer the more buttery it becomes on thawing. Clotted cream may be frozen but tends to become buttery after one month.