CREAM
CREAM Cream is the fat separated from milk. It is the lighter portion of milk containing all the main constituents of milk, but in which fat content is high and the solid (non fat) content is lower. 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 like centrifugal machine, rotating at very high speed and forcing the milk, which is heavier, to the outside; while the cream, which is lighter, remains at the centre. The cream and the skimmed milk are drained out through separate outlets and by means of a control valve, the fat content is adjusted. The skimmed milk is then heated to 79.5°C (175°F) to kill off any harmful bacteria before being further processed into dried milk etc. Types of Cream There are a variety of creams available in the market, each having a different fat content: Type of Cream ...