Cream

CREAM

Cream is a dairy product consisting of that part of milk which is rich in fat and has been separated by skimming, and contains all main constituents of milk but in different proportions.

TYPE	FAT PERCENTAGE	PROCESSING &PACKAGING	STORAGE	CHARACTERSTICS& USES
HALF CREAM	12%	Homogenized (usually UHT)	2-3 days(refrigerated) 2 months(unopened)	Can not be whipped. half cream can be used for making coffee and sauces
SINGLE CREAM	18%	Homogenized (usually UHT)	2-3 days(refrigerated)	Can not be whipped. half cream can be used for making coffee and sauces
SOUR CREAM	18%	Pasturised/Homogenised/ Bacterial Culture	2-3 days(refrigerated)	Can not be whipped suitable for sweet and savoury presentation, salad dressing etc.
WHIPPED CREAM	35%	Pasturised/Homogenised/ UHT	2-3 days(refrigerated)	It whips upto double its volume. Ideal for piping into cakes and desserts
DOUBLE CREAM	48%	Pasturised/Homogenised/ UHT	2-3 days(refrigerated)	It whips upto          its volume. Ideal for piping into cakes and desserts
CLOTTED CREAM	55%	Pasturised/Homogenised/ UHT	4-6 days (refrigerated). If frozen, can be kept for a month	It is suitable for pies but not recommended for cooking
STERLISED CREAM	23%	Homogenized/ Sterlised	2 years(unopened) 2-3 days(refrigerated)	Cannot be whipped
CRÈME FRAICHE	30-40%	Pasturised/Homogenised/ Bacterial Culture	2-3 weeks(refrigerated)	Can not be whipped suitable for sweet and savoury presentation, salad dressing etc.
FROZEN CREAM	18%(S.C) 35%(W.C) 48%(D.C) 55%(C.C)	Pasturised, Cooled & frozen(blast freezing)		As per variety
NON DAIRY CREAM	Varies	Cream substitute based on fat and oil which are emulsified in water	It varies from product to product & normally stored in refrigerator	Pouring and whipping

HOW TO STORE CREAM?

1. Fresh cream should be stored in a container in which it is suppose to be delivered.
2. It should be stored in a refrigerator.
3. Keep covered.
4. Frozen cream should be use after thawing.
5. Canned cream should be stored in cool, dry and ventilated area.

HOW TO USE/ HANDLE CREAM?

1. Whip in clean and chilled bowl.
2. If over-whipped fold 20 ml of cream to 120ml of whipped cream.
3. When adding the cream to hot liquids, dilute the cream with some of the liquid to be used and then add