CREAM Chemical Properties,Usage,Production
cream is emollient and skin conditioning. Cream contains lecithin, sterols, and oils, plus 18 to 40 percent butterfat. It is the yellowish part of cow’s milk.
Cream is the portion of milk that is high in milkfat and will rise to the top of undisturbed milk. It is obtained by the separation of the fat fraction of the milk to concentrations ranging from 18 to 40% fat. Is labeled according to the fat content: heavy whipping has a minimum of 36% fat; light whipping has 30–36% fat; and light, coffee, or table has 18–30% fat. The lower fat s are usually prepared by blending a high-fat with milk. It is used in ice mix, whipped toppings, and sauces.