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Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off; that is gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat.
Highlighted compounds are flavor-active · click to view molecular profile
Lard
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Duration
6min
324
Based on 3 papers
Temperature
7.5°C
065
Based on 3 papers
Milk Fat
22.8
3510.5
Based on 2 papers
Safety thresholds
soy cream cheeses→ are stable against →syneresis and oil separation
storage: 20 days
“They were also stable against syneresis and oil separation over storage of 20 days”
Salmonella enteritidis phage type 4→ caused by →home-made vanilla ice-cream containing uncooked eggs
“home-made vanilla ice-cream containing uncooked eggs was the vehicle of infection”
plant-based ice cream→ has →high cell density of viable lactic acid bacteria
density: >107 cfu/mLstorage: 120-days storage at −20 °C
“A high cell density (>107 cfu/mL) of viable lactic acid bacteria during the 120-days storage at −20 °C confirmed the potential of the plant-based ice cream to be used as carrier of probiotics”
ice cream→ caused →VTEC O145 and E. coli O26 infections
“In October 2007, an outbreak of verocytotoxin-producing Escherichia coli (VTEC) O145 and E. coli O26 occurred among consumers of ice cream produced and sold in September 2007 at a farm in the province of Antwerp (Belgium).”
homemade ice cream→ increases risk of →Salmonella Enteritidis infection
odds_ratio: 4.3
“homemade ice cream (OR = 4.3)”
What science says
technique parameter
“Butter still contains a number of fat globules (derived from the cream) in its final product structure.”
butter→contains→a number of fat globules (derived from the cream) in its final product structure
“Differences were found between results from Spanish and Uruguayan consumers, which indicate that, even within the same language, cultural differences in consumers' understanding of the term creaminess exist.”
creaminess perception→varies between→Spanish and Uruguayan consumers
“certain different properties of appearance (whey separation), texture (homogeneity, smoothness and thickness), taste/flavor (sweet and creamy) and aftertaste.”
probiotic yogurt→has→sweet and creamy taste/flavor
