"at Scorrier, Redruth, Cornwall, which can produce up to 25 tonnes (25,000 kg; 55,000 lbs.) of clotted cream a day. In 1998 the term ""Cornish clotted cream"" became a Protected Designation of Origin (PDO) by European Union directive, as long as the milk is produced in Cornwall and the minimum fat content is 55%. Clotted cream has been described as having a ""nutty, cooked milk"" flavour, and a ""rich sweet flavour"" with a texture that is grainy, sometimes with oily globules on the crusted surface. It is a thick cream, with a very high fat content (a minimum of 55"
"supermarkets is usually between 35% and 48% butterfat. Russia, as well as other EAC countries, legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%), but the industry has pretty much standardized around the following types: In Sweden, cream is usually sold as: Mellangrädde (27%) is, nowadays, a less common variant. Gräddfil (usually 12 %) and Creme Fraiche (usually around 35 %) are two common sour cream products. In Switzerland, the types of cream are legally defined as follows: Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche)"
"are defined as cream soured by bacterial cultures. Thick cream (German: verdickter Rahm; French: crème épaissie; Italian: panna addensata) is defined as cream thickened using thickening agents. In the United Kingdom, the types of cream are legally defined as followed: In the United States, cream is usually sold as: Most cream products sold in the United States at retail contain the minimum permissible fat content for their product type, e.g., ""Half and half"" almost always contains only 10.5% butterfat.<br> Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for ""manufacturer's"
"in dairy products. Commercial products generally contain the minimum legal amount of fat with any excess being removed to make cream, a valuable commodity. Butterfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. The fatty acids of butterfat are typically composed as follows (by mass fraction): As shown above, the composition of fats in milk is usually discussed in terms of the fatty acids. Fatty acids do not occur as such in milk (and rarely in any food). Instead, they are incorporated into compounds called"
"but by 2018 supermarket sales of different kinds of milk in plastic cartons and of cream accounted for over 95% of the market. Yellow sweetcream (rather than lactic) butter is most common in England, in both salted and unsalted varieties. Commercial standardisation in the late 19th century led to a fairly limited number of regional (generally hard) cheeses, including: English cheesemaking was restricted by wartime rationing and the number of dairy farms has diminished considerably since the abolition of the Milk Marketing Board in 1994, but many of the remaining producers sell added-value products such as artisanal cheese and farmhouse"
"Butterfat Butterfat or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain. The fatty acids of butterfat are typically composed as follows (by mass fraction): As shown above, the composition of fats in milk is usually discussed in terms of the fatty acids. Fatty acids do not occur as such in milk (and rarely in any food). Instead, they are incorporated into compounds called triglycerides. In the U.S., there are federal standards for butterfat content of dairy products. Many other countries also have standards for minimum fat levels"
"Cream Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called ""separators"". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and is known to contain high levels of saturated fat. Cream skimmed from milk may be called ""sweet cream"" to distinguish it from cream"
"as ""nonfat"" milk, due to USDA regulations stating that any food with less than ½ gram of fat per serving can be labelled ""fat free"". In the U.S. and Canada, a blended mixture of half cream and half milk is called half and half. Half and half is usually sold in smaller packages and used for creaming coffee and similar uses. Three main varieties of milk by fat content are sold in the UK, ""skimmed"", ""semi-skimmed"" and ""whole milk"". Semi-skimmed is by far the most popular variety, accounting for 63% of all milk sales. Whole milk follows with 27% and"
"6% butterfat. Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: ""coffee cream"" may be 10% or 18% and ""half-and-half"" (""crème légère"") may be 3%, 5%, 6% or 10%, all depending on location and brand. Cream in Canada is defined to be the liquid obtained from milk after separating the various components to increase the milk fat content. Canadian Food and Drug Regulations allow stabilizers and acidity regulators. For heat-treated whipping cream, regulations disallow more than 0.25% skim milk powder, 0.1% glucose solids, 0.005% calcium sulphate, 0.2% microcrystalline cellulose,"
"Crème fraîche Crème fraîche (English pronunciation: , , lit. ""fresh cream"") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture. European labeling regulations disallow any ingredients other than cream and bacterial culture. Compared to U.S.-style sour cream, which may contain thickening agents, it is less sour, more fluid, and fattier. It is served over fruit, added to soups and sauces, and used in a variety of other recipes. The name ""crème fraîche"" is French, but similar soured creams are found in much of northern Europe. In"
"high in fat, the variety of cream that is used in sour cream production is coffee cream which is 18% milk fat. Once the cream is separated from the milk, the milk fat is distributed in the manner of an oil-in-water emulsion. Another example of an oil-in-water emulsion is mayonnaise. The manufacturing of cultured cream begins with the standardization of fat content, this step is to ensure that the desired or legal amount of milk fat is present in the food system. As previously mentioned the minimum amount of milk fat that must be present in sour cream is 18%."
"some cases foods can be described as cream although they do not contain predominantly milk fats; for example in Britain ""ice cream"" does not have to be a dairy product (although it must be labelled ""contains non-milk fat""), and salad cream is the customary name for a condiment that has been produced since the 1920s. Cream Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by"
"and so on. In many jurisdictions, there are regulations for each type. The Australia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream must contain no less than 350 g/kg (35%) milk fat. Manufacturers labels may distinguish between different fat contents, a general guideline is as follows: Canadian cream definitions are similar to those used in the United States, except for ""light cream"", which is very low-fat cream, usually with 5% or"
"Smetana (dairy product) Smetana is one of the names for a range of sour creams from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ""crème fraîche"" (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country. Its cooking properties are different from ""crème fraîche"" and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking. Smetana is also used in other central Central and Eastern European cuisines in appetizers, main courses, soups"
"and desserts. It is often added to ciorbă and other soups, and is used as a condiment for mămăligă and dumplings like sarmale. Smetana (dairy product) Smetana is one of the names for a range of sour creams from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to ""crème fraîche"" (28% fat), but nowadays mainly sold with 9% to 36% milkfat content depending on the country. Its cooking properties are different from ""crème fraîche"" and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is"
"then skimmed with 6%. Until 1 January 2008, milk with butterfat content outside the ranges defined by the European Commission could not legally be sold as milk. This included 1% milk, meaning varieties with 1% butterfat content could not be labelled as milk. Lobbying by Britain has allowed these other percentages to be sold as milk. Since the change in regulation, all major supermarkets have launched a 1% variety. Fat content of milk The fat content of milk is the proportion of milk, by weight, made up by butterfat. The fat content, particularly of cow's milk, is modified to make"
"mostly due to the butterfat composition in the finished product. Butter contains fat in three separate forms: free butterfat, butterfat crystals, and undamaged fat globules. In the finished product, different proportions of these forms result in different consistencies within the butter; butters with many crystals are harder than butters dominated by free fats. Churning produces small butter grains floating in the water-based portion of the cream. This watery liquid is called buttermilk—although the buttermilk most common today is instead a directly fermented skimmed milk. The buttermilk is drained off; sometimes more buttermilk is removed by rinsing the grains with water."
"hand or by machine. Whipped cream is made by whisking or mixing air into cream with more than 30% fat, to turn the liquid cream into a soft solid. Nitrous oxide, from whipped-cream chargers may also be used to make whipped cream. Sour cream, common in many countries including the U.S., Canada and Australia, is cream (12 to 16% or more milk fat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as"
"Cream cheese Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are typically added in industrial production. The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content. Cream"
"and ""L. lactis"" biovar"" diacetylactis"". This is what gives it the taste that distinguishes it from similar dairy products like sour cream. Procedures for cooks making crème fraîche at home may substitute cultured buttermilk with active cultures for the starter culture. In some places in Europe, the fat content of crème fraîche is regulated, and it may not contain ingredients other than cream and starter culture. In North America and the UK, products labeled ""low-fat crème fraîche"", with about 15% butterfat and with added stabilizers such as xanthan gum or maize/corn starch are commercialized. It is less stable when heated."
"sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Smetana is a heavy cream product (15-40% milk fat) Central and Eastern European sweet or sour cream. Rjome or rømme is Norwegian sour cream containing 35% milk fat, similar to Icelandic sýrður rjómi. Clotted cream, common in the United Kingdom, is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product. This is similar to Indian malai. Reduced cream is a cream product used in New Zealand to make Kiwi dip. Some non-edible substances are called creams due to their"
"of Smetana, ""mileram"" is probably a variation of the earlier German name for the product ""Müllerrahm"" meaning ""miller's cream"". When comparing brands or suppliers of smetana, the Polish and Russian practice is to compare the fat content of the varieties. Fat content can range from 10% (runny) to 70% (thick). The most common supermarket smetanas are 10% to 40% fat (milk fat only for an authentic product). The addition of thickeners such as gelatine is not forbidden by relevant regulations, so today one hardly can find real, thickener-free smetana in an ordinary shop, which is regarded by discriminating buyers as"
"of milk and cream which contains between 10.5 and 18 percent milkfat. It is pasteurized or ultra-pasteurized, and may be homogenized. The following optional ingredients may be used: A milkette, (also referred to as dairy milker, creamette or creamers) is a single serving of milk (2%) or cream (10% and 18%) in or containers used for coffee and tea. They are a common condiment at coffee shops, cafeterias and on airlines in Canada and the United States. The single cup of milk is stored in a sealed (foil cover) plastic cup of milk or cream with long shelf life but"
"Sour cream Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature, it can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Traditional sour cream contains from 18 to 20 percent butterfat and gets its characteristic tang from the lactic acid created by the bacteria. Commercially produced sour cream usually contains not less than 14 percent milk fat. It may also contain milk and"
"sodium phosphate dibasic in an amount not exceeding 0.05 per cent. Then, to obtain sour cream, acids are also added to artificially sour the product. Light, or reduced-fat, sour cream contains less butterfat than regular sour cream, because it is made from a mixture of milk and cream rather than just cream. Fat-free ""sour cream"" contains no cream at all, and is made primarily from non-fat milk, modified cornstarch, thickeners and flavoring agents. Sour cream is not fully fermented, and like many dairy products, must be refrigerated unopened and after use. Additionally, in Canadian regulations, a milk coagulating enzyme derived"
"sweet cream, is the highest grade of butter, has a sweet flavor, and is readily spreadable. If the butter is salted, the salt must be evenly distributed and not interfere with the smooth texture of the butter. To get this grade, the butter must achieve a score of at least 93 out of a possible 100. It is widely available at most places food products are sold. Butter graded as ""AA"" does not necessarily indicate the butter may meet the expectations of gourmands. Grade A, made from fresh cream, has a stronger flavor than grade AA butter. Butter of this"
"named after the cream. A variation of sour cream known as smetana is also popular in eastern Europe and Russia as soup condiment, usually added to individual bowls and stirred until dissolved. Sour cream Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature, it can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Traditional sour cream contains from 18 to 20 percent butterfat"
"and 0.02% xanthan gum. The content of milk fat present in canned cream must be displayed as a percentage followed by ""milk fat"", ""B.F"", or ""M.F"". Fat content may also be displayed on canned cream in Canada. In France, the use of the term ""cream"" for food products is defined by the decree 80-313 of April 23, 1980. It specifies the minimum rate of milk fat (12%) as well as the rules for pasteurisation or UHT sterilisation. The mention ""crème fraîche"" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if"
"to a high enough temperature for a short period of time to kill the microbes in the milk and increase keep time and decrease spoilage time. By killing the microbes, decrease the transmission of infection, and elimination of enzymes the quality of the milk and the shelf life increases. Pasteurization is either completed at 63 °C for thirty minutes or a flash pasteurization is completed for 15 seconds at 72 °C. By-products of milk include butterfat, cream, curds, and whey. Butterfat is the main lipid in milk. The cream contains 18–40% butterfat. The industry can be divided into 2 market"
"design stamped onto them, originating in the Victorian era and representing ferns. Some British and Irish supermarkets produce own brand versions, with variations including lemon, orange, chocolate, strawberry, coffee and coconut flavours. There is a digestive cream version available, the biscuit is replaced with a digestive biscuit. In a 2007 poll of 7,000 Britons, 9 out of 10 voted custard creams to be their favourite biscuit. In 2009 it was ranked the eighth most popular biscuit in the UK to dunk into tea. The largest custard cream in the world, certified by Guinness World Records, was created in November 2010,"
"not a problem. It is also the basis of many desserts and dessert sauces. ""Crema Mexicana"" is a somewhat similar cultured sour cream. ""Smetana"" from Eastern Europe and Russia is very similar. In Romania and Moldova the product is called smântâna. Crème fraîche Crème fraîche (English pronunciation: , , lit. ""fresh cream"") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5. It is soured with a bacterial culture. European labeling regulations disallow any ingredients other than cream and bacterial culture. Compared to U.S.-style sour cream, which may contain thickening agents, it is less"
"legally determine the requirements for products to be advertised as ""made in Switzerland"". In June 2012, the Finnish Consumer Agency analysed the fruit, sugar and fat content of chocolate and strawberry ice creams sold from kiosks. Mövenpick's Swiss Chocolate flavor was found to have the highest amount of fat, among the brands and flavors tested. In August 2016, Russia's consumer protection organisation Roscontrol found that Mövenpick ice creams contained more sucrose than indicated on the packaging. In August 2017, Mövenpick raised prices of their ice creams in Switzerland by 2.5 per cent, in order to absorb increased costs of vanilla"
"Butter Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions, and liquid when warmed. It is made by churning fresh or fermented cream or milk to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter consists of butterfat, milk proteins and water, and often added salt. Most frequently made from cow's milk, butter can"