What is the only cream?

One -time cream concerns various creamy products that differ slightly depending on the country of origin. In Australia, where the food industry is not mandatory to regulate the percentage of cream in dairy products, one cream usually concerns a cream that has about 35% fat - also a common butterfly - content. It can be clean or thickened by an artificial substance such as gelatin. The United Kingdom version of Single Cream is non -sterilized and contains about 18% fat. In the United States, the only cream is not a widely used term, but half and half with 10.5% to 18% fat would probably fall into a category with a single cream. This process occurs naturally in fresh milk, although it is often accelerated by additives called separators. Acceleration is usually performed by commercial manufacturers of by -products of milk and milk. In Number Jurisdiction, these additives may not be listed on the product label. These treatments usually include whipping, heating and adding stabilizers and thickeners. These creams processes differ greatlyEN by country, but also according to production equipment. The fat content in different classes also varies significantly according to plants and processing.

In general, the cream is available in six degrees. The lightest, which usually has a butter content of 10.5% to 18%, is generally sold under the names of extra light cream and half cream. Another most difficult degree has a fat content that generally ranges between 12% and 30%. This cream can be referred to as light, coffee or table cream or sterilized half cream. These two classifications of cream and time are used to relieve tea or coffee or as cereals.

The other two categories of cream are usually used as desserts, incorrect. The fat content of the next level of these dairy products usually decreases between 25% and 56%.

widely referred to as sterilized or whipping cream, another most difficult level contains an average of 35% to 36% butterfly. This cream is widely used as a componentFor soups and sauces. Creams containing fat content between 35% and 60% are usually launched under the names of an extremely demanding or double cream and are often considered the best creams for food whipping.

Crucified cream, usually available only in special markets, is treated thermal and has a fat content of about 55%. Traditionally, incorrect sweets are served. If it is whipping for a period of time, it reminds butter.