CHEMICAL limits Acidity(%m/m) 0.09-0.15 Fat(%m/m) 39-41 pH 6.5-6.8 Sterols other than cholesterol Max 3% MICROBIOLOGICAL limits Aerobic Plate Count (cfu/ml)...
View DetailsCream
| CHEMICAL | limits |
| Acidity(%m/m) | 0.09-0.15 |
| Fat(%m/m) | 39-41 |
| pH | 6.5-6.8 |
| Sterols other than cholesterol | Max 3% |
| MICROBIOLOGICAL | limits |
| Aerobic Plate Count (cfu/ml) | Max 20000 |
| Coliforms (cfu/ml) | Max 10 |
| Escherichia coli (cfu/ml) | Not detected |
| Coagulase positive Staphylococci | Not detected |
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization.Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Whipped cream is served as a topping on ice cream.
To prepare ultra-pasteurized cream( also named ESL cream),fresh cream is given a heat shock so that all the pathogenic bacteria in the cream are eliminated. This process, which is completed by one of the most modern production technologies from Europe, increases the shelf life of cream without significant changes in its quality.
