Production
The production process of the cream varies in cream types. Moreover the fat is separated from the milk with centrifugation process. Centrifugation helps to rotate the milk in high speed with electric motor. It helps to separate the globules of milk fat from denser liquid. It is continued till the cream of desired fat content is composed.
Whipping and whipped cream is formed by combining cream and air in order to double a volume. In network of fat droplets, the air bubbles are collected.
Clotted cream is produced differently. Stain the cow’s milk in a shallow pan which is allowed to leave for about 6 to 14 hours. Heat this milk along with cream layer over the water bath in 80 to 90ºC. Let it remain for about 40 to 50 minutes. It should be cooled for twenty four hours. Clotted cream includes the float cream method by blazing a layer of double cream which is poured over a skimmed milk that is retained in swallow trays.
Sterilised cream needs more treatment of heat treatment rather than a pasteurised cream. The process of sterilisation eradicates the bacteria. So it could be unopened for assorted months without refrigeration. The cream is kept in cans and treated in heat. The high temperature provides a caramelised flavor to the cream.
Sour cream contains about 18% of milk fat. The bacterial culture produces lactic acid which helps to thicken and sour the cream. Crème Fraîche is formed with the addition of bacterial culture to the cream that sours the cream slightly but not as sour cream.
Nutritional value
The serving size of 230 grams of Cream grants 168.069 grams of moisture, 455 calories, 5.61 grams of protein, 44.5 grams of total fat, 1.17 grams of ash, 10.65 grams of carbohydrate, 7.84 grams of total sugars and 7.84 grams of lactose. It covers 127% of total lipid fat, 40% of Vitamin A, 29% of Vitamin B2, 25% of phosphorus, 23% of calcium, 22% of isoleucine and tryptophan, 21% of Vitamin B5 and valine, 20% of leucine and vitamin B12, 18% of lysine and threonine, 17% of histidine, 15% of selenium and 11% of protein.
Health Benefits of Cream
Cream has ivory color with velvety texture. It enhance the flavor of sauces and soups. Along with enhancing flavor, it serves various health benefits. Some of which are discussed below:
- Eye health
The presence of Vitamin A helps to promote the vision health. It assists eyes to adapt the changes of light, promotes the night vision and makes the eyes moist. It maintains the retina health and prevents the chances of night blindness by raising human eye’s adaptability to the darkness as well as bright light. It reduces the chances of macular degeneration and cataracts which is related to aging. It is helpful for the glaucoma patients. (1)
- Assist growth
Vitamin B2 is essential for the development and growth of the tissues such as eyes, skin, mucous membranes, connective tissue, immune system, nervous system and reproductive organs. Moreover, it promotes the health of the skin, hair and nails. (2)
- Form bones
Phosphorus is essential for the growth of bones as well as teeth. It assists calcium for the formation of strong bones. It enhances the gum health and tooth enamel. It provides relief from the serious ailments such as loss of mineral density or bone loss. The studies also shows that it is associated with heart health so the adequate intake of phosphorus prevents from the cardiovascular ailments. (3) (4)
- Kidney stones
Kidney stones are regarded as the crystallized deposits of minerals and calcium in the urinary tract. The study shows that high intake of calcium lowers the chances of kidney stones. The dietary calcium is not the cause for kidney stones but excessive present of minerals in water is the cause for kidney stones. The high intake of leafy vegetables such as spinach, kale and low intake of fluid might result in kidney stones. (5)
- Reduce stress
Pantothenic acid helps to reduce the stress and mental problems such as depression, anxiety and assist in mind fitness. It helps to regulate the hormones which are the cause for these mental conditions. (6)
- Enhance immunity
Vitamin A promotes the immunity power to counteract infections by raising the response of lymphocytic opposite to antigens. It moist the mucus membrane to promote the immunity and promotes the white blood cells activity. It prevents and fights the germs as well as infections. (7)
- Production of RBC
Riboflavin is required in order to form the red blood cells as well as antibodies in the humans that assist in oxygenation and circulation of the organs in the body. (8)
- Brain health
Phosphorus is present in the brain cells which is liable for all the essential functions. The adequate amount of phosphorus ensures the functions, development and cognitive growth. The studies are associated with deficiency of phosphorus enhance the chances of cognitive malfunctions, dementia and Alzheimer’s disease. (9)
- Depression
The presence of calcium in adequate amounts lowers the chances of premenstrual symptoms such as mood swings, dizziness and hypertension. The low amount of mineral promotes the release of hormones which is liable for the irritability as well as depression. (10)
- Hair health
Protein maintains the health of the hair and prevents it from damage. The studies show that protein plays a vital role in the growth of hair. Due to this protein is used in the production of conditioners and other hair care products. (10) (11)
Types of Cream
- Chantilly Cream
It is the whipped cream of vanilla flavored. It is made in Italy by folding the whipped cream to crema pasticcera which makes a wantent concoction.
2. Crème Fraîche
This cream is made from bacteria culture which thickens the cream and provides a slight sour taste. It is mostly used in French cooling and appropriate for the spooning. It is well-known in Britain. It doesnot whipped and contains 39% of fat. It is mostly used for puddings, fruit, dips and to dress salads. It provides creamy taste to casseroles, sauces and curries. It has refined flavor. In fridge, it could be kept for five days and used upto three days by the used date.
3. Clotted Cream
It is the thickest cream which is scalded in order to form the golden crust. It should not be whipped before serving and is spoonable. It contains 60% of fat and is not suitable for cooking as it separates when heated. It is mostly served with jam on scones and also used on ice cream and fruits. It is also used in desserts, risottos and sauces. It should be kept for two weeks in the fridge and could be frozen for one month.
4. Extra thick single cream
It contains about 18% of fat and is spoonable but it could not be whipped. It is mostly served with desserts and fruits. It could be stored for five days in the fridge and should be used within three days after opened. It should not be freezed.
5. Double cream
It is the cream which is mostly versatile and could be whipped. It has 48% of fat content. It is used in puddings and fruits, cooked or whipped. The whipped double cream is used on cakes and desserts. It could be kept for five days in the fridge but should be used within three days after it is opened. When it is lightly whipped, it is frozen for about two months.
6. Goat’s milk double cream
It is from pasteurized milk of goat with smooth and mild taste and white appearance. It is useful for the vegetarian diets. It could be kept for five days in the fridge and use it within three days of opening. The lightly whipped cream could be frozen for two months.
7. Flavored cream
It is served with apple tart, Christmas pudding and nut or chocolate pudding. It is used in the brandy snaps as filling and warm mince pies. It is also used in hot chocolate. It is kept in fridge and should be used by date within three days after opened.
8. Heavy cream
It contains about 40 percent of milk fat in US and about 48 percent in other countries. It is available in the food stores in the US. It whips more densely in comparison to whipping cream and also holds the shape.
9. Half and half
It is the combination of half milk and half cream. It contains 10-12% of milk fat content. It could not be whipped and is a perfect substitute for heavy cream in various recipes which needs less fat. It has rich flavor.
10. Long life cream
The shelf life of this cream is extended with the ultra heat treatment. It is stabilized after heating at high temperature for short time. It contains about 35 percent of milk fat. It whips well and is spooned in cooking or desserts.
Precautions
- It should be consumed in moderate amounts.
- The people allergic to milk should avoid it.
How to Eat
- Creams are dried in the form of powder.
- It is added to culinary uses such as sweet, salty, bitter and tangy dishes.
- It is used as ingredients in the foods such as soups, sauces, ice cream, stews, cakes, custard bases and puddings.
- The cream (whipped) is used as topping on milkshakes, ice cream sundaes, sweet pies and egg nog.
- Irish cream is used to blend the cream along with whiskey, wine, honey and coffee.
- It is also added to Indian curries like masala dishes.
- In Canada and US, it is often added to the coffees.
- Double cream is used in the hot sauce in order to prevent the problem when splitting.
- Whipping cream is used as a garnish for hot cereals and fruits.
- It is used in chocolate dessert.
- Whipped cream is used to fill the pastries.
- It is added to the fruit salads.
- It is used to make the curry or sauce creamy and thicker.
- It is also used as a creamer for coffee or tea.
- It is used as an ingredient in desserts.
Storage
- The cream should be used fresh.
- The date of manufacture and expiry date should be checked.
- It should be kept in a refrigerator at 4˚C for ten days only.
- It should be sealed.
- It could be frozen for about three months.
Other Facts
- Cream contains high amount of saturated fat.
- Chantilly cream is a whipped cream that is sweetened or flavored accompanying vanilla.
- It must be kept below 50 degree in order the cream to whip.
- January 5 is celebrated as the National Whipped Cream Day.
- In 1549 it was used in Italy and in 1604, it was used in France.
References:
https://en.wikipedia.org/wiki/Cream
http://www.tarladalal.com/glossary-fresh-cream-1877i
http://www.legendairy.com.au/dairy-foods/dairy-products/cream
http://mobile-cuisine.com/did-you-know/whipped-cream-fun-facts/
http://theepicentre.com/ingredient/cream-types-of-cream-and-their-uses/
Comments
| Cream Quick Facts | |
|---|---|
| Name: | Cream |
| Colors | Yellowish to white |
| Taste | Tangy, nutty or sour |
| Calories | 455 Kcal./cup |
| Major nutrients | Total Fat (127.14%) Vitamin A (40.71%) Vitamin B2 (29.69%) Phosphorus (25.00%) Calcium (23.20%) Isoleucine (22.43%) |
| Health benefits | Eye health, Assist growth, Form bones, Kidney stones, Reduce stress |
| More facts about Cream | |
| Proximity | Amount | % DV |
|---|---|---|
| Water | 168.06 g | N/D |
| Energy | 455 Kcal | N/D |
| Energy | 1909 kJ | N/D |
| Protein | 5.61 g | 11.22% |
| Total Fat (lipid) | 44.5 g | 127.14% |
| Ash | 1.17 g | N/D |
| Carbohydrate | 10.65 g | 8.19% |
| Total Sugars | 7.84 g | N/D |
| Lactose | 7.84 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Calcium, Ca | 232 mg | 23.20% |
| Iron, Fe | 0.16 mg | 2.00% |
| Magnesium, Mg | 23 mg | 5.48% |
| Phosphorus, P | 175 mg | 25.00% |
| Potassium, K | 288 mg | 6.13% |
| Sodium, Na | 71 mg | 4.73% |
| Zinc, Zn | 0.76 mg | 6.91% |
| Copper, Cu | 0.041 mg | 4.56% |
| Manganese, Mn | 0.034 mg | 1.48% |
| Selenium, Se | 8.5 µg | 15.45% |
| Vitamins | Amount | % DV |
|---|---|---|
| Water soluble Vitamins | ||
| Vitamin B1 (Thiamin) | 0.046 mg | 3.83% |
| Vitamin B2 (Riboflavin) | 0.386 mg | 29.69% |
| Vitamin B3 (Niacin) | 0.214 mg | 1.34% |
| Vitamin B5 (Pantothenic acid) | 1.086 mg | 21.72% |
| Vitamin B6 (Pyridoxine) | 0.094 mg | 7.23% |
| Vitamin B9 (Folate) | 14 µg | 3.50% |
| Folic Acid | 0 µg | N/D |
| Folate, food | 14 µg | N/D |
| Folate, DEF | 14 µg | N/D |
| Choline | 44.2 mg | 8.04% |
| Vitamin B-12 (Cobalamine) | 0.48 µg | 20.00% |
| Vitamin C (Ascorbic acid) | 2.1 mg | 2.33% |
| Fat soluble Vitamins | ||
| Vitamin A, RAE | 285 µg | 40.71% |
| Vitamin A, IU | 1028 IU | N/D |
| Retinol | 278 µg | N/D |
| Beta Carotene | 58 µg | N/D |
| Beta Cryptoxanthin | 2 µg | N/D |
| Betaine | 1.4 mg | N/D |
| Lutein + zeaxanthin | 9 µg | N/D |
| Vitamin E (alpha-tocopherol) | 0.87 mg | 5.80% |
| Tocopherol, gamma | 0.69 mg | N/D |
| Vitamin K (phylloquinone) | 3.4 µg | 2.83% |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 23.322 g | N/D |
| 4:00 | 0.071 g | N/D |
| Caproic acid 6:00 (hexanoic acid) | 0.467 g | N/D |
| Caprylic acid 8:00 (octanoic acid) | 0.333 g | N/D |
| capric acid 10:00 (decanoic acid) | 0.869 g | N/D |
| Lauric acid (dodecanoic acid) 12:00 | 1.028 g | N/D |
| Myristic acid 14:00(Tetradecanoic acid) | 3.74 g | N/D |
| pentadecanoic acid (15:00) | 0.393 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 11.854 g | N/D |
| Margaric acid (heptadecanoic acid) 17:00 | 0.248 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 4.214 g | N/D |
| Arachidic acid 20:00 (Eicosanoic acid) | 0.062 g | N/D |
| Behenic acid (docosanoic acid) 22:00 | 0.025 g | N/D |
| Lignoceric acid (tetracosanoic acid) 24:00 | 0.014 g | N/D |
| Fatty acids, total monounsaturated | 10.566 g | N/D |
| Myristoleic acid 14:1 (tetradecenoic acid) | 0.308 g | N/D |
| Palmitoleic acid 16:1 (hexadecenoic acid) | 0.676 g | N/D |
| 16:1 c | 0.676 g | N/D |
| Heptadecenoic acid 17:1 | 0.016 g | N/D |
| Oleic acid 18:1 (octadecenoic acid) | 9.497 g | N/D |
| 18:1 c | 7.965 g | N/D |
| 18:1 t | 1.532 g | N/D |
| Gadoleic acid 20:1 (eicosenoic acid) | 0.067 g | N/D |
| Nervonic acid (Tetracosenoic acid) 24:1 c | 0.002 g | N/D |
| Fatty acids, total polyunsaturated | 1.84 g | N/D |
| Linoleic acid 18:2 (octadecadienoic acid) | 1.49 g | N/D |
| 18:2 n-6 c,c | 1.007 g | N/D |
| 18:2 CLAs | 0.186 g | N/D |
| 18:2 t not further defined | 0.299 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 0.17 g | N/D |
| Alpha-linolenic acid 18:3 n-3 c,c,c (Octadecatrienoic acid) | 0.156 g | N/D |
| 18:3 n-6 c,c,c | 0.014 g | N/D |
| Eicosadienoic acid 20:2 n-6 c,c | 0.018 g | N/D |
| 20:3 undifferentiated | 0.044 g | N/D |
| 20:3 n-6 | 0.041 g | N/D |
| 20:4 undifferentiated | 0.058 g | N/D |
| 20:5 n-3 (EPA) | 0.014 g | N/D |
| 22:04 | 0.002 g | N/D |
| 22:5 n-3 (DPA) | 0.025 g | N/D |
| 22:6 n-3 (DHA) | 0.002 g | N/D |
| Fatty acids, total trans | 1.831 g | N/D |
| Fatty acids, total trans-monoenoic | 1.532 g | N/D |
| Cholesterol | 136 mg | N/D |
| Amino acids | Amount | % DV |
|---|---|---|
| Tryptophan | 0.097 g | 22.05% |
| Threonine | 0.327 g | 18.58% |
| Isoleucine | 0.375 g | 22.43% |
| Leucine | 0.741 g | 20.05% |
| Lysine | 0.633 g | 18.93% |
| Methionine | 0.179 g | N/D |
| Cystine | 0.067 g | N/D |
| Phenylalanine | 0.361 g | N/D |
| Tyrosine | 0.35 g | N/D |
| Valine | 0.448 g | 21.21% |
| Arginine | 0.269 g | N/D |
| Histidine | 0.212 g | 17.21% |
| Alanine | 0.267 g | N/D |
| Aspartic acid | 0.603 g | N/D |
| Glutamic acid | 1.548 g | N/D |
| Glycine | 0.175 g | N/D |
| Proline | 0.713 g | N/D |
| Serine | 0.439 g | N/D |
