Description

Dairy Cream

Dairy cream is a rich, fatty component of milk that rises to the top when milk is left to stand. It is separated from milk through skimming or centrifugation and is used in cooking, baking, and as a topping for various dishes. Cream contains a higher fat content than regular milk, giving it a smooth, velvety texture and a rich taste.

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Key Features of Dairy Cream

1. Fat Content & Types of Cream

Dairy cream is categorized based on its fat content:

• Half-and-Half (10-12% fat) – A mixture of milk and cream, commonly used in coffee.
• Light Cream (18-30% fat) – Also called coffee cream; richer than half-and-half but not thick enough for whipping.
• Whipping Cream (30-36% fat) – Can be whipped to form soft peaks; used in desserts and beverages.
• Heavy Cream (36-40% fat) – Thicker and richer, ideal for whipping and making sauces.
• Double Cream (48% fat or more) – Found in some countries (e.g., the UK), extra thick and rich.

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2. Uses in Cooking & Baking

• Beverages – Added to coffee, tea, and hot chocolate.
• Desserts – Used in ice cream, cakes, pastries, and whipped toppings.
• Sauces & Soups – Enhances texture and flavor in dishes like Alfredo sauce and creamy soups.
• Butter & Cheese Production – Cream is churned to make butter and used in rich cheeses like Brie.

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3. Nutritional Content

• Rich in Fat – Provides energy but should be consumed in moderation.
• Source of Vitamins – Contains fat-soluble vitamins A, D, E, and K.
• Calcium & Proteins – Beneficial for bone health.

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4. Storage & Shelf Life

• Refrigeration Required – Must be kept at or below 4°C (39°F).
• Shelf Life – Fresh cream lasts about 1-2 weeks; UHT (Ultra-High Temperature) cream lasts longer.
• Freezing – Heavy cream can be frozen, but whipping quality may decrease.

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5. Variants & Alternatives

• Sour Cream – Fermented cream with a tangy taste.
• Clotted Cream – A thick, rich cream popular in the UK.
• Crème Fraîche – A cultured cream with a milder taste than sour cream.
• Non-Dairy Alternatives – Coconut cream, soy cream, and almond-based creams.