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THE TASTY MILK PRODUCTS

THE CREAM

 The cream is a by-product of the milk which contains water with fat with a small amount of protein, a little lactose and a small amount of vitamins and minerals.

 The cream is obtained by separating the milk. First the milk is heated at 50°C in order to make its separation easier. Since the cream is less thick than the rest of the milk upon separating it remains in the middle of the glass recipient and the milk settles around its circumference.

 Afterwards part of its fats are separated from it and it is reheated in order to prepare its different presentations.

 There are different types of cream.

PLAIN CREAM

 Contains 18% fat and cannot be frozen.

MEDIUM CREAM

 Contains 12% fat and is mostly used to prepare sauces and dressings and is used for coffee.

SOUR CREAM

 It is plain cream to which bacteria cultivations are added (the same as yogur), and it is used both in salty and sweet dishes.

WHIPPED CREAM

 Contains 35% fat, is used in mousses and soufflés or for decorating desserts or pastry. It can be frozen for two months

DOUBLE CREAM

 It is versatile, since it can be used in a great .variety of dishes and contains 48% fat. It can be frozen for up to 2 months.

CREAM CURD

 Contains 55% fat and is generally used with HAM. It is NOT recommended to cook with and can be frozen for up to 3 weeks.

Comparative value of 100 grams of Cream

Nutriments  Simple cream  Dough cream Double cream Curdled cream
Calories
Carbohydrates
Proteins
Fat
Saturated
Calcium
198
3.9 g
2.6 g
19.1 g
11.9 g
91 mg
369
3 g
1.9 g
38.9 g
24.4 g
61 mg
445
2.6 g
1.7 g
47.5 g
29.7 g
50 mg
586
2.3 g
1.6 g
63.5 g
39.7 g
37 mg

FOLLOWING: THE VERY TASTY CHEESES


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Medical supervision by Dr. Arieh Goldberg Kalik.
Bariatric physician, certified medical nutrition specialist. Certificate # 1010084

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