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
There are different
types of cream.
Contains 18% fat and
cannot be frozen.
Contains 12% fat and is
mostly used to prepare sauces and dressings and is used for coffee.
It is plain cream to which
bacteria cultivations are added (the same as yogur), and it is used both in salty
and sweet dishes.
Contains 35% fat, is
used in mousses and soufflés or for decorating desserts or pastry. It can be
frozen for two months
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.
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
THE VERY TASTY CHEESES