Cow Milk Cream

Cream is the fat coming from cow’s milk and collected using centrifugal skimmers in dairies.

Not only its a important part of breakfast table , but also there are many other application of it for different types of cooking.

Available types of Cow Milk Cream :

Extra light (or ‘lite’) 12–12.5%

Light (or ‘lite’) 18–20%

Thickened cream 35–36.5% Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking

Cream >= 35% Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping.

Double cream 48–60%

Many packaging materials of different characteristics are available in the following forms, which are commonly used for cream.

Plastic Cups/Collapsible tubes/Plastic tubs with crimped-on-skirted caps of aluminum-foil (Al-foil).
Plastic tubs with Al-foil sealed to the rim of the container.
Polystyrene tubs with heat- sealed Al-foil closures.
Plastic bag-in-box for bulk packaging of cream.
Cartons of tetrahedral types.
Aerosol packaging system

IF YOU ARE WILLING TO BUY KINDS OF MILK CREAM FROM IRANIAN SUPPLIERS, PLEASE SCROLL DOWN AND SUBMIT YOUR REQUEST.

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