Cream is a highly flexible and complex food material used in a wide variety of food products and as a stand alone product. Typically ‘cream’ refers to the yellowish fatty substance present in cows milk although cream can be sourced from many animals milk such as goats and buffalo.
In todays modern food environment, cream can be found as single, double or cooking cream and can be used as a topping on desserts, or a filling in pastries. Savoury foods such as sauces and salad dressings can also incorporate cream to add some luxurious mouthfeel and taste to products. Its wide variety of uses and natural seasonal variability require a host of different technologies depending on the desired product process and cost target.