Pasteurized cream. Raw material

Description
Pasteurized milk cream is a multiphase polydisperse system. It includes the same components as milk but with a different ratio between the fat phase and the plasma. Pasteurized cream is produced during separation of cow milk without adding colorants, flavoring agents or stabilizers, without replacing dairy components with non-dairy components.
For use in various industries
Sensory parameters:
Texture and appearance
Homogeneous. Single lumps of fat possible.

Taste and smell
Pronounced, clean, sweetish cream taste. For pasteurized cream:
with pasteurizing aftertaste.

Color
White with a creamy tint, homogenous throughout the mass.
Shelf life, storage conditions and packaging
Shelf life:
Max time between raw milk reception and cream production: 24 h. Max manufacturer storage time: 24 h at 2-6 °С.
Storage conditions:
Separate stainless steel tank.
Packaging: Transportation of cream for industrial processing is carried out in
milk tank vehicles of at least 20 tons in accordance with the rules for transportation of perishable goods applicable to the relevant means of transport. Vehicles shall ensure the temperature specified in this standard. No freezing is allowed.

All assortment
And we also have a product
For confectionery and bakery industry
For dairy industry
For HoReCa
We will select for you the best solution among our wide range. Write to our technologist!
ava
Ask the technologist
Анна Ванчикова,
Технолог сопровождения
catalog
catalog
Select ingredient