1. Obtaining the cream
Butter, a product that dates back over 5,000 years, is still highly prized by consumers. In the Middle Ages, it was the fat of the poor, but over time it became a luxury item on the court table until the 18th century. From then on, it became a symbol of French haute cuisine. For a long time, however, the quality of butter was mediocre, due to a lack of hygiene and technological mastery. It wasn't until the mid-20th century that the butter industry took off, followed by the widespread use of pasteurization and, finally, the importance of hygiene.
Cream can be defined as an oil-in-water emulsion of dairy origin, like milk, but richer in fat than milk. It is obtained by skimming, and its fat concentration is variable. It can be used for a number of purposes:
...
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Obtaining the cream
Consumer cream production
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
References
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
