Milk fat - Cream and standardized butter

Advances in scientific knowledge of milk fat, a study of which was proposed in the [ ], as well as the development of new processes and high-performance equipment, have enabled butter, while retaining its natural character, to achieve the status of a consumer product of controlled quality. Over the last twenty years or so, the industry, through the necessary segmentation of markets, has invented a number of variations on butter, which are the subject of [F 6 322] . While butter consumption has inevitably slowed down in recent years, fortunately for the dairy industry, cream has enjoyed remarkable growth over the last twenty years, assuming the status of a culinary aid. The most dynamic segment is undoubtedly that of ultra-high temperature (UHT) sterilized cream, due to its long shelf life, reduced fat content, ease of use resulting from its particular viscosity, and consumer-friendly packaging.