Consumer cream production
Milk fat - Cream and standardized butter

Consumer creams are distinguished according to :

• fat content: from 15% for low-fat products to over 35% for Isigny AOC cream;

• the heat stabilization treatment applied: pasteurization, sterilization, UHT sterilization, freezing, deep-freezing;

• the functionalities expected by the consumer: liquid, thick, sweet, flavored, whipping, spray (pressurized metal packaging)...

As a result, they call on a variety of operations and processes to achieve their objectives (figure 3 ).