Pasteurized light cream
Liquid pasteurized cream used for cultured fresh cheese, with a fat grade whose meaning differs between markets.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All dairy41
Milk, by animal21
Rennets7
Cream and butter5
Milk powders3
Dairy additives2
Eggs2
Cultured dairy products1
Milk, by animal21Rennets7Cream and butter5Milk powders3Dairy additives2Eggs2Cultured dairy products1Cream and butter
Butter
Butter is a milk-fat emulsion made by churning cream. It enriches dough or finishes bread; melted, cool and room-temperature butter serve different recipe roles.
Heavy cream
A fat-rich liquid separated from milk, used to enrich cheese and sauces, form whipped foams and supply fat for cultured cream and butter.
Pasteurized, non-homogenized cream
Heat-treated dairy cream whose fat globules have not been mechanically homogenized, retaining a form used for churning cultured and sweet-cream butter.
Cream
The fat-rich fraction of milk, used as a pouring ingredient, a whipped foam, a cultured dairy substrate or the starting material for butter.