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.
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.
Cream and butter
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.