Cream, Calories, benefits and harms, Benefits

The fatty portion of the settled milk that
can be drained. Hence the name of this product. In dairies,
cream is separated from pasteurized milk using
centrifuges. The emulsified fat content
of cow’s milk cream reaches 35 g%. On natural
raw milk, within half an hour or an hour after milking, a
noticeable layer of cream forms : the process of their settling is in progress. The
appearance of milk stratification is created . But this is only an apparent
stratification, since the emulsion is not destroyed in this case
and the shells of the fat globules are still completely intact.
Larger fat globules rise faster than
smaller ones. The process is slow, as the high viscosity
directly depends on the temperature of the milk. Scientists have calculated
that for individual fat globules, with the most
common diameter of 3-6 microns, it takes several
hours to rise to a height of 1 cm. The settling process
occurs only when the milk is at

According to the processing method, milk cream is divided into pasteurized
and sterilized. This is how the bacterial purity of the
product is achieved . The pasteurized ones have a more pronounced boil taste,
since they are processed at a lower temperature
than sterilized ones. They also differ in terms of storage time.
Pasteurized ones can be stored for no more than three days,
sterilized ones – up to four months.

All types of cream must have a uniform consistency:
no lumps of fat or protein flakes. The color should be
white, a cream shade is possible. It tastes sweet,
but not sugary. A bitter aftertaste is a sure sign of
spoiled food. Most often, it is sterilized
cream with an expired shelf life that is bitter. This is due to the fact
that the sterilized product does not sour,
but immediately begins to rot. Pasteurized cream
will simply turn into a very fatty, fatty kefir.

In the food industry,
“vegetable cream”, which has a long shelf life, is used – a substitute for natural
cream obtained from vegetable fats (most often
coconut, palm, or palm kernel oil is used).
The mixture, however, also contains milk proteins
(mainly sodium caseinate), which give the taste, color
and aroma of natural cream. The composition of “vegetable
cream” also includes acidity regulators, stabilizers,
emulsifiers, flavors and dyes.

Useful properties of cream

Cream is a dairy product with 10-35% fat, obtained by separating
milk. Cream is high in fat. They are
very nutritious, contain mineral salts and vitamins
such as A, E,
C, B1,
B2, PP.
The cream contains 3.5% proteins, 4.3% carbohydrates, potassium,
phosphorus, magnesium,
chlorine, iron, zinc.

In addition, the cream contains vitamin
D, which is necessary for the absorption of calcium and phosphorus. It has been proven
that calcium from cream is absorbed better than from cereals,
bread and vegetables.
The cream is delicious and is often used to make

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The cream contains quite large amounts of L-tryptophan,
which helps fight insomnia and soothes the
nervous system. So the cream is recommended for nervous
disorders and depression. Cream can in some
cases help with poisoning. Cream mixed with honey and carrot juice will strengthen the work of the sex glands. Cream
with carrot juice will help with kidney diseases and edema. The
cream contains lecithin, which prevents the
formation of cholesterol deposits in the vessels. And the fats of cream are
among the most useful and easily assimilated types of

The optimum fat content for drinking cream is 10%. Do not
overload the pancreas
with high-fat cream. Cream is a very fatty product,
therefore it is not recommended for people suffering from obesity
and cardiovascular diseases.

Making cream at home: strain the milk and let the
fat settle, which floats to the surface of the milk in a
separate layer. When draining the milk, separate this layer (cream).
Then the cream is pasteurized at 85 ° C, or sterilized
at 100 ° C, and then cooled and poured into dishes. The
shelf life of pasteurized cream is 12 hours, sterilized ones
can be stored for a month.

Dangerous properties of cream

Cream is contraindicated in case of individual intolerance to
milk protein. They are not recommended for high cholesterol
or atherosclerosis, metabolic disorders, various cardiovascular
diseases, hypertension, obesity and liver pathologies.

Doctors do not advise giving cream to children under 3 years old, as they are hard to

How to make the most delicious and healthy ice cream at home.

See also properties of other dairy products:

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Anna Evans

Author ✓ Farmer

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