posted on 31 May 2005 by Wayne Boatwright I would like to add:
apologies if I'm repeating anything but I've just found a file (knew I had it somewhere, but it took some finding) which was compiled from various sources.
The UK rules-regs re cream are:
Taste of London 117Following up to June Hughes, let the name dropping commence! VIP ohhhhhh! Our favourites were:- Boxwood - three melon soup with prawns and...
Half cream and single cream are homogenised to prevent separation and increase viscosity. Double cream may be slightly homogenised under low pressure to give a little extra body. Whipping cream is rarely homogenised as this process greatly reduces the whipping ability of the cream
Cream contains mostly butterfat but also small amounts of protein, the milk sugar lactose, minerals and vitamins. Cream has a high energy and fat content but most people only eat it occasionally so the contribution this makes to overall energy and fat intake is small
The different types of cream are usually described by butterfat content:
Clotted cream has been produced and separated by the scalding cooling and skimming of milk. The butterfat content is 55%
Whipping and Double cream are commercially produced by centrifugal separation and have a Minimum butterfat content of 35%
Single Cream has a low butterfat content of (minimum) 18%, it is homogenised to prevent separation during storage and to increase viscosity
Sterilised cream is heat treated according to conditions of sterilisation and has a minimum butterfat content of 23%. Sterilised cream often has a caramelised flavour due to severity of heat treatment
Half cream has a minimum butterfat content of 12% and is a thin pouring cream
Extra thick double cream is made from double cream. It is homogenised, pasteurised and cooled to create a thick spoonable texture
Aerosol cream has been heat treated by the UHT method, it is filled into aerosols under sterile conditions
Soured cream is made from pasteurised homogenised single cream, it has a butterfat content of 18%. The cream is soured by the addition of a starter, a culture of bacteria which grows in the cream and converts the natural sugar, lactose, into lactic acid
DESCRIPTION OF CREAM MINIMUM BUTTERFAT CONTENT % OF WEIGHT
CLOTTED CREAM 55
DOUBLE CREAM 48
WHIPPING CREAM 35
WHIPPED CREAM 35
STERILISED CREAM 23
CREAM OR SINGLE CREAM 18
STERILISED HALF CREAM 12
HALF CREAM 12
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