Cream
Cream Glossary
E
Emulsifiers: Natural substances added to cream that help blend the fat and water and maintain a creamy texture.
H
Homogenization: The mechanical process of incorporating the natural fat globules into the liquids in milk to keep them blended.
HTST Pasteurization: Milk or cream is heated to a high temperature for a short time (see Pasteurization).
M
M.F.: Milk fat content.
P
Pasteurization: The process of heating milk or cream (and other beverages) to a specific temperature for a specified time to destroy any potential harmful microorganisms and increase its keeping qualities.
S
Stabilizers: Natural additives, such as dextrin and various gums, used to maintain cream in an emulsified state.
U
U.H.T. Pasteurization: Milk or cream is heated to a higher temperature than HTST pasteurization (see Pasteurization).
