Cream

Cream Glossary

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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).


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