Food Commodities: Cream

Cream: Nutritional Value and Production

Nutritional Value of Cream

Introduction

Cream, a dairy product with a high fat content, is widely used in various culinary applications. It's derived from milk and is known for its rich taste and texture.

Types of Protein

• Casein and Whey: The primary proteins found in cream are casein and whey. Casein constitutes about 80% of the protein in cream, known for its easy digestibility and slow release of amino acids. Whey, making up the remaining 20%, is recognized for its quick absorption and rich content of essential amino acids.

Types of Fat

• Saturated and Unsaturated Fat: Cream is predominantly composed of saturated fats, which can impact cholesterol levels. However, it also contains small amounts of unsaturated fats, including mono- and polyunsaturated fats, beneficial for heart health when consumed in moderation.

Vitamins and Minerals

• Fat-Soluble Vitamins: Cream is a good source of fat-soluble vitamins like Vitamin A, important for vision and immune function, and Vitamin D, crucial for bone health.
• Trace Elements: It also contains trace amounts of minerals such as calcium and phosphorus, essential for bone structure, although in lower quantities than in whole milk.

Dietary Considerations

• Caloric Content: Due to its high-fat content, cream is calorie-dense. Moderation is key in dietary inclusion.
• Cholesterol: People with cholesterol concerns should consider cream's impact on their diet.

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Food Commodities: Cream

Production of Cream

Introduction

The production of cream involves several processes to separate the cream from milk, followed by treatment to ensure its safety and extend shelf life.

Warmed

• Temperature Treatment: Milk is gently warmed to facilitate the separation of cream. This process relies on the principle that fat is less dense than water, causing the cream to rise to the top when milk is warmed.

Separated

• Centrifugal Separation: Modern methods use a centrifuge to separate cream from milk more efficiently. The centrifuge spins the milk, causing the heavier milk to move outward and the lighter cream to collect in the centre.

Heat Treated

• Pasteurisation: Cream undergoes pasteurisation, where it's heated to a specific temperature for a set period. This process kills harmful bacteria and extends the shelf life of the product.
• Ultra-Pasteurization: Some cream products are ultra-pasteurized for an even longer shelf life, involving higher temperatures.

Packaged and Labelled

• Packaging: After pasteurisation, the cream is quickly cooled and moved to a sterile environment for packaging.
• Labelling: Labels include nutritional information, the fat content percentage, and any additives. Different types of cream (e.g., heavy, light, whipping) are distinguished by their fat content.

Exam Focus: Questions and Answers

1. Describe the nutritional value of cream, focusing on its protein content.

Cream's protein content primarily consists of casein and whey proteins. Casein, making up about 80% of the protein in cream, is known for its slow digestion and steady release of amino acids. Whey protein, comprising the remaining 20%, is rapidly absorbed and rich in essential amino acids.

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Food Commodities: Cream

2. Explain the process of cream production from milk.

The production of cream from milk involves warming the milk to facilitate fat separation, using a centrifuge for efficient cream extraction, pasteurising the cream to eliminate bacteria and extend shelf life, and then packaging and labelling the final product. The label provides consumers with information about the cream's fat content and nutritional value.

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Food Commodities: Cream

Cream: Culinary Uses and Cream Substitutes

Types of Cream and Their Uses

Heavy Cream/Whipping Cream

• Definition: Contains 36-40% fat, ideal for whipping.
• Uses: Perfect for making whipped cream for desserts, enriching soups and sauces, and creating a creamy texture in dishes like pasta sauces.

Double Cream

• Definition: Has a higher fat content than heavy cream, around 48%.
• Uses: Often used in recipes that require a thicker consistency, like rich desserts and savoury dishes.

Single/Light Cream

• Definition: Contains about 18-30% milk fat.
• Uses: Suitable for adding richness to coffee or tea, and in recipes where a lighter cream is needed.

Soured Cream

• Definition: Cream that has been fermented by lactic acid bacteria.
• Uses: Common in dips, dressings, baked goods, and as a topping for dishes like nachos or baked potatoes.

Cooking Techniques Involving Cream

Thickening Agent

• Cream is used to thicken sauces and soups, lending a rich texture and flavour.

Baking

• Cream is an essential ingredient in many baked goods, contributing to their moisture and richness.

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Food Commodities: Cream

Cream Substitutes

Dairy-Based Substitutes:

Milk

• Application: Can replace cream in recipes to reduce fat content.

Evaporated Milk

• Application: Used as a lower-fat, denser alternative to cream.
• Usage: Ideal in soups and sauces.

Non-Dairy Substitutes:

Coconut Cream

• Application: A vegan substitute, obtained from the thick portion of coconut milk.
• Usage: Suitable for desserts and savoury dishes that can accommodate a coconut flavour.

Silken Tofu and Soy Milk

• Application: Blended together to mimic the texture of cream.
• Usage: Effective in vegan baking and sauces.

Low-Fat Alternatives:

Low-Fat Greek Yogurt

• Application: Provides a creamy texture with less fat.
• Usage: Ideal in dressings, dips, and as a topping.

Low-Fat Cream Cheese

• Application: Used for its thick, creamy consistency.
• Usage: Suitable in spreads and some baking recipes.

Exam Focus: Questions and Answers

1. Describe two culinary uses of heavy cream.

Heavy cream is primarily used for whipping, where it's beaten until it becomes light and fluffy, often sweetened and used as a topping for desserts. Additionally, it serves as an enriching agent in soups and sauces, providing a creamy texture and rich flavour.

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Food Commodities: Cream

2. Suggest a dairy-based and a non-dairy-based substitute for cream and explain their applications.

A dairy-based substitute for cream is a mixture of milk and butter, which can be used to achieve a similar richness in recipes while reducing fat content. A non-dairy alternative is coconut cream, ideal for vegan recipes or dishes where a hint of coconut flavour is acceptable. It provides a similar texture and creaminess to dishes as dairy cream.