Cream for sale to consumers is produced with different fat contents. Cream of lower fat content, 10 – 18%, is often referred to as coffee cream; it is increasingly used for desserts and in cooking. Cream with a higher fat content, typically 35 – 40 %, is usually considerably thicker. It can be whipped into a thick froth and is therefore referred to as “whipping cream”.

Cream for sale to consumers is produced with different fat contents. Cream of lower fat content, 10 – 18%, is often referred to as coffee cream; it is increasingly used for desserts and in cooking. Cream with a higher fat content, typically 35 – 40 %, is usually considerably thicker. It can be whipped into a thick froth and is therefore referred to as “whipping cream”.

Figure shows a process line for low fat cream. Untreated milk from the storage tanks is heated regeneratively in the heat exchanger to separation temperature, 62 – 64C. The milk then flows to the separator for separation to skimmilk and cream with the required fat content, usually 35 – 40%. The low fat cream is mixed with skimmilk to obtain the required fat content. The cream is homogenised.

Advantages of Cream processing line Dairy Processing Line

* Opportunity to realize products with customized recipes.
* Opportunity to produce more than one product with the same processing line.
* High quality of the final product keeping an elevated nutritional value.
* Wide customization of the final product.
* Maximum yield, minimum production waste.
* Highest energy savings thanks to the most advanced technologies.
* Complete line supervision system through monitoring of every process phase.
* Recording, visualization and printing of all daily production data.

Features of Cream processing line Dairy Processing Line