Food engineering and dairy technologyRobinson: Modern Dairy Technology pp Cite as. Cream consists of a concentration of the fat in milk, with the fat existing mainly as globules protected by a membrane. As such, cream can have a variety of compositions and is normally defined according to fat content or function. Fat content may range from 10 per cent half-cream to 80 per cent plus plastic cream. Cream for butter manufacture would normally contain approximately 40 per cent fat. Unable to display preview. Download preview PDF.
Lecture 59 : Milk Processing and Packaging Industries
Developments in Cream Separation and Processing
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