Cream: Definition, Classification, and Composition
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Class Lecture
Dr. Sanjeev Kumar
Associate Professor
Department of Dairy Technology
SGIDT, Patna-14
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“Cream” means the fluid product comparatively
•
rich in fat
,
•
in the form of an emulsion of fat-in-skimmed
milk,
•
obtained by physical separation from cow milk,
buffalo milk or milk of any other species as
defined under this regulation or a mixture
thereof.
•
be free from starch and other ingredients
foreign to milk
DEFINATION OF CREAM
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1.
Low fat cream:
containing milk fat not less than 25.0 % by
weight
2. Medium fat cream:
containing milk fat not less than 40.0 % by
weight
3. High fat cream:
containing milk fat not less than 60.0 % by
weight
CLASSIFICATION OF CREAM
Cream may be broadly classified as:
1)
Market cream :
used for direct consumption
2)
Manufacturing cream :
used for manufacture of dairy
products
Note:- Cream sold without any indication about milk fat content shall be
treated as high fat cream.
Based on the end use, cream is classified as
COMPOSITION OF CREAM
Cream generally contains all the constituents of milk but non-
fat constituents are inversely proportional to the fat content
as show in table :
COMPOSITION OF CREAM
SNF of cream can be calculated by taking
the ratio of water to SNF of milk
.
If ratio of water to SNF of milk is 10:1,
then
the approximate SNF in cream = (100 -
F/11)
where F is fat content of cream
SNF in cream can be estimated as :
%SNF in cream=
(100-%fat in cream)
* %SNF in milk
(100-%fat in milk)
Cream, a dairy product rich in fat, plays a significant role in various food preparations. Defined by FSSAI, cream is classified based on fat content and end-use into market or manufacturing cream. Its composition includes water, fat, protein, lactose, ash, total solids, and solids-not-fat. Cream types include light, coffee, whipped, heavy, and plastic cream.
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Presentation Transcript
Class Lecture Class Lecture Cream Cream ( (Definition & Legal standards) Dr. Dr. Sanjeev Sanjeev Kumar Associate Professor Department of Dairy Technology SGIDT, Patna-14 Kumar
DEFINATION OF CREAM According to FSSAI (2011) Cream Cream means rich rich in in fat in in the the form milk, milk, obtained obtained by buffalo buffalo milk defined defined under thereof thereof. . be be free free from foreign foreign to to milk means the fat, , form of of an the fluid fluid product product comparatively comparatively an emulsion emulsion of of fat fat- -in in- -skimmed skimmed by physical physical separation milk or or milk milk of of any under this this regulation separation from any other regulation or or a a mixture from cow other species species as cow milk, milk, as mixture from starch milk starch and and other other ingredients ingredients
CLASSIFICATION OF CREAM Cream Cream may 1) 1) Market Market cream may be be broadly broadly classified cream : : used classified as used for for direct as: : direct consumption consumption 2) 2) Manufacturing Manufacturing cream products products cream : : used used for for manufacture manufacture of of dairy dairy According to FSSAI (2011) 1 1. . Low Low fat weight weight fat cream cream: : containing containing milk milk fat fat not not less less than than 25 25. .0 0 % % by by 2 2. . Medium Medium fat weight weight fat cream cream: : containing containing milk milk fat fat not not less less than than 40 40. .0 0 % % by by 3 3. . High High fat weight weight Note: Note:- - Cream sold without any indication about milk fat content shall be Cream sold without any indication about milk fat content shall be treated as high fat cream. treated as high fat cream. fat cream cream: : containing containing milk milk fat fat not not less less than than 60 60. .0 0 % % by by
Based Based on on the the end end use, use, cream cream is is classified classified as as TYPE TYPE OF CREAM OF CREAM TABLE CREAM LIGHT CREM COFFEE CREAM WHIPPED CREAM HEAVY CREAM PLASTIC CREAM FAT PER CENT IN CREAM FAT PER CENT IN CREAM 20-25% 20-25% 20-25% 30-40% 30-40% 65-85%
COMPOSITION OF CREAM COMPOSITION OF CREAM Cream Cream generally generally contains fat fat constituents constituents are as as show show in in table contains all are inversely inversely proportional table : : all the the constituents constituents of of milk proportional to to the milk but the fat fat content content but non non- - CONSTITUENTS CONSTITUENTS Cream with 25% fat Cream with 25% fat Cream with 50% fat Cream with 50% fat WATER WATER 68.20% 68.20% 45.45% 45.45% FAT FAT 25.00% 25.00% 50.00% 50.00% PROTEIN PROTEIN 2.54% 2.54% 1.69% 1.69% LACTOSE LACTOSE 3.71% 3.71% 2.47% 2.47% ASH ASH 0.56% 0.56% 0.37% 0.37% TOTAL SOLIDS TOTAL SOLIDS 31.80% 31.80% 54.55% 54.55% SOLIDS NOT FAT SOLIDS NOT FAT 6.80% 6.80% 4.55% 4.55%
COMPOSITION OF CREAM SNF of cream can be calculated by taking the ratio of water to SNF of milk. If ratio of water to SNF of milk is 10:1, then the approximate SNF in cream = (100 - F/11) where F is fat content of cream SNF in cream can be estimated as : %SNF in cream= (100-%fat in cream)* %SNF in milk (100-%fat in milk)
NUTRITIVE VALUE Vitamin A CREAM is rich in fat and fat soluble vitamins Vitamin K Vitamin D Vitamin E
