How is cream produced?

1. Milk Collection: Fresh milk is collected from dairy cows or other milk-producing animals.

2. Milk Cooling: The raw milk is immediately cooled to a low temperature (around 35-40°F or 2-4°C) to preserve its quality and slow down bacterial growth.

3. Milk Standardization: In some cases, milk standardization is done to adjust the fat content of the milk. This can be achieved by adding or removing cream.

4. Cream Separation: The milk is then put into a cream separator, which is a machine that uses centrifugal force to separate the cream from the milk. The cream rises to the top of the separator, while the skim milk (milk with the cream removed) is collected at the bottom.

5. Cream Pasteurization: To ensure food safety and eliminate harmful bacteria, the cream is pasteurized. This involves heating the cream to a specific temperature (usually 161°F or 72°C) for a set period, followed by rapid cooling.

6. Standardization of Fat Content: After pasteurization, the cream is standardized to achieve the desired fat content. Different cream products, such as light cream, heavy cream, or whipping cream, have varying fat percentages.

7. Homogenization: Homogenization is an optional step that involves breaking down the fat globules in the cream to create a smoother texture and prevent them from separating.

8. Packaging and Distribution: The cream is then packaged in various containers, such as bottles, cartons, or tubs. It is then distributed to retailers, supermarkets, and food service establishments for consumers to purchase.

9. Storage: Cream should be stored refrigerated to maintain its freshness and quality.