Milk & cream

Cream

Cream production
Using a high speed milk / cream separator (centrifuge)
Cream production
Cream specification
Cream Dispatch HACCP plan
Cream for buttermaking
Cream Ageing
Cream treatment
Cream faults

CREAM
% fat by wt
CLOTTED CREAM
62.5
DOUBLE CREAM
48
WHIPPING CREAM
35
CREAM for BUTTER
40
STERILISED CREAM
23
SINGLE CREAM
18
STERILISED HALF CREAM
12
HALF CREAM
12


For more information or to discuss your requirements please contact us.
Contact John Watson

John Watson
Office: +44 1224 861 507
Mobile: +44 7931 776 499
jw@dairyconsultant.co.uk

Testimonials

We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.

 

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