Cream

Cream – the fat-containing part of milk placed in its upper layer.

Cream receives by division of whole milk into skim milk and fatty fraction. In house conditions they are received by upholding of the filtered milk. The settled cream separates from milk and plunges to thermal treatment.

Depending on a way of processing allocate the pasteurized and sterilized cream. Pasteurization of cream happens at a temperature of 85 °C, and sterilization – at temperature100 °C. The period of storage of the sterilized cream should not exceed three days. The pasteurized cream can be stored up to 120 days. However at their sterilization vitamin C collapses, and phosphorus and calcium form connections which are practically not acquired by a human body. For this reason only the pasteurized and fresh cream is considered as useful.

At the overworking plants apply a separator to separation of cream from milk. The separator processes 20 tons of milk for an hour. Processing enterprises make cream fat content ot8 to 55%. After separation process cream normalizes the fat-free or whole milk.

In the food industry the "vegetable cream" received from vegetable fats is widely used (on the basis of palm, coconut or palm-oil). Milk proteins which impact to this product color, relish and aroma of natural cream, and also stabilizers, emulsifiers, dyes, regulators of acidity and fragrances are their part.

"Vegetable cream" represents fatty acids (trans-isomers). The products containing "vegetable cream" are not recommended to be eaten as trans-isomers belong to carcinogens.

On sale there are also cream and tinned powder which route of administration is specified on packaging.

Nutrition value and caloric content of cream

On percentage of fats cream can be low-fat (8-14%), low-fat (15-19%), average fat content (20-34%), fat (35-49%) and very fat (50-55%).

Cream of 10% of fat content contains 2,7 g of proteins, 10 g of fats and 4,5 g of carbohydrates. Cream of 20% of fat content contains 2,5 g of proteins, 20 g of fats and 4 g of carbohydrates. Cream of 30% of fat content contains 2,2 g of proteins, 35 g of fats and 3,2 g of carbohydrates.

Caloric content of cream of 35% of fat content – 337 kcal, 20% of fat content – 207 kcal, the caloric content of cream of 10% of fat content makes 119 kcal.

Properties and advantage of cream

Cream is considered as very nutritious dairy product. Milk cream is vitamin-rich B1, B2, A, D, E, PP and C, and also mineral salts and microelements – iron, magnesium, iodine, zinc, molybdenum, calcium, chlorine, selenium, potassium and phosphorus. Vitamind in cream promotes optimum digestion of phosphorus and calcium. Vitamin A in them contains in five-six times more, than in milk. In 40 ml of a product about 5% of daily need of an organism for phosphorus, calcium, _{B2 and B12 vitamins} contain_.

The advantage of cream consists in the high content in them of phospholipids, or phosphatides. Phospholipids are a part of all cells and body tissues of the person, especially there are a lot of them in nervous cells. Phospholipids, mainly lecithin, play an important role in the prevention of development of atherosclerosis, contributing to normalization of exchange of cholesterol in an organism. For this reason milk cream is widely used in clinical nutrition.

Besides, advantage of cream that as a part of this product L-tryptophane therefore they are recommended to be applied to the people having nervous breakdowns or a depression contains.

From cream receive casein and lecithin. They are used at production of various dietary supplements and medicines. In official medicine only low-fat cream (8-14%) are used.

At diseases of kidneys and hypostases apply the cream mixed with carrots juice. Mix of cream with honey is used for strengthening of work of gonads. Quite often cream is appointed at stomach ulcers and a duodenum, and also at gastritises in an acute form.

The products received on the basis of cream are irreplaceable at sharp losses of weight and exhaustions. Cream quickly connects and brings toxins out of an organism.

Cream and products from cream promote effective recovery of forces of an organism after wearisome exercise or intellectual stresses. The adult is recommended to use no more than 60-70 g of this dairy product daily.

In pure form cream very well softens skin, improving in it a metabolism and blood circulation. They are perfectly absorbed and almost do not leave a sticky and fat mark.

Creamy products and cream are widely applied in cookery.

Contraindications to the use of cream

Because of the increased fat content this product should not be used to people with obesity, atherosclerosis and diseases of a liver. Children up to two years also should not give cream.

The use of cream is contraindicated at intolerance of proteins of milk.