CREAM - Names and Identifiers
CREAM - Upstream Downstream Industry
CREAM - Introduction
CREAM, also known as cream or cream, is a dairy product with a high fat content. The following is a description of the nature, use, method and safety information of CREAM:
Nature:
- CREAM is an emulsion formed by the mutual suspension of milk fat and water.
-Its texture is plump, silky and milky white.
- CREAM is high in fat and provides a rich taste and taste.
- CREAM can change its texture and stability by passing or heating.
Use:
- CREAM is widely used in food production, baking and pastry industries.
-It is an important ingredient for making desserts such as cream, sauces, sauces, cakes, cookies and ice cream.
-In cooking, CREAM can be used to flavor, add flavor and improve texture.
Preparation Method:
-The production of CREAM mainly includes the separation of milk fat and the suspension of milk fat particles.
-Milk fat can be separated from milk by centrifugation, and then stirred with an appropriate amount of water to form CREAM.
Safety Information:
- CREAM is safe in general consumption, but should be consumed with caution in people with milk fat allergy or lactose intolerance.
-When storing CREAM, it should be placed in a low temperature and dark environment to prevent fat oxidation and quality deterioration.
-When using CREAM in food processing, hygiene regulations and appropriate food safety measures should be followed to ensure product quality and safety.
Last Update：2024-04-09 02:00:50