How many types of cream are there? How many types of cream are there?

Cream can be divided into two categories: vegetable butter and animal butter, and the differences between vegetable butter and animal butter are mainly as follows:

1. The raw materials are different.

Margarine is made from soybean and other vegetable oils, water, salt, milk powder, etc.; Animal cream, also known as whipping cream or cream, is obtained by separating whole milk.

2. The taste is different.

Margarine tastes sticky, and the taste is sweeter because of the addition of flavors; Animal butter, on the other hand, has no artificial flavors and has a milder taste.

3. The appearance is different.

The color of margarine is whitish and easy to shape; Animal butter has a yellowish color and is not easy to shape.

4. **Different.

Animal butter is a pure natural food extracted from milk, ** high, often used in some high-end dessert foods; Vegetable cream has good stability and is cheap, and cake shops are commonly used to make piping, cakes, bread, etc., and are widely used in the baking field.

1. Vegetable butter:

Margarine is also known as margarine. Margarine is mostly obtained by processing vegetable oils (soybean oil, corn oil, palm oil, etc.). Margarine is a liquid natural vegetable oil, which is hydrogenated into a solid state, and then added some flavors and pigments to process it into a finished product with almost the same appearance and properties as natural cream.

Margarine inevitably produces trans fatty acids during processing. Trans fatty acids are a class of unsaturated fatty acids that are not good for health, which are not easily digested by the human body and tend to accumulate in the abdomen, leading to obesity.

2 animal butter:

Animal butter is also called whipping cream, it is brought out of milk, easy to be absorbed by the human body, high nutritional value, the taste is very mellow and sugar-freeThe taste is a light sweetness, refreshing and mellow without being greasy at all, and it will melt naturally like ice cream in the mouth. After tasting it, you will notice a faint and long-lasting milky aroma in your mouth.

This is unmatched by any margarine or mixed cream. Moreover, it contains a variety of trace elements and does not contain trans fatty acids, which is considered a relatively healthy food. Animal whipping cream is high in fat and contains nutrients such as vitamin A, protein, lactose, minerals and calcium because it is extracted entirely from fresh milk.

Its main ingredient is milk fat, which contains more than 30 percent unsaturated fatty acids.

Cream is divided into two categories: vegetable cream and animal butter.

1. Vegetable butter:

Margarine is made from soybean and other vegetable oils, water, salt, milk powder, etc.; As a pre-whipped product, non-dairy cream can be used in birthday cakes, bread fillings, mousse cakes and other foods, and has been widely used in the baking field.

2 animal butter:

Animal butter, also known as whipping cream or whipped cream, is isolated from whole milk and has a naturally rich frankincense. During the separation process, due to the difference in the specific gravity of the fat in the milk, the fat globules with light weight will float on the top layer and become cream. The fat content in cream is only 20%-30% of that of whole milk, and the nutritional value is between whole milk and butter.

Generally, there are two kinds, one is vegetable butter and the other is animal butter.

Generally, there are animal butter and non-dairy cream.

There are two kinds, margarine and animal butter.

There are several types of creams:

One. Cream is divided into animal cream and non-dairy cream in type.

Animal butter is obtained by separating fats from milk. Whereas, margarine is made by processing vegetable oils such as soybeans, water, salt, milk powder, etc.

Two. Cream can be divided into fresh cream, sour cream and heavy cream according to the manufacturing method.

1.Fresh cream: Light or salty cream made with pasteurized cream.

2.Sour cream: light or salty cream made with sterilized cream, fermented with the addition of a starter culture.

3.Reconstituted cream: Made with melted cream or cream.

There are two types of cream on the market: non-dairy cream and animal fat (light) cream.

Non-dairy cream: the fresh cream written in the general cake room is usually non-dairy cream, which is extracted from plants and synthesized artificially, similar to the substance of cream taste, which has nothing to do with the "milk" we usually eat, compared with animal fat (light) cream, its melting point is higher and it is not easy to dissolve, not easy to be absorbed by the human body, but the stability is good, so the decorating effect is better, and the cost is low, and it is widely used in China;

Animal fat (light) cream: animal fat (light) cream is a pure natural food extracted from milk, compared with the melting point of non-dairy cream, it melts in the mouth, the taste is fragrant, it is easy to be absorbed by the human body, the nutritional value is high, and it is more beneficial to health. Animal fat (light) cream is very expensive both at home and abroad, so animal fat (light) cream is rarely used in general cake shops in China.

Decorated cake is only a small part of the cake, most of the original European cakes are not decorated cakes, the real connotation of the cake is that the taste is very good and very nutritious, not the appearance of the decorated cake, so animal fat (light) cream is commonly used abroad. In order to keep pace with the development of the international cake industry and let Chinese consumers understand that animal fat (light) cream is cream in the traditional sense of the West, we currently use animal fat (light) cream in the selection of non-decorated cake cream.

Answer: There are two types of cream according to the type, which are vegetable cream and animal butter. According to the manufacturing method, it can be divided into fresh cream, sour cream and heavy cream. Cream refers to a dairy product made by milk centrifugal separation to obtain cream, which is matured, stirred and pressed.

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Cream is divided into: animal butter, vegetable butter, margarine, and milk cream.

1. Characteristics of animal butter

Animal butter, which is a natural cream, is obtained from whole milk through centrifugal separation, and the milk fat content is generally about 30% to 38%. When we go to the supermarket to buy cream, if we see the words "light cream" or "thin cream" on the packaging box, it is basically animal cream.

Because of the large moisture content in animal butter, the fat contained in animal butter is milk fat, which is less stable and more difficult to whip when making desserts, such as cream cake decoration, and often needs to be refrigerated in the refrigerator before it can be used. In addition, animal butter is higher than other creams because of its natural nature.

2. Characteristics of margarine

The opposite of animal butter is vegetable butter, which is also commonly used in many bakeries. As we mentioned earlier, animal butter has poor stability, high requirements for whipping conditions, and often needs to be transported and stored in a refrigerated environment. So in 1945, an American named Weiyi invented a substitute for animal butter, vegetable butter.

Vegetable butter has nothing to do with milk, but vegetable oil is hydrogenated and then made by adding various spices, preservatives and other additives, which has nothing to do with "pure natural". Its advantages are that it is more stable, easy to whip, and at least half cheaper than animal cream.

3. Characteristics of margarine

Before talking about margarine, let's talk about the difference between milk, cream and butter. Whole milk is separated from the fat by centrifugation, and according to the level of the extracted fat, there is cream (animal cream), butter, and anhydrous cream. Compared to cream, butter is solid, yellow in color, and has a higher milk fat content.

If margarine is a substitute for animal butter (cream), then margarine is a substitute for butter, which can also be called margarine, and like margarine, it is obtained by partially hydrogenating vegetable oil and adding various artificial flavors to imitate the taste of butter. The nature of margarine is relatively stable, ** is lower, but the taste is much rougher.

4. Characteristics of milk cream

The word "milk fat" in milk cream refers to the milk fat contained in milk, but when you see these two words in front of the cream, don't think that it is pure natural animal cream. Usually the cream with the word "milk fat" in front of it refers to the margarine with part of the milk fat added, and its essence is still a kind of margarine.

There are two kinds of non-dairy cream and animal fat cream, and the differences are as follows:

1. Non-dairy cream. The fresh cream written in the general cake room, usually non-dairy cream, is a substance extracted from plants synthesized artificially, similar to the taste of cream, and we usually eat "milk" has nothing to do with it, its melting point is higher than animal fat cream, it is not easy to dissolve, not easy to be absorbed by the human body, but the stability is good, so the decorating effect is better, and the cost is low, it is widely used in China.

2. Animal fat cream. Animal fat cream is a pure natural food extracted from milk, which has a lower melting point than non-dairy cream, melts in the mouth, has a fragrant taste, is easy to be absorbed by the human body, has high nutritional value, and is more beneficial to health.

Cream is divided into non-dairy cream and animal cream

Cream is divided into two categories: vegetable butter is extracted from soybeans and other soybeans, and animal cream is made from milk. Cream refers to a dairy product made by milk, which is matured, stirred, and pressed to obtain cream after centrifugal separation. Cream is made of milk fat, which is rich in nutrients and can be eaten directly or as an ingredient in other foods such as ice cream.

Cream is divided into two categories: vegetable butter is extracted from soybeans and other soybeans, and animal cream is made from milk. Cream refers to a dairy product made by milk, which is matured, stirred, and pressed to obtain cream after centrifugal separation. Cream is made of milk fat, which is rich in nutrients and can be eaten directly or as an ingredient in other foods such as ice cream.

Cream properties: 1. Color of cream: The color of cream ranges from white to light yellow.

The color of the cream** is similar to carotene, but the color changes with the season. For example, in summer, the cream is heavier, while in winter, the cream is lighter or even crusty. Due to the lack of carotene in goat's milk, the color of the cream made from goat's milk is white, and the cream will cause fading if it is exposed to the sun for a long time.

In order to make the color of the cream consistent during production, it is usually added to adjust the jujube.

2. The flavor of the cream: The cream should have a good aromatic taste, which is mainly based on volatile free fatty acids, butyroglycerol, dimethyl sulfide, etc. Among them, dimethyldione glycerol mainly comes from the action of bacteria during fermentation.

As a result, fermented acidic milk is more aromatic than fresh milk.

3. Physical structure of cream: Cream is an emulsified solid system of water-in-oil type, and its continuous phase is semi-solid free fat. There are undestroyed fat globules and small water droplets scattered in the company, in addition to tiny bubbles, and there are salt dissolved in the water droplets.

4. The nutritional value of cream: high-quality cream is a high-grade food, with a very high digestion and absorption rate, which is the first of all edible oils, and is rich in fat-soluble vitamin A, especially vitamin A, and contains a quantitative amount of vitamin D.

Cream sorting. 1. Cream can be divided into 5 categories according to its manufacturing methods.

Sweet cream: made of sterilized sweet cream, divided into salted and unsalted, with a unique milky flavor, containing 80% and 85% milk fat.

Sour cream: Sterilized cream is fermented with pure lactic acid bacteria (there is also natural fermentation) and then processed, with and without salt, with slightly acidic and strong milky flavor, containing 80%-85% milk fat.

Reconstituted cream: It is made of thin cream or sweet, sour cream by melting to remove protein and water, with a unique milky flavor and more than 98% milk fat.

Cream can be divided into two categories: vegetable butter and animal butter, the differences are as follows: 1. Vegetable butter is processed from soybean and other vegetable oils, water, salt, milk powder, etc.; Animal butter is obtained from whole milk. 2. Margarine tastes sweeter; Animal butter, on the other hand, has a lighter taste.

3. The color of margarine is whitish and easy to shape; Animal butter.

Cream is divided into two categories, the first is animal fat cream, and the second is non-dairy cream. animal fat cream, also known as animal cream, whipping cream, and cream; Non-dairy cream is vegetable cream, and vegetable cream is a synthetic cream.

There are two types of cream: margarine and margarine.

The main ingredient of margarine is hydrogenated vegetable oil.

It has a lower fat content than ordinary cream.

Margarine dairy products, milk and cheese, etc.

There are creams with non-dairy cream and animal butter.