Cream as all products. The composition of vegetable cream

The composition of soluble drinks, desserts, cheese masses, ice cream and many other products often includes vegetable cream. Some consumers try to bypass such goods by the side, believing that there is nothing natural in them and can not be. Others, on the contrary, prefer the goods in the production of which did not use non-dairy products, namely plant cream.

Structure

This product, in contrast to natural dairy, is synthesized by mixing several components. First of all, we are talking about vegetable fat. His origin may be different. In most cases, coconut or palmomania oil is used. But there are also other options. Another mandatory component from which plant cream is produced is water, it is diluted with oil. As for other ingredients, they largely depend on the purpose of the product and its manufacturer. It may be natural milk protein, and artificial flavors for giving a mixture of dairy flavor and appropriate taste, and stabilizers to ensure longer storage.

What are they are

Very different. First, dry and liquid. Powders are designed mainly for the production of soluble drinks (coffee, cocoa, chocolate), soups fast cooking etc. Also they are also sold in a pure form for quick use. They differ in the duration of storage and not very natural. Liquid cream in appearance are no different from natural. They are used in production confectioneryIce cream, as well as for cooking sauces and first dishes. Vegetable cream prefer people who do not consume natural milk, or those who have an allergy to it. However, in their composition, sometimes there are components of animal origin, it is necessary to pay attention to this.

Most manufacturers offer consumers a separate series for whipping. In the composition of such cream there are thickeners, under the action of which cream for cakes easily acquires the necessary consistency. Sometimes sugar or its substitutes are added to them. In this case, it turns out a more calorie product.

Coffee cream

This drink is one of the most common in the world. His fans can be found on any continent. At the same time, many prefer to add milk or cream in coffee (natural or vegetable). Naturally, if some product is in demand, manufacturers immediately react to it. For this reason, there is a mass of variations of both ready-made drinks containing mainly dry vegetable creams and components intended for their preparation at home. They are added to coffee, tea or cocoa.

Cream for whipping

Baking cakes or cakes, both at home and on an industrial scale, the cook cannot do without a sweet cream. The easiest way to cook is to purchase special vegetable creams for whipping and, adding sugar or powder, give a little to work a mixer.

In this case, if the product turns out to be due quality, no one even guess that there is a vegetable substitute in its composition. Undoubtedly, the components of this semi-finished product may not be very useful for health. But if you try to beat a natural milk product, it will take a lot of time and strength, and in the end they may not thicken. It is because of their capriciousness, many confectioners prefer either to take plant cream, or use special thickeners for natural.

The benefits and harm of the product

It so happened that fans in vegetable cream are much smaller than opponents. First of all, this is due to their artificial origin. After all, for most people, everything is unhetric - by definition harmful.

In fact, everything is not so unequivocal. This product has positive characteristics. First, this is the shelf life of both the cream themselves and what is manufactured with their use. Secondly, calorie. Vegetable cream of the same fat, as natural, 3 times less nutritious, they do not contain cholesterol. In essence, they can be considered even dietary. These nuances allow us to use the product and those who are contraindicated natural milk, and vegetarian. Coffee with vegetable cream, unlike ordinary, even a person who is on a strict diet can easily afford.

Concerning possible harmThe body applied by additives of synthetic origin, then, first, it is not proven, and, secondly, you can choose a better product with their minimum content.

In general, vegetable cream is not just an artificially created analogue of natural. First of all, it is a low-calorie product available to almost all and by price, and for medical testimony, and by convictions. By purchasing them, you must definitely pay attention to the composition and try not to save on quality by choosing a proven manufacturer.

Dry cream is a substitute for fresh milk cream, which is convenient to store even without a refrigerator. Dry cream is used in culinary purposes. Added teaspoon dry cream in a cup of coffee turns a bitter drink in gentle coffee cocktail With a pleasant creamy taste.

Types of Product

On the modern market There are many trademarks Dry cream. They can be divided into two large groups: the first and second grade.

Dry cream from natural milk cream on store shelves are extremely rare. They are made of solid cow Milk., are dry cream of the first grade, they are expensive and have a short shelf life.

The predominant majority of the real dry cream belongs to the product of the second grade, as they have plant origins. They are made on the basis of palm, palmomanone or coconut oil. Such cream are cheaper than natural, and can be stored for a long time.

For the manufacture of dry cream, vegetable oils are bred with water, emulsifiers, preservatives, taste improvers and other food additives. Then, on special automatic devices, this mixture is sprayed to a fine cloud and dried to powder consistency. Some manufacturers for making a creamy taste are added to dry milk protein, such as casein.

Chemical composition

The chemical composition and, accordingly, the caloric content of dry cream depends on the raw material, which was used for their production: dairy or vegetable. In addition, the content of carbohydrates and the energy value of the product differs when adding sugar. Whatever the ingredients, it should be understood that dry cream are not a dietary product, so those who wish to reset the weight turn them on their diet is not worth it.

Natural dairy dry cream is a useful calorie product. They include many fats (42%), more than 2/3 of which are represented by unsaturated fatty acids, carbohydrates (30%), which are easily dismissed simple sugars, and about 20% protein. Since in dry dairy cream there are fats of animal origin, they have cholesterol - 148 mg per 100 g. Also in cream contain organic acids, vitamins and minerals. The calorie content of such a product is 567 kcal.

Such a rich chemical composition and high caloric content of natural dry cream make their valuable food.

A completely different chemical composition have dry vegetable cream. In such cream there are practically no proteins other than options with the addition of casein. The content of carbohydrates in this product depends on the presence of sugar in the recipe. Fats dry vegetable cream are represented mainly unsaturated fatty acids, so they do not have cholesterol, but there is lecithin and fat-soluble vitamins A and E. In addition, there are all sorts of food additives in this product. The energy value of dry cream on vegetation raw materials ranges from 75 to 280 kcal.

Beneficial features

The beneficial properties of dry cream are due to their recipe composition. Dry milk cream is useful, but very calories. Vegetable dry cream is not as helpful, but they contain fewer calories and no cholesterol.

Natural dry creams have favorably affect the human body due to its caloric content and a set of beneficial substances in the composition:

replenish the energy deficit (due to the high content of carbohydrates);
are plastic material for the construction of cell membranes, substrate for the synthesis of enzymes and hormones (due to proteins and fats);
restore the broken intestinal microflora (using group B vitamins;
participate in blood formation (as a result of the content of vitamins, iron and copper);
improve the condition of the bones, joints and skin (due to the high content of calcium and phosphorus);
help reduce the swelling and normalization of cardiac rhythm (due to the presence of potassium in them);
accelerate the transfer of nerve pulses through nerve fibers, recover memory (thanks to the vitamins of the B);
normalize the hormonal background (due to the content of minerals and cholesterol).

When adding dry cream from milk in coffee, the harmful effects of caffeine on the body decreases.

Vegetable creams due to the content of lecithin and choline well affect the liver and digestion. They dilute bile, accelerate its elimination, preventing this formation of accretions in the gallbladder. No cholesterol in cream based on vegetable oils Allows you to use such a product to people with atherosclerosis and other cardiovascular diseases.

Life-soluble vitamins and unsaturated fatty acids, in addition to hypocholestercene action, also show an antioxidant effect, so impede premature aging and strengthen the immune system.

Low-calorie dry cream based on vegetable raw materials are allowed even to people who adhere to the diet. So, with caloric content of 100 g of dry vegetable cream (100 kcal), one teaspoon of the product will contain 10-12 kcal, which is quite valid during the diet.

In addition, dry cream on vegetable fats can be used to people with gout and urolithiasis, because they are not sources of purines. Replace the dairy dry product on plant is recommended to patients having lactose intolerance.

Possible harm

Dry cream can be not only useful, but also harmful. First of all, we are talking about food allergies to components and individual intolerance (lactose or casein).

Dry milk cream should be limited to use:

during a diet (many calories);
in obesity (very calories);
powerful urolithia and gout (many purines);
patients with atherosclerosis or hypercholesterolemia (in the composition of cholesterol);
diabetics (contains many carbohydrates and cholesterol).

Considering that in the production of dry cream on plant raw materials, food additives are used, they are not recommended to use pregnant and lactating women, children and people with a violation of the excretory function of the kidneys. In such vegetable fat-containing products with a large share of probability there are transisisomeric fatty acids that are essentially carcinogens. Therefore, to get involved in such creams, it is not even healthy people.

How to choose and store

Dry cream must be packed in hermetic packaging. Powder contains a lot of fats and is a hygroscopic, instantly oxidized and flies. Therefore, in no case cannot buy this product for weight.

To buy high-quality dry cream, you need to carefully examine their composition on the label. Information on it must be set forth in Russian and contain data on the composition of the product, food and energy value, manufacturer and production date. In itself, drying raw materials is a preservative process, so a qualitative natural product should not contain food additives, and its storage period should not exceed 3 months.

After opening dry cream, you need to move with a clean dry capacity (better glass) and close the lid tightly. Keep such a product is needed in a cool, but dry place no more than two weeks.

Application in cooking

The scope of use of dry cream - cooking. In an industrial scale, they are used for the manufacture of bakery and confectionery products.

At home, this product is used as a taste additive in drinks: coffee, tea, cocoa, cocktails. Dry cream are included in the dough for various baking. Before use, most often dry cream is bred with water or milk. In this form, they are easy to dose and use for cooking creams for confectionery or poultry sauces or fish.

Dry cream cream

For its preparation it is necessary to take natural dry cream (300 g), fresh milk (300 ml) and sugar powder (80 g). Dissolve cream and sugar powder in milk. If the composition of a dry product, except cream, nothing else is included, then mix them with heated milk (36-38 ° C).

If there are stabilizers in the cream, dissolve them in cold milk to avoid separating the product. After dissolving the powder, the milky-cream mixture must be put in the refrigerator. After cooling, it is necessary to beat the mixture with a mixer: first at low speed, then it is gradually increased, and by the end of the beating - to slow down again.

Such a cream is obtained light and air, but very nutritious. It is well suited for biscuits, honey and muffins.

Dry cream are good substitutes of natural dairy cream. They are added to coffee and other drinks, in the dough, cream, sauces. They are very calories, but rich in proteins, fats, carbohydrates, vitamins and minerals.

The use of dry cream in food helps replenish energy reserves in the body, improve digestion, stimulate brain activity, strengthen the musculoskeletal system, reduce the swelling of the tissue, normalize the hormonal background.

Proteins of this product are a source of purines, so dry cream should be avoided by people suffering from gout and urolithiasis.

High caloric content is the restrictions on their use of overweight people, and cholesterol content may damage with fringe cordially vascular diseases.

When buying dry cream, you need to pay attention to the composition of the product. Most of the trademarks presented on store shelves contains non-natural dairy cream, but a fat-containing product from vegetable raw materials. This is a cream of the second variety.

They are available at the price, have a pleasant creamy tastebut have nothing to do with a natural product. Such cream should be avoided pregnant and lactating women, children, allergies, people with a disturbed kidney function. Natural dry creams cannot be stored for a long time, so when they purchase, they should pay attention to their storage: the longer it is, the more in the product of preservatives.

Dairy products have always been and remain quite popular among the population. They contain a range of nutrients, in addition, they are a universal food product for people of different age groups. In addition, quite a large number of consumers uses dry analogs of dairy products. The categories of analogs include dry cream. At the same time, many consumers think about the useful and harmful effects of this product on the human body.

What is contained in packaging with a beautiful picture? Composition of the product

The composition and nutritional level of cream is almost completely determined by the method of their manufacture.

There are two types of dry cream:

1st grade. It is manufactured only from solid natural cow's milk.
2nd grade. Vegetable fats are used for manufacture.

To choose which product is more suitable, it is necessary to study the composition written in the package.

In most cases, cream is prepared on a natural vegetable basis. But oil based on fats of plant origin is slightly diluted with water, and then a number of taste components are mixed, often synthetic. The mixture may contain oils: palm, palmomanone and coconut. In addition, among the fundamental components there may be dairy proteins (food form - powder) that give finished product Pleasant smell and natural color. The role of this component is wonderful performed by Casein sodium.

Still in dry form of cream are contained:

stabilizers;
acidity regulators;
dyes;
taste additives;
emulsifiers.

The composition of cream of natural origin includes more diverse components:

choline (high percentage of content);
vitamins RR, D, A, C, group B;
minerals (CO, SR, SN).
metals (Al, Cu, Zn, SE, CR, MN).
fluorine.

Dry cream is a table:

vitamin E and N;
iodine;

How many calories in dry cream?

There are two types of dry mix:

sugarless;
with the addition of sugar.

Dry cream without sugar less calories of their natural analogue. This moment will be very important for those who keep themselves in good physical form.

100 grams of dry cream without sugar \u003d 175 calories.
100 grams of natural cream \u003d 280 calories.

But 100 grams of dry product with sugar contain:

Proteins - 76 kcal.
Fats - 378 kcal.
Carbohydrates - 121 kcal.

Dry cream, in the composition of which there are sugar, very calories and, accordingly, harmful to people suffering from excess weight.

rice flour - benefit and harm to health

What should not be in the composition?

To determine the product good qualityIt should be read by its food.

Components that should not be:

starch;
preservatives;
dyes;
vegetable additives.

The tightness of the container should not be broken.

What is good such a product? What benefit is the body?

Calorie. Minor calorie content puts cream into a number of attractive for people who carefully monitors their weight.
Shelf life. Unlike natural cream, the shelf life of dry reaches 24 months.
No harmful components. In dry cream, a very slight percentage of fat is contained, and there is no cholesterol drop.
Mix with any food. This is a rather practical fact. In addition, when mixed, they do not roll and retain their full amount.
Useful composition. This product is a storehouse of elements that play a significant role to hold the organism at a high level of vital activity. In addition, the composition includes vitamins, amino acids, Ca and P.
Bringing a person in tone. Drinks with an admixture of dry cream give optimism and tide of the vital forces to a person for extremely productive activities during the day.
Replacing natural milk. Due to the fact that the basis for the production of dry cream vegetable, they are allowed to eat even to those people who have allergies to any natural milk and its derivatives or lactate intolerance.
Cost. This plus is quite weighty. Dry cream is almost two times cheaper than natural, which reduces the cost of production, without worsening quality.

Who can not be eaten dry cream?

Allergy. The finished mixture includes a number of preservatives and food add-ons dry form. According to allergists, this product should refuse to people who are predisposed to various allergic states, and also have individual intolerance to the ingredients in the composition.
Oncological diseases. Doctors converge that dry cream is harmful to humans, since the body absorbs the transisisomeric acids quite poorly, which are carcinogens. It is the opinion that such particles are capable of being a trigger in the formation of oncological diseases.

But, despite all the negative sides, dry cream is a very common additive, which is contained in most confectionery products manufactured by an industrial method.

dry milk - benefit and harm

Main spheres for the use of cream in dry form

At home. Dry cream in use are quite uncomplicated. They are simply bred by water and add to his beloved drink. No more than two teaspoons of the product are spent at a time.
Confectionery. Dry cream is an integral component of many confectionery. Also on sale there is a dry mix for whipped cream.

Industry
The product is used in the manufacture:

mayonnaise;
ice cream;
yogurts;
varied drinks;
soup;
semi-finished products;
sauces;
creams;
baby food;
condensed milk, etc.

If you do not overdo it with the use of dry cream in food, it is unlikely that they can cause irreparable harm to health.

corn flour - benefit and harm

Dry cream is a product that is a fine powder, which is produced by drying natural milk cream on a drying spray installation.

Depending on their physico-chemical, microbiological and organoleptic indicators distinguish dry cream first and second varieties. The dry cream of the first grade is made from solid cow's milk, the second is made from vegetable fats.

The composition of dry cream

Most often, the composition of dry cream of plant origin includes coconut, palm and palmomania oil. This product is manufactured from vegetable fats, diluted with water and dehydrated with the help of special oil production equipment. Also, a milk protein is added to the mixture, the aroma product, the color and taste of natural cream (sodium caseinate), stabilizers, acidity regulators, flavors, emulsifiers and dyes. From the point of view of medicine, the composition of dry cream of plant origin is unsafe for health: transisisomeric acids are poorly absorbed by the organism and are carcinogens - substances provoking the development of cancer tumors. Unfortunately, they are part of the overwhelming majority of cakes, cakes and confectionery products of industrial production.

The advantages of dry cream can be attributed to the cheapness of manufacture, long shelf life, as well as the absence of fats and cholesterol, which distinguishes the dry cream of vegetable origin from natural. Thanks to its own chemical composition The product is perfectly mixed with the rest of the products, dissolves in any liquids and is not folded when cooking.

Food value of dry cream

Natural dry creams differ from plant cream more valuable food composition. It includes choline (23.6 mg), vitamin PR (4.154 mg), vitamin E (0.09 mg), vitamin H (3.2 μg), vitamin C (3 mg), vitamin D (0.05 μg ), vitamin B1 (0.3 mg), vitamin B2 (0.9 mg), vitamin B5 (0.4 mg), vitamin B6 (0.05 mg), vitamin B9 (5 μg), vitamin B12 (0, 4 μg), vitamin A (0.05 mg), as well as mineral substances - tin (13 μg), strontium (17 μg), cobalt (0.8 μg), aluminum (50 μg), fluorine (20 μg), selenium (2 μg), chrome (2 μg), copper (12 kg), manganese (0.006 μg), zinc (0.4 mg), iodine (9 μg), sulfur (29 mg), phosphorus (543 mg), Chlorine (110 mg), magnesium (80 mg), sodium (201 mg), calcium (700 mg), magnesium (80 mg).

Caloric content of 100 grams of dry cream is 267.3 kcal. Of them:

Proteins - 76 kcal;
Fat - 378 kcal;
Carbohydrates - 121 kcal.

High caloric content of dry cream makes the product unsafe for persons suffering overweight.

The use of dry cream

Dry cream are widely used in cooking, in the manufacture of bakery, confectionery and various drinks - for example, coffee.

Based on dry cream, you can easily cook cream for homemade baking. To do this, it is necessary to mix 4 tablespoons of dry cream (you can tastefully with chocolate), with two glasses of water, one egg yolk and 1 tablespoon of flour. The resulting mass beaten by a wedge or mixer, cool and use as a filling for the preparation of cakes and biscuits.

Dry cream harm

The main negative impact of the product on the body is provided by preservatives and nutritional supplements that are essentially chemicals, poisonous for our body. Allergology doctors do not recommend drinking dry cream to people who have a predisposition to allergic reactions on food colorings and preservatives.

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Ice cream and many other products often include vegetable cream. Some consumers try to bypass such goods by the side, believing that there is nothing natural in them and can not be. Others, on the contrary, prefer the goods in the production of which did not use non-dairy products, namely plant cream.

Structure

This product, in contrast to natural dairy, is synthesized by mixing several components. First of all, we are talking about its origin can be different. In most cases, coconut or but there are also other options. Another mandatory component from which plant cream is produced is water, it is diluted with oil. As for other ingredients, they largely depend on the purpose of the product and its manufacturer. It may be natural and artificial flavors to impart aroma and appropriate taste, and stabilizers to provide longer storage.

What are they are

Very different. First, dry and liquid. Powders are designed mainly for the production of soluble drinks (coffee, cocoa, chocolate), fast preparation soups, etc. They are also sold in pure form for quick use. They differ in the duration of storage and not very natural. Liquid cream in appearance are no different from natural. They are used in the production of confectionery, ice cream, as well as for the preparation of sauces and first dishes. Vegetable cream prefer people who do not consume natural milk, or those who have an allergy to it. However, in their composition, sometimes there are components of animal origin, it is necessary to pay attention to this.

Coffee cream

Cream for whipping

In this case, if the product turns out to be due quality, no one even guess that there is a vegetable substitute in its composition. Undoubtedly, the components of this semi-finished product may not be very useful for health. But if you try to beat a natural dairy product, it will take a lot of time and strength to it, and in the end they may not thunder. It is because of their capriciousness, many confectioners prefer either to take plant cream, or use special thickeners for natural.

The benefits and harm of the product

As for the possible damage caused by the organism by additives of synthetic origin, then, firstly, it is not proven, and, secondly, it is possible to choose a better product with their minimum content.

But whether these products can be called real creams? Natural Cow Product Not Find

Academician Ivan Petrovich Pavlov said that milk is a unique product created by nature itself. So the cream is still amazing, because they know how to make themselves. From a person you only need to leave any vessel with pair milk alone, and it will immediately begin the production process of cream. The smallest fat particles in the form of balls of 4-5 micrometers, striving through the thickness of the white liquid, float to the surface. As a result, milk is smelled and fat cream is formed at the top. However, so the product was done in antiquity. In 1883, the Swedish scientist Gustav de Laval came up with a separator than noticeably accelerated the manufacturing process. In fact, it is a centrifuge that accelerates milk in a circle, and as a result of milk fat, as the easiest component, accumulates near the center, and everything else is striving for the periphery. Unfortunately, humanity has invented not only the separator, but also all sorts of ways of making pseudo-grade. Therefore, today to find on the store shelf really natural cow product is incredibly difficult.

See also: Coffee: Bodriti, heals and cripples

Cream of cream

Ideally, a natural cow product is called "cream", and only one word is indicated in its composition - "cream" (for domestic, even preferable to GOST R 52091-2003). However, sometimes in the list of ingredients can be found milk solid or reduced fat. It is asked why I first make cream, and then dilute them? This is necessary in order to create a product of a certain fatty - it is called recombined. Previously, it was still possible to meet restored cream, which were made of dry milk. But according to the new dairy regulations, they were forbidden to make them. But GOST allows you to apply stabilizers that manufacturers are happy and doing. These food additives are citric or phosphoric salts (orthophosphoric acid) acid. They are put in milk before separating so that it does not curl. If you do not want to use cream enriched with stabilizers, carefully read the composition - any additives are necessarily indicated in the list of ingredients.

What hides in the canister?

The composition is also useful also because of it you will know which product in front of you: natural dairy or vegetable, made of palmoman oil. According to the law, the latter cream is generally noticed at all - he can be referred to as "whipping cream", "weight of beating" or somehow differently, but, alas, manufacturers often go to the deception and in their vegetable or semi-resistant fake written a proud milk word . For example, on the shelves are the so-called "dry cream for whipping" - you need to add milk to them, and then beat the mixer. Saying such a product speaks for itself: powdered sugar, glucose syrup, modified potato starch, Hydrogenated palmomania, E471 emulsifiers, E472A, sodium caseinate, stabilizers: potassium phosphate, calcium phosphate, artificial cream flavor. As can be seen, natural cow milk in this product has no drop. The same can be said about bags soluble coffee "3 in 1" - you can be sure that instead of natural dry cream, their vegetable substitute is used in it. Another typical representative of the palm product is ready whipped "cream" in the cans. True, sometimes milk in them still happens, but with fair stabilizers and other "e".

From raw to sterile

All cream coming on sale must be tested by temperature processing, which neutralizes milk bacteria. The exception is only a product implemented in the market. By the way, raw rustic cream are the most "live" and capricious. It is necessary to store them only in the cold and no more than a day. For the dairy industry, they are only raw materials from which they make a product for sale. They are subjected to temperature processing, and depending on this distinguish sterilized, ultra-sularized and pasteurized cream.

Pasteurized.

Of all the cream sold in stores, it is the most "alive" and close to the natural rustic product. They are warm up moderately and not long, and the stabilizers are usually not added to them. But, because after such a soft processing, some bacteria remain alive, but invented, this product can be stored for a short time - 4 days.

Sterilized.

These cream are heated long and strongly to kill all microorganisms. Therefore, to avoid coagulation of milk, stabilizers often add to it. But sterilized cream can be stored for a long time - from 1 to 6 months.

Ultra-test.

Previously, they were called in English UHT or the Russian manner of DVT. This means treated with ultra-high temperatures. Now from such abbreviations decided to refuse, but the essence remains the same - cream is heated to a very high temperature in a short time. At the same time, they flow a thin layer and manage to seek to seek well. In fact, it is also sterilized cream, and they can be phosphate stabilizers.

With fat do not joke

Choosing a cream in the store, be sure to pay attention to their fat. This indicator may vary from 9 to 58%, and it radically affects the culinary properties of the product. For example, to add to coffee or tea is best to choose 10%. Of course, in hot drinks you can pour more fat cream, but they are most likely poorly dissolve and leave after themselves lumps. And here for whipping, on the contrary, the product is more suited for at least 30%, and even better 35-38% and above . For cooking (add to cream soup, creating mashed potatoes, sauces) optimally use medium fat cream from 15 to 30%. By the way, on packages now often write recommendations for the use of a particular product or directly indicate: for coffee, for whipping. Pay attention to this information - according to the law it is optional, but very useful.

Believe your eyes

The appearance of cream can tell a lot about them. A good product Always represents a homogeneous white opaque liquid with a slight cream tint. But if, pouring cream into a glass, you will see that they are smelled - the film is accumulated from above or simply more yellow fat particles, it does not mean that they spoiled. You can spend a very simple test for the freshness of the product - it needs to be stirred, and If it becomes homogeneous, everything is wonderful, cream are ready for use. If the fat is not or there are white protein flakes, the quality explicitly leaves much to be desired. It is possible to take off such cream coffee, but it is not recommended to beat or use them when cooking. In production, such a product is sent to the "melting" and make a dry analogue of them.

Cream is a dairy product that is customary to use not only in cooking. Cream add to coffee and tea, make them delicious creams and desserts use as independent dish. It is not surprising that this dairy product is so widely used, because natural cream is vitamins, calcium and useful minerals that are extremely helpful and necessary for the body.

Dense and natural

Cream can be bought in any supermarket or not be lazy and cook at home. Cream is nothing more than milk fat, and the fat content of cow milk directly depends on the nutrition of the cow. There are several ways to make cream cream. The easiest is to remove the product from milk, as our grandmothers did. But here you should consider several secrets.

First, you need to have enough greasy pair milk. It is necessary to defend it in a wide dishes, in a dark and cool place. A pair milk should be given time so that lighter milk fat - cream - rose upstairs, after which it will be possible to drain or remove the spoon. All your natural cream are ready.

Unfortunately, this method is rare today, in cases where there is no separator. In an industrial scale, cream is obtained by separating. Moreover, using the separator, you can get several types of cream: natural and restored. By purchasing an individual separator, you can not only defend the cream, but also clean them. All you need is to pour fresh milk into the separator and set the desired fatty cream on the device.

There are several contraindications when doctors are not recommended to get involved in cream. These are liver pathologies, some cardiovascular diseases and metabolic disorders

If for some reason, separator cream is not suitable for you, boil the cream on the recipe. But here it is important not to turn home cream into the oil and prevent the separation of components.

So, you will need: - fatty milk - 400 ml; - butter - 400 g.

Oil must be placed for several hours in the freezer so that it becomes solid. Then pour milk into the deep pan and put on a weak fire. Add grated butter into the milk and boil on a small fire, stirring, until the oil is completely dissolved. Remember that milk cannot be brought to a boil.

Put the mixture to the blender and beat until you get a homogeneous mass. Beat the milk with butter is best for all the "knives" by the nozzle. Whipped mixture pour into any closing capacity and put the fridge for the night. If the cream turned out to be less fat, try adding more soft butter.

More recently, we chose cream, focusing only on their fat. Today, the diversity of this product introduces many buyers to her In a real stupor - on the shelves there are bottles, opaquepackages, "Tablets" with one dose for coffee or tea, bags with dry powder and even cylinders. But whether these products can be called real creams? Natural Cow Product Not FindAcademician Ivan Petrovich Pavlov said that milk is a unique product created by nature itself. So the cream is still amazing, because they know how to make themselves. From a person you only need to leave any vessel with pair milk alone, and it will immediately begin the production process of cream. The smallest fat particles in the form of balls of 4-5 micrometers, striving through the thickness of the white liquid, float to the surface. As a result, milk is smelled and fat cream is formed at the top. However, so the product was done in antiquity. In 1883, the Swedish scientist Gustav de Laval came up with a separator than noticeably accelerated the manufacturing process. In fact, it is a centrifuge that accelerates milk in a circle, and as a result of milk fat, as the easiest component, accumulates near the center, and everything else is striving for the periphery. Unfortunately, humanity has invented not only the separator, but also all sorts of ways of making pseudo-grade. Therefore, today to find on the store shelf really natural cow product is incredibly difficult. See also: Coffee: Bodriti, heals and cripples Cream of creamIdeally, a natural cow product is called "cream", and only one word is indicated in its composition - "cream" (for domestic, even preferable to GOST R 52091-2003). However, sometimes in the list of ingredients can be found milk solid or reduced fat. It is asked why I first make cream, and then dilute them? This is necessary in order to create a product of a certain fatty - it is called recombined. Previously, it was still possible to meet restored cream, which were made of dry milk. But according to the new dairy regulations, they were forbidden to make them. But GOST allows you to apply stabilizers that manufacturers are happy and doing. These food additives are citric or phosphoric salts (orthophosphoric acid) acid. They are put in milk before separating so that it does not curl. If you do not want to use cream enriched with stabilizers, carefully read the composition - any additives are necessarily indicated in the list of ingredients. What hides in the canister?The composition is also useful also because of it you will know which product in front of you: natural dairy or vegetable, made of palmoman oil. According to the law, the latter cream is generally noticed at all - he can be referred to as "whipping cream", "weight of beating" or somehow differently, but, alas, manufacturers often go to the deception and in their vegetable or semi-resistant fake written a proud milk word . For example, on the shelves are the so-called "dry cream for whipping" - they need to add milk to them, and then beat the mixer. The cover of such a product speaks for itself: sugar powder, glucose syrup, modified potato starch, hydrogenated palmomanian oil, E471 emulsifiers E472A, sodium caseinate, stabilizers: potassium phosphate, calcium phosphate, artificial cream flavor. As can be seen, natural cow milk in this product has no drop. The same can be said about the package of soluble coffee "3 in 1" - you can be sure that instead of natural dry cream in it, their vegetable substitute is used. Another typical representative of the palm product is ready whipped "cream" in the cans. True, sometimes milk in them still happens, but with the fairing additive stabilizers and other "E". From raw to sterileAll cream coming on sale must be tested by temperature processing, which neutralizes milk bacteria. The exception is only a product implemented in the market. By the way, raw rustic cream are the most "live" and capricious. It is necessary to store them only in the cold and no more than a day. For the dairy industry, they are only raw materials from which they make a product for sale. They are subjected to temperature processing, and depending on this distinguish sterilized, ultra-sularized and pasteurized cream. Pasteurized.Of all the cream sold in stores, it is the most "alive" and close to the natural rustic product. They are warm up moderately and not long, and the stabilizers are usually not added to them. But, because after such a soft processing, some bacteria remain alive, but invented, this product can be stored for a short time - 4 days. Sterilized.These cream are heated long and strongly to kill all microorganisms. Therefore, to avoid coagulation of milk, stabilizers often add to it. But sterilized cream can be stored for a long time - from 1 to 6 months. Ultra-test.Previously, they were called in English UHT or the Russian manner of DVT. This means treated with ultra-high temperatures. Now from such abbreviations decided to refuse, but the essence remains the same - cream is heated to a very high temperature in a short time. At the same time, they flow a thin layer and manage to seek to seek well. In fact, it is also sterilized cream, and they can be phosphate stabilizers.

With fat do not joke, choosing in the cream store, be sure to pay attention to their fat content. This indicator may vary from 9 to 58%, and it radically affects the culinary properties of the product. For example, to add to coffee or tea is best to choose 10%. Of course, in hot drinks you can pour more fat cream, but they are most likely poorly dissolve and leave after themselves lumps. And here for whipping, on the contrary, the product is more suited for at least 30%, and even better 35-38% and above . For cooking (add to cream soup, creating mashed potatoes, sauces) optimally use medium fat cream from 15 to 30%. By the way, on packages now often write recommendations for the use of a particular product or directly indicate: for coffee, for whipping. Pay attention to this information - according to the law it is optional, but very useful. Believe MeshThe appearance of cream can tell a lot about them. A good product is always a homogeneous white opaque liquid with a slight cream tint. But if, pouring cream into a glass, you will see that they are smelled - the film is accumulated from above or simply more yellow fat particles, it does not mean that they spoiled. You can spend a very simple test for the freshness of the product - it needs to be stirred, and If it becomes homogeneous, everything is wonderful, cream are ready for use. If the fat is not dissolved or there is a whitish protein flakes, the quality clearly leaves much to be desired. It is possible to take off such cream coffee, but it is not recommended to beat or use them when cooking. In production, such a product is sent to the "melting" and make a dry analogue of them. Vadim Kirillov