Cream Production and Standards

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What is the legal definition of cream according to Food Safety and Standards Regulations (FSSR) 2011?

Cream including sterilized cream means the product of cow or buffalo milk or a combination thereof. It shall be free from starch and other ingredients foreign to milk. It may be of three categories based on milk fat content.

What are the three categories of cream as per Food Safety and Standards Regulations (FSSR) 2011 based on milk fat content?

  1. Low fat cream—containing milk fat not less than 25.0 percent by weight. 2. Medium fat cream—containing milk fat not less than 40.0 percent by weight. 3. High fat cream—containing milk fat not less than 60.0 percent by weight.

What is the proportion of non-fat components (SNF) in cream in relation to the amount transferred from the original milk?

The concentration of non-fat components (SNF) in cream is in proportion to the amount transferred from the original milk.

What is the fat percentage range in cream according to the text?

The fat in cream varies from 18-85%.

What happens to the components of milk in cream as the fat percentage in cream increases?

As the fat percentage in cream increases, the components of milk in cream gradually decrease.

How is cream similar to the indigenous product malai?

The indigenous product similar to cream is malai.

Learn about the classification, standards, and composition of cream, including its production by separating un-homogenized whole milk and the proportion of non-fat components. Explore the rich fatty portion of milk and its similarity to malai.

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