Cream
Cream is the fat-containing part of milk, placed in its upper layer.
Cream is obtained by separating whole milk into skim milk and fat fraction. At home, they are obtained by settling strained milk. The settled cream is separated from milk and heat treated.
Depending on the processing method, pasteurized and sterilized cream is released. Cream is pasteurized at 85 ° C and sterilized at 100 ° C. The shelf life of sterilized cream should not exceed three days. Pasteurized cream can be stored for up to 120 days. However, when sterilized, vitamin C is destroyed, and phosphorus and calcium form compounds that are practically not absorbed by the human body. That is why only pasteurized and fresh cream is considered healthy.
In processing plants, a separator is used to separate cream from milk. The separator processes 20 tons of milk per hour. Processing plants produce cream with a fat content of 8 to 55%. After the separation process, the cream is normalized with skim milk or whole milk.
In the food industry, "vegetable cream" is widely used, obtained from vegetable fats (based on palm kernel, coconut or palm oil). They contain milk proteins, which give this product the color, taste and aroma of natural cream, as well as stabilizers, emulsifiers, dyes, acidity regulators and flavorings.
"Vegetable creams" are fatty acids (trans isomers). Products containing "vegetable cream" are not recommended to be eaten, as trans isomers are carcinogenic.
There are also dry and canned cream on sale, the method of use for which is indicated on the package.
Nutritional value and calorie content of cream
According to the percentage of fat, cream can be low-fat (8-14%), low-fat (15-19%), medium-fat (20-34%), fat (35-49%) and very fat (50-55%).
Cream 10% fat contains 2.7 g of protein, 10 g of fat and 4.5 g of carbohydrates. Cream 20% fat contains 2.5 g of protein, 20 g of fat and 4 g of carbohydrates. Cream 30% fat contains 2.2 g of protein, 35 g of fat and 3.2 g of carbohydrates.
The calorie content of 35% fat cream - 337 kcal, 20% fat content - 207 kcal, the calorie content of 10% fat cream is 119 kcal.
Properties and benefits of cream
Cream is considered a highly nutritious dairy product. Dairy cream is rich in vitamins B1, B2, A, D, E, PP and C, as well as mineral salts and trace elements - iron, magnesium, iodine, zinc, molybdenum, calcium, chlorine, selenium, potassium and phosphorus. The vitamin D in the cream contributes to the optimal absorption of phosphorus and calcium. They contain five to six times more vitamin A than milk. In 40 ml of product contains about 5% of the daily requirement for phosphorus, calcium, vitamin B 2 and B 12.
The benefit of cream is its high content of phospholipids, or phosphatides. Phospholipids are part of all cells and tissues of the human body, especially in nerve cells. Phospholipids, mainly lecithin, play an important role in preventing the development of atherosclerosis, contributing to the normalization of cholesterol metabolism in the body. That is why milk cream is widely used in medical nutrition.
In addition, the benefit of the cream is that this product contains L-tryptophan, so it is recommended to use them for people suffering from nervous disorders or depression.
Casein and lecithin are obtained from the cream. They are used in the manufacture of various dietary supplements and medicines. In official medicine, only non-fat cream is used (8-14%).
For kidney diseases and edema, cream mixed with carrot juice is used. A mixture of cream and honey is used to enhance the work of the gonads. Often, cream is prescribed for stomach and duodenal ulcers, as well as for acute gastritis.
Cream-based products are indispensable for sharp weight loss and exhaustion. The cream quickly binds and removes toxins from the body.
Cream and cream products contribute to the effective recovery of body strength after exhausting physical or mental stress. An adult is recommended to consume no more than 60-70 g of this dairy product daily.
In its pure form, the cream softens the skin very well, improving metabolism and blood circulation in it. They are perfectly absorbed and leave almost no sticky and greasy residue.
Cream products and cream are widely used in cooking.
Contraindications to the use of cream
Due to its high fat content, this product should not be consumed by people with obesity, atherosclerosis and liver disease. Children under two years old should also not be given cream.
The use of cream is contraindicated in case of intolerance to milk proteins.
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