Cream - fat-containing milk portion placed in its upper layer.

Cream obtained  Cream - a fat-containing portion of the milk
 by separating whole milk into skim milk and fat fractions. At home, they are prepared by upholding strained milk. Defend the cream is separated from milk and plunged heat treatment.

Depending on the method of processing distinguish pasteurized and sterilized cream. Cream pasteurization takes place at 85 ° C and sterilization - in temperature100 ° C. The shelf life of sterilized cream should not exceed three days. Pasteurized cream can be stored for up to 120 days. However, when vitamin C destroyed by sterilization, and phosphorus and calcium form compounds which are substantially not absorbed by the human body. It therefore considered useful only pasteurized and fresh cream.

In processing plants to separate the cream from the milk separator used. Separator recycles 20 tons of milk per hour. Processing plants produce fat cream OT8 to 55%. After the process of separating the cream skimmed normalize or whole milk.

In the food industry it is widely used "vegetable cream", derived from vegetable oils (based on palm kernel, coconut or palm oil). They comprise milk proteins, which give this product color, flavor and aroma of natural cream, as well as stabilizers, emulsifiers, colorants, acidity regulators and fragrances.

"Vegetable cream" are fatty acids (trans). Products containing "vegetable cream" is not recommended to eat as trans are carcinogens.

Sales are also dry and canned cream how to use indicated on the packaging.

Food value and caloric cream

According to the percentage of fat may be low-fat cream (8-14%), low-fat (15-19%), the average fat content (20-34%), fat (35-49%) and very fat (50-55%).

Cream 10% fat containing 2, 7 g protein, 10 g fat, and 4, 5 g carbohydrates. Cream 20% fat containing 2, 5 g protein, 20 g fat, and 4 grams of carbohydrates. Cream 30% fat contains 2, 2 g protein, 35 g fat, and 3, 2 g of carbohydrates.

Calorie cream 35% fat - 337 calories, 20% fat - 207 calories, calorie cream 10% fat content is 119 kcal.

Features and benefits cream

Cream considered highly nutritious dairy products. Dairy cream 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, chloride, selenium, potassium and phosphorus. VitaminD in cream promotes optimal absorption of phosphorus and calcium. Vitamin A which is contained in five-six times higher than in milk. In 40 ml of the product contains about 5% of the daily requirement for phosphorus, calcium, vitamins B 2   and in 12.

Use cream is high content of phospholipids or phosphatides. Phospholipids are a part of all cells and tissues of the human body, especially a lot of them in the nerve cells. Phospholipids, mainly lecithin, play an important role in preventing the development of atherosclerosis by promoting the normalization of cholesterol in the body. That is why the dairy cream is widely used in clinical nutrition.

Furthermore, the use of  Calorie cream
 cream in that in the composition of the product contained L-tryptophan, therefore recommended for people suffering from nervous disorders or depression.

Cream prepared casein and lecithin. They are used in the manufacture of various dietary supplements and pharmaceuticals. The official medicine uses only low-fat cream (8-14%).

When kidney disease and edema apply the cream, mixed with carrot juice. A mixture of cream and honey are used to strengthen the work of the gonads. Often cream is prescribed for stomach ulcers and duodenal ulcers, gastritis and acute form.

Products derived from cream, are indispensable for rapid weight loss and exhaustion. Cream rapidly bind and remove toxins from the body.

Cream and cream products contribute to an effective recuperation of the body after exhausting physical or mental stress. An adult is recommended to use no more than 60-70 grams of dairy daily.

In its pure form the cream is very well soften the skin, thereby improving its metabolism and blood circulation. They are well absorbed and leave little sticky and greasy.

Cream and cream products are widely used in cooking.

Contraindications to the use of cream

Because of the increased fat content of the product should not be used for people with obesity, atherosclerosis and liver disease. Children up to two years and should not be given cream.

Use cream counter with milk protein intolerance.