Defination and Classification

i. Definition

Cream is defined as the fat rich portion of milk obtained by gravity or mechanical method of separation. It is the light weight portion of milk which still contains all the main constituents of milk but in different proportions. The fat content of cream varies widely in the range of 20- 80 % depending upon the method of separation.Two indigenous products, which resemble cream in certain respect, are Malai and Sar. These products are prepared by skimming fat during boiling of milk or from boiled milk during cooling.Malai is obtained by hand skimming of heated and cooled milk. Usually it is prepared by housewives at home and by halwais in shops.Sar is the skin or the clotted cream layer formed on the surface during simmering of milk that has been heated and being cooled slowly. The fat content in Sar and Malai may vary from 20-50% depending upon the skill of separation. Both the Malai and Sar are used as basic raw materials in traditional method of butter preparation.

 

ii. Classification

Cream on the basis of fat content has been categorized into following categories:

(i) Low fat cream- The cream in this group contains fat in the range of 25-39%,e.g., table cream, light cream, whipping cream, etc.

(ii) Medium fat Cream- Cream containing 40-59 % fat is grouped in this category,e.g., heavy cream, plastic cream.

(iii) High fat Cream - Cream containing above 60% fat are high fat cream, e.g.,plastic cream, heavy cream.

(iv) Coffee cream is a popular variety of cream in which fat content ranges from 10-20 %. However, this type of cream does not meet the minimum legal standards prescribed for cream by the Prevention of Food Adulteration Act.

Hence, it cannot be designated as cream.