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• CREAM
• DESCRIPTION AND REFERENCES
• NUTRITIONAL INFORMATION
• IMAGES AND LOGISTICAL INFO.

CREAM

Cream is a dairy product rich in fat, which is obtained from milk in repose or centrifugation. It is widely used in cuisine due to its delicate taste and versatility.

Types of cream

Food legislation establishes the classification and denomination of different types of cream based on different criteria:

· By origin
Cream or cow's cream is the denomination given to the product obtained exclusively from cow's milk.  In the event that it is prepared with milk from any other animal species (sheep, goat) the species of the animal  or animals (in the event of a combination of milks) from which it originated must be indicated within the denomination.

· By the process used to obtain it
Cream can be obtained through repose or centrifugation.  The end result is skimmed milk and an emulsion of fat in water (milk whey) which is cream.

Cream is produced spontaneously from milk after it has been left in repose for 24 to 48 hours. During this time, the globules of fat, due to their inferior density, rise to the surface facilitating their separation from the rest of the milk components. This cream is called sour cream, characterised by a typical taste and aroma, consequence of the fermentations of lactic bacteria.

Cream obtained from milk through a process of centrifugation in skimmers or other mechanisms, receives the name sweet cream. This cream is less aromatic than sour cream and is sometimes innoculated with micro-organisms capable of generating aromatic compounds.

· By composition
Depending on its fat content, expressed as a percentage of fat content per end product weight, cream is classified as either clotted cream (>50% fat content), double cream (with a minimum of 30% and maximum of 50% fat content) and single cream (with a minimum of 12% and a mximum of 30% fat content).

· By hygienic treatment and conservation
Cream can be subjected to sanitization, sterilisation, homogenization and even freezing procedures, thereby establishing different types of cream.

- Pasteurised cream, that which has been subjected to temperatures of between 75ºC and 85ºC, for fifteen seconds, for the purposes of guaranteeing the total destruction of all pathogenic germs and almost all common flora, without significantly modifying its physicochemical properties and nutritional value. The expiry date for this type of cream is approximately 25 days.

- Sterilised cream, that which has been subjected to heating at specific temperatures and for specific lengths of time  (108ºC/45 minutes, 114ºC/25 minutes and 116ºC/20 minutes). This technological process, known as sterilization, ensures the total destruction of pathogenic germs and the inaction of its forms of resistance.  Its consumption is established as preferable within 12 months, from the moment of its manufacture.

- Sterlised UHT cream.  This is understood to be cream subjected to a continuous thermal treatment, at high temperatures (minimum of 132ºC) for a few seconds, in order to ensure the destruction of both germs and their forms of resistance, being subsequently packaged in aseptic conditions.  Its consumption is established as preferable within 12 months, from the moment of its manufacture.

- Pressure-packaged cream. Is a pasteurised cream, sterilised or UHT sterilised, which is packaged and prepared under the pressure of inert gases in appropriate recipients.  The expulsion of the gas used (generally nitrous oxide) causes the cream to foam.

- Homogenized cream. That which is subjected to a mechanical process which splits the fat globules, ensuring a better emulsion.

- Frozen cream. A pasteurised and packaged cream, sweetened or not, subjected to a quick freezing process which achieves temperatures of below -18ºC. It should not be kept at temperatures above -15ºC. Its consumption is established as preferable within 18 months, from the moment of its manufacture.

- Powdered cream. Is the dry and powdered product which is obtained through the dehydration of cream, pasteurised in liquid state, before or during the manufacturing process.

· By incorporations in its manufacture
- Whipped cream which has air or innocuous gases added for the purposes of forming a stable solution.  It also contains sugar and other additives (amongst them, stabilizers), and can have powdered skimmed milk added (approximately 2%) to increase the consistency of the cream after the formation of the foam.  The air occupies at least half of the volume of the end product and its presence is manifest by the presence of small bubbles.  The main characteristic of whipped cream is its stability.

- Cream for whipping. It is a cream prepared for such purpose.

To guarantee its longevity and the destruction of pathogenic micro-organisms, this type of cream tends to be subjected to a UHT treatment and then kept in suitable refrigeration to favour the whipping and subsequent stability of the product.

There are also so-called sweetened creams, aromatised creams, with fruits or other natural foods, depending on the ingredient added.

A highly calorific food

Cream is the concentrated fat content of milk which contains, as well, a third of the protein and half the lactose of milk, in a small proportion of water.  Although different types of cream may differ in the their end fat content, their principal nutrient continues to be fat, which makes them a highly calorific food product.

The fat in cream, the same as with all dairy products, is rich in saturated fatty acids and cholesterol, and therefore its consumption in moderation is advisable as an excess of saturated fat may favour arteriosclerosis, one of the triggers for cardiovascular disease.

Of note is its vitamin A content, which exceeds some six times over the content in the full fat milk from which it originates, although it is lower than the content in butter.  Similarly, although to a lesser degree, it is rich in vitamin D.

With regard to its mineral content, of note is the presence of calcium, although in lesser quantities than the original milk from which it came.

Cream in cooking

Cream is a dairy derivate that is widely used in cuisine, where it is highly valued for its delicate taste and versatility. Adding cream to a dish gently enriches its flavour and provides greater nutritional value, specifically energetic, which is why it is advisable to always use it in moderation.

It blends very well with an infinity of foods and ingredients from the most varied dishes.  It is an excellent accompaniment to vegetables, potatoes, mushrooms, game birds, eggs and exquisite as a pudding ingredient together with fruits such as strawberries, raspberries or peaches.

In confectionery it plays a key role in the creation of cakes, pastries, ice-creams and biscuits, to all of which it brings its flavour, fine texture and unctuosity.

PULEVA CREAM

PULEVA Special Cooking Cream

It is obtained from natural milk through a centrifugation process.  It is a product with 18% fat content and, therefore, rich in liposoluble vitamins A, D and E.

Its adequate fat content makes PULEVA SPECIAL COOKING CREAM the best choice to enrich all types of dishes (meat, fish, pasta…) and to smoothen soups and sauces.

To guarantee its longevity and the destruction of all the micro-organisms that may corrupt or alter it, it is subjected to a thermal process (UHT Treatment); however, it is advisable to always keep the product refrigerated (without freezing it) in order to favour its subsequent stability.

Tips for use: The new formula of the PULEVA Cooking Cream resists high cooking temperatures and enables you to combine ingredients more creatively without losing the original characteristic cream flavour.  It is the ideal ingredient for salad dressings, pasta, meat and fish sauces.  It can be combined with oloroso wines, spirits, vinegars, lemon... to achieve all kinds of tastes and textures.  The amount of cream and the method of cooking it will depend upon the dish you are preparing.

PULEVA Whipping Cream

It is obtained from natural milk through a process of centrifugation.

Once whipped, PULEVA WHIPPING CREAM is the best choice for accompanying all your puddings, strawberries, flans, ice-creams, nuts, cakes, etc.

To guarantee its longevity and the destruction of all the micro-organisms that may corrupt or alter it, it is subjected to a thermal process (UHT Treatment); however, it is advisable to always keep the product refrigerated (without freezing it) in order to favour its subsequent stability. 

Tips for use: PULEVA Whipping Cream is the ideal complement for eating with strawberries, ice cream, pineapple, flan... With PULEVA Whipping Cream you will be able to prepare the most diverse range of puddings.

PULEVA Whipped Cream Spray

It is obtained from the partial separation of cream from cow's milk.  By being packaged under pressure, it has the convenience of being able to use it instantly as many times as you wish.  It contains added sugar.

This spray does not destroy the ozone layer.  It must be kept refrigerated without freezing.

Tips for use: PULEVA Cream Spray is the ideal complement for strawberries, ice cream, pineapple, flan.... ready to eat.

REFERENCIAS

PULEVA Special Cooking Cream: 1 litre and 200 ml

PULEVA Special Whipping Cream: 1 litre and 200 ml

PULEVA Cream Spray: 250 gr. and 500 gr.

Nutritional Information
PULEVA Great Flavour Special Cooking Cream	PULEVA Great Flavour Whipping Cream
PULEVA Great Flavour Cream Spray

PULEVA Great Flavour Special Cooking Cream

PULEVA Great Flavour Special Cooking Cream
Energy		x 100 ml product
Energetic value
	kcal	192
	kJ	794
Average analysis		x 100 ml product
Proteins	g	2,4
Carbohydrates	g	5,4
Fat	g	18,0
Vitamins		x 100 ml product
Vitamin A	µg	172 (21% RDA)
*RDA: Recommended Daily Allowance

PULEVA Great Flavour Whipping Cream

PULEVA Great Flavour Whipping Cream
Energy		x 100 ml product
Energetic value
	kcal	192
	kJ	794
Average analysis		x 100 ml product
Proteins	g	2,4
Carbohydrates	g	5,4
Fat	g	35,1%
Vitamins		x 100 ml product
Vitamin A	µg	172 (21% RDA)
*RDA: Recommended Daily Allowance

PULEVA Great Flavour Cream Spray

PULEVA Great Flavour Cream Spray
Energy		x 100 ml product
Energetic value
	kcal	322,4
	kJ	1332,7
Average analysis		x 100 ml product
Proteins	g	2,1
Carbohydrates	g	11
Fat	g	30