HOW IS CREAM PASTEURIZED?
Cream is a versatile and delicious ingredient used in various culinary delights. From rich sauces to decadent desserts, cream adds a luxurious touch to many recipes. But have you ever wondered how the cream you buy at the grocery store is made safe for consumption? The answer lies in the process of pasteurization.
Pasteurization is a process that involves heating a liquid, such as milk or cream, to a specific temperature for a predetermined period of time. The purpose of pasteurization is to eliminate harmful bacteria, such as E. coli and salmonella, while still preserving the cream's flavor, texture, and nutritional value. This process is essential for maintaining food safety standards and preventing foodborne illnesses.
With cream the cream is placed in a double jacket packet and pasteurised to 75 degrees for 5 mins then cooled down as quickly as possible. Packaged into containers.