Uses of cream separated from milk
Cream separated from milk (milk fat concentrate) is a fundamental and highly versatile product with extensive applications in the food industry, largely due to its rich flavour, texture-imparting properties, and high nutritional value. Its uses are primarily dictated by its fat content.
1. Dairy Product Manufacturing
The most significant industrial use of separated cream is as a primary ingredient for a wide range of other value-added dairy products :
Butter and Ghee : Churning high-fat cream (often 36-40% fat or higher) is the principal method for manufacturing butter, which must contain at least 76% milk fat. Further processing of butter yields ghee or anhydrous milk fat, a stable cooking fat widely used in various cuisines and for industrial food processing.
Ice Cream : Cream provides the essential richness, flavour, and smooth, creamy texture that defines ice cream.
Cultured/Fermented Products : Cream is fermented with specific bacterial cultures to produce a variety of tangy, thick products like sour cream (around 12-16% fat), crème fraîcher (around 28% fat), and Smetana, which are used as condiments, in dips, or as ingredients in cooking.
Cheese : Cream is used in the production of high-fat, fresh cheeses such as cream cheese or ricotta.
Standardized Milk Products : Cream is used to standardize the fat content of other milk products (e.g., to create whole milk from skim milk) to meet regulatory requirements or desired product specifications.
2. Culinary and Baking Applications
Cream's varying fat content (from light cream at 18-30% fat to double cream at 48% or higher) offers different functional properties in cooking and baking.
Sauces, Soups, and Stews : Cream adds richness, thickness, and a smooth, velvety consistency to many savoury dishes (e.g., Alfredo sauce, curries, cream soups). Higher-fat creams (like double cream) are more heat-stable and less likely to curdle when added to hot liquids.
Desserts : Cream is a core ingredient in numerous desserts, including custards, puddings, panna cotta, and ganache. It adds moisture, richness, and desirable texture to baked goods like cakes and pastries.
Toppings and Garnishes : Whipping cream (30-36% fat) and heavy/double cream (36%+ fat) are whisked into stable, airy foams used as toppings for pies, hot chocolate, sundaes, and fresh fruit.
Beverages : Light cream or "half and half" is a popular addition to coffee or tea, adding a rich, light colour and creamy texture.
3. Non-Culinary and Industrial Uses
Beyond food, the components of separated cream find applications in other industries:
Cosmetics and Skincare : Milk cream is a traditional and natural ingredient in skincare. Its fat content (lipids), proteins, and vitamins provide intense moisturization, help soften skin, and can act as a gentle natural cleanser or exfoliator.
Animal Feed : The skim milk leftover from the cream separation process can be used as a high-protein feed supplement for livestock.
Pharmaceutical/Health : Specific components of milk fat, such as certain fatty acids and phospholipids, are being researched for potential health benefits and use as functional food additives.
