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Cream: production process
The three UHT products, cooking cream, whipping cream and milk have a similar production process: this entails the fresh milk being heated to 150°C for no less than one second 1 sec., followed by homogenisation, i.e. shattering the fat particles immersed in the water into smaller particles in order to slow down the resurfacing processes of the same particles. This is followed by cooling to a temperature less than 30°C and finally the storage. Naturally there are substantial differences in the times required, temperatures of the various phases and the homogenisation methods. All the UHT products are packaged in a sterile environment using proper packaging machines.
. How is a Consorzio Virgilio-quality cooking cream produced ?
The raw material used consists of 24% fatty substance. The cream to be used is initially heated: a steam jet at 180°C is introduced into the cream in order to increase the temperature until it reaches 150°C. In this way the product is cleansed from all bacteria that would hinder its storage. The steam remains in contact with the product for no less than 1 second. It is then removed and the cream is cooled to 86-87°C. At this temperature the cream is sent to the homogeniser where every particle of the product is thrust at high pressure through a microscopic hole. It is therefore divided into into four/six smaller particles in order to proportionally slow down the slow down the resurfacing processes of the fats (the resurfacing speed is proportionate to the diameter of the fat globules). A further cooling process follows to a temperature less than 30°C and lastly the product is stored at a controlled temperature (4-6°C).
. How is a Consorzio Virgilio-quality whipping cream produced?
Initially whipping cream consists of 35% fatty substance. a steam jet at 180°C is introduced into the cream in order to increase the temperature until it reaches 150°C. In this way the product is cleansed from all bacteria that would hinder its storage. The steam remains in contact with the product for no less than 1 second. It is then removed and the cream is cooled to 80-86°C. At this temperature the cream is sent to the homogeniser where every particle of the product is thrust at high pressure through a microscopic hole. It is therefore divided into into four/six smaller particles in order to proportionally slow down the slow down the resurfacing processes of the fats (the resurfacing speed is proportionate to the diameter of the fat globules). A further cooling process follows bringing the product to a temperature of 10-12°C and lastly the product is stored at a controlled temperature (0-6°C).
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