High-grade cream refers to the thin cream obtained by centrifugal separation of milk, which is cooked, stirred and pressed into dairy products. Cream is mainly composed of milk fat, which is nutritious and can be eaten directly, and can also be used as raw material for other foods such as ice cream.

Butter is divided into two categories, the first is animal fat cream, and the second is vegetable fat cream.

Animal fat cream:

Animal fat cream, also known as animal cream, whipped cream, whipped cream. Generally, it is a natural product separated from whole milk. In the process of milk standing, due to different densities, light fat will slowly float to the surface, and this part is cream.

Animal fat cream is subdivided into fresh cream, sour cream and processed cream.

Cream: It is unprocessed cream extracted directly from whole milk.

Sour cream: It is a product made of fresh cream through sterilization, cooling, ripening, lactic acid bacteria fermentation, stirring and pressure refining.

Reprocessed cream: Fresh cream is processed to form low moisture content, and does not contain cream from protein.

The above is animal fat cream. Apart from whipped cream, sour cream and reconstituted milk are rarely used in our cooking and baking, and are not sold much outside.

Vegetable fat cream:

Vegetable cream is vegetable cream, and vegetable cream is actually a synthetic cream. It is made of substances extracted from plants with essence, milk powder, water and salt, which is similar to the taste of cream.

Compared with animal cream, vegetable cream has low cost, good stability and plasticity, and is often used to make decorative cakes. Many common decorative cakes in our market are made of vegetable cream.