Animal cream is mainly extracted from natural fresh milk, without any pigment, chemical stabilizer and trans fatty acids harmful to human body. Because it is completely extracted from fresh milk, the content of vitamin A is correspondingly high, and it also contains protein, lactose, minerals and trace elements such as calcium, phosphorus and iron.
Moreover, animal cream is also called "thin cream" because its fat content is only 20%-30% of whole milk, so its nutritional value is between whole milk and butter.
Extended data:
The difference between animal cream and vegetable cream.
1, different sending temperatures?
Animal cream: The temperature of cream before beating should not be higher than 10℃, but lower than 7℃ will also affect the stability and beating amount of cream, and the room temperature should be lower than 18℃, so it is generally necessary to turn up the air conditioner and add ice water to beat it.
Vegetable cream: no need at all. After being taken out and thawed, the temperature of cream is between -2℃ and 8℃, and the room temperature is between 6℃ and 28℃. ?
2. Is the sending rate different?
Beating rate refers to the volume expansion rate of cream after high-speed mixing. The cream is sent by a large amount of air, which makes the cream swell and become solid.
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