Cream is animal cream.

Butter cream is extracted from natural fresh milk, without any pigments and additives. Cream is pure in taste, with high stability and plasticity. Although this kind of food is delicious and healthy, its stability and plasticity are poor. Cakes made of this kind of food need to be kept in a low temperature, otherwise it will easily melt.

classification

according to the national food safety standards, cream can be divided into thin cream, cream and anhydrous cream.

thin cream: a product with a fat content of 1.%~8.%, which is made of milk as raw material and the fat-containing part separated with or without other raw materials, food additives and nutritional fortifiers.

Cream (butter): A product with a fat content of not less than 8.% made from milk and/or thin cream (fermented or not) with or without other raw materials, food additives and nutritional fortifiers.

anhydrous butter: a product with 99.8% fat content made from milk and/or thin cream (fermented or not) with or without food additives and nutritional fortifiers.