Cream in figures

The French are not big consumers of cream!

 

  • 443,000 tonnes of cream produced in France in 2016
  • 3.7 kg/inhabitant/year bought in France
  • Finland, Sweden and Denmark are the largest European consumers of cream
  • France ranks in the middle, between Nordic and Eastern European countries, and Southern European countries
  • Bulgaria, Italy and Greece rank at the bottom in terms of cream consumption
Less fatty than butter and so creamy!

Cream manufacturing processes

  • Raw cream
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of cream desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Packaging and refrigeration (4°C)
    Objective:

    Package the cream for sale

    Processes:
    • Cream is poured into pots and sealed with lids
    • It is then refrigerated
      (4°C).
    Benefits:

    The cold chain is maintained.

    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    Le conditionnement
  • Fresh double cream
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of cream desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Pasteurization
    Objective:

    Eliminate micro-organisms that are harmful for humans.

    Processes

    Cream is heated to 72°C for 15 seconds by a pasteurizer.

    Benefits:

    Elimination of pathogens

    Refrigeration
    Objective:

    Bring the cream to an ideal temperature for inoculation

    Processes:
    The procedure varies between factories. The product is chilled to prepare for the following step.
    Inoculation and maturation
    Objective:

    Facilitate the product’s technological transformation and develop flavours

    Processes:
    • Fermenting agents are added to the cream, which thickens.
    • The cream is then left to mature.
    Benefits:
    • Enables flavours to develop
    • Removes any acidity
    Packaging and refrigeration (4°C)
    Objective:

    Package the milk to be sold

    Processes:
    • Packaging processes may vary but the principle remains the same. The cream is put into pots or flasks.
    • It is then kept refrigerated (4°C).
    Benefits:
    The cold chain is maintained.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    La pasteurisation
    Le refroidissement
    L'ensemencement
    Le conditionnement
  • UHT single cream
    Milking
    Objective

    Collect milk

    Processes
    • Mechanical milking: the most popular method in France. Generally takes place twice a day. The milking machine is fixed onto the cow’s cleaned udder and stimulates the calf’s teat.
    • Robotic milking: milking on demand by a robot. An electronic tracking device enables the milking duration to be tailored to each cow depending on its volume of available milk. 5% of French farms are equipped with milking robots.

      

       Pipes take the milk to a refrigerated
       tank.

    Refrigerated storage
    Objective:

    Chill the milk to prevent bacteria from developing and store milk in the right conditions

    Processes
    • A pre-cooling system before the milk arrives at the storage tank
    • Storage in a 4°C refrigerated tank for a maximum of 72 hours
    Benefits:
    • Preserves the beneficial bacterial flora of milk.
    • Prevents the development of pathogens.
    Quality analysis
    Objective:

    Guarantee milk quality

    Processes
    • Milk samples are taken during collection
    • Samples are sent to authorized laboratories for analysis based on different criteria
    Benefits
    • For farmers: quality-based milk payments
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Collection
    Objective:

    Transport milk from the farm to the dairy

    Processes
    • Every two days, an isothermal refrigerated tanker collects the raw milk and transports it to the dairy.
    Benefits

    The cold chain is maintained

    Quality analysis
    Objective:

    Guarantee product quality

    Processes

    Samples are sent to laboratories to detect any traces of antibiotics or other substances that could negatively impact manufacturing

    Benefits
    • For dairies: manufacturing of quality dairy products
    • For consumers: a guarantee of food safety and organoleptic quality
    Unloading and storage at the dairy
    Objective:

    Transfer milk from the refrigerated tanker to the factory tank for storage before processing

    Processes
    • The milk is transferred from the tanker to the storage tank by a system of pipes.

    • Thermal preprocessing is possible before storage, to reduce the number of undesirable micro-organisms and improve the shelf life of milk.

    Benefits

    The cold chain is maintained.

    Quality analysis
    Objective:

    Guarantee product quality

    Processes:
    • Samples are taken throughout the manufacturing process.
    • Samples are sent to laboratories for analysis based on different criteria.
    Benefits:
    • For dairies: manufacturing of quality products
    • For consumers: a guarantee of food safety and organoleptic quality
    Skimming and dosage of cream (standardization)
    Objective:

    Adjust the fat content

    Processes:
    • The milk is separated from the cream by centrifugal force. The cream leaves the separator at the top and the skimmed milk at the bottom.
    • In a mixing tank, different quantities of cream are added depending on the type of cream desired (standardization to the right level).
    Benefits:

    This process ensures homogeneous fat content for each category of dairy product.

    Ultra-heat treatment
    Objective:

    Ultra-high temperature (UHT) sterilization of cream

    Processes:

    145°C steam is injected for 2-3 seconds.

    Benefits:

    Products are sterilized without impacting their taste or nutritional properties.

    Homogenization
    Objective:

    Ensure that fat is well distributed in cream

    Processes:

    Fat globules are broken into very fine particles using high pressure. The fat is distributed evenly throughout the milk and does not rise to the surface.

    Benefits:

    Good product consistency

    Refrigeration
    Objective:

    Chill liquid cream and keep it cool

    Processes:
    After homogenization, the cream is cooled.
    Benefits:
    The cold chain is maintained.
    Packaging in cartons or bottles
    Objective:

    Package liquid cream for sale

    Processes:
    • Packaging procedures may vary but the principle remains the same. Liquid cream is bottled or placed in cartons.
    • Packaging is carried out in an aseptic environment to guarantee product hygiene.
    La collecte
    Le stockage
    Analyse qualité
    La collecte
    Analyse qualité
    Le dépotage
    Analyse qualité
    L'écrémage
    L'upérisation
    L'homogénéisation
    Le refroidissement
    Le conditionnement

A regulated definition

French law of 29 June 1934

French law (29 June 1934) bans the addition of any other fat.

According to current regulation (decree of 23 April 1980), only milk containing at least 30% fat can be labelled “cream”.

Milk containing 12-30 g of fat per 100 g can use the label “low-fat cream”. Cream and low-fat cream always undergo heat treatment (pasteurization or sterilization), with the exception of raw cream.

“Fresh cream” or “low-fat fresh cream” applies to cream that is pasteurized and then packaged on the production site within 24 hours. These labels therefore cannot be used for sterilized creams.

When cream or low-fat cream contains authorized added products, the fat content is calculated on the dairy ingredients.

Legislation authorizes the addition of very small quantities of certain products to cream: sucrose (up to 15%), lactic acid fermenting bacteria and stabilizers (0.5%).

The label “fresh cream” means that the cream has been pasteurized: there is no obligation to mark “pasteurized”. Sterilized creams cannot be called “fresh cream”.
 

All types of cream

The cream family

Several criteria are used to distinguish different types of cream: conservation treatments, fat content and consistency (liquid or thick).
Differences in these criteria produce a wide range of products.

 

Raw cream

The cream used by our grandparents!
Neither pasteurized nor sterilized, this cream is the direct product of skimming, chilled and stored at 6°C. It is liquid for the first few days, sweet and with a higher fat content than other creams. “Raw” must be mentioned in labelling.

Pasteurized fresh single cream

Liquid and sweet, this cream has not been fermented but is pasteurized. It is more fragile than sterilized milk. Restaurant chefs like this cream for its ability to expand (once beaten, it becomes light and voluminous like Chantilly cream).

Pasteurized fresh double cream

Matured cream. After pasteurization, it is cooled to 6-7°C then inoculated with lactic ferments from very aromatic, highly acid creams. The cream becomes thick and acidic with a stronger flavour.

Sterilized liquid cream

Once packaged, raw cream is sterilized at 115°C for 15-20 minutes, then cooled. Sterilization does not enable fermentation so the cream remains liquid. Since the process induces a cooked or caramel flavour, UHT cream is preferred to this cream.

 

UHT cream

Raw cream is sterilized at 145-150°C for two seconds, then cooled rapidly.

Its nutritional, taste and functional properties are preserved.

 

Low-fat cream

This cream is obtained by regulating the cream separator to 12-30% fat content. This is marked on packaging.
It is liquid or thick (if fermented and cultured), pasteurized or matured.

 

Other creams...

Whipped cream and low-fat whipped cream

These creams contain at least 75% cream or low-fat cream. Authorized additions include sucrose (up to 15%), lactic acid fermenting bacteria, natural flavourings, stabilizers and milk proteins. The expansion ratio is < 3.5.

Chantilly cream (sweetened whipped cream)

Sweetened whipped cream contains at least 30% fat. The only authorized additions are sucrose (semi-white, white or refined white sugar) and possibly natural flavourings.

Cream packed under pressure

This cream has a similar composition to whipping cream (apart from the addition of stabilizers, limited to 0.1%). It is pasteurized or sterilized.
An inert gas injected into the packaging causes the cream to expand, increasing the volume by up to 80%.

 

Isigny and Bresse cream

These are thick pasteurized fresh creams, known for their refinement.
2 Designated Place of Origin creams are produced in two regions, Isigny (Manche) and Bresse, following strict manufacturing criteria.
Isigny cream contains 35-40% fat (decree of 30 June 1986). Bresse cream contains at least 36% fat (decree of 26 June 2012).

Sour cream

This cream is obtained by bacterial fermentation. It is very popular in Eastern and Central Europe, Russia (where is is known as “smitane”) and English-speaking countries.
It accompanies fish, bortsch, stuffed cabbage, etc. Lemon juice added to cream gives a similar taste.

Industrial uses of cream

Cream may be used as a dairy ingredient in the agrifood industry. It is incorporated into fresh dairy products, cheeses, cakes and pastries, ice creams, chocolates, sauces and biscuits. It generally brings flavour and texture to recipes.

Nutritional benefits of cream

The word “cream” may only be used for products containing at least 30% fat.

Cream: the least fatty of all fats!