The creation of cream involves several steps that begin with the collection and processing of milk. After cows are milked, the milk is stored in a bulk cooling tank on the farm and then collected by a tanker to be transported to the dairy. Upon arrival at the dairy, the milk is checked for quality and, if it meets the standards, it is unloaded and stored in a cooled tank. The next step is skimming the milk, which can be done through natural separation or using centrifugation. In the centrifugation process, milk heated to around 60°C is squirted into a skimmer-centrifuge that spins at high speed, separating the milk into skimmed milk and cream. The cream, which is the high-fat part of the milk, rises to the top and is collected[1][2][3].
Once the cream is separated, it may undergo additional processes depending on the desired type of cream. For instance, to make thick cream, the cream is pasteurized by heating it to between 65° and 95°C for a short period to remove microorganisms, and then it is cooled. Fermentation can also be applied by adding lactic ferments, which give the cream a thicker texture and a richer, more acidic taste. Different types of cream, such as double cream, clotted cream, sour cream, and crème fraiche, are produced through various heat treatment and fermentation methods. Finally, the cream is packaged and distributed to stores[1][2][3].
The safety profile for human consumption of cream, as a dairy product, is generally considered positive, but it is not without some potential risks. Cream, being a dairy product, is subject to the same safety considerations as other dairy items. It is important to ensure that the cream is produced, stored, and consumed under proper hygiene and safety standards to minimize the risk of bacterial contamination, such as from pathogens like Salmonella or E. coli. Additionally, individuals with lactose intolerance or dairy allergies need to be cautious. Some creams may also contain additives or preservatives, although these are typically regulated to ensure safety. For example, propylene glycol, if used in certain flavored or processed creams, can pose risks such as allergic reactions or other health issues in specific individuals, particularly those with certain health conditions or enzyme deficiencies[1].
Cream, as a dairy product, can be susceptible to various contamination risks. One significant concern is the presence of heavy metals, which can be absorbed by cows from contaminated feed, water, or soil. Heavy metals like lead, cadmium, and arsenic can accumulate in milk and dairy products, posing health risks, especially to children and individuals with compromised health[2][3]. Another risk is the use of pesticides and fertilizers in the cultivation of feed for dairy cows, which can lead to the accumulation of these chemicals in the milk and cream. This can result in exposure to toxic substances that may have adverse health effects[4]. Furthermore, there is a risk of pathogen contamination, such as from bacteria like Salmonella or E. coli, if the cream is not handled, stored, or pasteurized properly. Ensuring that the cream is sourced from reputable dairy farms and processed according to strict safety standards is crucial to mitigate these risks[5].
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