40% Pasteurized Cream is produced from high-quality fresh milk using a separator machine. To maintain the cream’s quality, this product is immediately frozen after production.
Creamy to light creamy color
Pleasant taste without additives
Suitable texture and physical structure
40% Pasteurized Cream is used as an ingredient in the production of products such as breakfast cream, butter, pastry cream, creamy yogurt, cream cheese, ice cream, various desserts, and milk-based beverages like chocolate milk and banana milk.
Fat: 40%
Acidity: 6.8 – 6.6
Color – Flavor – Texture: White
Total microorganism count: >10,000
Total coliform bacteria count per 1 gram: Negative
Escherichia coli bacteria count per 1 gram: Negative
Mold and yeast per 1 gram: <10
Staphylococcus bacteria count per 1 gram: Negative
Aflatoxin M1 per 1 gram: 0.002
