Cream

Cream is composed of the higher-butterfat layer skimmed from the top of milk before homogenisation. In un-homogenised milk the lighter fat rises to the top over time.
In industrial production, this process is accelerated by using centrifuges or separators. In many countries, cream is sold in several grades depending on the total butterfat content.
We have processing and packaging solutions for all different types of cream, both for fat content and for chilled distribution, ESL (Extended Shelf Life) or UHT (Ultra High Temperature) treated, i.e. non-chilled distribution.
Processing cream includes pasteurisation, separation, standardisation and homogenisation. Cream can then be packed using our filling systems.