The CREAM, or milk cream, is a dairy product consisting of the fat part of the milk, obtained by spontaneous outcropping following slow decantation or centrifugation.
According to European directives, cream must contain a minimum of 10% milk fat.
According to European legislation, the traditional BUTTER must have a minimum of milk fats between 80% and 90%, a maximum of water equal to 16% and a maximum of 2% of
other constituents, such as lactose, proteins and mineral salts.
Selected strains to inhibit altering contamination (yeasts and moulds) and obtain the best stability of the product and an extension of the shelf-life.
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