Liquid Cream

Liquid Cream is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk the lighter fat rises to the top over time. This process is accelerated in industrial production by using centrifuges or separators. In many countries, cream is sold in several grades depending on the total butterfat content.

Some examples of liquid and semi liquid creams are cooking cream, coffee cream, whipping cream and vegetable cream. We have processing and packaging solutions for all different types of cream, for chilled distribution, ESL (Extended Shelf Life) or UHT (Ultra High Temperature) treated for non-chilled distribution.

Processing cream includes pasteurization, separation, standardisation and homogenization. The Cream can then be packed using our filling systems.

View a selection of carton packages for cream