Good news for cream producers. Fat is no longer enemy number one, and indulgence is a well-documented consumer trend! However, making high quality cream is not without its challenges. It is a sensitive product requiring gentle and correct processing.
The most critical phase of production is separation of the cream from the raw milk. At Tetra Pak, we understand this process very well, and can provide you with sophisticated equipment to extract the precise fat content required. Our machines are also designed to ensure gentle heating and pumping, with hermetic systems that make it possible to eliminate un-dissolved air from the product.
After separation, there are several possible directions to go. You can put some fat back into the milk to make it creamier (e.g. semi-skimmed milk with 1.5 % fat); you can pasteurize or UHT treat the remaining hot (60°) cream to sell as whipping cream, or it can be cooled, stored and later turned into crème frâiche, coffee cream, cooking cream, sour cream…and more besides. Whichever route you choose, we can support you with equipment and process knowledge needed to ensure a successful result.