All creams come from Cow milk. This is heated to 35ºC and poured into a centrifuge, from which the born, a mixture of fat (30 to 40%) and water. Different procedures are then applied depending on the amount of cream to be obtained, liquid or thick.
"Fresh" cream is thick since it has been pasteurized and then mixed with ferments. This gives it that particular flavor. When it is "double" it has been enriched with born, and contains, as its name suggests, twice as much fat (60 to 65%). It is not normally found in stores, but is very much appreciated by kitchen chefs and pastry chefs.
But this born fresh thick can be raw, that is, not pasteurized. It is obviously the most fragile, but also the tastiest. As for liquid creams, they are more natural, since they do not have ferments. There are three kinds of cream: liquid "fresh" cream that has simply been pasteurized, sterilized liquid cream, and liquid cream. uht.
These cream liquid They are softer, their taste is simpler, especially when they are sterilized and UHT, despite the fact that this less high sterilization damages the flavors somewhat less. They are as greasy as thick fresh cream: 30 to 35% lipids.
There are also the creams liquid «light«, Sterilized or UHT and containing between 5 and 12% of Subjects fat.