ingredient information
Cream Pasteurized
AAA
Basic Facts: Cream has a very high fat content of between 18 and 40 percent butterfat compared to around 3.25 percent in whole milk. The rich, yellow color associated with cream comes from the carotene in the fat. The type of cream is determined by its fat content. · Half-and half is a combination of milk and cream with a butterfat content of about 11 percent. · Light cream has between 18 and 30 percent butterfat and may be called coffee or table cream. · Light whipping cream has between 30 and 36 percent butterfat and can be whipped into solid form, although it tends to be less stable than heavy whipping cream. · Heavy cream or whipping cream contains 36 to 40 percent butterfat. · Pressurized whipped cream is sold in aerosol cans and is made from a mixture of cream, sugar and chemical stabilizers. · Sour cream is made by adding a lactic acid culture to sweet cream. Sour cream usually contains between 18 and 20 percent butterfat. · Reduced-fat sour cream has skim milk added to lower the fat content. Storage: Store cream at 40 ° F or below in its original container in the refrigerator. Do not leave cream at room temperature, and do not mix warm cream with cream that has been kept refrigerated. Use fresh, pasteurized cream within one to five days of the "sell-by" date. http://hgic.clemson.edu/factsheets/HGIC3510.htm