Legal definition of cream. Cream is the milk fat obtained from the skimming process, which separates milk from the cream.
The law of 29th June 1934 prohibits adding any products to cream except for very small quantities of the following: sucrose 15% maximum, lactic ferments or stabilisers 0.5%.
A decree from April 1980 precisely defines the composition and the principal categories of creams, which are distinguished on the criteria of fat content and consistency. Any substance that results from the skimming of whole milk and that has at least 30g of milk fat per 100g is defined as “cream”. "Light cream" must contain less than 12g of milk fat per 100g.
The term "cream" is not authorised for anything below these levels.
Cream is a concentration of fat globules in whole milk. It is obtained by skimming the milk, followed by a homogenization stage to stabilize the skimmed milk fat.
Whether light (12-30% fat) or not (at least 30% fat), creams are also distinguished by the type of heat treatment applied (ultra-high-temperature sterilization, pasteurization or thermization), their viscosity (fluid, semi-thick or thick), their structure (whipped cream or whipping cream) and their method of packaging (aseptic or not, jars, bags, bottles, cartons, aerosol, etc.).
Neither cultured or aged, it retains its fluid texture. It can be pasteurized or sterilized – UHT cream – and either light or not.
Whether in pressurized or aerosol packaging, it forms an aerated emulsion and may contain additives, flavourings or dyes.
The history of pastry is nothing more than an exercise in pleasure.
Centuries of indulgent treats were developed amid diplomatic adventures and new industrial eras.
Over time, desserts became modernized right along with society.