Milk cream: properties, types and advice

Milk cream or cream is a product obtained by separating fat globules from milk.. Rodriguez-Arzave He describes it as a white or yellowish fatty substance that floats in raw milk after 2 days of standing. It can also be obtained quickly by centrifuging the milk before packaging.

The name varies according to the country of origin. For example, in Mexico it is known as “crema” and in Spain as “nata”. For a long time it was used to make butter and it was in the 17th century that it began to be appreciated in the kitchen for its softness and lightness. Currently, its versatility has made it stand out as a staple ingredient in international cuisine.

As indicated by the Consumer Magazine, milk cream is used in the preparation of appetizers, hot, cold, sweet, spicy and savory dishes, balancing the flavors and giving the final touch to each dish. Moreover, It is considered an essential ingredient for many desserts and cakes..

What types of milk cream are there?

milk cream it can be obtained by letting the emulsified fat rest with the whey or by centrifuging the whole milk. The final fat content can vary, as can the texture and use in cooking. So let’s see the different types of cream.

Double cream or whipped cream

This product contains at least 50% milk fat. It is also known as ‘whipped cream’. Its consistency is much denser, since, as the name indicates, it is shaken at low temperatures. During this process, air is incorporated between the fat globules, thus allowing the volume to increase and a more stable emulsion to be obtained.

It can be accompanied by sugar, stabilizers, 2% skimmed milk powder to increase the consistency after frothing.

It is mainly used in confectionery, to cover cakes, cupcakes, biscuits, to give creaminess to coffees and soups, among others. A special version is mixed with fruit and sugar. The cream chantilly It is one of the most popular whipped creams for decorating desserts.

Whipped cream for dessert.
Whipped cream is essential in the gastronomy of desserts and its presence has become essential.

Thick cream

Thick cream is popularly known as “cream”. It differs from whipped cream in that its milk fat content ranges from 30% to less than 50%.. In Mexico it is also known as “normal cream,” according to the magazine Research and development in food science and technology.

The lower fat content compared to the smoothie makes its texture less dense and frothy. It has a delicate flavour, ideal for use as a condiment for pasta, stews and as an accompaniment to baked goods.

Half cream

It is also known as ‘thin cream’ or ‘liquid cream’, as its low fat content (between 18 and 20%) gives it a more runny texture. It cannot be beaten to incorporate air as it is an emulsion whose largest percentage is water.

It is pasteurized at 70 ºC to achieve the destruction of pathogens that can affect health. In the kitchen it is used to balance flavors and as a basis for the preparation of condiments and both sweet and savory dishes.

Cream Light

Consumer Magazine calls them “reduced fat makers,” “light coffee makers,” or Light. Its content is 14% milk fat; that is to say, the fat is reduced by 30% compared to double cream. This is recommended for light products, according to the Diabetes Association of Madrid. Furthermore, it contains 86% water which makes it ideal for low-calorie diets.

Sour cream

This type of cream is also known as ‘sour cream’. It is obtained from the fermentation of lactose into lactic acid, using certain types of bacteria.. During this process, other substances are formed, such as diacetyl from butyric fatty acid, which gives it its typical flavor and aroma.

Sour cream can have a high fat content which gives it thickness, density and viscosity. However, it’s not as frothy as the milkshake. It is used to contrast savory, stewed preparations or to be spread on biscuits or bread.

Nutritional properties of milk cream

The nutritional properties of cream are based on its fat content. Let’s review the nutrients according to the food table of INCAP, established in grams or milligrams per 100 grams of cream:

  • Calories: 3. 4. 5
  • Proteins: 2.05
  • Totally fat: 37
  • Carbohydrates: 2.70
  • Soccer: 65
  • Encounter: 62
  • Vitamin A: 411 equivalents of retinol.
  • Saturated fatty acids: 23
  • Cholesterol: 137
  • Monounsaturated fatty acids: 10.7
  • Polyunsaturated fatty acids: 1.37

Among the nutrients of the milk cream, the high fat content should be highlighted. Plus, it contains a lot of related saturated fats, according to some studieswith cardiovascular problems. Cholesterol is in a proportion that needs to be taken care of.

However, second Spanish Association of Pediatrics The monounsaturated and polyunsaturated fats also present in the cream represent a fundamental nutrient in the prevention of chronic diseases.

Moreover, thick milk cream has a high caloric value. Just one tablespoon provides 50 calories. It is for this reason that, if you are on a weight loss diet, it is advisable to replace it with cream. Light or light. World Health Organization (WHO) suggests the consumption of low-fat dairy products.

Milk cream proteins correspond to casein, which binds calcium and phosphorus. Carbohydrates are based on lactose, which serves as a source of energy or to obtain sour cream.

The vitamin A content is high in milk cream, as it is a structural part of the fat globule. It comes in the form of carotenoids with good digestibility.

Diet to lose weight.
In a diet plan to lose weight, you must use light cream and not whole milk, as well as avoid pastry shops that incorporate the product in its forms with the highest fat content.

Benefits of including milk cream in your diet

Milk cream provides sensory and nutritional benefits in the diet. For example, using sour, whipped or heavy cream adds flavor and texture to preparations, making them more palatable.

In case you don’t want to increase your fat intake, you can include light or medium cream milk. Remember that the more water you have, the fewer calories it will provide.

Cream is also a vehicle for vitamin A, which promotes vision, skin, dental and bone health. Calcium and phosphorus are in balance and, therefore, their absorption is greater, as there is no competition between them.

Milk cream with a higher fat content should be excluded from low-calorie diets or in people with cardiovascular disease and obesity. That is, in pathologies in which it is necessary to reduce the intake of saturated fats and cholesterol. Also is contraindicated in people with Lactose intolerance.

Should I include it in the diet or not?

Without a doubt, the inclusion or exclusion of milk cream in the diet It will depend on your state of health and the goal outlined in your meal plan.. If we have a normal diet and the calorie requirement allows, then we can use whipped, thick, half or sour cream as part of the preparations.

However, in case we need to limit our calorie and saturated fat intake, we must use alternatives such as light or fluid milk cream, with a higher water content than fat.

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