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Baltic Dairy Board Pasteurized cream
Baltic Dairy Board Pasteurized cream is made from 100% raw milk using a centrifugal separation process, it does not contain genetically modified organisms (GMOs). The raw material for the cream, raw milk, is purchased only from farms under the supervision and approval of the Food and Veterinary Service.
Product families
Applications
Food & Nutrition — Food
- Bakery
- Dairy
- Desserts & Fruit Preparations
- Savory & Culinary
Product Families
Food Ingredients — Whole Foods, Extracts & Premixes
- Dairy Products
Other characteristics
- Ingredient Name
- Cream
- Labeling Claims
- Kosher, Non-GMO
- Kosher
- Non-GMO
- Certifications & Compliance
Hazard Analysis Critical Control Point (HACCP), Kosher
- Odor
- Without off-flavors and odors
- Taste
- Fresh, neutral
- Markets
- Food & Nutrition
- Ingredient
- Cream
- Technology
- Food Ingredients
- Certifications
Baltic Dairy Board cream is produced in accordance with strict HACCP requirements and is Kosher certified.
- Ingredient Origin
- Dairy Origin
- HIGHLIGHTS
Cream gives foods a richer taste and thickens their structure.; Consistency - Homogeneous
- Certifications and Compliance
- Hazard Analysis Critical Control Point (HACCP)
- Kosher
- Food and Nutrition Applications
- Cheese
- Ice Cream
- Pasteurized Liquid Mixes
- Pastries
- Sour Cream
- Whipping Cream
- Yogurt
Technical data
Table 1 of 2
7 rows| Characteristic | Value | Unit |
|---|---|---|
| Fat Content | 38 - 42 | % |
| Titrate Acidity | 10 - 14 | — |
| Inhibitors / Antibiotics | Not allowed | — |
| Peroxidase | Not allowed | — |
| Protein Content | Not less than 1.7 | % |
| Acidity pH | 6.6 - 6.8 | — |
| Density (20°C) | min. 980 | kg/m3 |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Bacterial Count | max. 10,000 | CFU/1ml |
| Listeria Monocytogenes (125 ml) | Not allowed | — |
| Number of Enterobacteriaceae | max. 10 | CFU/1ml |
| Salmonella spp. (125 ml) | Not allowed | — |
| Coliforms | max. 10 | CFU/ml |
| E. coli | max. 10 | CFU/ml |
