Cream Production Cost Reports

Cream production cost report provides a comprehensive analysis and know-how for setting up a Cream production plant. The study covers all the requisite aspects that one needs to know for the production of Cream. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

The cream is a milk component which is rich in fat globules, which rise to the milk's surface naturally. Commercial sour cream is made of light cream composing 18 to 20 percent butterfat following the pasteurisation process, which is immunised with lactic acid-producing bacteria. Afterwards, the cream is left to ripe for 14–16 hours at 72 °F (22 °C) and chilled for 12–48 hours resulting in the thickening of the cream and turning it into a semisolid.

The cream is a yellowish component which comes in many kinds like half and a half which is a milk and cream mix containing 10.5 to 18 percent butterfat; light cream, which is usually served with coffee; medium cream with 30 to 36 percent butterfat and whipping cream, or heavy cream, with around 36 percent butterfat. In its pure state, it has a slightly tangy flavour. It should be stored in the fridge.

The demand for cream is being driven by its extensive usage in a wide range of end-uses, specifically in the culinary segment. It is added as a base in dishes like posset or added to sweet and savoury sauces for creating a rich, smooth texture. It is also served by its; for over a pudding or soup etc., which is boosting its popularity among consumers.