Generality
There fresh cream it is a food very rich in lipids (about 35%), obtained from cow's milk. It represents one of the three types of "cream of milk" (animal) marketed in Italy; the other two are coffee cream and cooking cream. Being pasteurized, compared to the cooking equivalent, fresh cream cannot be stored for a long time and has a limited shelf-life (of a few days).
Fresh cream is ideal for whipping (high whippeability); since it does not undergo any substantial chemical-physical modification, attributable to the heat or conservation treatment, the proteins of the fresh cream guarantee an "excellent consistency of the foam. The latter also, thanks to the" high lipid content of the fresh cream (about 35%), avails itself of considerable stability.
The substantial difference between fresh cream, cooking cream and coffee cream lies precisely in the predisposition for whipping.
Video Recipe - Learn how to make vegetable cream at home
The nutritional profile of milk cream, whatever it is, essentially depends on the method of obtaining the fats. First of all, it can be observed that fresh cream, compared to the others (especially coffee cream), has a higher lipid fraction, which is contrasted with a lower content of whey and water-soluble molecules (water, lactose, water-soluble vitamins and mineral salts); then, by examining the ratio of lipophy molecules, a certain difference also emerges in the partial quantities of glycerides.
By the same principle, the total bacteriological load and the types of microorganisms involved also vary considerably (just think that the outcrop is applied to raw milk left to REST, time in which certain bacteria have time to replicate).
Remember that the physical state of fresh cream (and other types of cream) varies substantially according to the temperature. Triglycerides are always liquid at + 40 ° C, while they crystallize at -18 ° C; viscosity and stability are therefore proportional to the lowering of the temperature.
* The cream cannot contain any chemical additives, however for the "whipped cream" the use of non-toxic gases is allowed as propellants.
Why does fresh cream whip?
We try to explain in completely understandable terms how the fresh cream is whipped.
Fresh cream is a suspension-solution of water, fats, proteins, minerals and vitamins. By shaking and beating the liquid (for example by means of a whisk) a combination of the casein proteins occurs, with relative entrapment of the air bubbles. This protein network, which should be potentially unstable, is consolidated by the presence of blood cells. fat that adhere to the proteins themselves. Ultimately, fresh cream is the only one to be prepared for whipping since it uses:
- whole casein proteins (instead gelled in cooking cream due to the UHT treatment);
- a quantitatively suitable lipid portion (greater than cooking cream and even more than coffee cream).
Unlike cooking cream, fresh cream contains no additives.
Purpose of fresh cream in gastronomy
From the ingredients used for the fresh cream trade it is also possible to obtain butter; this, however, is of higher quality if it is obtained from the fatty portion obtained by centrifugation, since the surfacing technique implies an excessive bacterial proliferation with an increase in total acidity.
Video Recipe - Find out how to make Butter at home from fresh cream
Fresh cream is an ingredient widely used both in pastry (sweet and savory) and in cooking. When not intended for whipping, it can be replaced by cooking cream (although the taste may be slightly different).
Fresh cream is exploited by virtue of the presence of fats; these, which we remember to be greater than the coffee cream and cooking cream, can have different effects according to the recipe in which they are added. In sauces and sauces, fresh cream promotes creaminess, homogenization of taste and overall palatability; among other things, the use of fresh cream allows to correct any excesses of salt or spices and gives a lighter color. Inside the leavened cakes, the fresh cream increases the softness and maintains the softness of the dough for a longer time.
List of Video Recipes based on Fresh Cream
Nutritional values (per 100 g of edible portion)
Sometimes fresh cream is replaced by the use of whole milk; although it may seem like a good choice (for the reduction of overall lipids), remember that milk has a greater tendency to coagulate and separate in the presence of heat and acid components. D "on the other hand, the excessive use of fresh cream tends to mask the flavor of the recipe and, in the most extreme cases, makes preparations too similar, even very different from each other.
In the pastry sector, fresh cream is used in many ways for many recipes. It is added liquid to the dough (eg panna cotta), but also whipped (eg semifreddi), sweetened or plain.
Nutritional composition of fresh cream
Fresh cream is a very caloric food (therefore unsuitable for a slimming diet) due to the high content of triglycerides; these, consisting mainly of saturated fatty acids, in association with the abundant presence of cholesterol, make fresh cream an unsuitable food against hypercholesterolemia.
We also remember that fresh cream has a portion of whey in which are dissolved: proteins, salts, water-soluble vitamins BUT also lactose (carbohydrates). This last nutrient can be the subject of adverse reactions in subjects characterized by specific and diagnosed food intolerance.
As far as mineral salts are concerned, fresh cream contains calcium and phosphorus (typical of milk) even if, being water-soluble ions, their presence is certainly not the highest. Regarding vitamins, the fat-soluble ones of group A stand out (equivalent retinol).
We remind you that fresh cream is a derivative of milk to be considered as a condiment fat; its use, if sporadic, can be compensated by reducing the intake of oil, even if, from a nutritional point of view, this could lead to a reduction in fatty acids that are healthier for the body in favor of hypercholesterolemic ones.
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