CREAM IIBUTTER II MANUFACTURING

Cream (as per FSSAI):
Definition: Cream is a dairy product that is rich in milk fat, obtained from cow or buffalo milk or a combination thereof. The cream is separated by mechanical processes such as centrifugation.
Types of Cream:
Low-fat Cream: Contains at least 25% milk fat.
Medium-fat Cream: Contains at least 40% milk fat.
High-fat Cream: Contains at least 60% milk fat.
Properties: Cream should be free from any off-flavors and impurities, and the fat should be evenly distributed. The product should be pasteurized and can be sold as fresh or processed cream.
Permitted Additives: Cream can contain permitted stabilizers, emulsifiers, and acidity regulators under FSSAI guidelines.
2. Butter (as per FSSAI):
Definition: Butter is a product derived from milk, cream, or both by the process of churning. It contains a minimum of 80% milk fat, and the water content should not exceed 16%, with the remaining components being non-fat milk solids (proteins, lactose, and minerals).
Types of Butter:
Salted Butter: Contains added salt, up to a maximum of 3%.
Unsalted Butter: Made without added salt.
Properties: Butter must be smooth, free from rancid flavors, and should have a uniform color and texture. It should also comply with FSSAI standards for microbial safety and labeling.
Storage and Packaging: Butter must be stored at low temperatures and packaged in hygienic, moisture-proof containers to prevent spoilage.