Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Ingredients
- Cream
- Technologies
Features & Benefits
- Product Highlights
- Cream gives foods a richer taste and thickens their structure.
- Consistency - Homogeneous
Applications & Uses
- Markets
- Food & Nutrition Applications
- Applications
The cream is used in the production of dairy products such as yogurt, sour cream, cream cheese, cottage cheese and ice cream. It can also be used to make whipped cream for desserts and pastries.
Properties
- Taste
- Fresh, neutral
- Odor
- Without off-flavors and odors
- Chemical Properties
- Microbiological Values
Value | Units | Test Method / Conditions | |
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 | — |
Value | Units | Test Method / Conditions | |
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 | — |
Regulatory & Compliance
- Certifications & Compliance
- Certifications
Baltic Dairy Board cream is produced in accordance with strict HACCP requirements and is Kosher certified.