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Why cream is useful for the body. Fat does not mean harmful. About the benefits of cream, cottage cheese and sour cream. How to make homemade cream

Cream (the name comes from the verb "drain") is a product of separation. They are a dense, homogeneous mass. white, viscous consistency, with a sweetish taste. A properly prepared dairy product has no flakes, lumps, and impurities.

According to legend, the cream was invented in the 17th century by the head waiter of the Chantilly castle Francois Vatel, from where they got the unspoken name "Chantilly cream". The first dessert with the addition of tender milk fat was tried by Baroness Henrietta von Oberkirch, who remained partial to the airy nectar of the gods.

Cream is produced in different fat content: 8%, 10%, 20%, 25%, 35%. They contain 4.3% carbohydrates, 3.5% proteins, vitamins A, E, C, PP, B1, B2 and mineral salts. Due to its high fat content, the product is used in medical nutrition, Food Industry(to create butter,), in cooking (for sweet dishes, mashed soups, sauces, pastries).

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Depending on the method of processing raw materials, cream can be: pasteurized and sterilized. By consistency: canned, dry, drinkable, whipped.

Today, vegetable cream is on sale - a synthetic product, a substitute for natural, with a long shelf life (over six months). They include palm, palm kernel, oils, sodium caseinate, stabilizers, emulsifiers, flavorings, acidity regulators, dyes. Such a chemical product does not provide value for the human body, and with regular use it can cause problems with the gastrointestinal tract, food allergies.

The article will focus exclusively on natural cream obtained from whole milk by separating the fat fraction. Depending on the type, their shelf life ranges from three days (pasteurized) to 4 months (sterilized).

Chemical composition

Energy value of 10% fat cream - 119 calories, 20% - 207 calories, 35% - 335 calories.

During sterilization, milk is heated to 130 degrees, as a result of which ascorbic acid is destroyed, and calcium and phosphorus change the chemical structure, which is not absorbed by the body. Therefore, the greatest value for a person is a fresh, pasteurized product that can be prepared independently at home.

With an increase in the fat content of the cream, the content of proteins and carbohydrates in them decreases.

Milk fat consists of spherical particles. There are 3 billion such spheres in a milliliter of cream. The balls do not merge with each other, they are covered with a fatty membrane, inside which lecithin is concentrated, which combines with protein.

It is interesting that only 150 grams of cream is extracted from a liter of milk. The quality of the resulting product directly depends on the quality of the feedstock. Use only fresh, high-fat whole milk (preferably homemade).

Table No. 1 "Nutritional value of cream 10%"

Components	Content in 100 grams of product
	Pasteurized	Sterilized
Calorie content	119 calories	119 calories
	82 grams	82.1 grams
	4.5 grams	4.4 grams
and disaccharides	4.5 grams	4.4 grams
	0.2 grams	0.2 grams
	4 grams	–
	2.7 grams	2.7 grams
Replaceable	3.442 grams	1.4 grams
	0.6 grams	0.6 grams
Essential amino acids	3.152 grams	1.67 grams
	10 gram	10 gram
	0.03 grams	0.03 grams
	5.8 grams	5.8 grams
	3.5 grams	–

Table No. 2 "Chemical composition of cream 10%"

Name	Nutrient content in 100 grams of product, milligrams
	Pasteurized	Sterilized
Vitamins
	0,5	–
	0,34	–
	0,3	0,3
	0,1	0,1
	0,0004	–
	0,03	0,02
	0,065	0,025
	0,9	0,9
	0,04	–
	0,00338	–
	0,01	–
	124	124
	83	83
	90	91
	76	–
	27	27
	10	10
	40	40
	0,1	0,1
	0,022	–
	0,005	–
	0,017	–
	0,3	–
	0,003	–
	0,009	–
	0,0003	–
	0,0004	–

The main advantage of the cream is the high content of phosphatides, which contain phosphoric acid and a nitrogenous base. When heated, the fatty membranes of the dairy product fractions are destroyed and the lecithin is converted into buttermilk.

In composition, phosphatides are close to fats, they decompose after whipping cream. Therefore, it is recommended not to heat them, but to use them freshly chilled.

Natural cream is healthier than butter, which is almost brought to the boiling point during the production process. For the manufacture of sauces, soups, milk mass is used with a fat content of up to 20%, for the preparation of cream, sour cream - over 20%.

Useful and harmful properties

Natural cream obtained from whole milk is a healthy, nutritious product for the human body. They are indicated for physical exhaustion, sudden weight loss, active mental activity, depression, nervous disorders.

Effect on the body:

1. They normalize the level of cholesterol in the blood, prevent the development of atherosclerosis.
2. They slow down the absorption of harmful substances, remove toxins and toxins, neutralize the negative effects of chemical compounds on the body.
3. Prevents senile dementia.
4. Strengthens bones and teeth.
5. They supply the body with energy, complex proteins (casein).
6. Reduce irritant effect on the gastrointestinal tract membranes.
7. Protects tooth enamel from plaque fixation on the surface.
8. Enhances the action of calcium. They are recommended to be consumed together with juice, which improves the absorption of vitamins A and E.

Cream is well absorbed by the human body, does not require additional energy for digestion. The fat of a dairy product envelops the mucous membranes of the stomach and intestines, due to which it is indicated for use in diseases of the digestive tract. Cream contains an amino acid that suppresses cravings for simple carbohydrates.

Contraindications:

• obesity;
• atherosclerosis;
• liver disease;
• hypertension;
• slow metabolism;
• diseases of the cardiovascular system.

In order to avoid exacerbation of the disease, people with gastritis and stomach ulcers are advised to consume only fresh pasteurized product up to 20 grams at a time.

On the packaging of high-quality drinking cream, GOST R 52091 is indicated, which excludes vegetable fats in the composition of the product.

To test milk fat for naturalness, pour the mass into a glass, place in the refrigerator for 15 minutes. Then rate them appearance... The appearance of yellow spots on the surface indicates the presence of harmful vegetable fats in the composition. It is better to refuse the use of such a product. If nothing has changed after 15 minutes of the cream in the refrigerator, this is a high-quality product.

Interestingly, whipped milk fat retains airiness in cylinders due to nitrous oxide (N2O) in the composition.

Application

Cream is used in cooking in recipes or as a separate product. Creams, mousses, sauces, dressings are prepared on their basis. Low-fat cream (10%) is put in desserts, drinks for lightness and delicate creamy taste. They are part of mashed soups, first courses. Whipped cream (35%) is used to decorate pastries and desserts.

In addition, the dairy product is used in cosmetology to nourish, moisturize and soften the skin. "Creamy" masks saturate the dermis, A, C, magnesium, iron, potassium, sodium, give a healthy, radiant complexion. Milk fat is recommended for nourishing dry, flaky, aging skin.

Home production technology

To make cream, you will need high-fat fresh milk. Pour it into a bowl and place in a cool, dark place. The fat on top is essentially homemade cream. Collect it every other day.

Prepare the following ingredients and tools:

• milk - 200 milliliters;
• cold water - 50 milliliters;
• - 10 grams;
• icing sugar - 1 gram;
• vanilla extract - 7 grams;
• a bowl;
• whisk;
• pot;
• mixer.

The sequence of the technological process:

1. Combine gelatin and water in a saucepan, leave to swell for 10 minutes.
2. Turn on the stove.
3. Put the container with gelatin on the oven, heat the mass until the jelly-like balls are completely dissolved. Turn off the heat, cool the mass to room temperature. Add milk, beat ingredients until smooth.
4. Add powdered sugar and vanilla to the mass, beat.
5. Place the mixture in the refrigerator for an hour and a half, stir every 15 minutes.
6. Beat the fragrant milk-gelatin mass with a hand mixer until thick. The finished cream resembles an airy cream.

After the cream has reached the desired consistency, stop whipping it. Excessive effort will result in a loss of airy texture and fat curdling.

To improve the taste, use the following types of sweeteners instead of powdered sugar:, stevia,. Alternatively, try substituting vanilla for chocolate, cinnamon, or bacon. Nuts (macadamia, almonds, pecans,) will be an excellent addition.

Ground coffee will provide an invigorating effect to the cream, and cocoa will provide the chocolate taste. Add 30 grams of caffeinated powder to the milk fat before whipping.

To enhance the aroma, supply the mass with fresh herbs. Lavender, thyme, and basil are best suited.

On a note

Make sure you are using whole milk and not skim milk as the base before preparing the cream. Otherwise, the product of the desired quality will not turn out. It will be too liquid in consistency.

Homemade and shop-made cream differ in quality due to the use of special automated complexes and manual machines in an industrial environment. The principle of their preparation is based on the rise of fat globules to the surface due to the difference in the plasma of milk and specific weights triglycerides. The following factors affect the settling speed: grouping, crowding, the size of these spheres, the height of rise, the viscosity of the milk plasma, and the settling time. The larger the fat globule, the faster it floats to the surface.

Viscous milk, in contrast to where the spheres managed to gather in heaps, gives less sludge. The reason for this phenomenon is an increase in the resistance (friction) of the fat globules when passing through the plasma. Heating accelerates the settling of the cream.

In the first 12 hours, the main mass of fat is formed on the surface of the milk, in the subsequent time it rises much less. It takes 20 - 36 hours to prepare the cream, depending on the selected settling method. It is interesting that all the fat from milk cannot rise to the top; a part of it remains in the plasma (from 0.5 to 1%).

The freshness of homemade cream is 36 hours (1.5 days). The product obtained "at the exit" has a high fat content (up to 40%) and energy value (up to 300 calories). At the same time, all useful nutrients dairy products. Homemade cream is easily absorbed by the human body, therefore it is recommended to include it in the diet of children and the elderly.

Milk fat obtained under industrial conditions can have a different percentage of fat (8 - 55%), calorie content (100 - 400 calories).

Storage

The shelf life of sterilized cream reaches 4 months, pasteurized - 3 days. To keep the milk fat fresh, it is recommended to place it on a shelf near the freezer, where the temperature is coldest. An open can of cream is stored for 24 hours (day), quickly absorbs foreign odors, so it must be carefully corked.

If it is not possible to use the refrigerator, the dairy product is transferred to a glass container, placed near a container with cold water... To prevent the product from sour, it is recommended to put a horseradish leaf on it.

Output

Cream is the top layer of fat that collects on the surface of the milk. They are composed of proteins (casein and lecithin), minerals(calcium, fluorine, magnesium, potassium), free organic acids, vitamins A, C, B, PP.

Sterilization reduces the usefulness of the product, reduces the amount of nutrients in them (destroys ascorbic acid, promotes the formation of indigestible compounds by minerals), therefore, fresh pasteurized cream provides the greatest value to the human body. They protect blood vessels from cholesterol plaques, calm the nervous system, adsorb toxic substances, increase the production of the hormone of happiness - serotonin. The main condition is to use high-quality fresh cream in moderation - up to 100 grams per day.

Cream is a dairy product made with regular whole milk. To make cream from milk, it is divided into skim and fat. Pasteurized cream is on sale, which contains 10-20% or 35% fat.

The kind of cream depends on the way it is processed. In addition to pasteurized, there can be sterilized cream. Also, the processing method depends on the usefulness of the cream.

In addition to milk cream, you can also find vegetable cream, which do not differ in their benefits. In addition to the classic milk cream, there is also dry and canned cream.

Cream properties

Pasteurized cream is considered better than sterilized cream. Their plus is that they can be stored for up to 4 months, while sterilized ones - only three days. The fact is that in the manufacture of sterilized cream, vitamin C is "killed", and minerals create such compounds that are not absorbed by the human body.

Vegetable creams are made from coconut, palm kernel or palm oil. Such proteins contain milk proteins, but in addition to them, various chemical components are added to such cream: stabilizers, dyes, flavorings, emulsifiers, etc. Of course, all this is not useful for humans.

Fresh cream is considered the most useful, as well as cream made on your own.

The calorie content of cream is different. There are both heavy and non-fatty cream:

• 8-14% - low-fat, calorie content from 80 to 130 kcal;
• 15-19% - low-fat, calorie content from 150 to 200 kcal;
• 20-34% - medium, calorie content from 210 to 320 kcal;
• 35-49% - fatty, calorie content from 340 to 470 kcal;
• 50-55% - very fatty, calories from 490 to 540 kcal.

The amount of fat in the cream corresponds to its fat content: 10% - 10 g of fat, 20% - 20 g of fat, 30% - 35 g of fat, etc.

Benefits of cream

This dairy product is considered to be quite nutritious and healthy for humans in moderation. It is enriched with a number of vitamins: C, A, E, PP, D, group B, and also contains mineral salts and a large amount of minerals.

Vitamin D allows calcium and phosphorus to be better absorbed, which is very important for the skeletal system, hair, skin, teeth. But there is much more vitamin A in cream than in milk itself, and 5 times more. So what is cream good for?

1. They contain phospholipids, which are components of absolutely all tissues and cells of the human body. Among them, the most famous is lecithin, which prevents the appearance of atherosclerosis, helps to normalize cholesterol levels.
2. They also contain L-tryptophan, which is especially useful for people experiencing strong emotional stress, nervous system disorders, or even patients with depression.
3. Casein and lecithin are extracted from the cream with the lowest fat content. These substances are often components of dietary supplements and various drugs.
4. Cream and cream-based products help to replenish severe weight loss, for example, during exhaustion.
5. Cream helps to flush out toxins from the body.
6. They can also recover faster vitality that were lost after physical or mental stress.
7. The cream helps to make the skin softer, stimulates blood circulation and metabolic processes of the skin. At the same time, they are perfectly absorbed by the skin, leaving no traces behind.
8. V folk medicine cream is used for kidney disease or edema. To do this, they are mixed with carrot juice. And if they are mixed with honey, then you can stimulate the work of the sex glands. They are effective for acute gastritis, peptic ulcer diseases.

Application of cream

The cream is used for culinary purposes. They are made of butter, sour cream, confectionery. They are a component of sauces, sweets and pastries.

The harm of cream

Since even non-fat cream is still high in calories and contains a large amount of fat, this product is not recommended for people who are obese or prone to this disease, as well as for liver diseases and atherosclerosis.

Large amounts of cream can damage the figure.

Children under two years old should not be given cream.

The use of cream is contraindicated if there is an individual intolerance to the product itself or its component - milk protein.

Cream is a milk separation product. The name of the product - "cream" - comes from the verb "drain". The cream can be easily removed from the surface of the settled milk and poured into another dish. The cream has a uniform consistency, sweetish taste, delicate color and should not have flakes, lumps or other impurities.

Cream is distinguished by fat content and raw material processing method. Depending on the processing method, a distinction is made between pasteurized and sterilized. Pasteurized cream can be stored for no more than a week, sterilized cream can be stored for up to four months.

Cream composition

Cream of different fat content from 8 to 35% goes on sale. The calorie content of the cream depends on the fat content. The calorie content of 10% cream is about 120 kilocalories, with a fat content of 35%, the calorie content of cream reaches 350 kilocalories. Powdered cream 40% fat has a caloric content of about 600 kilocalories. Most of nutritional value falls on fats, the rest is proteins and carbohydrates. About 70% is water.

Cream contains both saturated and unsaturated fatty acids. 100 ml of 25% fat cream contains about 11 grams of saturated fatty acids, 87 mg of cholesterol, about 0.5 grams of ash, slightly less than one gram of organic acids.

The vitamin and mineral composition of cream is close to milk, which is not surprising: cream is a very fatty milk. 100 ml of cream contains: 124 mg of choline, vitamin PP - 0.6 mg, vitamin E - 0.4 mg, vitamin D - 0.1 μg, ascorbic acid- 0.3 mg, vitamin B12 - 0.4 mcg, folic acid- 8.5 mcg, vitamin B2 - 0.11 mg, vitamin B1 - 0.03 mg, vitamin A - 160 mcg.

100 ml of cream contains: molybdenum - 5 μg, fluorine - 14 μg, selenium - 0.3 μg, manganese - 0.3 μg, copper - 20 μg, iodine - 7 μg, zinc - 0.25 mg, iron - 0 , 22 mg, chlorine - 61 mg, phosphorus - 60 mg, potassium - 109 mg, sodium - 35 mg, magnesium - 8 mg, calcium - 86 mg.

The milk fat of the cream consists of round fractions - balls. 1 ml of cream contains about 3 billion of these balls. The balls do not merge with each other, since they have a fatty membrane, inside which lecithin is enclosed, which combines with protein.

The main advantage of the cream is the high content of phosphatides, which are similar in composition to fats, but have a nitrogenous base and phosphoric acid in the composition. The heating process of the cream destroys the fatty shells of the fractions, and the lecithin is converted into buttermilk. Whipping cream affects cream in the same way. Phosphatides in this case are also destroyed.

Therefore, natural cream is healthier than butter or heated to near boiling point. Cold cream should replace butter in cereals, desserts, sauces. So the product will not only be less nutritious, but also more useful.

Benefits of cream

Cream - delicious and useful product with a high nutritional value. It can and should be eaten by everyone, with the exception of infants, even the elderly, whose diet has great restrictions in terms of calorie content and fat content, but in small quantities.

Phosphatides (phospholipids) are a structural component of almost all cells in the body. The use of cream in old age avoids senile dementia, phospholipids play an important role in the functioning of the nervous system.

Since fats are a source of energy, cream can be considered one of the best energy drinks. They should satisfy hunger with high physical exertion. Athletes introduce heavy cream into their diet: they are a source of energy and protein.

Another reason athletes love cream is the high content of casein, a complex protein. Casein is valuable not so much as a source of protein, but also as a substance that helps to curb appetite.

The fat fraction of the cream is of such a size that it is absorbed as well and completely as possible. The body does not have to spend extra energy digesting the cream.

The fats contained in the cream envelop the stomach and intestinal mucosa, so the cream is required product with diseases of the gastrointestinal tract. The cream will help with food poisoning, slow down the absorption of toxins and poisons, make this absorption incomplete, and quick withdrawal from the body. It is recommended to drink cream in case of chemical poisoning, even when painting walls or floors during repairs, it is recommended to drink a glass of cream after work, which neutralizes the harmful effects of chemical compounds.

Cream is a source of the amino acid L-tryptophan, which synthesizes serotonin in the body. Serotonin increases efficiency, improves mood, and helps to cope with depression and insomnia. L-tryptophan reduces sugar cravings for simple carbohydrates. So, despite the high calorie content, a small amount of cream helps to lose weight.

Cream added to coffee or tea reduces the irritating effect of caffeine on the lining of the stomach and intestines. The cream acts in the same protective way on the tooth enamel, protects against the risk of plaque fixation on the enamel.

Cream as a source of lecithin helps to reduce the level of bad cholesterol in the blood, reduce the size and number of existing cholesterol plaques, and protect blood vessels from the formation of new ones.

Cream is a source of calcium, which helps to strengthen bones and teeth. The cream should be drunk during the period of intensive growth of a teenager, for the formation of a healthy bone tissue... Cream is useful for posture disorders, phosphorus, which is part of the cream, enhances the effect of calcium.

Cream is the best "neighbor" for fat-soluble vitamins A and E, so it is recommended to add cream to carrot juice. This is how the complete assimilation of vitamins A and E occurs. The combination of vitamins A, E and D in the cream is ideal for assimilation, therefore the cream is suitable for baby food that needs vitamin D.

Cream for beauty

Beauty cream has been used since the days of Cleopatra. The famous milk baths are nothing more than creamy water. Such milk baths smooth the skin, rejuvenate it, and whiten it. Cleopatra owes her beauty, not least, to the cream baths.

Cream is used to make homemade masks. They soften the skin, nourish it, smooth out fine wrinkles.

How to make homemade cream

Not all store-bought cream is useful: sterilized, with a long shelf life, they are devoid of many useful components. Therefore, preference should be given to cream with a short shelf life. Alternatively, you can make your own cream at home to be absolutely sure of its usefulness.

You should buy natural steamed milk, not store milk. Milk is poured into flat containers, plates, for example, and left in a cool place. In a day, cream will appear on the surface. They are carefully collected with a spoon and transferred to a separate bowl. The thickness of the cream layer and its fat content depend on the original fat content of the milk.

The harm of cream

Cream, especially high fat - very high-calorie product therefore they should be consumed in limited quantities. If there are no problems with weight, then 100 grams per day is the maximum. When obese, cream should be excluded from the diet.

Cream, like milk, should not be drunk if you are lactose intolerant. Children under three years of age should not be given cream due to the high fat content and difficulty in digesting. In case of liver diseases, it is better to refuse cream.

Berestova Svetlana
for women's magazine website

When using and reprinting the material, an active link to the women's online magazine is required

Cream- a thick white liquid, which can also be cream in color (see photo). A quality product should not have flakes and lumps. Natural cream has a sweetish taste and a viscous consistency.

In ancient times, people simply collected a thick layer formed on the surface of whole milk, which had already settled. Today this is due to separation. Thanks to this process, the fat fraction is removed, which ultimately makes it possible to obtain sterilized or pasteurized cream with different fat content:

In addition, cream can be distinguished by its consistency:

• drinking;
• whipped;
• canned

Today, the industry produces vegetable cream that has a long shelf life. Since they are made using vegetable fats, there is no need to talk about the high benefits of this product.

Selection and storage

If you purchased sterilized cream, its shelf life is approximately 4 months. Pasteurized versions will keep their freshness for only 3 days.

To keep the cream fresh, place it on the shelf near the freezer as this is where the temperature is coldest. If you have already opened a jar of cream, then you definitely need to use it within 24 hours.

If for any reason it is not possible to use the refrigerator, then the cream should be stored in a glass jar, which must be placed in a container with cold water. To reduce the risk of souring, it is recommended to put a horseradish leaf in the container. It should also be borne in mind that open cream absorbs foreign odors quickly enough.

How to check the quality?

High-quality cream should not contain vegetable fats. To check the product for their presence, you need to pour cream into a glass and refrigerate for 15 minutes. Then take a look at their appearance. If nothing has changed, this indicates the quality of the product. The presence of vegetable fats will be indicated by yellow spots on the surface.

Beneficial features

The benefits of cream are due to its rich composition, which is almost identical to milk. Due to the content of l-tryptophanes in this product, the cream helps to cope with insomnia, and they also normalize the activity of the nervous system. With this in mind, it is recommended to use this product for people who suffer from depression and nervous disorders.

It is part of lecithin, which normalizes blood cholesterol levels, and also reduces the risk of developing atherosclerosis. In addition, this substance has a positive effect on the correct metabolism of fats. Cream helps to quickly remove toxins and toxins from the body, so it is recommended to use them for some poisoning. It is recommended to include this product in your diet for people with ulcers, gastritis and other gastrointestinal problems.

Application in cosmetology

The useful composition of the cream allows you to use it for cosmetic purposes. By combining them with other products, you can get an amazing effect. For example, a cream can help improve the condition of aging skin, as well as cope with flaking. In addition, the cream has a whitening effect. Also, this product helps to improve the condition of the hair.

Cooking use

Cream can be consumed as a stand-alone product or used in recipes for various dishes. Most often, sauces, dressings, creams, mousses, etc. are prepared on the basis of this product. Lean options are added to drinks for a more delicate, creamy flavor. In addition, cream is included in the first courses, as well as sour cream, ice cream and butter are made from them.

Separately, it should be said about whipped cream, which is used to make and decorate numerous desserts and pastries. Only high-fat cream is suitable for this product.

How to prepare this product from milk?

To make cream, you must definitely take homemade milk... The process is very simple and anyone can handle it. Purchased fresh milk should be poured into a wide bowl and placed in a cool, dark place. After a day, you can already collect the fat on top, which is homemade cream.

Whipped cream at home

In stores, this product cannot be called natural, since various additives are used during its production. You have an alternative - whip the cream at home. In this process, the fat content of the cream is of great importance, the minimum value is 33%. It is very important that the raw materials and utensils you use are cold. To do this, put them in the freezer for a while, make sure that the dishes are completely dry.

Shake the bag very well if you have purchased cream. During the summer, it is recommended to keep a bowl in which you will whip the cream in a container with ice. In addition, you will need powdered sugar, which must be sieved beforehand to avoid lumps. Its amount should be calculated from the proportion: 1 teaspoon per 200 ml of fresh cream, plus another 1 teaspoon. You need to beat according to a certain scheme: first, the speed should be minimal and gradually increase, when the process comes to an end, the speed must be gradually reduced again. When the cream starts whipping well, it's time to add the powder, only this should be done gradually small portions... It's important not to overdo it and turn the whipped cream into butter. You can check the readiness like this: make a hole in the mass with your finger, if it is not tightened, everything is ready. Such a product will retain its freshness for 36 hours.

The harm of cream and contraindications

The cream can bring harm to people with an individual intolerance to the product. Due to its high fat content, it is not recommended to use this product for people who have digestive problems. People with high blood cholesterol have contraindications to the use of cream. You can not eat them also with obesity, hypertension. It is worth giving up cream in case of problems with metabolism and with the cardiovascular system. It is still impossible to eat this product with atherosclerosis and with liver pathologies.

A widespread food that is in demand among the population no less than other products made from milk is cream. They can be used either alone or mixed into tea and coffee, improving beneficial features and the taste of the drink. Also, this product is used in many recipes.

The product is made at home from milk, by separating mixtures of liquids of different density. A dense layer forms on the surface of the milk, which is drained into another container. This is where the name of this product comes from. In the dairy industry, cream is produced using special equipment: separators. There are two types of cream:

• natural;
• restored.

Composition and nutritional value

The benefits of a dairy product for humans are manifested in the abundant calorie composition, which is entirely determined by the fat content and freshness of the product. Good quality Cream is considered when it contains a lot of fat and has a uniform density - it is a component of milk in the form of fat. Fats rise and accumulate on the surface. Their amount, for a certain volume of milk, depends on the fat content of the milk itself, and not on what the cow is fed with. The dairy industry produces cream with different fat contents, such as:

1. Lean-10%, 12% and 14%.
2. Low fat - 15%, 17% and 19%.
3. Medium fat content - 20% and 35%.
4. Fatty - 35% and 50%.
5. Highly fatty - 50% and 60%.

The calorie content of 20% cream per 100 grams is 220 kcal.

The special beneficial properties of the product are that they contain: (phospholipids, lecithin, macronutrients, trace elements, carbohydrates, proteins, minerals, vitamins). They also contain a lot of calcium, therefore, drinking cream, we strengthen our health and increase the life span. The adult population assimilates fats and useful components of cream much faster than from milk.

Beneficial features

Some diseases can be cured by using this product. For those who are forced to engage in physical activity due to their occupation, it is recommended to drink to obtain more energy for the body. It is also useful to add them to the diet for diseases of the stomach and intestines.

Cream is characterized by the ability to remove toxic substances from the body, therefore, in case of intoxication, they are the number one medicine.

In this dairy product there is an amino acid that, entering the body, is processed into serotonin. In both men and women, this substance is deficient in the body. Thanks to serotonin in humans:

• efficiency increases;
• a good mood;
• lack of depression;
• deep dream;
• the skin of the face improves and rejuvenates;
• growth hormone is produced;
• the brain and psyche are healed;
• performance improves;
• the intensity increases.

Cream with carrot juice, has the ability to improve kidney function and Bladder, reduce swelling. If honey is added to this composition, then the vital activity of the sexual function will increase. Tea and coffee with cream, reduce the negative effects on gastrointestinal tract, and the enamel of the teeth protects against harmful and unwanted plaque. Lecithin has a beneficial effect on venous and vascular manifestations, protects against the appearance of atherosclerosis, plaques in blood vessels and regulates the maximum permissible cholesterol.

Cream is very beneficial when used with various fruits. In addition to their pleasant taste, such desserts are healthy for humans. The fats contained in such a dessert have an effect on the rapid absorption of vitamins found in fruits. Elderly people should in no case refuse to take cream, even if the stomach and intestines react negatively to them. The fat contained in the cream increases the lifespan, however, when consumed, one must adhere to the norm and take no more than 70 grams per day. Children of kindergarten age also need to drink cream, but in small quantities, it is still healthier for them to use milk.

Harmful properties

Although cream is good for humans, it can be harmful at the same time. By overusing cream and drinking large amounts of it, the body will begin to resist: instead of lowering cholesterol levels, it will quickly begin to rise. It is not recommended to give cream to babies under two years old, because at that age it is difficult to digest a product containing so much fat. Cream is contraindicated and harmful to those who suffer from diseases associated with the function of the liver, inability to tolerate milk proteins, allergic reactions to dairy products, increased cholesterol, high blood pressure, as well as susceptible to cardiovascular diseases.

Selection and storage rules

The store sells cream of two types: sterilized or disinfected and pasteurized by heat treatment. Sterilized cream is prepared by boiling at high temperature, so they have a shelf life of up to four months. They are packed in airtight containers, and they taste like baked milk. Pasteurized cream can only be stored for 3 days and tastes like boiled milk. Such a product cannot be stored for a long time because it tends to quickly turn sour.

It is not so easy to choose a healthy and good-quality product: after all, you cannot open a bag in a store and evaluate the taste and other qualities. When buying cream, you must read what is indicated on the packaging: manufacturer, release date, shelf life, composition. If the types of cream are not indicated on the package, then be sure that vegetable fats are present here, and this is no longer a natural product, but a substitute.

The cream should not contain lumps, grains, bad smell, foreign taste. They should have a slightly sweet taste, white or pale creamy color, be free of extraneous mixtures so as not to harm the body. Sterilized cream does not turn sour, as food microbes and bacteria are absent in them, therefore, over time, rotting occurs and a bitter aftertaste appears. This cream should be returned to the store or poured into the sink. The shelf life of pasteurized cream is 36 hours, at a temperature of 4 to 8 degrees, and sterilized - no more than 30 days, at a temperature of 1 to 20 degrees.

Effect of the product on weight loss

Arranging once a week the so-called fat fasting days by consuming only cream during the day, you will lose several kilograms of unnecessary weight. Cream creates beneficial satiety for the body and prevents the formation of fat from carbohydrates. Eat cream and be healthy!