Cultured cream products are those which have been fermented with lactic acid, which adds to the taste of the product and increases its shelf life. GEA Liquid Processing has a wealth of experience in the field of cultured cream production and can provide both advice and technology of the highest quality.
Cultured cream goes by a range of different names depending on where in the world you are. In Scandinavia cultured cream can be referred to by the following names:
- In Denmark: Creme Fraiche
- In Norway: Creme Fraiche, Rømme
- In Sweden: Gräddfil
- In Finland: Hapankerma
Despite these different names, the production process is the same. Cultured cream products differ from cultured milk products in that they have a higher fat content (10%+). Light and fat-free varieties are also available, produced through either mixing cream and milk instead of just cream, or by thickening with solids.
The Market
Due to the many varied uses for cultured cream, it is a worldwide product with special focus on Europe and North America. Cultured cream is traditionally used as a condiment. It can be used in everything from on top of a baked potato to dipping crisps in, as well as a base in many creamy dressings. It can also be used in the production of or on top of desserts and cakes.
Our Competencies
GEA Liquid Processing can deliver the entire process for the production of cultured cream products, tailor-making hygienic solutions that match the customer’s requirements. GEA Liquid Processing can also offer first-class project management as a stable and reliable partner who keep our promises.