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Cream

6Consensus

3.7/10 · Requires attentionAverage expert rating

6Evaluations

Possible risk. Click on ingredient (1)

Cream is obtained by a process of separation and centrifugation from the milk. Types of cream: UHT long-life cream for culinary use with fats of about 25%. Fresh cream for culinary use with about 35% fat Whipped cream obtained by centrifugation with about 38% fat, often flavoured with various aromas. Sour cream widely used in Northern and Eastern...

Read the full TiiipWhere is this found?17 pts from A_Partyns

Tiiips and reviews about this object

Panna studi

by A_Partyns (13105 pt) · 2020-Nov-19

Alcuni tra gli studi più significativi sulla panna e sulle sue problematiche alimentari. Nestel PJ, Beilin LJ, Mori TA. Changing dietary approaches to prevent cardiovascular disease. Curr Opin Lipidol. 2020 Dec;31(6):313-323. doi:...

2020-Nov-19

News

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Panna e salute

by Ottika12 (1748 pt) · 2020-Nov-20

La panna, in genere pastorizzata, viene usata in campo alimentare nei prodotti da forno, ma induce aumento dei valori del colesterolo. Un valore alto di colesterolo nel corpo umano induce stress ossidativo ed infiammatorio e, allo stesso tempo, un...

2020-Nov-20

Tip

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Review

by A_Partyns (13105 pt) · 2025-Nov-01

La panna si ottiene con un processo di separazione e centrifugazione dal latte. Vi sono alcune tipologie di panna : Panna UHT a lunga conservazione per uso culinario con grassi al 25% circa Panna fresca per uso culinario con grassi al 35% circa...

2025-Nov-01

Review

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Read other Tiiips about this object in English (2)

Object facts

Key information and links

Kcal/100g345

Threat factorsNot available

Last update2019-08-14 17:22

Content

Fresh whole milk
Saturated fats

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