Cream

As a cream, cream or mainly in Austria cream the fat phase of the milk is known that naturally floats on standing of unleavened raw milk at the surface or can be spun from raw milk. The designations for cream vary regionally and will not be used for part of uniform. Cream is strictly speaking an emulsion of milk fat in water ( the butter made ​​from it by emulsion inversion, however, is an emulsion of water in milk fat).

Apart from the basic distinction between unleavened and leavened cream, there are a number of other cream products, such as sour cream or crème fraîche, which differ mainly in their fat content.

Production of cream

Cream, cream or cream is produced by creaming the milk. Here, separates the milk by the emulsified fat emulsion drop rise due to the lower density to the surface and float there as a cream which can be skimmed off, as such, consists of skimmed milk as the heavier phase from the bottom. Is a prerequisite of the natural creaming that the milk was not homogenized as this breaks up the fat globules and be restructured, which slows down the creaming. Usually cream is today no longer won by creaming, but by centrifugation. In this case the milk fat is separated as much as possible, so that the remainder of the skimmed milk has a fat content of only 0.03% to 0.06%. The desired fat content of the final product is achieved by back-mixing of both products. Goods bearing the designation cream ( cream ), must have a minimum fat content of 10 %.

Cream contains less milk compared to milk protein, but more fat and fat-soluble vitamins. It is raw material for butter and cheese production, but is also used fresh "sweet" or soured in the kitchen.

Grade overview

Unleavened cream ( sweet cream)

The common especially in Germany Designation sweet cream or sweet cream is popular and serves only to distinguish it from sour cream. It denotes the non- processed fresh, only UHT or sterilized cream at various concentrations. Outside Germany and Austria the unleavened cream crème fraîche is a liquid ( not to be confused with the sour crème fraîche and thickened épaisse ) refers.

Trading takes the unleavened cream, depending on their fat content, under different names:

• Coffee Cream (coffee cream and coffee cream, or crème Teesahne fleurette ) contains at least 10 % fat ( in Switzerland for at least 15 %)
• Whipped cream ( crème fouettée ) contains at least 30 % fat ( in Switzerland at least 35 %)
• Whipped cream, pasteurized ( Austria ) has a minimum fat content of 36%
• Extra whipped cream or pastry cream has a higher fat content of up to 40 %
• Double cream contains at least 40 % fat ( in Switzerland at least 45 %)

Fouettée cream that is mixed with sugar and Bourbon vanilla is known as crème Chantilly.

Commercially available fresh cream is always pasteurized. She holds cooled four to six days. Other heat treatments must be identified as such on the package, because the taste is altered by the associated with the preservation warming: UHT cream keeps Shelf up to six weeks, sterilized up to one year. Must also be in stabilizers which are added to the cream in order to prevent further creaming. The stabilizer most commonly used is carrageenan, however, changed by the also the taste of the cream. The creaming the cream, which is manifested by a firmer layer at the surface of the cream is not, as is often assumed, an indicator of cream of poor quality, but rather an indication that the cream does not contain stabilizers.

Preparation of whipped cream

For whipped cream, whipped cream or whipped cream is only with a minimum fat content of 30%, which corresponds to the minimum requirement of cream in Germany. You must also be well cooled. Usually the cream is sweetened before being broken with sugar or sugar syrup, because subsequent sweetening the volume substantially reduced.

When whipping cream air is mixed into the cream. The fat globules of the cream have on their surface protein molecules with which they adhere to the folded under air bubbles. They form an increasingly finer, three-dimensional network in which the air is trapped. This sets the cream and reaches approximately twice the original volume. If the cream beaten too long or too hard, the fat particles to clump together butter. The beating is facilitated by cooled equipment. In addition, commercially also known as pastry cream with a higher fat content is available, the longer remains stable after impact. Cream stabilizer is a powdered additive (often with baking soda), which holds the cream more stable. In trade and industry Sahnesteif but has no significance, since the taste of the product is adversely affected.

The following processes are common:

• Hammering with whisk is the classic way to gain whipped cream. With whisk, kitchen appliances or crafts with stroke engines, the air is introduced.
• Foaming: The cream is with propellant, mainly with nitrous oxide, foamed. The whipped cream is formed when the outlet of the gas mixture from the valve by sudden loss of pressure. Be on the market Cream Machines - also incorrectly referred cream wind - as floor models and offered as hand-held devices. The commercial spray cans work with this system. The advantage of this method is that only the required amount is produced.
• Combination of beating and frothing: In a conical container, the cream is stirred with a rotating grid, being fed from below finely distributed air. With this method, large quantities can be produced at the same time; it is used in pastry shops and bakeries. Usual is a combination of cream horns and freezer, whereby optimum temperatures are given. The so produced whipped cream is very light and airy and extremely stable and cut-resistant.

Sour cream or sour cream ( crème aigre, also crème acidulée ) is cream that has been mixed with lactic acid bacteria, which it assumes a firmer, creamy consistency beside a slightly sour taste. For binding warm dishes sour cream is particularly suitable because it does not flocculate due to its high fat content. Trade is sour cream in various variants under these names:

• Sour cream, sour cream contains at least 10 % fat.
• Crème légère is a lower-fat version of sour cream with a fat content of usually around 20%.
• Sour cream is a higher fat sour cream with a fat content of 20-29 % usually. An addition of binders (usually starch) is allowed.
• Crème fraîche ( creme fraiche épaisse ) contains at least 30 % fat, the addition of up to 15% sucrose is allowed. Crème fraîche can not be heat-treated after fermentation.

From mascarpone crème fraîche is made with a fat content of up to 70%, which has a consistency similar to sour cream, but this is one of the fresh cheese.

Replacement products

Cream Similar products can be made from soy milk. Other milk-like starting materials are possible. Rama Cremefine for whipping cream is a substitute from palm kernel and coconut oil, milk and additives.

Etymology

The etymology of the word cream is not secured. The occurring in Vulgar Latin word sagina means fattening, food, fat ' and is probably a loanword on a Celtic stem * Soig measures (cf. Welsh hooves, ir uachthar ), himself in turn to the Indo-European verb root * seuə g, suck, squeeze ' back. About the Old French word Saime, which means cream, the word cream is likely from the 14th century, from Dutch to Brabant ( there is as sane ) have come into the German language and appears here as a typical urban expression ( also in the case sane ) initially for the processed sweet cream on.

Rahm is the most common word for this food in the German language area, where it is used in the areas ( in Germany ) or cream also know the word cream ( in Austria ), rather for acid cream, such as in Bavaria. Cream is covered in Middle High German in the 11th century as roum and is also found in Old English as Ream and in Old Norse as rjúmi. In Awestischen also a word stem raoɣna - exist " butter ". The other Indo-European origin of this word is obscure.

Leaving untreated cow's milk stand and then draws " the Upper " from, to get to the cream. Sour cream was also known as Upper milk [ Grimm 1] and " top ", as the top object, the substantive use of the adjective " upper". [ Grimm 2]

Regional distinctions

Germany and Austria both have two standard linguistic lexemes: cream ( south) and cream (center and north) for Germany, cream ( west) and cream ( East) for Austria. In German-speaking Switzerland only the word cream is used in the default language, in some dialects it is called, however Niidel or Niidle.

The regulation relating to cocoa and chocolate products in 1994 ( BGBl.Nr. 689/1994 ), especially of " cream " the speech, " cream " and " cream " are used as synonymous mentioned. Protocol No 10 of the EU Accession Treaty (Federal Law Gazette No. 45 /1995) cream cream is recognized as equivalent towards the common EU label, and then the " specific Austrian terms in the German language versions of the instruments used in Germany corresponding terms added in appropriate form. "In the new Regulation chocolate from the year 2003 ( Federal Law Gazette II No 628/ 2003) is also always " cream / cream "is mentioned.

The designation cream was unusual for any cream variant in Austria and is perceived as foreign, but this applies only conditionally for Tirol. Spread cream is mainly by imported product names (such as candy ), through cookbooks, adjustments in the tourism industry to the guests and export products. The very well-known song " Aber bitte mit Sahne " (1976), who was born as the son of German-born parents in Carinthia singer Udo Jürgens may have also contributed his part. When the term is used cream, as is so often the whipped cream meant. It is thus a spurious parallel form, a secondary form, compared with the general use in Germany. Active hand it is especially in the restaurant business, especially in the west of Austria.

Called the cream in Austria cream is undefeated thin, fine and sweet. One gives him as a cream (not " cream " ) in your coffee or whipped cream for coffee or ice cream. ( Cream referred to herein sometimes a thicker version and is more of an additive for food because for drinks, and the acidic variant should be named according sour cream, which has, however, reduced in the Vienna area to miss understandable cream. ) In the west of Austria is called whipped, in East of whipped cream. Overlapping areas are mainly bordering on Bavaria provinces of Tyrol and Salzburg, but also in Styria and Carinthia, the term was whipped (in short " shock ") is used predominantly, but predominates in urban use now whipped cream. Whipped cream is also common in Old Bavaria, but is increasingly displaced by a native of the north notion whipped cream.