Whey cream
Whey cream (also known as whey cream or sirten cream ) is the fatty cream that is obtained from the whey by centrifugation . With around 2–3 g of fat per liter, whey contains significantly less residual fat than pure milk. Traditional cheese production produces whey cream, which has a high copper content. Copper promotes fat oxidation ; therefore the whey cream obtained in this way is more fragile and more likely to go rancid .
In the German cheese ordinance of 1965 (KäseV), whey cream is explicitly mentioned as a possible ingredient in the production of cheese in addition to so-called cheese milk. In Switzerland, whey cream may not be added to cream and cream products.
In addition to microbially acidified milk or cream, whey cream is used as an ingredient in the production of sour cream butter .
Sirten cream is mainly used in German-speaking Switzerland as a term for whey cream . The mixture of milk cream - the cream obtained from pure milk - and sirten cream is called cheese cream there.
Web links
Individual evidence
- ↑ German cheese regulation
- ↑ Interpretation aid for the use of Sirte in dairy products ( page no longer available , search in web archives ) Info: The link was automatically marked as defective. Please check the link according to the instructions and then remove this notice.
- ↑ German Butter Ordinance §5
