Disclaimer: This description is part of a partially automated process of collecting data and might not be entirely accurate or even related.
Cream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Source: Wikipedia. Source link.
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|Food Item||Cream, sour, extra low-fat, 10 % fat, Rømmekolle|
|SubCat||Cream, sour cream and replacer|
|Dietary fibre (g)||0|
|Edible part (%)||100|
|Vitamin A (RAE)||M|
|Vitamin B12 (µg)||0.2|
|Vitamin B6 (mg)||0.04|
|Vitamin C (mg)||0|
|Vitamin D (µg)||0|
|Vitamin E (alfa-TE)||0.2|