ABSTRACT
The cream is a type of liquid milk product that is substantially rich in milk fat and is found in the form of an oil-in-water emulsion of fat in milk serum. It is obtained by mechanical separation from the milk. Other types of cream that are prevalent in the market are whipped cream, table cream, coffee cream, and plastic cream. Usually, the cream contains all the components as in the milk, not with different compositions. Compositional analysis is important for getting information on the components in the cream samples. in this chapter, standards protocols are discussed for the determination of total solids, fat, solids-not-fat (SNF), lactose, ash content, total nitrogen (TN) content, water-insoluble fatty acids (FAs), titratable acidity of fat, and pH in cream.
