ABSTRACT
Cream is sold in many varieties. The fat content may range from 10% ("halfand-half") to 48% ("double cream"). Although it may be used for several purposes, mostly it is something of a luxury and therefore an excellent flavor is paramount. Because of the high fat content, any off-flavor of the fat becomes concentrated. For instance, a milk with a fat acidity of 1 mmol per 100 g fat will not be perceived to have a soapy-rancid flavor by most people, but a whipping cream made from it will definitely taste rancid. Hence, the milk should be impeccable with regard to lipolysis and fat oxidation.
