ABSTRACT
Cream is sold in many varieties. The fat content may range from 10% (half-andhalf) to 48% (double cream). Although used for several purposes, it is primarily something of a luxury and, therefore, an excellent flavor is of paramount importance. Because of the high fat content, any off-flavor of the fat becomes concentrated. For instance, 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. Therefore, the milk should be impeccable with regard to lipolysis and fat oxidation.
