Application of creamium butter 84% while producing whipped cream

Corman S. A. developed an instruction for application of creamium butter, fat content 84%, during producing whipped cream from pasteurized and sterilized cream of the following types (depending on fat content):

  • 35% fatness;
  • 38% fatness;
  • 40% fatness;

As a result of examination creamium butter 84% can be recommended for applications in technological process while producing whipped cream.