Jun 28, 2009, 12:04 PM
Post #16 of 19
Just as a follow-up, it turns out that "crema" is one of many products regulated under Mexico's "Health Control Regulations" (Reglamento de la Ley General de Salud en Materia de Control Sanitario de Actividades, Establecimientos, Productos y Servicios).
Article 378 of the Regulations specifies eight classifications of crema according to their milk fat content and other parameters, mainly acidity and percentage of solids other than milk fat. Here are the classifications with a few definitions noted:
1. Crema (minimum of 30% milk fat, maximum 0.1% acidity expressed as lactic acid, no more than 7.5% solids other than milk fat)
2. Crema ácida cultivada
3. Crema acidificada
4. Media crema (minimum 20% milk fat and no more than 10% solids other than fat)
5. Crema ligera, o crema ligera para café
6. Crema para pastelería
7. Crema para batir (minimum of 30% milk fat, with added thickening agents)
8. Crema pesada (minimum of 35% milk fat)
esperanza suggests media crema as a substitute for heavy cream. I just want to point out that many of the canned or Tetra-Pak media crema products are rather artificial. For example, Nestle Media Crema lists its ingredients as "butter fat, skim milk, and phosphate of soda." Doesn't appear to be any real cream in there at all. Other brands of media crema include so much thickening agent (like xanthan gum) that the texture and appearance (and probably taste) resemble thick Elmer's Glue, especially when cold.
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