Cream

Cream

DALY Products

Cream is obtained from milk and dairy products with a high fat content (usually 30-40%). It is a rich and creamy product that is used in cooking and desserts. It contains milk proteins, lactose, fat-soluble vitamins (A, D, E, K) and minerals. It is pasteurized to remove harmful bacteria and is usually homogenized for a smooth consistency.

Uses

Food Production: Used in many products such as dairy products, ice cream, yogurt, sauces and ready meals.
Restaurant and Catering: Restaurants and catering services use cream to enhance the flavor and presentation of dishes.
Pastry and Baking: Cream plays an important role in the production of cakes and desserts as a filling and coating ingredient.

Advantages

Flavor Enhancement: Cream adds a rich and satisfying flavor to products.
Thickening: Increases the consistency of dishes and sauces, giving them a more professional appearance.
Diversity: It can be used in a variety of products with different fat content and formulation options.

Cream stands out as an indispensable ingredient in the food industry. Choosing the right type of cream to ensure flavor, consistency and quality is an important factor affecting the success of the production process. By using cream, industrial kitchens and production facilities both improve product quality and ensure customer satisfaction.

Cream

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DALY Products

Whole Milk Powder

Whole Milk Powder

Milk powder is a food obtained by drying milk in its pure form. Milk powder is obtained by removing at least 90% of the water content of milk...

Whole Milk Powder

Milk powder is a food obtained by drying milk in its pure form. Milk powder is obtained by removing at least 90% of the water content of milk...

Skimmed Powder

It is produced by pulverizing and drying high quality skimmed cow's milk. It can be used as a powder, melted or combined with different foodstuffs. It has a unique cream or yellow color, a unique fluid powder structure, homogeneous appearance and no preservatives, coloring agents and

Skimmed Powder

It is produced by pulverizing and drying high quality skimmed cow's milk. It can be used as a powder, melted or combined with different foodstuffs. It has a unique cream or yellow color, a unique fluid powder structure, homogeneous appearance and no preservatives, coloring agents and

Whey Powder

It is obtained by drying the fresh whey formed during the production of various cheeses in accordance with the technique after the demineralization process.

Whey Powder

It is obtained by drying the fresh whey formed during the production of various cheeses in accordance with the technique after the demineralization process.

Butter

Butter is a fatty product obtained by whipping milk cream. It usually has 80-82% fat content and offers a rich and creamy texture.

Butter

Butter is a fatty product obtained by whipping milk cream. It usually has 80-82% fat content and offers a rich and creamy texture.

Cheese

Cheese is a dairy product made from milk and milk products, with a variety of flavors and textures. Cheese production is done using bacteria and/or enzymes to ferment and coagulate milk.

Cheese

Cheese is a dairy product made from milk and milk products, with a variety of flavors and textures. Cheese production is done using bacteria and/or enzymes to ferment and coagulate milk.

Casein

Casein makes up about 80 percent of the protein in cheese, milk and yogurt. Especially athletes or bodybuilders use casein-containing foods or supplements to increase muscle size.

Casein

Casein makes up about 80 percent of the protein in cheese, milk and yogurt. Especially athletes or bodybuilders use casein-containing foods or supplements to increase muscle size.

Protein

Proteins used in foods are essential components with high nutritional value and essential for body functions. Proteins from animal sources (meat, milk, eggs) and plant sources (legumes, grains) add flavor, texture and nutritional value to foods.

Protein

Proteins used in foods are essential components with high nutritional value and essential for body functions. Proteins from animal sources (meat, milk, eggs) and plant sources (legumes, grains) add flavor, texture and nutritional value to foods.