CLC - Compagnia Lattiero Casearia
The nutritional profile of cream is closely related to its lipid content and the method of fats obtainment. Cream can have low (21%), medium (30 to 40%), or medium-high (40 to 70%) lipid content.
The cream for industrial production is sold fresh or frozen according to use. It is a milk-based product with a typical creamy consistency, white color and pleasant taste on the palate, loose cream is an essential ingredient in many confectionery preparations thanks to the fat component responsible for the creamy…
Thanks to its milk-based products, Italy ranks among the top 10 world exporters in the dairy sector, a market estimated at around 24 billion euros per year
The cream for industrial production is obtained by separating milk from the fat component through different methods that will determine its organoleptic and nutritional characteristics.
Loose cream for industrial production is sold by Compagnia Lattiero Casearia throughout Italy and worldwide. Natural product made from pasteurized milk with a typical creamy consistency and white color, cream is characterized by percentage of fat variable according to the intended uses.