Question

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of?

(a) 18% fat

(b) 30% fat

(c) 40% fat

(d) 75% fat

The question was posed to me during a job interview.

Question is taken from Dairy Products in chapter Products of Dairy Engineering

Answer 1

Correct answer is (c) 40% fat

The explanation: There are differences in milk-fat content. All cream contains at least 18 percent milk fat: “whipping cream” is made up of 30 percent, while cartons labeled “heavy cream” or “heavy whipping cream” must contain 36 percent or more.