Krasnoyarsk residents were told how to distinguish real cream from counterfeit

The Krasnoyarsk Rospotrebnadzor told how to distinguish natural cream from counterfeit.

First of all, experts recommend paying attention to the name of the product. The packaging must say “Cream” and indicate what specific treatment it has undergone (pasteurized, ultra-pasteurized or sterilized). In addition, it must be mentioned that they are drinkable.

You also need to look at the packaging itself: it should not be swollen or damaged. It is better to choose opaque containers, since milk fat oxidizes faster when exposed to light.

Remember that unopened pasteurized cream will keep in the refrigerator for up to two weeks. After opening, it is advisable to use them within 1-2 days. Ultra-pasteurized and sterilized are stored at room temperature for up to 6 months. After opening the package, they should be consumed within 3-4 days.

Cream with a fat content of 10-15% is best suited for adding to drinks: coffee, tea, freshly squeezed juice. Cream 20-25% is more suitable for preparing sauces, dressings, and puree soups, although sometimes it is possible to replace them with less fatty ones.

And 33-35% cream is needed to make cream – when whipped, it turns into a fluffy, stable mass.

“The most common way to adulterate cream is the use of vegetable fats in their production. To identify a fake at home, pour the cream into a glass and put it in the refrigerator for about an hour. If after this a distinct layer of fat appears on the surface, the product contains vegetable oils,” Rospotrebnadzor said.

Let us remind you that only those products with vegetable fat that say “natural cream” are considered counterfeit. If the plant composition is fully reflected in the labeling, it is not a fake, but a certified milk-containing product.