Original Cream Can - Milk

Cream is obtained by recombining milk products with or without the addition of potable water, and replacing milk fat with butter and additional ingredients and sometimes food additives such as emulsifiers, preservatives (e.g. potassium phosphate), flavors and food stabilizers to increase the sustainability.

Cream is prepared by mixing and heating the ingredients up to 85 C at negative pressure to ensure the good mixing with no air then the product pass through homogenization process at pressure 170 bar to be ready for the sterilization process which it will raise and keep the product temperature to 141 ° C for 5 seconds then cooling it to 85 C by vacuum applying to be ready for hot filling process at 85° C in Tin Cans which sterilized by hot air then the filled product will pass through sterilized seaming machine with steam applying to ensure the headspace sterilizing and the good sealing to pass through cooling tunnel with cold water shower applying to decrease the product temperature and deliver it to the dryers to make it ready for packaging and sealing process.