Cream, regular thickened, 35% fat, ultra high temperature treated

Ultra high temperature (UHT) treated Australian cream. Major ingredients include cream and vegetable gum. Produced by heating cream and thickening agents to 133-140 C for a minimum of 1 second prior to packaging, resulting in its extended shelf life and increased viscosity. Supplied with a fat content of 35%.

Proximates (except ash), vitamins (except ACAR, CRYP and vitamin C) and minerals (except I) were averaged from a composite of 2 samples (Pauls and Dairy Farmers from Australia) purchased from 1 outlet in Sydney and analysed in 1988/89 by AGAL and samples of Australian thickened UHT cream as reported by the ADC (1999). Carbohydrates expressed as a sum total in ADC sample. Ash, ACAR, CRYP and vitamin C was determined only in the AGAL sample. Fatty acids were determined in 5 samples of pure cream and double cream purchased in Sydney in 2005. I, Se, Cr and Ni was determined in the 22nd ATDS sample of regular cream. Dietary fibre was imputed.