Aseptic (UHT) Cream
Size / Weight: 200 kg
Brand: Shahdoosh
Shahdoosh Aseptic (UHT) Cream is a premium dairy cream specially designed to provide convenience, stability, and versatility for industrial food production, foodservice operations, and export markets. This cream undergoes ultra-high-temperature (UHT) treatment and is packaged under sterile conditions, allowing it to remain shelf-stable without refrigeration until opened. This feature makes it an ideal solution for environments where cold storage is limited or unavailable.
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Description
Aseptic (UHT) Cream – High-Performance Dairy Ingredient for Professional Applications
Aseptic (UHT) Cream is a high-quality dairy product produced from fresh milk using ultra-high temperature processing and sterile aseptic packaging. This advanced production method ensures the cream remains microbiologically stable without the need for refrigeration before opening. By eliminating harmful bacteria while preserving nutritional value, UHT cream offers extended shelf life, consistent quality, and safe performance for food manufacturers, bakeries, confectionery producers, and food service operations. It is designed for professional use where reliability, efficiency, and product safety are essential.
One of the most important technical features of this cream is its Fat content with a minimum of 50%, which ensures exceptional richness, high energy value, and superior texture in finished products. It also maintains a stable pH range of 6.5–6.8 and controlled Acidity of 0.09–0.15%, providing optimal performance in both sweet and savory food applications.
Fat Content, Stability, and Functional Performance
The high fat content of Aseptic (UHT) Cream gives it a rich, full-bodied texture and smooth mouthfeel. This level of fat enhances flavor release, improves creaminess, and strengthens the structural integrity of food products. The controlled pH range of 6.5–6.8 ensures excellent compatibility with sugars, cocoa, fruits, and stabilizing agents. Its low acidity level of 0.09–0.15% helps maintain flavor balance and prevents unwanted separation during processing. These technical characteristics allow manufacturers to achieve uniform results in large-scale production environments.
Applications in Confectionery and Dessert Manufacturing
Aseptic Cream is widely used in cakes, whipped cream products, mousses, cheesecakes, ice cream bases, and layered desserts. It blends smoothly with sugar, cocoa, fruit purees, and flavor compounds, creating a stable and creamy structure. Its high fat content enhances aeration during whipping and improves volume, texture, and mouthfeel. Because of its consistent quality, it performs equally well in artisan confectionery and industrial dessert production lines.
Role in Bakery Production
In bakery applications, Aseptic (UHT) Cream improves softness, moisture retention, and overall crumb structure. It is commonly used in cream-filled breads, croissants, Danish pastries, and specialty baked goods. The fat phase strengthens dough texture and enhances browning during baking. The stable acidity level ensures that fermentation and baking reactions remain fully controlled, contributing to consistent product quality and extended freshness.
Use in Food Service and Ready-to-Use Products
Food service operations, cafés, and industrial kitchens rely on Aseptic Cream for sauces, soups, pasta sauces, cream bases, and ready-to-serve meals. Its long shelf life at ambient temperature simplifies storage and logistics. After opening, it maintains excellent stability under refrigeration and cooking conditions. Chefs benefit from predictable thickening performance and a clean dairy flavor that enhances both savory and sweet dishes.
Nutritional Value
Aseptic (UHT) Cream provides a concentrated source of milk fat and energy. It also contains essential fat-soluble vitamins that support the nutritional profile of finished food products. When used in balanced formulations, it contributes to both sensory satisfaction and nutritional functionality in professional food production.
Production Standards and Quality Assurance
Aseptic Cream is produced under strict hygienic conditions using advanced UHT processing and sterile filling systems. Each batch is tested for fat content, pH level, acidity, microbiological safety, and thermal stability. These quality control measures ensure that manufacturers receive a reliable and performance-driven dairy ingredient suitable for industrial and commercial use.
Conclusion
Aseptic (UHT) Cream offers high fat content, controlled acidity, excellent thermal stability, and long shelf life without refrigeration. With Fat minimum 50%, pH 6.5–6.8, and Acidity 0.09–0.15%, it delivers reliable performance across bakery, confectionery, food service, and processed food industries. Its rich texture, clean dairy flavor, and professional-grade consistency make it an essential ingredient for producers focused on quality, efficiency, and product excellence.
| Test | Unit | Result |
|---|---|---|
| Color | - | White - Creamy white |
| Texture | - | Uniform |
| Sensory | - | Clean bland taste , Natural |
| Fat | % | Min 50 |
| PH | % | 6.5-6.8 |
| Acidity | % | 0.09-0.15 |
| Coliforms | Cfu/g | Max 10 |
| E.Coli | Cfu/g | Negative |
| Staphylococcus Aureus | Cfu/g | Negative |
| Total count of Microorganism | Cfu/g | Max 2 × 104 |
Description
Aseptic (UHT) Cream – High-Performance Dairy Ingredient for Professional Applications
Aseptic (UHT) Cream is a high-quality dairy product produced from fresh milk using ultra-high temperature processing and sterile aseptic packaging. This advanced production method ensures the cream remains microbiologically stable without the need for refrigeration before opening. By eliminating harmful bacteria while preserving nutritional value, UHT cream offers extended shelf life, consistent quality, and safe performance for food manufacturers, bakeries, confectionery producers, and food service operations. It is designed for professional use where reliability, efficiency, and product safety are essential.
One of the most important technical features of this cream is its Fat content with a minimum of 50%, which ensures exceptional richness, high energy value, and superior texture in finished products. It also maintains a stable pH range of 6.5–6.8 and controlled Acidity of 0.09–0.15%, providing optimal performance in both sweet and savory food applications.
Fat Content, Stability, and Functional Performance
The high fat content of Aseptic (UHT) Cream gives it a rich, full-bodied texture and smooth mouthfeel. This level of fat enhances flavor release, improves creaminess, and strengthens the structural integrity of food products. The controlled pH range of 6.5–6.8 ensures excellent compatibility with sugars, cocoa, fruits, and stabilizing agents. Its low acidity level of 0.09–0.15% helps maintain flavor balance and prevents unwanted separation during processing. These technical characteristics allow manufacturers to achieve uniform results in large-scale production environments.
Applications in Confectionery and Dessert Manufacturing
Aseptic Cream is widely used in cakes, whipped cream products, mousses, cheesecakes, ice cream bases, and layered desserts. It blends smoothly with sugar, cocoa, fruit purees, and flavor compounds, creating a stable and creamy structure. Its high fat content enhances aeration during whipping and improves volume, texture, and mouthfeel. Because of its consistent quality, it performs equally well in artisan confectionery and industrial dessert production lines.
Role in Bakery Production
In bakery applications, Aseptic (UHT) Cream improves softness, moisture retention, and overall crumb structure. It is commonly used in cream-filled breads, croissants, Danish pastries, and specialty baked goods. The fat phase strengthens dough texture and enhances browning during baking. The stable acidity level ensures that fermentation and baking reactions remain fully controlled, contributing to consistent product quality and extended freshness.
Use in Food Service and Ready-to-Use Products
Food service operations, cafés, and industrial kitchens rely on Aseptic Cream for sauces, soups, pasta sauces, cream bases, and ready-to-serve meals. Its long shelf life at ambient temperature simplifies storage and logistics. After opening, it maintains excellent stability under refrigeration and cooking conditions. Chefs benefit from predictable thickening performance and a clean dairy flavor that enhances both savory and sweet dishes.
Nutritional Value
Aseptic (UHT) Cream provides a concentrated source of milk fat and energy. It also contains essential fat-soluble vitamins that support the nutritional profile of finished food products. When used in balanced formulations, it contributes to both sensory satisfaction and nutritional functionality in professional food production.
Production Standards and Quality Assurance
Aseptic Cream is produced under strict hygienic conditions using advanced UHT processing and sterile filling systems. Each batch is tested for fat content, pH level, acidity, microbiological safety, and thermal stability. These quality control measures ensure that manufacturers receive a reliable and performance-driven dairy ingredient suitable for industrial and commercial use.
Conclusion
Aseptic (UHT) Cream offers high fat content, controlled acidity, excellent thermal stability, and long shelf life without refrigeration. With Fat minimum 50%, pH 6.5–6.8, and Acidity 0.09–0.15%, it delivers reliable performance across bakery, confectionery, food service, and processed food industries. Its rich texture, clean dairy flavor, and professional-grade consistency make it an essential ingredient for producers focused on quality, efficiency, and product excellence.
| Test | Unit | Result |
|---|---|---|
| Color | - | White - Creamy white |
| Texture | - | Uniform |
| Sensory | - | Clean bland taste , Natural |
| Fat | % | Min 50 |
| PH | % | 6.5-6.8 |
| Acidity | % | 0.09-0.15 |
| Coliforms | Cfu/g | Max 10 |
| E.Coli | Cfu/g | Negative |
| Staphylococcus Aureus | Cfu/g | Negative |
| Total count of Microorganism | Cfu/g | Max 2 × 104 |
