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

Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream should contain a minimum of? Correct Answer 40% fat

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.

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Dry cream is produced by removing the water from pasteurized milk and/or cream. Dry cream will have a maximum milk fat of _______ for economic factors.
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