Fatty substance which appears on the surface of resting milk,especially after boiling it, but it’s obtained industrially through centrifugation. It has many uses for cooking and baking.

It is off-white and greasy, composed by a 30 to 40% of fat content, nonfat compounds and water.

Nutritional information (0.1 l)
Fiber 0.0 g
Saturates 21.6 g
Monounsaturated fatty acids 9.7 g
Polyunsaturated fatty acids 0.83 g
Cholesterol 110.0 mg
Calcium 50.0 mg
Iron 0.2 mg
Zinc 0.23 mg
Vitamin A 283.3 ug
Vitamin C 0.0 g
Folic acid 0.0 ug
Salt (Sodium) 32.0 mg
Sugars 3.9 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.