«Very good quality and practical portion size, ideal for small households. Many appreciate its long shelf life and versatility in cooking.»
«Very good quality and practical portion size, ideal for small households. Many appreciate its long shelf life and versatility in cooking.»
Why? You can only test, rate and make Migros even better if you're logged in.
Why? You can only test, rate and make Migros even better if you're logged in.
Yuka rates your cream 7/100, i.e. poor.
Can't you improve this? And why E407?
Hello Xcom, thank you for your inquiry. The industrial nature of food production and the requirements of quality, safety, preservation, etc. require the use of additives in many cases. This also applies to Migros products. However, when it comes to the use of additives, Migros follows the principle of "as much as necessary, as little as possible". E407 or carrageenan is a vegetable thickener obtained from red algae. Its purpose is to keep cream beating despite its long shelf-life. Creams without thickeners are found in pasteurized products with a shorter shelf life: Link. E407 is harmless to health; as a dietary fiber, carrageenan is not absorbed by the body at all. Yours sincerely, the M-Infoline team
Thank you for your reply. In future I'll be using pasteurized products.
Why? You can only test, rate and make Migros even better if you're logged in.
I would be interested to know why this cream should be stored at a maximum of 5 degrees, even though it is a UHT product.
UHT items do not need to be refrigerated unopened, I buy a lot from Migros-Online, there are also many items in the cooler bag, which in my opinion, and according to the declaration, do not need to be refrigerated.
Hello NikkiZH, the declaration on the packaging is correct. Cream must be stored at max. 5 °C. The maximum storage temperature of 5 °C refers to the use of the cream (e.g. whipping). If the storage temperature of the cream is changed several times during storage (e.g. cold-warm-cold), this can cause the cream to thicken in the packaging (crystallization of the milk fat). The whipping properties of the cream are also affected, which means that "warm" cream cannot be whipped until stiff. Kind regards, your M-Infoline team
Learned something again.
Thank you very much for your answer! Does this mean that you can still use the cream for cooking, for example, if it has not been stored in a cool place, but simply no longer for certain other purposes (such as whipping)?
Hello NikkiZH, exactly. You can store the cream at room temperature until you are ready to use it. It is then important to keep the cream at a constant temperature of max. 5 °C after opening. Best regards, your M-Infoline team
Great, thank you very much for the information!
Why? You can only test, rate and make Migros even better if you're logged in.
Yuka rates your cream 7/100, i.e. poor.
Can't you improve this? And why E407?
Hello Xcom, thank you for your inquiry. The industrial nature of food production and the requirements of quality, safety, preservation, etc. require the use of additives in many cases. This also applies to Migros products. However, when it comes to the use of additives, Migros follows the principle of "as much as necessary, as little as possible". E407 or carrageenan is a vegetable thickener obtained from red algae. Its purpose is to keep cream beating despite its long shelf-life. Creams without thickeners are found in pasteurized products with a shorter shelf life: Link. E407 is harmless to health; as a dietary fiber, carrageenan is not absorbed by the body at all. Yours sincerely, the M-Infoline team
Thank you for your reply. In future I'll be using pasteurized products.
Why? You can only test, rate and make Migros even better if you're logged in.
I would be interested to know why this cream should be stored at a maximum of 5 degrees, even though it is a UHT product.
UHT items do not need to be refrigerated unopened, I buy a lot from Migros-Online, there are also many items in the cooler bag, which in my opinion, and according to the declaration, do not need to be refrigerated.
Hello NikkiZH, the declaration on the packaging is correct. Cream must be stored at max. 5 °C. The maximum storage temperature of 5 °C refers to the use of the cream (e.g. whipping). If the storage temperature of the cream is changed several times during storage (e.g. cold-warm-cold), this can cause the cream to thicken in the packaging (crystallization of the milk fat). The whipping properties of the cream are also affected, which means that "warm" cream cannot be whipped until stiff. Kind regards, your M-Infoline team
Learned something again.
Thank you very much for your answer! Does this mean that you can still use the cream for cooking, for example, if it has not been stored in a cool place, but simply no longer for certain other purposes (such as whipping)?
Hello NikkiZH, exactly. You can store the cream at room temperature until you are ready to use it. It is then important to keep the cream at a constant temperature of max. 5 °C after opening. Best regards, your M-Infoline team
Great, thank you very much for the information!
Why? You can only test, rate and make Migros even better if you're logged in.
