9 questions
I have noticed for several months now that the UHT full cream (500ml) in the packaging has thickened so much that the liquid content is only minimal, even within the best-before date. Has the recipe for the cream composition been changed? Does it contain more carrageenan than before? As I want to use the cream in liquid form, I will probably have to stop buying this product in future and switch to another supplier.
Hello Guguseli55, thank you for your message and for the photo from which we were able to obtain the production data. You asked whether the recipe for the cream has been changed and whether it now contains more carrageenan.
We can assure you that no changes have been made to the recipe. The latest production reports show no deviations and the tasting for approval did not reveal any abnormalities in terms of texture, smell or taste.
The thickening of the cream you describe could have been caused by incorrect temperature control during distribution. An interrupted cold chain or temperatures above 5 °C can affect the quality of dairy products. We apologize for any inconvenience caused!
You can rest assured that we will do everything we can to avoid such incidents in the future. Our supplier has already been instructed to strengthen the appropriate controls to ensure the quality of the product. We hope that you will continue to have confidence in our UHT full cream! Best regards, your M-Infoline team
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Is alcohol used as a solvent in the extraction of carrageenan? Does a residual alcohol content remain?
Hello Cehat, we are happy to confirm that the following product contains only animal ingredients that originally come from milk. Valflora Whole Cream UHT IP Suisse is a dairy product consisting of cream (milk fat) and milk protein (lacto-vegetarian).
Carrageenan (E 407) is obtained from red algae. It is plant-based and alcohol-free. No alcoholic substances are added. Cross-contamination with alcohol and/or other animal products can be ruled out. Best regards, your M-Infoline team
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Couldn't you close the 1/2 liter of full cream with a round screw cap? You don't need the whole contents for most dishes.
I think that would be good too
Hello NewEngland2020, thank you for your suggestion. We understand your thoughts. There are currently no plans to adapt the packaging. Nevertheless, we will be happy to take your input on board as part of the next product revision. We would take this opportunity to recommend the 125 ml variants or the 250 ml size. Best regards, your M-Infoline team
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Is there cream without E407 in Migros? I would like to buy it.
Hello marijschwegler, thank you for your question. A thickening agent is used in the UHT cream varieties. However, there is an organic cream that does not contain any additives. The product is available regionally, but the shelf life is only about 5 days. Best regards, your M-Infoline team
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NEW LOOK!
Hello Sunier_2, thank you for your mail. We have indeed removed the layout used until now. Sincerely, your M-Infoline team
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Guest
Why was E407 added to this cream? For several years now, the WHO has been recommending that it should not be given to children. Knowing that it can be made without it, it can be found in the Migros range of E407-free liquid creams (but not in Migros Vaud stores, by the way).
Hi Maria According to information from our manufacturer Estavayer Lait SA, the addition of the E 407 gelling agent (carrageenan) is essential in the production of Valflora whole cream (UHT). Cream sold in supermarkets is obtained by centrifuging whole milk; the cream is then heat-treated (pasteurized, uperized (very-high-temperature pasteurization or UHT)) and homogenized (mechanical fragmentation of fat droplets to prevent their separation by rising in the finished product). All these processing phases in the dairy industry are designed to guarantee the consistent high quality of this product, and offer consumers the long shelf-life they desire. However, these technical processes are not particularly conducive to cream's natural characteristic of firming up when whipped, for example. So, to maintain its whipping capacity, a natural gelling agent, E 407 (carrageenan), is usually added. However, the quantity used is minimal in the finished product. Carrageenan or British agar is obtained from a variety of red algae. This edible fiber (ballast) is extracted from seaweed by an alkaline process using hot water or alcohol. Carrageenan is not assimilated by the human body in its dietary fiber form. This additive is harmless to health. With best regards your M-Infoline team
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Guest
The same thing happened to me and I threw away 3 1/2 liters of full cream from the promotion and won't be buying any more. The tip with sugar only works to a limited extent, for me the whipped cream still tasted very bitter. I didn't want to do that to my guests.
Hi guest
Thank you very much for your valuable comment.
We are sorry that you are disappointed with our Valflora full cream.
Our specialist department would like to look into this further. Do you still have the packaging with the data? If possible, can you provide us with the lot number and the M-Data?
Thank you in advance for your feedback and have a nice day.
Best regards from the M-Infoline team
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Guest
I bought 3 500ml packs at Migros Rüti about 3 weeks ago. All of them were bitter. But the consumer date is 2.1.2014 :-(
L 002870.
I threw them all away as I no longer had the receipt.
Will now buy the cream elsewhere.
Dear guest
We are sorry that you had to suffer inconvenience with our Valflora full cream.
We have checked the retained samples available to us, but could not find any deviations.
We assume that the bitter taste was caused by an air pocket. This causes the cream in question to spoil more quickly and leads to a rancid taste (oxidation of the milk fat). The air inclusion can occur either at the start or end of production.
We formally apologize to you for this incident. We hope that you will continue to have confidence in Migros and that we can welcome you back soon.
Happy holidays!
Kind regards from the M-Infoline team
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Guest
Is there no full cream without E407?
Hello guest
The additive E 407 (carrageenan) in UHT cream is necessary to prevent creaming and thus ensure good whippability.
Cream that you can buy from wholesalers is obtained from whole milk by centrifugation, then thermally treated (pasteurized, highly pasteurized or upherized (UHT)) and homogenized (mechanical crushing of the fat globules to prevent creaming). All these process steps in the milk processing industry guarantee consistently high quality and lead to the desired long shelf life. However, they are not particularly conducive to the natural creaming properties (e.g. whipping properties). Thickeners must therefore be used to maintain the whipping properties. Incidentally, the amount used is minimal.
We do not stock UHT full cream without carrageenan for the reasons mentioned above. However, depending on the size of the store and the region, pasteurized full cream that does not contain thickeners is available.
Best regards from the M-Infoline team
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