Valflora Vollrahm UHT IP-SUISSE

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

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

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

Hello Sunier_2, thank you for your mail. We have indeed removed the layout used until now. Sincerely, your M-Infoline team

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

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

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

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