Fresh cream is derived from the separation of high quality raw milk. The cream separator is a series of conical plates which revolve in a bowl at high speed creating centrifugal force which "flings" the heavier skim milk to the outside of the bowl and the cream being the lightest, collected at the centre of the bowl.
Fresh cream is pasteurised at 75 C for 15 seconds then cooled to 4 C. This process destroys any harmful bacteria which may be present, improving the cream's keeping qualities. Thickened cream has thickeners such as alginates, and/or corrageenans added before pasteurisation. Once pasteurised and cooled the cream is packaged.