Milk is a highly valued raw material for dairy enthusiasts. Apart from proteins, the technologically most important component of milk is fat - cream, especially for milkfat-based dairy products. Cream is a viscous to solid milk product of white to white-yellow colour, which can taste slightly sour or milky-sweet depending on the technological process. In this theoretical diploma thesis, we have relied on the relevant literature, which served as our main source, to describe the technological processes for producing the most important milkfat-based dairy products, their characteristics, possible defects and their causes. Like milk, cream is also a perishable raw material, so we have tried to recommend some measures to prevent this. Cream can be used as a raw material for butter, mascarpone, kaymak, creams for various purposes - for whipping, for coffee, for cooking, UHT, in a dose, sour... The production procedures of most milkfat-based dairy products are simple but time-consuming, but at the same time serve as a basis for the development of characteristic sensory properties and appropriate shelf life. The technological processes of manufacturing milkfat-based dairy products do not differ significantly, regardless of whether it is industrial or home production. As a rule, industrially produced products are more aesthetic, of better quality, are subjected to greater control and are produced in larger quantities. Home-made products are more varied in terms of appearance, taste, smell and quality. As the small quantities of home-made products are not comparable to large industrial products, there is usually no need to buy larger machines and equipment for households. The shelf life of homemade products is usually short, but it can be extended by appropriate heat treatment of the cream (pasteurisation, sterilisation). For certain products, cream homogenization is important as well to improve its quality. Since cream can be used as a raw material or as an additive to a variety of dishes, cream can be found in a variety of dishes, especially in traditional dishes and products such as kaymak and over-heated cream, which are used as a garnish or filling in everyday and festive dishes.
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