How is dry cream created?

Dry cream is created through the process of removing water from pasteurized milk and/or cream. This process typically involves using methods such as spray drying or freeze drying. The goal is to concentrate the fat and solids in the cream while significantly reducing its moisture content.

When milk or cream is pasteurized prior to drying, it helps to eliminate bacteria and enzymes that could spoil the product, allowing for a stable end product that can be stored for longer periods. The reduction of water content in cream results in a product that has a longer shelf life and can be reconstituted later by adding water.

In contrast, simply adding water to cream would not create dry cream, as it would only yield a diluted product. Removing water from milk alone may not achieve the concentration of cream typically desired, and using fresh cream does not involve the dehydration process necessary to create dry cream. Therefore, the correct answer identifies the specific method that produces dry cream effectively.