Yili is one of the two giants of China's dairy industry, very well-known in China, in 2008 "melamine" incident caused a serious blow to China's dairy industry, after this heavy blow, Yili's rectification mainly focuses on milk source, testing and the upgrading of the entire industrial chain standards, and now has developed into China's highest revenue dairy enterprises, surpassing Mengniu for several consecutive years.
Yili's milk source belt is mainly in the northwest/northeast of China, in addition to the acquisition of New Zealand Westland Dairy, through cooperation with SGS (Swiss General Notary Public), LRQA (Lloyd's Register Quality Assurance Limited) and Intertek (British Intertek Group) to test raw milk, packaging materials, etc., and at the same time send technicians to carry out farm management, from the source to standardize production.
Affected by consumption and eating habits, Chinese prefer liquid milk, for a long time China's dairy companies have also mostly based on liquid milk, local brands like Yili rarely have cream/butter, whipping cream is mainly imported, and the price is relatively high. However, in recent years, there has been a baking boom in China, and whipping cream has become a popular commodity, and local dairy companies have also started to produce whipping cream after market demand has expanded.
Another advantage of local brands of whipping cream is that it is generally fresher than imported brands. As we all know, the shelf life of light cream is generally not very long, and imported products may have consumed a lot of time from production to customs declaration to shelves, and the actual shelf life is even shorter.
At present, Yili light cream is only available in 1L size, packaged in cartons without lids, with an average fat content of 35% and a shelf life of 6 months. However, like the relatively cheap whipping cream like Nestle, Yili whipping cream also has more food additives, priced at 38 yuan.
Yili light cream has a light texture, takes a long time to whip, has a large volume after beating, has a whiter color, a smooth surface but a soft texture, and has a poor shaping effect, which is more suitable for cake sandwiches and cream fillings.
