Chilling temperature recommended for cream is:

Correct option is B

Cream is a perishable dairy product, and proper chilling is crucial to maintain microbiological safety and sensory quality during storage.
The recommended chilling temperature for cream is typically between 0°C and +5°C.
This range slows microbial growth and maintains the product’s texture, flavor, and freshness.
Freezing cream (below 0°C) can cause phase separation and textural degradation, which is undesirable unless long-term storage is intended.
Why other options are incorrect:
-1°C to +1°C: Too close to freezing; may cause fat separation or partial freezing in high-fat cream.
0°C to 8°C and 5°C to 10°C: May support faster microbial growth and reduce shelf life, especially the upper end.
Therefore, the correct answer is Option (b).