Cream

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Cream

Cream (/kri:m/) is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators".

Etymology

The word "cream" comes from the Old French creme, which is derived from the Late Latin term crema. This Latin word, in turn, comes from the Indo-European root krei-, which means "to sieve or separate".

Types of Cream

There are several types of cream, each with varying levels of milk fat. These include:

  • Half-and-half: This type of cream contains between 10.5% and 18% milk fat. It is often used in coffee.
  • Light cream: Also known as coffee cream or table cream, it contains between 18% and 30% milk fat.
  • Whipping cream: This cream contains between 30% and 36% milk fat and is used for making whipped cream.
  • Heavy cream: Also known as heavy whipping cream, it contains at least 36% milk fat and can be whipped to twice its volume.

Related Terms

  • Milk: The liquid from which cream is derived.
  • Butter: A dairy product made by churning cream.
  • Ice cream: A sweetened frozen food typically eaten as a snack or dessert, made from cream or milk.
  • Sour cream: A dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.

See Also

External links

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