Cream is a dairy product that is composed of the higher-fat layer skimmed from the top of raw milk before homogenization. In the raw milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators". In many countries cream is sold in several grades depending on total fat content. Cream can be dried to a powder for shipment to distant markets. Dairy products are generally defined as foodstuffs produced from milk. ... This article is in need of attention from an expert on the subject. ... A glass of cows milk Milk most often means the nutrient fluid produced by the mammary glands of female mammals. ... Homogenization is a term used both in agricultural science and in cell biology. ... A laboratory centrifuge tabletop centrifuge A centrifuge is a piece of equipment that puts a substance in rotation around a fixed axis in order for the centrifugal force to separate a fluid from a fluid or from a solid substance. ...

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, whence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white. Binomial name Bos taurus Linnaeus, 1758 Cattle (called cows in vernacular usage, or kine [archaic]) are domesticated ungulates, a member of the subfamily Bovinae of the family Bovidae. ... A Jersey cow in the western United States. ... Pastureland Pasture is land with lush herbaceous vegetation cover used for grazing of ungulates as part of a farm or ranch. ... Carotenoids are organic pigments naturally occurring in plants and some other photosynthetic organisms like algae, some types of fungus and some bacteria. ... Divisions Land plants (embryophytes) Non-vascular plants (bryophytes) Marchantiophyta - liverworts Anthocerotophyta - hornworts Bryophyta - mosses Vascular plants (tracheophytes) Lycopodiophyta - clubmosses Equisetophyta - horsetails Pteridophyta - true ferns Psilotophyta - whisk ferns Ophioglossophyta - adderstongues Seed plants (spermatophytes) †Pteridospermatophyta - seed ferns Pinophyta - conifers Cycadophyta - cycads Ginkgophyta - ginkgo Gnetophyta - gnetae Magnoliophyta - flowering plants Adiantum pedatum (a fern... Cream is the colour of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the cream, to give a slight yellow tone to the white. ...

Types of cream

In the US, cream is usually sold as:

• Half-and-half (10.5-18% fat)
• Light, coffee, or table cream (18-30% fat)
• Medium cream (25% fat)
• Whipping or light whipping cream (30-36% fat)
• Hot cream
• Heavy or heavy whipping cream (36+%)
• Extra-heavy or manufacturer's cream (38-40+%), generally not available at retail

Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures are based on the Code of Federal Regulations, Title 21, Part 131 [1][2] and a small sample of state regulations. Half and half is a dairy product that is a mixture of cream and cows milk. ... The United States Code of Federal Regulations (CFR) is the codification of the general and permanent rules and regulations published in the Federal Register by the executive departments and agencies of the Federal Government. ...

Whipped Cream served atop hot chocolate.

In the UK, cream is usually sold as: A mug of hot chocolate with whipped cream and (probably) cinnamon and/or cardamom on top. ... A mug of hot chocolate with whipped cream and (probably) cinnamon and/or cardamom on top. ... Hot chocolate with marshmallow For the musical band, see Hot Chocolate. ...

• Half cream (12%)
• Single cream or Light cream (18%)
• Whipping cream (35%)
• Double cream (48%)

Other cream products

Sour cream in the United States is cream (18+% milkfat) that has been subjected to a bacterial culture that produces lactic acid (0.5%+), which sours and thickens it. Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ... Phyla/Divisions Actinobacteria Aquificae Bacteroidetes/Chlorobi Chlamydiae/Verrucomicrobia Chloroflexi Chrysiogenetes Cyanobacteria Deferribacteres Deinococcus-Thermus Dictyoglomi Fibrobacteres/Acidobacteria Firmicutes Fusobacteria Gemmatimonadetes Nitrospirae Omnibacteria Planctomycetes Proteobacteria Spirochaetes Thermodesulfobacteria Thermomicrobia Thermotogae Bacteria (singular, bacterium) are a major group of living organisms. ... Lactic acid, also known as milk acid or 2-hydroxypropanoic acid, is a chemical compound that plays a role in several biochemical processes. ...

Crème fraîche is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as American sour cream. Mexican crema (or cream espesa) is similar to crème fraîche. Crème fraîche (French for fresh cream) is a heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream. ...

In the UK, clotted cream is a very high fat (55%) product processed with heat.

Butter is made by churning cream. Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ... A young woman churning whole milk into butter Churning is the process of shaking up whole milk (or cream) to make butter, and various forms of butter churn have been used for the purpose. ...

Whipped cream

Cream with 30% or more of fat can be turned into whipped cream by mixing it with air. This roughly doubles the cream's volume as air bubbles are captured in a network of fat droplets. (Whipped cream is said to have been invented in 1671 by François Vatel for a banquet in honor of Louis XIV, though it's likely that it was actually known long before this.) If the whipping is continued, the fat droplets stick together and form butter; the remaining liquid is buttermilk. François Vatel (1631–April 1671) was a French chef, famous for supposedly having invented whipped cream for an extravagant banquet for 2,000 people in honor of Louis XIV. At this same banquet, in April 1671, the consumate perfectionist Vatel was so distraught about the lateness of the fish... For the musical group of the same name, see Louis XIV (band). ... Butter is commonly sold in sticks (pictured) or small blocks, and often served using a butterknife. ... Buttermilk is the liquid left over after producing butter from full-cream milk by the churning process. ...

Chantilly cream (French: crème Chantilly) is whipped cream with sugar and vanilla.

Cream as an ingredient

Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, and some custard bases. Missing image Ice cream is often served on a stick Boxes of ice cream are often found in stores in a display freezer. ... For the computer protocol, see SAUCE In cooking, a sauce is a liquid served on or used in the preparation of food. ... Soup is a savoury liquid food that is made by boiling ingredients, such as meat, vegetables and beans in stock or hot water, until the flavor is extracted, forming a broth. ... Custard is a family of preparations based on milk and eggs, thickened with heat. ...

Cream (usually light cream or half-and-half) is often added to coffee. Coffee in beverage form. ...

Other foods called 'cream'

Some foods or even cosmetics may be labelled cream but not because they are made with cream, but because they make claim to the consistency or richness of cream. In some locations labelling restrictions prevent the use of cream so variations such as creme, kreme, creame, or whipped topping may be found. Closeup of a womans eye while wearing makeup Cosmetics or makeup are substances to enhance the beauty of the human body, apart from simple cleaning. ...

• Butter cream, a cake icing
• Crème anglaise, a light pouring custard

It has been suggested that this article or section be merged into Icing (food). ... Crème anglaise. ...

See also

• Sour cream
• Kajmak
• Cool Whip, a brand of imitation whipped cream.

Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of Lactobacillus bacteria. ... Kajmak (Kaymak in Turkish) is a creamy dairy product traditional in Southeast Europe, esp. ... Cool Whip logo Cool Whip is a brand of imitation whipped cream with < 2% milk product content, called a whipped topping by its manufacturer. ...

References

• Larousse gastronomique