cream

Cream (from Greek chrisma, literally "an anointing") is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization.

In un-homogenized 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 butterfat content. Cream can be dried to a powder for shipment to distant markets.

Cream produced by cows (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, hence the name of the yellowish-white colour cream. Cream from cows fed indoors, on grain or grain-based pellets, is white.

In the United States, 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)
* heavy whipping cream (36% or more)
* extra-heavy or manufacturer's cream (38 - 40% or more), generally not available at retail except at some warehouse stores.

In the United Kingdom and in Germany, the types of cream are legally defined as follows:
* half cream (min. milk fat 12%) - only used in coffee
* sterilized half cream (min. milk fat 12%)
* cream or single cream (min. milk fat 18%) - poured over puddings, used in coffee
* sterilized cream (min. milk fat 23%)
* whipped cream (min. milk fat 35%) - has been whipped
* whipping cream (min. milk fat 35%) - whips well but lighter, can be piped - just
* double cream (min. milk fat 48%) - whips the easiest and thickest for puddings and desserts, can be piped
* clotted cream (min. milk fat 55%) - and heat treated - serve as it is with scones and jam.

Source: wikipedia