A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk
Cream 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, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.[1][2]
Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy".[3] In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes.
Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-white color: cream. Carotenoids are also the origin of butter's yellow color. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.[4]
^"Nutrition for Everyone: Basics: Saturated Fat – DNPAO – CDC". www.cdc.gov. Archived from the original on 29 January 2014. Retrieved 16 June 2017.
^Choices, NHS. "Eat less saturated fat – Live Well – NHS Choices". www.nhs.uk. Archived from the original on 24 April 2015. Retrieved 16 June 2017.
^""Everything Is In Butter" – Kosher". 8 June 2013. Archived from the original on 20 February 2012. Retrieved 16 June 2017.
^Marmion, Daniel; Updated By Staff (2012). "Colorants for Foods, Drugs, and Cosmetics". Kirk-Othmer Encyclopedia of Chemical Technology. doi:10.1002/0471238961.0315121513011813.a01.pub3. ISBN 978-0471238966.
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