Cream 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 the total butterfat content. Cream can be dried to a powder for shipment to distant markets.
Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy".
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 color, cream. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white.
Types
s and heavy cream]]
Different grades of cream are distinguished by their fat content, whether they have been heat-treated, whipped, and so on. In many jurisdictions there are regulations for each type.
United States
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, double, or manufacturer's cream (38–40% or more).
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 and a small sample of state regulations.
Australia
In
Australia, levels of fat in cream are not regulated, therefore labels are only under the control of the manufacturers. A general guideline is as follows:
Extra light (or 'lite'): 12–12.5% fat.
Light (or 'lite'): 18–20% fat.
Pure cream: 35–56% fat, without artificial thickeners.
Thickened cream: 35–36.5% fat, with added gelatine and/or other thickeners to give the cream a creamier texture, also possibly with stabilisers to aid the consistency of whipped cream (this would be the cream to use for whipped cream, not necessarily for cooking)
Single cream: Recipes calling for 'single cream' are referring to pure or thickened cream with about 35% fat.
Double cream: 48–60% fat.
United Kingdom
In the
United Kingdom, the types of cream are legally defined as follows:
whipping cream]]
Canada
Canadian cream definitions are similar to those used in the United States, except for that of "light cream." In Canada, "light cream" is low-fat cream, with
5% or 6% fat. Another form of cream available in Canada is "cereal cream", which is approximately mid-way between 5% cream and coffee cream in fat content.
Japan
In Japan, cream sold in supermarkets is usually between 46% and 48% butterfat.
Processing and additives
Cream may have
thickening agents and
stabilisers added. Thickeners include
sodium alginate,
carrageenan,
gelatine,
sodium bicarbonate,
tetrasodium pyrophosphate, and
alginic acid).
Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added to coffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition of sodium caseinate, although this is expensive. and need contain no cream.
See also
Artificial cream
Condensed milk
Cool Whip, a brand of imitation whipped cream.
Creamer
Crème fraîche
Kaymak, which is similar to clotted cream
Sour cream
Ice cream
Larousse gastronomique
Malai
Mock cream
Healing cream
Whipped-cream charger, describes how nitrous oxide whips cream
References
Category:Dairy products
Category:Condiments
