Creams
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off; that is gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat.
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". In many countries, partially fermented cream is also sold as 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 fat-soluble carotenoid pigments derived from the plants they eat; traces of these intensely coloured pigments concentrated during separation give cream a slightly yellow hue, hence the name of the yellow-tinged off-white colour cream. Carotenoids are also the origin of butter's yellow colour. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.
Dehydrated cream is cream powder.
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