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1. cream sherry a full-bodied sweet sherry
a. a yellowish-white colour
b. (as adjective): cream wallpaper
Collins Discovery Encyclopedia, 1st edition © HarperCollins Publishers 2005
The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.



a dairy product with a high fat content, obtained by separating whole milk into cream and skim milk. Before the invention of the cream separator, cream was obtained by allowing milk to stand between 12 and 24 hours and removing or pouring off the cream that had formed. Dairies produce cream with fat contents of 10,20, and 35 percent (see Table 1).

Table 1. Chemical composition (in percentages) and caloric value of different types of cream
*1 calorie = 4.19 kilojoules
Fat .......................102035
Protein .....................
Lactose ....................
Calories* per 100g .............117.3213.1334.5

In addition to table cream, condensed and powdered cream are also produced. Most cream is made into butter. Cream is also used in the manufacture of sour cream and ice cream.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
References in periodicals archive ?
The names dominated the early story of ice cream in the North East - and some remain popular today.
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When we were young, my sisters and our cousins made hand-cranked ice cream using a White Mountain Wooden Bucket Ice Cream Maker that used ice and rock salt to freeze the ice cream.
The strawberry- and blueberry-flavored ice creams were likewise authentic-fruit with cream, tinged with a little sugar.
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Oregon's Tillamook County Creamery Association has introduced a 14-favor line of superpremium farmstyle gelatos, extra-creamy ice creams and frozen custards.
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