cream

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Related to Creme: creme caramel, creme anglaise

cream

1. cream sherry a full-bodied sweet sherry
2. 
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 It might be outdated or ideologically biased.

Cream

 

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 .....................3.43.02.4
Lactose ....................4.23.62.7
Minerals....................0.60.50.3
Water......................81.872.959.6
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.
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