cream

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cream

1. cream sherry a full-bodied sweet sherry
2. 
a. a yellowish-white colour
b. (as adjective): cream wallpaper

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.

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The desserts make use of the fruit's ice creamlike qualities.
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