A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk
Cream is adairy product composed of the higher-fat layer skimmed from the top ofmilk beforehomogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by usingcentrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels ofsaturated fat.[1][2]
Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed fromwhey, aby-product ofcheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy".[3] 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 bycattle (particularlyJersey cattle) grazing on naturalpasture often contains some fat-solublecarotenoid pigments derived from theplants 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 colourcream. Carotenoids are also the origin ofbutter's yellow colour. Cream fromgoat's milk,water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.[4]
Cream is used as an ingredient in many foods, includingice cream, manysauces,soups, stews, puddings, and somecustard bases, and is also used forcakes.Whipped cream is served as a topping on ice creamsundaes,milkshakes,lassi,eggnog, sweetpies, strawberries, blueberries, or peaches. Cream is also used in Indian curries such as masala dishes. Both single and double cream (seeTypes for definitions) can be used in cooking. Double cream or full-fat crème fraîche is often used when the cream is added to a hot sauce, to prevent it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream.[citation needed]
The French wordcrème denotes not only dairy cream but also other thick liquids such as sweet and savorycustards, which are normally made with milk, not cream.[5]
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.[citation needed]
Australia and New Zealand
TheAustralia New Zealand Food Standards Code – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat.[6]
Manufacturers labels may distinguish between different fat contents, a general guideline is as follows:
Name
Fat content %
Main uses
Extra light (or 'lite')
12–12.5
Light (or 'lite')
18–20
Thickened cream
35–36.5
Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking.
Cream
>= 35
Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable towhipping cream in some other countries.
Canadian cream definitions are similar to those used in the United States, except for "light cream", which is very low-fat cream, usually with 5 or 6 percent butterfat.[8] Specific product characteristics are generally uniform throughout Canada, but names vary by both geographic and linguistic area and by manufacturer: "coffee cream" may be 10 or 18 percent cream and "half-and-half" (crème légère) may be 3, 5, 6 or 10 percent, all depending on location and brand.[9][10]
Regulations allow cream to containacidity regulators andstabilizers. For whipping cream, allowed additives include skim milk powder (≤ 0.25%), glucose solids (≤ 0.1%), calcium sulphate (≤ 0.005%), and xanthan gum (≤ 0.02%).[11] The content of milk fat in canned cream must be displayed as a percentage followed by "milk fat", "B.F", or "M.F".[12]
Name
Minimum milk fat %
Additional definition
Main uses
Manufacturing cream
40
Crème fraîche is also 40–45% but is an acidified cultured product rather than sweet cream.
Commercial production.
Whipping cream
33–36
Also as cooking or "thick" cream 35% with added stabilizers. Heavy cream must be at least 36%. In Francophone areas: crème à fouetter 35%; and for cooking, crème à cuisson 35%, crème à l'ancienne 35% or crème épaisse 35%.
Whips into a creamy and smooth topping that is used for pastries, fresh fruits, desserts, hot cocoa, etc. Cooking version is formulated to resist breaking when heated (as in sauces).
Table cream
15–18
Coffee cream. Also as cooking or "thick" cream 15% with added stabilizers. In Francophone areas: crème de table 15% or crème à café 18%; and for cooking, crème champêtre 15%, crème campagnarde (country cream) 15% or crème épaisse 15%.
Added as rich whitener to coffee. Ideal for soups, sauces and veloutés. Garnishing fruit and desserts. Cooking version is formulated to resist breaking when heated.
Half and half
10
Cereal cream. Product with the most butterfat in the light cream category. In Francophone areas: crème à café 10% and sometimes crème légère 10%. Approximately equal to a 50/50 blend of table cream (at 16–18%) and whole milk (at 3.25%), hence the common name in English.
Poured over hot cereal as a garnish. Ideal in sauces for vegetables, fish, meat, poultry, and pasta. Also in cream soups.
Light cream
3–10
Light cream 6%. In Francophone areas: mélange de lait et de crème pour café 5%, Crémette™ 5% or crème légère 3% to 10%. A mixture of milk and cream.
5% product is similar to the richest Guernsey or Jersey milk. A lower fat alternative to table cream in coffee.
France
In France, the use of the term "cream" for food products is defined by the decree 80-313 of April 23, 1980.[13] It specifies the minimum rate of milk fat (12%) as well as the rules forpasteurisation orUHT sterilisation. The mention "crème fraîche" (fresh cream) can only be used for pasteurised creams conditioned on production site within 24h after pasteurisation. Even if food additives complying with French and European laws are allowed, usually, none will be found in plain "crèmes" and "crèmes fraîches" apart from lactic ferments (some low cost creams (or close to creams) can contain thickening agents, but rarely).[citation needed] Fat content is commonly shown as "XX% M.G." ("matière grasse").
Can be used for the same recipes as the non diet one but sometimes considered as less tasty and/or less convenient to cook with.
Crème aigre
16-21
More acidic taste.
Same product as the Americansour cream or the Canadian crème sure, but rarely used in France.
Russia
Russia, as well as otherEAC countries, legally separates cream into two classes: normal (10–34% butterfat) and heavy (35–58%),[14] but the industry has pretty much standardized around the following types:
Vispgrädde (whipping cream), 36–40%, the 36% variant often has additives.
Mellangrädde (27%) is, nowadays, a less common variant. Gräddfil (usually 12%) and Creme Fraiche (usually around 35%) are two common sour cream products.
Sour cream and crème fraîche (German: Sauerrahm, Crème fraîche; French: crème acidulée, crème fraîche; Italian: panna acidula, crème fraîche) are defined as cream soured by bacterial cultures.
Thick cream (German:verdickter Rahm; French:crème épaissie; Italian:panna addensata) is defined as cream thickened usingthickening agents.
United Kingdom
In the United Kingdom, these types of cream are produced.[19] Fat content must meet the Food Labelling Regulations 1996.[20]
Used in commercial and professional production applications. Not generally available at retail.
Not all grades are defined by all jurisdictions, and the exact fat content ranges vary. The above figures, except for "manufacturer's cream", are based on theCode of Federal Regulations, Title 21, Part 131.[22][23]
Other processing may be carried out. For example, cream has a tendency to produce oily globules (called "feathering") when added tocoffee. The stability of the cream may be increased by increasing the non-fat solids content, which can be done by partial demineralisation and addition ofsodium caseinate, although this is expensive.[24]: 297
Other cream products
Chart of 50 types of milk products and relationships, including cream (click on image to enlarge)
Sour cream, produced in many countries, is cream (12 to 16% or more milk fat) that has been subjected to abacterial culture that produceslactic acid (0.5%+), whichsours and thickens it.
Crème fraîche (28% milk fat) is slightly soured with bacterial culture, but not as sour or as thick as sour cream. Mexicancrema (orcream espesa) is similar to crème fraîche.
Smetana is a heavy cream-derived (15–40% milk fat) Central and Eastern European sweet or sour cream.
Rjome orrømme is Norwegian sour cream containing 35% milk fat, similar to Icelandicsýrður rjómi.
Clotted cream in the United Kingdom is made through a process that starts by slowly heating whole milk to produce a very high-fat (55%) product, similar to Indianmalai.
Some non-edible substances are called creams due to their consistency: shoe cream is runny, unlike regular waxy shoe polish; hand/body "creme" or "skin cream" is meant for moisturizing the skin.[citation needed]
Regulations in many jurisdictions restrict the use of the wordcream for foods. Words such ascreme,kreme,creame, orwhipped topping (e.g.,Cool Whip) are often used for products which cannot legally be called cream, though in some jurisdictions even these spellings may be disallowed, for example under the doctrine ofidem sonans.[26][27]Oreo andHydrox cookies are a type of sandwich cookie in which two biscuits have a soft, sweet filling between them that is called "crème filling." In some cases, foods can be described as cream although they do not contain predominantly milk fats; for example, in Britain, "ice cream" can contain non-milk fat (declared on the label) in addition to or instead of cream, andsalad cream is the customary name for a non-dairy condiment that has been produced since the 1920s.[28]
In other languages, cognates of "cream" are also sometimes used for non-food products, such asfogkrém (Hungarian for toothpaste), orSonnencreme (German for sunscreen).[citation needed]
Some products are described as "cream alternatives". For example,Elmlea Double, etc. are blends of buttermilk or lentils and vegetable oil with other additives sold byUpfield in the United Kingdom packaged and shelved in the same way as cream, labelled as having "a creamy taste".[29]
^Legally, the "drinking cream" term denotespasteurized and individually packed cream, and has nothing to do with its fat content.
^"Ÿ" denotes Cyrillic letterYery, which is here a separate vowel and should not be read as a part of adiphthong.
^Verordnung des EDI über Lebensmittel tierischer Herkunft / Ordonnance du DFI sur les denrées alimentaires d'origine animale / Ordinanza del DFI sulle derrate alimentari di origine animale of 2010-11-23, SR/RS 817.022.108(D·F·I), art. 48(D·F·I)
^abDairy Fats and Related Products, edited by Adnan Tamime. This book has a great deal of technical information on cream and other dairy fat products. Extracts available on Google books[1]Archived 2023-04-15 at theWayback Machine
