CREAM

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• Cream is sold in many varieties. The fat content may range
from 10% (half-and half) to 48% (double cream). Although
used for several purposes, it is primarily something of a
luxury and, therefore, an excellent flavor is of paramount
importance.

• Cream is a dairy product composed of the higher-fat layer

skimmed from the top of milk before homogenization. In un-
homogenized milk, the fat, which is less dense, eventually
rises to the top. 
STERELIZED CREAM