Cream

Cream is the fat-rich portion of milk, separated or collected from the less fatty liquid. Its fat content gives it a richer texture and enables it to whip or form butter.

Cream separation: The separation of milk into cream and skim milk by gravity or centrifugal force. It concentrates milk fat into the portion called cream.
Milk: A nutrient-rich liquid produced by mammals to feed their young. Cream is obtained from milk by concentrating its fat-rich fraction.
Heavy cream: Cream with a high milk-fat content, typically at least 36 percent in the United States. Its high fat content makes it reliable for whipping and rich sauces.
Cream skimming: The collection of cream that rises naturally to the surface of unhomogenized milk. It was the traditional household method for separating cream before widespread mechanical separators.
Centrifugal cream separator: A machine that separates cream from milk by spinning the mixture at high speed. It makes cream separation faster and more complete than gravity alone.
Milk fat globule: A microscopic droplet of milk fat surrounded by a membrane and dispersed in milk. Cream contains a higher concentration of these droplets than whole milk.
Half-and-half: A mixture of milk and cream containing less fat than whipping cream. It enriches drinks and dishes without the thickness or whipping ability of cream.
Gustaf de Laval: A Swedish engineer and inventor associated with the development of the continuous centrifugal cream separator. His separator helped make rapid, large-scale cream separation practical.
Whipped cream: Cream into which air has been incorporated to create a light foam. Whipping traps air in a network of partially coalesced fat globules.
Skim milk: Milk from which most of the fat has been removed. It is the less fatty liquid left after cream is separated.

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