1) Buttered whole milk contains 4% fat. If the whole milk is left standing, the fat particles in the milk will float on the top of the milk, which is yellowish milk. Boil the milk and leave it away from the fire for a while, and the cream will form a layer of milk skin on the milk; Cream can be separated by stirring whole milk with a centrifugal stirrer. Cream contains many times more fat than fresh milk. There are generally two kinds of whipped cream on the market. One is light cream, the fat content is five times that of fresh milk. It is often added to coffee, black tea, western-style red vegetable soup and other drinks, and is also used to make chocolate candy, western-style cakes, ice cream and so on. In addition, there is a kind of thick cream, which can be beaten loose with an egg beater and squeezed into cream to spend on cakes. Cream is a high-calorie food because of its high fat content, and the content of vitamin A is correspondingly high, but the contents of protein, lactose, minerals, calcium and phosphorus in cream are correspondingly low. Animal-based cream used in western food can improve the taste and fragrance, and also make snacks more crisp and delicious. However, because people pay more and more attention to health, at present, vegetable cream has become the dominant cream consumption because of its advantages of no cholesterol and similar taste to animal cream. In most cases, animal creams are almost replaced. Cream is widely used, such as making ice cream, decorating cakes, cooking thick soup, brewing coffee and tea. Cream: Also called whipped cream. This is a kind of high-concentration cream with fat separated from fresh milk, which is widely used, such as making butter, ice cream cake, or brewing coffee. The highest fat content of fresh cream is 45%-50%, and the lowest is 25%-35%. When making coffee, whipped cream with a fat content of 25-35% is usually used. 2) Butter Butter is made of butter, and the butter is further stirred by a centrifuge to obtain butter. There is still some water in butter, which is lactose-free, which is rarely found in protein. Although both butter and cream come from the fat in milk, they are different from the fat from cow fat. Butter has small fat particles, low melting point and high digestibility. In addition, butter and butter contain essential fatty acids, rich vitamins A and D and lecithin, which are not found in the body fat of cattle such as butter, lard and sheep oil. Butter can be divided into sour butter and sweet butter according to whether it is fermented or not. When producing acid butter, you need to go through the fermentation process. Butter is the finished product of butter. Cream is the separation of milk, and the fat is separated by different centrifugal forces, and the rest is skim milk. The popular meaning of cream is the cream in milk. The cream just separated is called cream, and its fat content is about 10%. After sterilization and cooling, it can be used as food additive. Generally, it is used by food factories, and it is basically in large barrels. The thin cream is separated or concentrated again, and the fat is controlled at about 35%. After sterilization and cooling, it is commonly known as whipped cream or whipped cream, which is generally used to whip milk bubbles in cake making. Generally, it is packed in plastic buckets or roof bags or aseptic cartons. Thin cream is aged at low temperature and then fermented and pickled (in order to improve preservation and taste). A lot of butter on the market is sour, sweet and salty, and that's how desalination comes about. Then color it (add food coloring to make it light yellow, which is why this cream is called butter), and then beat it (this process is called squeezing) to separate excess water, so that fat and water can be closely polymerized, and then packaged. As for the shape, that is the difference between packaging in the future. Commercially available butter is usually packaged in paper or aluminum foil. (1) fermentation has two main functions, one is to prolong the shelf life, and the other is to produce good aromatic flavor. Lactic acid bacteria in the starter proliferate in large quantities, which increases the acidity of butter and prevents the reproduction of other miscellaneous bacteria, especially yeast and mold, thus prolonging the shelf life. The starter contains Streptococcus citrate and Streptococcus lactis, which produce frankincense, which can produce a stronger aromatic smell than non-fermented products. (2) Besides Streptococcus cucurbitae and Lactococcus succinate, there are Streptococcus lactis, Streptococcus lactis and Streptococcus parasuis. In terms of use, generally speaking, sour butter has a narrow use and is mostly used in baking industry; Sweet butter is suitable for various purposes. Many people think that the cake room is made of butter, but it is wrong. This "whipped cream" has nothing to do with cream at all. Its main ingredient is plant creamer, which is actually a mixture of hydrogenated vegetable oil, starch hydrolysate, some protein ingredients and other food additives. Hydrogenated vegetable oil contains "trans fatty acids", which is harmful to the heart when eaten in large quantities. This has reached an international consensus, so try to eat as little as possible. Butter and butter are made from whole milk. Cream, also known as thin cream, is separated from whole milk. In the process of separation, due to the different proportion of fat in milk, light fat balls will float on the upper layer and become cream. The fat content of cream is only 20%-30% of that of whole milk, and its nutritional value is between whole milk and butter. Usually it can be added to coffee and tea, and can also be used to make desserts and sweets. Stir the milk or thin cream vigorously, so that the protein membrane of the milk fat globules is broken and the milk fat flows out of the globules. After losing protein's protection, the fat and water separated, floated slowly, gathered together, and turned pale yellow. At this time, separating the upper fat, adding salt and squeezing out the water will become the daily edible butter, also called "butter". [Edit this paragraph] There are many derivatives of other creams. 1. Butter: After one refining, butter can be divided into butter and whey, which can be refined by hand or by machine. 2. Light cream: The cream is refined into cream with a fat content of about 30% by the action of cream and air. At this time, the liquid cheese will become soft and firm. Nitrous oxide is also used to make whipped cream in modern industry.