According to the national standard GB19646, cream and butter are the same, with a fat content of 83 and a moisture content of 16. It is solid when refrigerated; the fat content of light cream is 36, and it is liquid when refrigerated. These three are actually milk fat, but the content is different. Butter can be used to spread bread, lobster, fried steak, etc.; cream is generally used to make cakes, ice cream, and salads.

Cheese and paneer are the same. Mainly composed of fat, protein and water. You can eat it directly, or you can eat it with bread and red wine, or make salads, noodles, and pizza.