Cream, also known as ice cream, cream and cream, is a yellow or white fatty semi-solid food extracted from milk and goat milk. It is a dairy product made by homogenizing the top layer of raw milk with high milk fat content.
Because after the raw milk is allowed to stand for a period of time, the fat with lower density will float to it. In the industrial production process, this step is usually completed by a separation centrifuge. In many countries, cream is divided into different grades according to its fat content. The common whipped cream and whipped cream in the domestic market actually refer to animal cream, that is, cream extracted from natural milk.
The forage eaten by cows raised in natural pastures usually contains some carotenoids, which makes the cream produced by them pale yellow, with strong taste and texture, and is mainly used as the decoration of cakes or the stuffing of bread (see cream bag). Another kind of cream produced by captive cows mainly feeds on grains, which is usually white, light in taste and soft in texture. It is usually used in drinks and as a decoration for cakes. In Hong Kong, cream is usually used to address the former, while the latter is customarily called cream, although both are cream in English. Cream is also the main raw material for making ice cream.