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Cream products

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Cream products

sour cream

Dairy products; Cream products

A dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and ...

Cream

Dairy products; Cream products

A dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the ...

Clotted cream

Dairy products; Cream products

A thick cream made by indirectly heating unpasteurised cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the ...

Smetana

Dairy products; Cream products

A Slavic loanword in English for a dairy product that is produced by souring heavy cream. Smetana is from Central and Eastern Europe, sometimes perceived to be specifically of Russian origin. It is a ...

Butter cream

Dairy products; Cream products

A type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as ...

Buttercream

Dairy products; Cream products

A type of icing or filling, used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming butter with powdered sugar, although other fats can be used, such as ...

Creme fraiche

Dairy products; Cream products

A soured cream containing about 28% butterfat and with a pH of around 4.5. It is soured with bacterial culture, but is less sour than American sour cream. It has a comparatively low viscosity and a ...

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