A collection of fat droplets that floats to the top of the
nonhomogenized whole milk.
The heavier & thicker the cream is, the higher the fat content
will be.
Cooling the cream firms its fat globules & make it even thicker.
Fat content of creams are varied from18% -36% fat
18 – 30 % Light whipping cream
30 – 36 % Heavy whipping cream or heavy cream
Combination of pasteurized milk with cream yields half-andhalf
(10.5 – 18% fat)