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Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of saturated fat. 〔(Saturated Fat )〕〔(Eat less saturated fat )〕 Cream skimmed from milk may be called "sweet cream" to distinguish it from whey cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy".〔(Article on sweet cream, whey cream, and the butters they produce )〕 In many countries, cream is usually sold partially fermented: sour cream, crème fraîche, and so on. Cream has many culinary uses in both sweet and salty dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some natural carotenoid pigments derived from the plants they eat; this gives the cream a slight yellow tone, hence the name of the yellowish-white color, cream. This is also the origin of butter's yellow color. Cream from goat's milk, or from cows fed indoors on grain or grain-based pellets, is white. ==Cuisine== Cream is used as an ingredient in many foods, including ice cream, many sauces, soups, stews, puddings, and some custard bases, and is also used for cakes. Irish cream is an alcoholic liqueur which blends cream with whiskey, and often honey, wine, or coffee. Cream is also used in curries such as masala dishes. Cream (usually light/single cream or half and half) is often added to coffee in the USA. Both single and double cream can be used in cooking. Double cream or full-fat crème fraîche are often used when cream is added to a hot sauce, to prevent any problem with it separating or "splitting". Double cream can be thinned with milk to make an approximation of single cream. The French word ''crème'' denotes not only dairy cream, but also other thick liquids such as sweet and savory custards, which are normally made with milk, not cream.〔''Larousse Gastronomique, 1938, translated 1961, p. 337〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cream」の詳細全文を読む スポンサード リンク
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