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Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.

Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes.

Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat-soluble carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments concentrated during separation give cream a slightly yellow hue, hence the name of the yellow-tinged off-white color cream. Carotenoids are also the origin of butter's yellow color. Cream from goat's milk, water buffalo milk, or from cows fed indoors on grain or grain-based pellets, is white.

Full article: Cream