single cream - meaning and definition. What is single cream
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What (who) is single cream - definition

DAIRY PRODUCT
Double cream; Heavy cream; Kreme; Cream (food); Milk Cream; Single cream; Half cream; Creams; Sweet cream; Light whipping cream; Heavy whipping cream; Light cream; Crème légère
  • Christmas cake covered with whipping cream
  • A bottle of unhomogenised milk, with the cream clearly visible, resting on top of the milk
  • Chart of 50 types of milk products and relationships, including cream (click on image to enlarge)
  • Stewed [[nectarine]]s and heavy cream

single cream         
¦ noun Brit. thin cream with a relatively low fat content.
single cream         
Single cream is thin cream that does not have a lot of fat in it. (BRIT; in AM, use light cream
)
N-UNCOUNT
light cream         
Light cream is thin cream that does not have a lot of fat in it. (AM; in BRIT, use single cream
)
N-UNCOUNT

Wikipedia

Cream

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 carotenoid pigments derived from the plants they eat; traces of these intensely colored pigments give milk a slightly yellow tone, hence the name of the yellowish-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.