Cream is a high-fat product that is obtained by mechanical separation through differential density of the fat and the skim. Fat content may range from 10 to 40%, depending on use and federal and state laws. The U.S. Code of Federal Regulations (6) defines creams as products that contain not less than 18% milkfat. Whipping cream has a fat content of 36 to 40%; table, coffee, or light cream has a fat content of 18 to 30%. Half-and-half, a mixture of cream and milk, has not less than 10.5% milkfat and in some states up to 12%.

The sale of fresh cream for home use has decreased greatly over the past 20 years, primarily as a result of changing customer demand based on dietary concerns. A

variety of cream and fat substitutes are available for spreads, toppings, whiteners, and cooking.

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