Cream is a fat rich component and has been known from time immemorial as the fatty layer that rises to the top portion of the milk when left undisturbed. ‘Cream may be defined as that portion of milk which is rich in milk fat or that portion of milk into which fat has been gathered and which contains a large portion of milk fat, or when milk fat is concentrated into a fraction of the original milk, that portion is known as cream’. Sterilized cream, Cream is rich in energy giving fat and fat-soluble vitamins A, D, E, and K, the contents of which depends on the fat level in cream.
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