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95 relations: Acidity regulator, Alginic acid, Artificial cream, Atmosphere of Earth, Bacteria, Butter, Buttercream, Butterfat, Buttermilk, By-product, Cake, Calcium sulfite, Carotenoid, Carrageenan, Casein, Cattle, Centrifuge, Cheese, Choice, Churning (butter), Clotted cream, Code of Federal Regulations, Coffee, Condensed milk, Cool Whip, Crème, Crème fraîche, Crème liqueur, Cream (colour), Cream tea, Crema (dairy product), Custard, Dairy product, Diphthong, Eggnog, Eurasian Conformity mark, Eurasian Customs Union, Food additive, Ganache, Gelatin, Glucose, Goat, Half and half, Heat treating, Homogenization (chemistry), Honey, Ice cream, Icelandic language, Irish cream, Jersey cattle, ..., Kaymak, Lactic acid, Larousse Gastronomique, Lassi, List of dairy products, Local food, Malai, Microcrystalline cellulose, Milk, Milkshake, Mixer (cooking), Nitrous oxide, Non-dairy creamer, Norway, Oreo, Pasteurization, Pasture, Pie, Plant, Quiche, Reduced cream, Reduction (cooking), Salad cream, Saturated fat, Sauce, Separator (milk), Smetana (dairy product), Sodium bicarbonate, Soup, Sour cream, Souring, Sterilization (microbiology), Sundae, Sweden, Tetrasodium pyrophosphate, Thickening agent, Ultra-high-temperature processing, Whey, Whipped cream, Whipped-cream charger, Whisk, Whisky, Wine, Xanthan gum, Yery. Expand index (45 more) »
Acidity regulator
Acidity regulators, or pH control agents, are food additives used to change or maintain pH (acidity or basicity).
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Alginic acid
Alginic acid, also called algin or alginate, is a polysaccharide distributed widely in the cell walls of brown algae, where through binding with water it forms a viscous gum.
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Artificial cream
Artificial cream (or "dessert topping") is an imitation of whipped cream containing some non-dairy fats.
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Atmosphere of Earth
The atmosphere of Earth is the layer of gases, commonly known as air, that surrounds the planet Earth and is retained by Earth's gravity.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Butter
Butter is a dairy product containing up to 80% butterfat (in commercial products) which is solid when chilled and at room temperature in some regions and liquid when warmed.
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Buttercream
Buttercream (also known as butter cream, butter icing, and mock cream) is a type of icing or filling used inside cakes, as a coating, and as decoration.
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Butterfat
Butterfat or milkfat is the fatty portion of milk.
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Buttermilk
Buttermilk refers to a number of dairy drinks.
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By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
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Cake
Cake is a form of sweet dessert that is typically baked.
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Calcium sulfite
Calcium sulfite, or calcium sulphite, is a chemical compound, the calcium salt of sulfite with the formula CaSO3·x(H2O).
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Carotenoid
Carotenoids, also called tetraterpenoids, are organic pigments that are produced by plants and algae, as well as several bacteria and fungi.
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Carrageenan
Carrageenans or carrageenins (from Irish, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds.
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Casein
Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).
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Cattle
Cattle—colloquially cows—are the most common type of large domesticated ungulates.
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Centrifuge
A centrifuge is a piece of equipment that puts an object in rotation around a fixed axis (spins it in a circle), applying a force perpendicular to the axis of spin (outward) that can be very strong.
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Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
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Choice
Choice involves decision making.
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Churning (butter)
Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn.
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Clotted cream
Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly.
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Code of Federal Regulations
The Code of Federal Regulations (CFR) is the codification of the general and permanent rules and regulations (sometimes called administrative law) published in the Federal Register by the executive departments and agencies of the federal government of the United States.
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Coffee
Coffee is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant.
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Condensed milk
Condensed milk is cow's milk from which water has been removed.
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Cool Whip
Cool Whip is a brand of imitation whipped cream, referred to as a whipped topping by its manufacturer, Kraft Heinz.
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Crème
Crème or creme is a French word for 'cream', used in culinary terminology for various cream-like preparations, each often abbreviated to simply "creme".
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Crème fraîche
Crème fraîche (English pronunciation:,, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5.
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Crème liqueur
A crème liqueur (not to be confused with cream liqueur) is a liqueur that has a great deal of additional sugar added to the point that it has a near-syrup consistency.
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Cream (colour)
Cream is the colour of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the light, to give a yellow tone to white.
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Cream tea
A cream tea (also known as a Devon cream tea, Devonshire tea, or Cornish cream tea) is a form of afternoon tea light meal, consisting of tea taken with a combination of scones, clotted cream, and jam.
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Crema (dairy product)
Crema, sometimes referred to as crema espesa (English: "thick cream"), and referred to as crema fresca (English: "fresh cream") in Mexico, is a Mexican dairy product prepared with heavy cream and buttermilk.
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Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Diphthong
A diphthong (or; from Greek: δίφθογγος, diphthongos, literally "two sounds" or "two tones"), also known as a gliding vowel, is a combination of two adjacent vowel sounds within the same syllable.
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Eggnog
Eggnog, egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage.
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Eurasian Conformity mark
The Eurasian Conformity mark (EAC, Евразийское соответствие) is a certification mark to indicate products that conform to all technical regulations of the Eurasian Customs Union.
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Eurasian Customs Union
The Eurasian Customs Union (EACU) is a customs union which consists of all the Member states of the Eurasian Economic Union.
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Food additive
Food additives are substances added to food to preserve flavor or enhance its taste, appearance, or other qualities.
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Ganache
Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Glucose
Glucose is a simple sugar with the molecular formula C6H12O6.
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Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
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Half and half
Half and half is the name of various beverages or liquid foods made of an equal-parts mixture of two substances, including dairy products, alcoholic beverages, and soft drinks.
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Heat treating
Heat treating (or heat treatment) is a group of industrial and metalworking processes used to alter the physical, and sometimes chemical, properties of a material.
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Homogenization (chemistry)
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.
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Honey
Honey is a sweet, viscous food substance produced by bees and some related insects.
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Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
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Icelandic language
Icelandic (íslenska) is a North Germanic language, and the language of Iceland.
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Irish cream
Irish cream is a cream liqueur based on Irish whiskey, cream, and other ingredients such as coffee, which can be served on its own, as an alcoholic substitute for milk/cream and sugar in a hot coffee (sometimes with whipped cream added on top), or used in mixed drinks or as part of a shot or a whole shot.
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Jersey cattle
The Jersey is a breed of small dairy cattle.
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Kaymak
Kaymak is a creamy dairy product similar to clotted cream, made from the milk of water buffalos, cows, sheep, or goats in Central Asia, some Balkan countries, Turkic regions, Iran and Iraq.
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Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
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Larousse Gastronomique
Larousse Gastronomique is an encyclopedia of gastronomy.
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Lassi
Lassi is a popular traditional dahi (yogurt)-based drink that originated in the Indian subcontinent.
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List of dairy products
This is a list of dairy products.
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Local food
Local food (local food movement or locavore) is a movement of people who prefer to eat foods which are grown or farmed relatively close to the places of sale and preparation.
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Malai
Malai is a cooking ingredient from the Indian subcontinent.
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Microcrystalline cellulose
Microcrystalline cellulose (MCC) is a term for refined wood pulp and is used as a texturizer, an anti-caking agent, a fat substitute, an emulsifier, an extender, and a bulking agent in food production.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Milkshake
A milkshake is a sweet, cold beverage that is usually made from milk, ice cream, or iced milk, and flavorings or sweeteners such as butterscotch, caramel sauce, chocolate syrup, or fruit syrup.
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Mixer (cooking)
A mixer is a kitchen device that uses a gear-driven mechanism to rotate a set of "beaters" in a bowl containing the food or liquids to be prepared by mixing them.
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Nitrous oxide
Nitrous oxide, commonly known as laughing gas or nitrous, is a chemical compound, an oxide of nitrogen with the formula.
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Non-dairy creamer
Non-dairy creamers or coffee whiteners are liquid or granular substances intended to substitute for milk or cream as an additive to coffee, tea, hot chocolate or other beverages.
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Norway
Norway (Norwegian: (Bokmål) or (Nynorsk); Norga), officially the Kingdom of Norway, is a unitary sovereign state whose territory comprises the western portion of the Scandinavian Peninsula plus the remote island of Jan Mayen and the archipelago of Svalbard.
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Oreo
Oreo is a commercial brand of cookie usually consisting of two chocolate wafers with a sweet crème filling in between, and (as of 1974) is marketed as "Chocolate Sandwich Cookies" on the package.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Pasture
Pasture (from the Latin pastus, past participle of pascere, "to feed") is land used for grazing.
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Pie
A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.
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Plant
Plants are mainly multicellular, predominantly photosynthetic eukaryotes of the kingdom Plantae.
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Quiche
Quiche is a savoury open tart or flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables.
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Reduced cream
Reduced cream is a dairy product sold in New Zealand by Nestlé.
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Reduction (cooking)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling.
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Salad cream
Salad cream is a creamy, pale yellow condiment based on an emulsion of about 25–50 percent oil in water, emulsified by egg yolk and acidulated by spirit vinegar.
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Saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all or predominantly single bonds.
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Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
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Separator (milk)
A separator is a centrifugal device that separates milk into cream and skimmed milk.
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Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
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Sodium bicarbonate
Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
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Souring
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food.
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Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media.
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Sundae
The sundae is a sweet ice cream dessert.
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Sweden
Sweden (Sverige), officially the Kingdom of Sweden (Swedish), is a Scandinavian country in Northern Europe.
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Tetrasodium pyrophosphate
Tetrasodium pyrophosphate, also called sodium pyrophosphate, tetrasodium phosphate or TSPP, is a colorless transparent crystalline chemical compound with the formula Na4P2O7.
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Thickening agent
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties.
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Ultra-high-temperature processing
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization is a food processing technology that sterilizes liquid food, chiefly milk, by heating it above – the temperature required to kill spores in milk – for 1 to 2 seconds.
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Whey
Whey is the liquid remaining after milk has been curdled and strained.
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Whipped cream
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
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Whipped-cream charger
A whipped cream charger (sometimes colloquially called a whippit, whippet, nossy, nang or charger) is a steel cylinder or cartridge filled with nitrous oxide (N2O) that is used as a whipping agent in a whipped cream dispenser.
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Whisk
A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as whisking or whipping.
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Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash.
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Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.
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Xanthan gum
Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive.
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Yery
Yery, Yeru, Ery or Eru (Ы ы; italics: Ы ы, usually called "Ы" in modern Russian or "еры" yerý historically and in modern Church Slavonic) is a letter in the Cyrillic script.
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Cream (food), Creams, Double cream, Half cream, Heavy cream, Heavy whipping cream, Kreme, Light cream, Light whipping cream, Milk Cream, Single cream, Sweet cream.
References
[1] https://en.wikipedia.org/wiki/Cream
