Cream and Kaymak

Shortcuts: Differences, Similarities, Jaccard Similarity Coefficient, References.

Difference between Cream and Kaymak

Cream vs. Kaymak

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. 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.

Similarities between Cream and Kaymak

Cream and Kaymak have 7 things in common (in Unionpedia): Butterfat, Cattle, Clotted cream, Dairy product, Goat, Malai, Milk.

Butterfat

Butterfat or milkfat is the fatty portion of milk.

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Cattle

Cattle—colloquially cows—are the most common type of large domesticated ungulates.

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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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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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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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Malai

Malai is a cooking ingredient from the Indian subcontinent.

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Milk

Milk is a white liquid produced by the mammary glands of mammals.

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The list above answers the following questions

What Cream and Kaymak have in common
What are the similarities between Cream and Kaymak

Cream and Kaymak Comparison

Cream has 95 relations, while Kaymak has 59. As they have in common 7, the Jaccard index is 4.55% = 7 / (95 + 59).

References

This article shows the relationship between Cream and Kaymak. To access each article from which the information was extracted, please visit:

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