Faster access than browser!Similarities between Cream and List of dairy products
Cream and List of dairy products have 38 things in common (in Unionpedia): Bacteria, Butter, Butterfat, Buttermilk, By-product, Casein, Cattle, Cheese, Churning (butter), Clotted cream, Condensed milk, Crème fraîche, Cream tea, Crema (dairy product), Custard, Dairy product, Eggnog, Gelatin, Goat, Homogenization (chemistry), Ice cream, Kaymak, Lactic acid, Lassi, Malai, Milk, Milkshake, Mixer (cooking), Norway, Pasteurization, ..., Sauce, Smetana (dairy product), Soup, Sour cream, Souring, Whey, Whipped cream, Whisk. Expand index (8 more) »
Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
Bacteria and Cream · Bacteria and List of dairy products ·
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.
Butter and Cream · Butter and List of dairy products ·
Butterfat
Butterfat or milkfat is the fatty portion of milk.
Butterfat and Cream · Butterfat and List of dairy products ·
Buttermilk
Buttermilk refers to a number of dairy drinks.
Buttermilk and Cream · Buttermilk and List of dairy products ·
By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
By-product and Cream · By-product and List of dairy products ·
Casein
Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).
Casein and Cream · Casein and List of dairy products ·
Cattle
Cattle—colloquially cows—are the most common type of large domesticated ungulates.
Cattle and Cream · Cattle and List of dairy products ·
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.
Cheese and Cream · Cheese and List of dairy products ·
Churning (butter)
Churning is the process of shaking up cream or whole milk to make butter, usually using a butter churn.
Churning (butter) and Cream · Churning (butter) and List of dairy products ·
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.
Clotted cream and Cream · Clotted cream and List of dairy products ·
Condensed milk
Condensed milk is cow's milk from which water has been removed.
Condensed milk and Cream · Condensed milk and List of dairy products ·
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.
Crème fraîche and Cream · Crème fraîche and List of dairy products ·
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.
Cream and Cream tea · Cream tea and List of dairy products ·
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.
Cream and Crema (dairy product) · Crema (dairy product) and List of dairy products ·
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.
Cream and Custard · Custard and List of dairy products ·
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.
Cream and Dairy product · Dairy product and List of dairy products ·
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.
Cream and Eggnog · Eggnog and List of dairy products ·
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.
Cream and Gelatin · Gelatin and List of dairy products ·
Goat
The domestic goat (Capra aegagrus hircus) is a subspecies of goat domesticated from the wild goat of southwest Asia and Eastern Europe.
Cream and Goat · Goat and List of dairy products ·
Homogenization (chemistry)
Homogenization or homogenisation is any of several processes used to make a mixture of two mutually non-soluble liquids the same throughout.
Cream and Homogenization (chemistry) · Homogenization (chemistry) and List of dairy products ·
Ice cream
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert.
Cream and Ice cream · Ice cream and List of dairy products ·
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.
Cream and Kaymak · Kaymak and List of dairy products ·
Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
Cream and Lactic acid · Lactic acid and List of dairy products ·
Lassi
Lassi is a popular traditional dahi (yogurt)-based drink that originated in the Indian subcontinent.
Cream and Lassi · Lassi and List of dairy products ·
Malai
Malai is a cooking ingredient from the Indian subcontinent.
Cream and Malai · List of dairy products and Malai ·
Milk
Milk is a white liquid produced by the mammary glands of mammals.
Cream and Milk · List of dairy products and Milk ·
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.
Cream and Milkshake · List of dairy products and Milkshake ·
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.
Cream and Mixer (cooking) · List of dairy products and Mixer (cooking) ·
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.
Cream and Norway · List of dairy products and Norway ·
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.
Cream and Pasteurization · List of dairy products and Pasteurization ·
Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
Cream and Sauce · List of dairy products and Sauce ·
Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
Cream and Smetana (dairy product) · List of dairy products and Smetana (dairy product) ·
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.
Cream and Soup · List of dairy products and Soup ·
Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
Cream and Sour cream · List of dairy products and Sour cream ·
Souring
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food.
Cream and Souring · List of dairy products and Souring ·
Whey
Whey is the liquid remaining after milk has been curdled and strained.
Cream and Whey · List of dairy products and Whey ·
Whipped cream
Whipped cream is cream that is whipped by a whisk or mixer until it is light and fluffy.
Cream and Whipped cream · List of dairy products and Whipped cream ·
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.
The list above answers the following questions
- What Cream and List of dairy products have in common
- What are the similarities between Cream and List of dairy products
Cream and List of dairy products Comparison
Cream has 95 relations, while List of dairy products has 373. As they have in common 38, the Jaccard index is 8.12% = 38 / (95 + 373).
References
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