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Cream and Milk

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

Difference between Cream and Milk

Cream vs. Milk

Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization. Milk is a white liquid produced by the mammary glands of mammals.

Similarities between Cream and Milk

Cream and Milk have 21 things in common (in Unionpedia): Butterfat, Buttermilk, Casein, Centrifuge, Condensed milk, Dairy product, Glucose, Goat, Homogenization (chemistry), Honey, Ice cream, Jersey cattle, Lactic acid, List of dairy products, Pasteurization, Saturated fat, Separator (milk), Sour cream, Sweden, Ultra-high-temperature processing, Whey.


Butterfat or milkfat is the fatty portion of milk.

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Buttermilk refers to a number of dairy drinks.

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Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).

Casein and Cream · Casein and Milk · See more »


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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Condensed milk

Condensed milk is cow's milk from which water has been removed.

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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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Glucose is a simple sugar with the molecular formula C6H12O6.

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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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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 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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Jersey cattle

The Jersey is a breed of small dairy cattle.

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Lactic acid

Lactic acid is an organic compound with the formula CH3CH(OH)COOH.

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List of dairy products

This is a list of dairy products.

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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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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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Separator (milk)

A separator is a centrifugal device that separates milk into cream and skimmed milk.

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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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Sweden (Sverige), officially the Kingdom of Sweden (Swedish), is a Scandinavian country in Northern Europe.

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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 is the liquid remaining after milk has been curdled and strained.

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The list above answers the following questions

Cream and Milk Comparison

Cream has 95 relations, while Milk has 384. As they have in common 21, the Jaccard index is 4.38% = 21 / (95 + 384).


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

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