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From: macrakis@harvard.ARPA (Stavros Macrakis)
Newsgroups: net.cooks
Subject: Re: Light cream / heavy cream
Message-ID: <211@harvard.ARPA>
Date: Wed, 12-Dec-84 16:54:13 EST
Article-I.D.: harvard.211
Posted: Wed Dec 12 16:54:13 1984
Date-Received: Sun, 16-Dec-84 06:40:31 EST
References: <4392@tektronix.UUCP> <2625@dartvax.UUCP>
Organization: Aiken Computation Laboratory, Harvard
Lines: 45

> > What's the difference?  When I go to the grocery store, I seem 3.8% milk, 
> > half-and-half, and whipping cream.  How do these correlate?
>	...
> 	  36		Heavy cream = whipping cream
>	...

Since there seems to be so much interest in fat content of milk and cream,
I called up a local dairy distributor (West Lynn) and got the following
figures:

% Fat	Name	(f)= fortified: 25% protein added  (up)= ultrapasteurized
-----	-----
0.02 %	skim
0.7	buttermilk
1	"Health-form"  (f)
1	Lo-fat
2	2% Fortified (f)
2	2%
3.25	Regular Homogenized (Whole milk yoghurt same)
3.8-3.9 -- average fat content as it comes in from the farms
3.1-4.5	-- range of individual farms
5.0-5.4	-- good Jerseys (not used commercially any more)
10.5	Half and half
18	Light Cream (up)
30-31	All-purpose and whipping (up)
37-38	Heavy (up)
39-40	Extra heavy

Ultrapasteurizing apparently destroys some of the physical properties of the
cream, so stabilizers are added.

Many of the types of milk listed above are only available in gallons and up.
Extra heavy cream comes in quarts and up and is used mostly in restaurants and
bakeries.  I use it all the time for cooking.

Heavy cream is not the same as all-purpose whipping cream, although of
course you can whip heavy cream (depending on the result you want).
Devon cream is not the same as extra heavy cream.  Devon cream (or
clotted cream) is mildly cultured (like yoghurt, sour cream, buttermilk,
etc.).  In the Middle East there is something similar called kaymak.

It is often the case, by the way, that mixing your own half-and-half
from cream and milk is cheaper than buying it...

	-s