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Cream cooking: Revision history

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24 November 2023

  • curprev 10:5210:52, 24 November 2023‎ FoodBookSysop talk contribs‎ 1,025 bytes +1,025‎ Created page with "The butterfat-heavy portion of whole milk that, due to its fat content, separates from the milk and rises to the top. Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depend..."
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