Creams

Cream

1. The upper fatty layer which forms in milk on standing or which is separated from it by centrifugalization; it contains about the same amount of sugar and protein as milk, but from 12 to 40% more fat.

2. Any whitish viscid fluid resembling cream.

3. A semisolid emulsion of either the oil-in-water or the water-in-oil type, ordinarily intended for topical use.

Origin: L. Cremor, thick juice, broth


Please contribute to this project, if you have more information about this term feel free to edit this page



This page was last modified on 3 October 2005, at 21:16. This page has been accessed 1,823 times. 
What links here | Related changes | Permanent link