Cream

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/cream

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the primary separation technology?Centrifugal force, utilizing disc stack separators for efficient fat separation
2. What is the key functional property?Emulsification and aeration, critical for sauces, whipped toppings, and ice cream texture
3. What is cream and how is it made from milk?Cream is the higher‑fat layer that rises to the top of milk before it is mixed. It is taken from the top of milk before homogenization.
4. Why does cream have different names like light, heavy, and extra‑heavy?In the U.S., cream is classified by how much fat it has. Light cream has 18‑30% fat, heavy has 30‑36%, and extra‑heavy has more than 36%.

Homogenization: A process that reduces fat globules in milk and cream to prevent separation.
Rheology: The study of the flow of matter, particularly liquids and semi-solids like cream.
Emulsifier: A substance that helps to mix liquids that normally do not mix, such as oil and water.
Pasteurization: A heat treatment process to kill harmful microorganisms in milk and cream.