andyb@dartvax.UUCP (Andy Behrens) (12/09/84)
> 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? > > Moira Mallison According to the Hanover Consumer Coop, Milkfat Label ------- ----- 0 % Skim milk 1-2 Lowfat milk 10 Half and half 18 Light cream 36 Heavy cream = whipping cream Andy Behrens andyb@dartmouth.csnet {astrovax,decvax,cornell,ihnp4,linus}!dartvax!andyb RFD 1 Box 116, Union Village, Vt. 05043
macrakis@harvard.ARPA (Stavros Macrakis) (12/13/84)
> > 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