Cream Viscosity5 10 15 20 25
Single cream minimum 18% fat 2 3 5 8 13Whipping cream minimum 35% fat 1 2 3 5 8Double cream minimum 48% fatClotted cream 55% fat
Fat %
25 5 278 13
Temperature [C]
Temp (K)
Vicosity (Cps)
0 10 20 30 40 50 600
20
40
60
80
100
120
140
160
180
Cream Viscosity
5 Deg C 20 deg C
% Fat
Vis
cosi
ty (
Cp
s)
30 35 40 45 50 % Fat22 36 60 99 160 Viscosity (Cps) at 5 deg C14 23 38 62 103 Viscosity (Cps) at 20 deg C
User inputsCalculated values
0 10 20 30 40 50 600
20
40
60
80
100
120
140
160
180
Cream Viscosity
5 Deg C 20 deg C
% Fat
Vis
cosi
ty (
Cp
s)
Name Minimum Additional definition
milk fat55% and heat treated
Double cream 48%35%
35% and has been whipped
23% is sterilized
18% is not sterilized
12% is sterilized
Half cream 12% is not sterilized
References
In the United Kingdom, the types of cream are legally defined [2] as follows:
Clotted cream
Whipping cream
Whipped cream
Sterilized cream
Cream or single cream
Sterilized half cream
2. The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536
Calculation Theory
Top Related