Dairy
Cow
Cow cream is the global default—separated from bovine milk into every sweet and cultured grade from half-and-half to clotted and crème fraîche. Jersey and Guernsey herds give naturally yellow, high-fat cream; Holstein cream is milder and higher volume. Almost every recipe that says “cream” assumes cow unless another species is named. Whip, pour, culture, or scald as the style requires. Store cold and respect use-by dates on fresh cartons.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.65 g
- Saturated Fat 6.15 g
- Trans Fat 0.3 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 0.31 g
- Cholesterol 31.1 mg
- Sodium 83.7 mg
- Salt 0.21 g
- Total Carbohydrate 4.97 g
- Dietary Fibre 0 g
- Total Sugars 5.04 g
- Complex / starch 0 g
- Protein 8.14 g
- Water 69.6 g
- Energy 147 kcal
- Water 69.6 g
- Carbohydrates 4.97 g
- Sugars 5.04 g
- Protein 8.14 g
- Fat 9.65 g
- Saturated Fat 6.15 g
- Monounsaturated Fat 2.89 g
- Polyunsaturated Fat 0.31 g
- Omega-3 0.03 g
- Trans Fat 0.3 g
- Vitamins 31.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 0.12 mg
- Vitamin B5 — Pantothenic Acid 0.47 mg
- Vitamin B6 0.06 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 9.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.6 µg
- Vitamin E 0.11 mg
- Vitamin K 0.6 µg
- Minerals 441 mg
- Major Minerals 440 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 31.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 0.12 · vitamin-b5-pantothenic-acid: 0.47 · vitamin-b6: 0.06 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 9.1 · vitamin-d: 0.6 · vitamin-e: 0.11 · vitamin-k: 0.6 ·
Minerals
Cow of Cream: composition reflects this culinary part relative to the whole ingredient.
History
Cattle dairying produced skimmable cream as a concentrated fat food.
Separators industrialised cow cream production for urban markets.
Standardised cow cream cartons defined modern retail cream.