Cream is a
dairy product composed of the higher-
butterfat layer skimmed from the top of
milk before
homogenization. In un-homogenized milk, the fat, which is less dense, will eventually rise to the top. In the industrial production of cream, this process is accelerated by using
centrifuges called "
separators". In many countries, cream is sold in several grades depending on the total butterfat content. Cream can be dried to a powder for shipment to distant markets. Cream has high levels of
saturated fat.