Creams

Term	Definition
Creams	As in Single, Double and Triple. Cream refers to the fat-enriched portion of milk. In the U.S. and France, single cream cheese is one that contains 48 to 50 percent butterfat in the dry matter (i.e., after all the water is removed). Double and triple creams are made by enriching milk with cream; double cream is 60 percent butterfat in dry matter and triple cream is 75 percent. (Note: the percentage of butterfat in dry matter can be a confusing guide for understanding how much butterfat you may be eating. The softer the cheese, the higher its moisture content will be. For example, Camembert and Brie contain up to 50 percent water, while hard cheeses like Cheddar contain much less water. So an ounce of Brie may contain less fat than an ounce of Cheddar). The California Milk Advisory Board

Term

Definition

As in Single, Double and Triple. Cream refers to the fat-enriched portion of milk. In the U.S. and France, single cream cheese is one that contains 48 to 50 percent butterfat in the dry matter (i.e., after all the water is removed). Double and triple creams are made by enriching milk with cream; double cream is 60 percent butterfat in dry matter and triple cream is 75 percent. (Note: the percentage of butterfat in dry matter can be a confusing guide for understanding how much butterfat you may be eating. The softer the cheese, the higher its moisture content will be. For example, Camembert and Brie contain up to 50 percent water, while hard cheeses like Cheddar contain much less water. So an ounce of Brie may contain less fat than an ounce of Cheddar).

The California Milk Advisory Board