Cream
1. The upper fatty layer which forms in milk on standing or which is separated from it by centrifugalization; it contains about the same amount of sugar and protein as milk, but from 12 to 40% more fat.
2. Any whitish viscid fluid resembling cream.
3. A semisolid emulsion of either the oil-in-water or the water-in-oil type, ordinarily intended for topical use.
Origin: L. Cremor, thick juice, broth
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