Cream and its traditional form known as top milk, are produced from the fat in milk. Scientifically, it is defined as the fat particles that form in the upper layers of milk before it is homogenized. Traditionally, top milk was produced by allowing milk to sit still so that small particles of fat would accumulate on top. Today, however, centrifuges and separator equipment are used to isolate milk particles with greater ease and speed.
In addition to its velvety texture and pleasant taste, the cream is rich in nutrients and constitutes a perfect breakfast, especially for growing children who are underweight.