Lime Cream

Cream

Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. The butterfat, which is less dense, rises to the top and is skimmed off, resulting in gravity cream. The industrial production of cream instead uses centrifugal separators to make separator cream. Cream is often sold in grades defined by their butterfat content. It contains high levels of saturated fat, in ascending proportion from light cream to heavy cream.

Lime (color)

Lime is a color that is a shade of yellow-green, so named because it is a representation of the color of the citrus fruit lime. It is the color that is in between the web color chartreuse and yellow on the color wheel. Alternate names for this color included yellow-green, lemon-lime, lime green, or bitter lime.

Cream (colour)

Cream is the color of the cream produced by cattle grazing on natural pasture with plants rich in yellow carotenoid pigments, some of which are incorporated into the fresh milk. This gives a yellow tone to otherwise-white milk at higher fat concentrations. Cream is the pastel colour of yellow, much as pink is to red. By mixing yellow and white, cream can be produced.

lime

Noun

1. Any inorganic material containing calcium, usually calcium oxide (quicklime) or calcium hydroxide (slaked lime).
2. Any gluey or adhesive substance that traps or captures; sometimes a synonym for birdlime.

Verb

1. To treat with calcium hydroxide or calcium oxide (lime).
2. To smear with birdlime.

cream

Noun

1. The butterfat or milkfat part of milk which rises to the top; this part when separated from the remainder.
2. The liquid separated from milk, possibly with certain other milk products added, and with at least eighteen percent of it milkfat.

Adjective

1. Cream-coloured; having a yellowish white colour.