Vermont Cream

Vermont

Vermont is a landlocked state in the New England region of the Northeastern United States. It borders Massachusetts to the south, New Hampshire to the east, New York to the west, and the Canadian province of Quebec to the north. According to the most recent U.S. census estimates, the state has an estimated population of 644,663, making it the second-least populated of all U.S. states. It is the nation's sixth-smallest state by total area. The state's capital, Montpelier, is the least populous U.S. state capital. No other U.S. state has a most populous city with fewer residents than Vermont's most populous city, Burlington.

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.

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.

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.