On Sun, 23 Aug 2015 08:48:36 -0700 (PDT), Cindy Hamilton
> wrote:

> On Sunday, August 23, 2015 at 9:38:52 AM UTC-4, Doris Night wrote:
> > On Sun, 23 Aug 2015 06:06:31 -0700 (PDT), Cindy Hamilton
> > > wrote:
> >
> > >On Sunday, August 23, 2015 at 4:35:36 AM UTC-4, Julie Bove wrote:
> > >
> > >Perhaps half and half, which has 12.5% milk fat. I guess if they
> > >label it "coffee cream" (which probably has no USDA/FDA identity) they
> > >can skimp on the fat.
> > >
> > >Whipping cream has at least 36% milk fat.
> >
> > In Canada, half and half is 10% cream, and it's labeled half and half,
> > not coffee cream. I used the wrong terminology. I'm just used to
> > calling it coffee cream.
> >
> > We also have 18% "table cream" and 5% "light" cream.
>
> Oddly, our light cream has mo 18-30%
>
> Here's our full breakdown, courtesy of Wikipedia:
>
> Half and half (10.5-18% fat)
> Light cream (18-30% fat)
> Light whipping cream (30-36% fat)
> Heavy cream (36% fat or more)
>
> Not all grades are defined by all jurisdictions, and the exact fat content
> ranges vary. The above figures are based on the Code of Federal Regulations,
> Title 21, Part 131
>
> <https://en.wikipedia.org/wiki/Cream#United_States>
>
I don't think I've ever seen light whipping cream. Can't remember the
last time I saw light cream although I know I've seen it in the deep
dark past. What I see now is half & half and heavy whipping cream.

I just looked at my carton of heavy whipping cream. No stabilizers,
but I didn't expect to see any. What surprised me is it's
pasteurized, not ultra-pasteurized. Yay for Trader Joe's!

http://nutritiondata.self.com/facts/...-products/51/2

--
Elitist Snob