Here's a Canadian perspective of cream and butterfat content

http://www.foodtv.ca/feature/onthebu...2002_05_07.asp


"Reg" > wrote in message
. ..
> Loki wrote:
>
> > What's ultra pasterised? Do you mean ordinary pasteurised or
> > something else? I won't be able to get untreated cream.
>
> Ultra pasteurized means it's heated to a higher temperature than
> normal pasteurization, giving it a longer shelf life. It also denatures
> the proteins and makes it bad for cheese making. I've been able to make
> decent ricotta with it but not much else.
>
> Another term for this process is UHT (Ultra Heat Treated). You should find
> a well informed person at your store and ask which brand(s) are not UHT.
>
> > What's light cream? Or half and half? We have cream and that's it.
> > It's about 35-38% fat.
>
> Light cream contains 18-30% butterfat. Half and half is a mixture
> of whole milk and cream and contains 10-12% butterfat. Sorry for the
> termonology difference, I know the UK refers to single/double cream.
>
> This should help.
>
> http://www.joyofbaking.com/Cream.html
>
> >>alt.cheese