Download - Cream Viscosity
Cream Viscosity5 10 15 20 25
Single cream minimum 18% fat 2 3 5 8 13Whipping cream minimum 35% fat 1 2 3 5 8Double cream minimum 48% fatClotted cream 55% fat
Fat %
25 5 278 13
Temperature [C]
Temp (K)
Vicosity (Cps)
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Cream Viscosity
5 Deg C 20 deg C
% Fat
Vis
cosi
ty (
Cp
s)
30 35 40 45 50 % Fat22 36 60 99 160 Viscosity (Cps) at 5 deg C14 23 38 62 103 Viscosity (Cps) at 20 deg C
User inputsCalculated values
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Cream Viscosity
5 Deg C 20 deg C
% Fat
Vis
cosi
ty (
Cp
s)
Name Minimum Additional definition
milk fat55% and heat treated
Double cream 48%35%
35% and has been whipped
23% is sterilized
18% is not sterilized
12% is sterilized
Half cream 12% is not sterilized
References
In the United Kingdom, the types of cream are legally defined [2] as follows:
Clotted cream
Whipping cream
Whipped cream
Sterilized cream
Cream or single cream
Sterilized half cream
2. The Cheese and Cream Regulations 1995 (SI 1995 No. 3240) ISBN 0110538536
Calculation Theory