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)

0 10 20 30 40 50 600

20

40

60

80

100

120

140

160

180

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

0 10 20 30 40 50 600

20

40

60

80

100

120

140

160

180

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