Cream

Cream, a dairy product, is a component of milk with a relatively higher fat content.Its roots can be traced back to the middle east, between 6000 to 8000 B.C.E.

In Canada

In canada, cream is procured from some of the 1.4 million cattle, 92 % of which are of the Holstein breed.[1]

According to Canadian dairy nomenclature, cream is classified cereal cream, with a butterfat per milligram content between 5%-10%, Table cream of 15%-18% butterfat per milligram content, whipping cream containing 32%-35% butterfat, and sour cream.[2]

Half and Half is typically used for coffee, its contents being half table cream, half milk.[3]

Science & Controversy

With parties both abhorring and bolstering the use and promotion of dairy products, a myriad of opinions and studies are available to sway public opinion. Peta, for instance, runs www.milksucks.com [4], which points to ethical quandaries of the corporatization of dairy production, and seems to function on a combination of fact and pathos:

    ''With genetic manipulation and intensive production technologies, it is common for modern dairy cows to produce 100 pounds of milk a day— 10 times more than they would produce in nature. To keep milk production as high as possible, farmers artificially inseminate cows every year. Growth hormones and unnatural milking schedules cause dairy cows' udders to become painful and so heavy that they sometimes drag on the ground, resulting in frequent infections and overuse of antibiotics. Cows— like all mammals— make milk to feed their own babies— not humans.''

Other anti-dairy sources can be found on www.notmilk.com [5]

Some pro-dairy notions and buzzwords include the supposed connection between calcium and strong bones, and high levels of protein and vitamin D [6].