▁dense , ▁eventually ▁r ises ▁to ▁the ▁top . ▁In ▁the ▁industrial ▁production ▁of ▁cre am , ▁this ▁process ▁is ▁acceler ated ▁by ▁using ▁cent rif ug es ▁called ▁" separ ators ". ▁In ▁many ▁countries , ▁it ▁is ▁sold ▁in ▁several ▁gr ades ▁depending ▁on ▁the ▁total ▁but ter f at ▁content . ▁It ▁can ▁be ▁d ried ▁to ▁a ▁pow der ▁for ▁ship ment ▁to ▁distant ▁mark ets , ▁and ▁contains ▁high ▁levels ▁of ▁s atur ated ▁fat . ▁ ▁C ream ▁sk im med ▁from ▁milk ▁may ▁be ▁called ▁" s weet ▁cre am " ▁to ▁distinguish ▁it ▁from ▁cre am ▁sk im med ▁from ▁whe y , ▁a ▁by - product ▁of ▁che ese - making . ▁Whe y ▁cre am ▁has ▁a ▁lower ▁fat ▁content ▁and ▁t ast es ▁more ▁sal ty , ▁tang y ▁and ▁" che es y ". ▁In ▁many ▁countries , ▁cre am ▁is ▁usually ▁sold ▁partially ▁fer ment ed : ▁s our ▁cre am , ▁cr ème ▁fra î che , ▁and ▁so ▁on . ▁ ▁Both ▁forms ▁have ▁many ▁cul inary ▁uses ▁in ▁sweet , ▁bitter , ▁sal ty ▁and ▁tang y ▁d ishes . ▁ ▁C ream ▁produced ▁by ▁cattle ▁( part icular ly ▁Jersey ▁cattle ) ▁gra zing ▁on ▁natural ▁past ure ▁often ▁contains ▁some ▁natural ▁car oten oid ▁p ig ments ▁derived ▁from ▁the ▁plants ▁they ▁eat ; ▁this ▁gives ▁it ▁a ▁slightly ▁yellow ▁tone , ▁hence ▁the ▁name ▁of ▁the ▁yellow ish - white ▁color : ▁cre am