What is Clotted cream and Whole Milk?

Clotted cream

Whole Milk

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Color

Flavor

Aroma

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Origin

Clotted cream (sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by indirectly heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts".

Whole milk is the raw, unpasteurized milk obtained from mammals like cows, buffalo, goat, sheep, yak, camel.

East European countries- Bulgaria, Czech Republic, Ukraine

Definition of Clotted cream and Whole Milk

Do you know Clotted cream vs Whole Milk. If you are looking for the definition of Clotted cream and Whole Milk or want to know what is Clotted cream and Whole Milk?, then this is where you will fetch your answers. Well, in simple terms While Both these products are unique in their own ways. Clotted cream is a colored dairy product and Whole Milk is colored. The food gets it color dependent on the ingredients used and the preparation methods employed. Sometimes artificial food colors are added to give the dairy product, a gourmet look. Apart from their color what distinguishes them is their flavor and aroma. Clotted cream bears flavor with a aroma whereas Whole Milk has flavor and a aroma. The color, flavor and the aroma of these products depict their origin. Clotted cream originated in , whereas origin of Whole Milk is traced back to .