Definition of Whole Milk and Clotted cream
Do you know What is Whole Milk and Clotted cream. If you are looking for the definition of Whole Milk and Clotted cream or want to know what is Whole Milk and Clotted cream?, then this is where you will fetch your answers. Well, in simple terms Whole milk is the raw, unpasteurized milk obtained from mammals like cows, buffalo, goat, sheep, yak, camel. While 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". Both these products are unique in their own ways. Whole Milk is a Not Available colored dairy product and Clotted cream is Not Available 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. Whole Milk bears Not Available flavor with a Not Available aroma whereas Clotted cream has Not Available flavor and a Not Available aroma. The color, flavor and the aroma of these products depict their origin. Whole Milk originated in East European countries- Bulgaria, Czech Republic, Ukraine, whereas origin of Clotted cream is traced back to Unknown.