Cream dairy products are a category of dairy products that are made from cream, which is the high-fat layer that rises to the top of milk when it is left to settle. Cream can be used to make a variety of products, each with its own unique properties and uses. Here is some information on different types of cream dairy products and their content:

1. Whipping Cream:

   • Fat Content: Typically between 30% to 36% milk fat.
   • Consistency: Thick and can be whipped to create a light, airy texture.
   • Uses: Often used in desserts, cakes, and other culinary applications.

2. Heavy Cream (Heavy Whipping Cream):

   • Fat Content: Usually around 36% to 40% milk fat.
   • Consistency: Thicker than whipping cream and holds its shape better when whipped.
   • Uses: Can be used in cooking, baking, or as a base for making sauces and ice cream.

3. Half-and-Half:

   • Fat Content: Usually contains 10.5% to 18% milk fat.
   • Consistency: Thinner than cream but thicker than milk.
   • Uses: Commonly used as a lighter alternative to cream in coffee, tea, and some recipes.

4. Sour Cream:

   • Fat Content: Typically around 14% to 20% milk fat.
   • Consistency: Thick and tangy due to the presence of lactic acid bacteria.
   • Uses: Often used as a condiment, in baking, or in savory dishes like dips and dressings.

5. Clotted Cream:

   • Fat Content: Can contain up to 55% milk fat.
   • Consistency: Thick and creamy, with a rich texture.
   • Uses: Traditionally served with scones and jam as part of a cream tea.

6. Crème Fraîche:

   • Fat Content: Usually around 30% to 45% milk fat.
   • Consistency: Similar to sour cream but with a milder flavor and thicker texture.
   • Uses: Can be used in both sweet and savory dishes, including sauces and desserts.

7. Double Cream:

   • Fat Content: Typically around 48% milk fat.
   • Consistency: Very thick and creamy.
   • Uses: Often used in cooking and desserts, such as pouring over fruit or making sauces.