the major milk protein, casein, when milk is heated If the fat globules account for 25% or more of the cream’s weight, then there’s a sufficient area of globule surface to take most of the casein out of circulation, and no casein curds can form At lower fat levels, there’s both a smaller globule surface area and a greater proportion of the casein-carrying water phase Now the globule surfaces can only absorb a small fraction of the casein, and the rest bonds together and coagulates when heated (This is why acid-curdled mascarpone cheese can be made from light cream, but not from heavy cream.) Kinds of Cream U.S Term Fat Content, % Use Half-and-half 12 (10.5–18) Coffee, pouring 12– Coffee, pouring, enriching sauces, 30 soups, etc., whipping 18+ Coffee, pouring Light 20 (18– Coffee, pouring (seldom cream 30) available) 25 Coffee, pouring Light whipping 30– Pouring, enriching, cream 36 whipping 30– Pouring, enriching, whipping (if rich, 40 spreading) Whipping Pouring, enriching, 35+ cream whipping Heavy whipping 38 Pouring, enriching, cream (36+) whipping 48+ Spreading 55+ Spreading Plastic cream 65–85 Spreading European Term Fat Content, % Use 12 (10.5–18) Coffee, pouring Crème 12– Coffee, pouring, enriching ...18+ Coffee, pouring Light 20 (1 8– Coffee, pouring (seldom cream 30) available) 25 Coffee, pouring Light whipping 30– Pouring, enriching, cream 36 whipping 30– Pouring, enriching, whipping (if rich,... Pouring, enriching, cream (3 6+) whipping 48+ Spreading 55+ Spreading Plastic cream 65–85 Spreading European Term Fat Content, % Use 12 (1 0.5–18) Coffee, pouring Crème 12– Coffee, pouring, enriching