Cream is produced in a centrifuge. The heavy skimmed milk is forced to the edge, leaving the cream behind.
There are various sorts of dairy cream:
Coffee cream contains a minimum of 10 % fat, but is also available with a fat content of 12 % or 15 %. Homogenisation increases its whitening effect in coffee.
Sour cream, available in various forms, has a fat content of at least 10 % and is made from ordinary cream using lactic acid bacterial cultures. In Germany, sour cream has various typical regional names.
Whipped cream contains at least 30 percent fat. The whipping process increases the volume of the cream by 90 to 100 percent. Ready-to-use whipped cream (in a spray can) is a mixed milk product with 5 percent added sugar. | 
