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Pronunciation: krem


  1. The upper fatty layer that forms in milk on standing or is separated from it by centrifugalization; it contains about the same amount of sugar and protein as milk, but from 12–40% more fat.
  2. Any whitish viscid fluid resembling cream.
  3. A semisolid emulsion of either the oil-in-water or the water-in-oil type, ordinarily intended for topical use.

[L. cremor, thick juice, broth]

Further information

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© Copyright 2018 Wolters Kluwer. All Rights Reserved. Review date: Sep 19, 2016.