| http://www.w3.org/ns/prov#value | - Let's take a look at an article by Lisa Abraham at Ohio.com on the various species of cream products.To be called cream, a product must have at least 18 percent milk fat. ...In recipes, cream adds fat, but it also adds a velvety texture to a wide variety of foods, most notably soups, sauces and desserts.There are even fattier creams, found more commonly in Europe, but available at specialty food s
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