1. The
upper fatty layer which forms in
milk on standing or which is separated from it by centrifugalization; it contains about the
same amount of sugar and protein as milk,
but from 12 to 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.
Origin: L. Cremor,
fat juice, broth