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Dairy cream is the concentrated, high-fat layer that separates from the top of animal milk, such as cow's milk, due to the fat's lower density. It is an emulsion of butterfat in water, with its fat content determining its classification, ranging from light cream to heavy cream. Dairy cream is used in cooking and baking for its rich flavor and creamy texture and is a core ingredient in products like half-and-half, whipping cream, and sour cream