cream line

• creamline

cream +‎ line

cream line (plural cream lines)

1. The layer of cream that floats to the top of a bottle of milk that has not been homogenized.
   • 1914, Samuel Henry Ayers, William Trimble Johnson, Removal of garlic flavor from milk and cream:

     There is produced, however, at this temperature a cooked taste and the cream line is reduced to a greater extent than when the milk is heated and blown at 145° F.

   • 2012, S Herschdoerfer, Quality Control in the Food Industry, →ISBN, page 81:

     As pasteurization reduced cream line by about 15% some dairymen slightly under-pasteurized their milk in order to outsell their competitors.

   • 2013, Kendra Smith-Howard, Pure and Modern Milk: An Environmental History since 1900, →ISBN, page 33:

     As experts debated its merits, ordinary citizens remained doubtful about pasteurized milk because the heating process of pasteurization altered one of the elements they used to evaluate milk's quality: the cream line.

• limerance, marceline