Differences Between Whole Milk & Cream

Whole milk contains 3.25 percent milk fat.

Whole milk and cream are dairy products commonly used in everyday cooking and dietary habits. Differences between the two occur on directly observable levels, such as consistency and color and more obscure levels, such as protein content. Both are most often the product of cow's milk, but vary in regard to nutritional constitution, preparation and usage. Due to larger variations in cream, heavy whipping cream will be used as the standard for comparison here.

Calories and Fat

Whole milk contains between 3.25 percent and 3.5 percent milk fat in its composition. The caloric values of whole milk are 146 total calories per 244 gm serving with 43.6 of those calories coming from carbohydrates, 71.4 from fat and 31.4 from protein. Cream contains between 12 percent and 60 percent fat depending on the variety. The caloric content of the mid-range (30 percent fat) whipping cream is 414 calories per 120 gm serving. 13.2 calories come from carbohydrates, 390 from fat and 10.5 from protein.

Vitamins and Minerals

Whole milk's highest percent vitamins are vitamin D, riboflavin and vitamin B12, with daily values at 24 percent, 26 percent and 18 percent respectively. Highest amounts in mineral content show whole milk to contain 28 percent calcium and 22 percent phosphorus. Cream's top three vitamins are vitamin A, D and riboflavin with daily values (DVs)at 35 percent, 16 percent and 8 percent respectively. Mineral content shows calcium and phosphorus are highest, though in lower amounts at 8 percent and 7 percent of daily value.

Protein and Carbohydrates

Whole milk contains 17 percent daily value of protein at 7.9 gm per serving and carbohydrate content shows 12.8 gm (4 percent DV) per serving, all of which are from sugar. Whipping cream contains less protein than whole milk at 2.5 gm (5 percent DV) per serving and carbohydrate content shows 3.3 gm per serving accounting for 1 percent of daily value.

Various Preparations

Whole milk is less versatile in form than cream, though preparations vary with homogenization, irradiation, culturing and raw methods. Generally whole milk is associated with fat content primarily and at the rate of 3.25 percent to 3.5 percent and pours freely. The fat content in cream varies significantly depending on the preparation style, of which there are at least eight, including half and half, single, light, whipping, heavy whipping, double, clotted and creme fraiche, the latter two are nearly solid at room temperature.

Tags: percent percent, content shows, daily value, milk contains, percent daily