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Hmmm Pondered the morality >>>

September 28 2003 at 7:00 AM

MTF  (Login MelvynTeillolFoo)
AP Moderators

Response to for those turophiles out there you must check out


of allowing this decadent thread to continue .

Anyone know why single and double cream are so called?
Is it a breed thing? viz. 'double cream' cows or Jersey breeds.
Is it a concentration effect viz. half volume = double strength?
Is it a prime skimming thing, like virgin olive oil 1st cold pressing?
Is it an artificial grading e.g. more than 5%, 7%, 10% fat?


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