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  2. Cream cheese - Wikipedia

    en.wikipedia.org/wiki/Cream_cheese

    The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9. [ 6] Similarly, under Canadian Food and Drug Regulations, cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. [ 7]

  3. Crème fraîche - Wikipedia

    en.wikipedia.org/wiki/Crème_fraîche

    Crème fraîche (English pronunciation: / ˌkrɛmˈfrɛʃ /, French pronunciation: [kʁɛm fʁɛʃ] ⓘ, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5. [ 1] It is soured with a bacterial culture. European labeling regulations specify the two ingredients must be cream and ...

  4. Discounts and allowances - Wikipedia

    en.wikipedia.org/wiki/Discounts_and_allowances

    2/10 net 30 - this means the buyer must pay within 30 days of the invoice date, but will receive a 2% discount if they pay within 10 days of the invoice date. 3/7 EOM - this means the buyer will receive a cash discount of 3% if the bill is paid within 7 days after the end of the month indicated on the invoice date.

  5. Obama vs. Romney Electoral Map

    elections.huffingtonpost.com/2012/romney-vs...

    Maps and electoral vote counts for the 2012 presidential election. Our latest estimate has Obama at 257 electoral votes and Romney at 206.

  6. Member states of the Organisation internationale de la ...

    en.wikipedia.org/wiki/Member_states_of_the...

    Former Belgian UN-protectorate. In 2009, became a member of the Commonwealth, but remains a member within Francophonie. Former French and British colony. Antillean Creole, a French-based creole language, is spoken by 90% of the population. French is the native language of about 20% of all Swiss.

  7. Whipped cream - Wikipedia

    en.wikipedia.org/wiki/Whipped_cream

    Whipped cream, also known as Chantilly cream or crème Chantilly ( French: [kʁɛm ʃɑ̃tiji] ), is a preparation of heavy, double, or other high-fat dairy cream that has been aerated by whisking or mixing until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid.

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