creamline

creamline (plural creamlines)

1. Alternative form of cream line
   • 1948, J. R. Cuttell, The H.T.S.T. plant, page 80:

     However illogical it may seem to us in the industry that a good creamline should be regarded as a standard of quality, the fact remains that for the housewife it very frequently is.

   • 2011, Diane A. Welland, The Complete Idiot's Guide to Eating Local, →ISBN:

     The thicker the creamline, the richer the milk, which was clearly visible in the glass bottles milk was delivered in.

   • 2012, Christopher G J Baker, ‎M.D. Ranken, & ‎R.C. Kill, Food Industries Manual, →ISBN, page 89:

     The fat in untreated milk floats freely and rises to the surface to form a creamline on the top.

• limerance, marceline