"cream line" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "cream",
        "3": "line"
      },
      "expansion": "cream + line",
      "name": "compound"
    }
  ],
  "etymology_text": "cream + line",
  "forms": [
    {
      "form": "cream lines",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "cream line (plural cream lines)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1914, Samuel Henry Ayers, William Trimble Johnson, Removal of garlic flavor from milk and cream",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2012, S Herschdoerfer, Quality Control in the Food Industry, page 81",
          "text": "As pasteurization reduced cream line by about 15% some dairymen slightly under-pasteurized their milk in order to outsell their competitors.",
          "type": "quotation"
        },
        {
          "ref": "2013, Kendra Smith-Howard, Pure and Modern Milk: An Environmental History since 1900, page 33",
          "text": "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.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "The layer of cream that floats to the top of a bottle of milk that has not been homogenized."
      ],
      "id": "en-cream_line-en-noun-TPmWgAyW",
      "links": [
        [
          "cream",
          "cream"
        ],
        [
          "milk",
          "milk"
        ],
        [
          "homogenized",
          "homogenized"
        ]
      ],
      "synonyms": [
        {
          "word": "creamline"
        }
      ]
    }
  ],
  "word": "cream line"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "cream",
        "3": "line"
      },
      "expansion": "cream + line",
      "name": "compound"
    }
  ],
  "etymology_text": "cream + line",
  "forms": [
    {
      "form": "cream lines",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {},
      "expansion": "cream line (plural cream lines)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English compound terms",
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English multiword terms",
        "English nouns",
        "English terms with quotations"
      ],
      "examples": [
        {
          "ref": "1914, Samuel Henry Ayers, William Trimble Johnson, Removal of garlic flavor from milk and cream",
          "text": "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.",
          "type": "quotation"
        },
        {
          "ref": "2012, S Herschdoerfer, Quality Control in the Food Industry, page 81",
          "text": "As pasteurization reduced cream line by about 15% some dairymen slightly under-pasteurized their milk in order to outsell their competitors.",
          "type": "quotation"
        },
        {
          "ref": "2013, Kendra Smith-Howard, Pure and Modern Milk: An Environmental History since 1900, page 33",
          "text": "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.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "The layer of cream that floats to the top of a bottle of milk that has not been homogenized."
      ],
      "links": [
        [
          "cream",
          "cream"
        ],
        [
          "milk",
          "milk"
        ],
        [
          "homogenized",
          "homogenized"
        ]
      ]
    }
  ],
  "synonyms": [
    {
      "word": "creamline"
    }
  ],
  "word": "cream line"
}