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...sity]] decreases with increased stress<ref>Rheology of Fluid and Semisolid Foods: Principles and Applications, M. A. Rao, Publisher: Springer, 2nd edition, ...cience_explorer/ooze.html Outrageous Ooze]</ref> Uncooked [[Bird's Custard|imitation custard]], being a suspension of primarily cornflour, has the same properti

Cream is used as an ingredient in many foods, including [[ice cream]], many [[sauce]]s, [[soup]]s, stews, puddings, and ...ften used for products which cannot legally be called cream. In some cases foods can be described as cream although they do not contain predominantly milk f