Group 1 - The article explores the different types of cream products available in the market, including animal cream and plant cream, and their respective characteristics [1][6][9] - It distinguishes between cream and butter, noting that cream is a lighter version of dairy fat, while butter is a concentrated form with a higher fat content [3][4] - The article explains the differences between heavy cream and light cream, highlighting their fat content and uses in culinary applications [7] Group 2 - The article discusses the nutritional differences between cream and milk, emphasizing that cream has a higher fat content and is primarily used for flavor enhancement, while milk is more versatile for drinking and cooking [9][10] - It addresses the suitability of cream for lactose-intolerant individuals, indicating that certain types of cream may be consumed in moderation depending on the individual's tolerance [12] - The article provides guidelines for the proper storage of cream to maintain its quality and prevent spoilage [17][20] Group 3 - The article outlines the caloric content of different types of cream, noting that animal cream typically contains 30%-36% fat with approximately 350-370 calories per 100 grams, while plant cream has 20%-35% fat with about 250-360 calories per 100 grams [25][27] - It suggests pairing cream with low-sugar, fresh ingredients to balance nutrition and avoid excessive calorie intake [22]