Srpski, americki engleski i engleski nazivi za slatku pavlaku i slag (Serbian, American English and English names for heavy cream and whipped cream)

1. Srpski naziv: Slatka pavlaka.

Engleski (US): heavy cream

Engleski (UK): double cream,

Napomena:

35–40% mlečne masti, može se koristiti za kuvanje i pečenje, može da se muti u šlag, ali je ponekad potrebno dodati stabilizator.

2. Srpski naziv: Slatka pavlaka za šlag.

Engleski (US i UK): whipping cream

Napomena:

30–36% mlečne masti, idealna za šlag, lako se muti, drži oblik.

3. Srpski naziv: Pavlaka za kuvanje ili neutralna pavlaka.

Engleski (US): cooking cream

Engleski (UK): single cream

Napomena: 

Niža masnoća, nije za šlag, koristi se za sosove i kuvanje.

4. Srpski naziv: Umućeni šlag

Engleski (US i UK): whipped cream

Napomena: 

Gotov šlag, može se dodatno zasladiti ili aromatizovati

5. Srpski naziv: Stabilizovani šlag

Engleski (US i UK): stabilized whipped cream

Napomena: 

Šlag koji duže drži oblik, često sa želatinom ili mlekom u prahu

1. Serbian name: slatka pavlaka.

English (US): heavy cream

English (UK): double cream,

Note:

35-40% milk fat, can be used for cooking and baking, can be whipped into whipped cream, but sometimes it is necessary to add a stabilizer.

2. Serbian name: slatka pavlaka za šlag.

English (US and UK): whipping cream

Note:

30–36% milk fat, ideal for whipped cream, easy to whip, holds its shape.

3. Serbian name: Pavlaka za kuvanje or neutralna pavlaka - neutral cream.

English (US): cooking cream

English (UK): single cream

Note:

Lower fat, not for whipped cream, used for sauces and cooking.

4. Serbian name: Umuceni slag 

English (US and UK): whipped cream

Note:

Ready-made whipped cream, can be additionally sweetened or flavored

5. Serbian name: Stabilizovani šlag

English (US and UK): stabilized whipped cream

Note:

Whipped cream that holds its shape longer, often with gelatin or powdered milk.