The thermal dilatation of cow cream, within a temperature range of -8° to 35° C, is considerably higher than that of buffalo cream, probably due to the difference in the degree of dispersion, in the saturation, and in the solidity of fat. The dilatation does not proceed regularly at the different temperatures. Cow cream shows one maximum dilatation, while buffalo cream shows three maxima, none of them is of the same height of cow maxima. Both creams contain the same solid fat percentage up to 16° C, afterwards, buffalo cream always contains higher percentage than cow cream at any temperature up to 30° C.