Purtroppo un vero e proprio termine non esiste, però , come puoi vedere sotto, si può dire cream obtained by sepration.
Good luck!

Il 50% del latte che andrà lavorato, subisce un trattamento di scrematura parziale mediante affioramento. Nello specifico, il latte è lasciato a riposare in grandi vasche, dove avviene l'affioramento della panna che successivamente verrà asportata.


Separation of Cream and Skim
Raw milk obtained from the Virginia Tech dairy farm was separated (55°C) into 30 to 35% milk fat cream and skim milk using a pilot plant separator (Elecrem, model 1G, 6400 rpm, Bonanza Industries, Inc., Calgary, Alberta, Canada). Skim milk obtained from separation was subsequently used for formulation of experimental creams. Within 1 h, cream obtained from separation was standardized to 30 to 35% milk fat and vat-pasteurized at 68.3°C for 30 min. After cooling (21.5°C), cream was either tempered (13°C) for 14 h for subsequent churning or stored (4°C) for further processing. The skim milk portion was not heat-treated and was stored at 4°C until experimental cream formulation.