Which of the following statements accurately describes dry cream?

The statement that dry cream is produced by removing the water from pasteurized milk and/or cream is accurate because dry cream undergoes a process where the moisture content is significantly reduced. This process, often involving spray drying or other dehydration methods, results in a product that has concentrated flavor and higher shelf stability due to the low moisture level. Dry cream is often used in culinary and baking applications because it retains the rich taste of cream while being in a more convenient, shelf-stable form.

The other options do not accurately describe dry cream. For instance, stating it is made from evaporated milk suggests it involves a different process and product form altogether. The claim that it contains no fat is incorrect, as dry cream typically retains some fat content from the original dairy materials. Lastly, the statement about high moisture content conflicts with the very definition of dry cream, as it is characterized by a low moisture level, allowing for easier storage and extended shelf life.