What is the difference between low-heat and high-heat DMS? Which is more commonly used in the bakeshop? In what products is it commonly used? A formula calls for light cream but all that is available...

What is the difference between low-heat and high-heat DMS? Which is more commonly used in the bakeshop? In what products is it commonly used?

A formula calls for light cream but all that is available is whole milk and heavy cream. What should you do?