Australia New Zealand Food Standards Code Standard 2.5.2 Cream (Cth)

STANDARD 2.5.2

CREAM

Purpose

This Standard defines cream and sets a compositional requirement for this product. 

Editorial note:

The Australian processing requirements for cream are contained in Standard 4.2.4.

New Zealand has its own processing requirements for cream.

Table of Provisions

1             Interpretation

2             Composition of cream

Clauses

1             Interpretation

In this Code –

creammeans a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk.

2             Composition of cream

(1)           Subject to subclause (2), cream must contain no less than 350 g/kg of milk fat.

(2)           The final composition of cream obtained by the separation from milk may be adjusted by the addition of milk or products obtained from milk.

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