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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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