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.
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.
