Federal Register of Legislation - Australian Government

Primary content

Standard 2.5.2 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1013 – Code Maintenance IX) Variation
Administered by: Health
Registered 03 Aug 2011
Start Date 11 Jul 2011
End Date 01 Mar 2016
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

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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