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Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision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







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




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.