澳新食品标准法典-2.5.2-奶油（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.