{"id":"F2008B00642","name":"Australia New Zealand Food Standards Code - Standard 2.5.2 - Cream","slug":"australia-new-zealand-food-standards-code-standard-2-5-2-cream","collection":"legislative_instrument","jurisdiction":"commonwealth","status":"repealed","isInForce":false,"actNumber":null,"makingDate":null,"administeringDepartment":null,"currentVersion":{"id":71974,"registerId":"commonwealth-F2008B00642-current","compilationNumber":null,"startDate":"2026-04-02","status":"Repealed","reasons":null,"registeredAt":null},"sections":[{"sectionNumber":"1","sectionType":"section","heading":"Australia New Zealand Food Standards Code - Standard 2.5.2 - Cream","content":"---\nmeta-content-style-type: text/css\nmeta-content-type: application/xhtml+xml; charset=utf-8\nmeta-generator: Aspose.Words for .NET 20.2\ntitle: Revised Code Index\n---\n\n?xml version=\"1.0\" encoding=\"utf-8\" standalone=\"no\"?>\n\nStandard 2.5.2\n\n \n\nCream\n\n \n\n \n\nPurpose\n\n \n\nThis Standard defines cream and sets a compositional requirement for this product. \n\n \n\nEditorial note:\n\n \n\nThe Australian processing requirements for cream are contained in Standard 4.2.4.\n\n \n\nNew Zealand has its own processing requirements for cream.\n\n \n\nTable of Provisions\n\n \n\n1 Interpretation\n\n2 Composition of cream\n\n \n\nClauses\n\n \n\n1 Interpretation\n\n \n\nIn this Code –\n\n \n\ncream means 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.\n\n \n\n2 Composition of cream\n\n \n\n(1) Subject to subclause (2), cream must contain no less than 350 g/kg of milk fat.\n\n \n\n(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.\n\n \n\n\n\n\n \n\n{THIS PAGE INTENTIONALLY LEFT BLANK}\n\n \n\n \n\n \n","sortOrder":0}],"analysis":{"kimi_summary":{"_metrics":{"model":"kimi-k2.5","source":"moonshot-batch","completionTokens":1532},"content_quality":"ok","complexity_score":2,"scope_assessment":{"changed":false,"description":"The standard remains tightly focused on its original purpose of defining cream and establishing minimum compositional requirements. No evidence of scope expansion beyond the core definition and fat content specification."},"complexity_factors":["Only 2 operative clauses with minimal conditional language","Single quantitative threshold (350 g/kg milk fat minimum)","Only one defined term ('cream') in the interpretation section","Simple exception in subclause (2) permitting addition of milk products","External reference to processing standards but no complex internal cross-referencing"],"plain_english_summary":"This standard legally defines what may be sold as \"cream\" in Australia and New Zealand: a fat-in-skim-milk emulsion produced by separating milk fat, with a mandatory minimum of 35% milk fat. Producers may adjust fat content using milk or milk products provided the final product meets that threshold. It affects dairy producers, food manufacturers and consumers by ensuring products labeled \"cream\" meet a consistent fat standard; processing and safety rules are covered separately."}},"importantCases":[],"_links":{"self":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream","history":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream/history","analysis":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream/analysis","conflicts":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream/conflicts","importantCases":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream/important-cases","documents":"/api/acts/australia-new-zealand-food-standards-code-standard-2-5-2-cream/documents"}}