Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.5.2 - Cream

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

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.

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.5.2 - Cream.

Australia New Zealand Food Standards Code - Standard 2.5.2 - Cream

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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 –

cream 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.

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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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

meta-content-style-type: text/css meta-content-type: application/xhtml+xml; charset=utf-8 meta-generator: Aspose.Words for .NET 20.2 title: Revised Code Index

?xml version="1.0" encoding="utf-8" standalone="no"?>

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 –

cream 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.

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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