New Zealand Gazette – 2000 – No. 170

Page 4689

✨ Food Standards

20 DECEMBER NEW ZEALAND GAZETTE 4689

Standard 2.5.2

Cream

Purpose

This Standard defines cream and sets a compositional requirement for this product.
Processing requirements for cream are contained in Standard 1.6.2.

Table of Provisions

1 Interpretation
2 Composition of cream
3 Processing of milk and milk products in New Zealand

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 18% m/m of milkfat.

(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.

3 Processing of milk and milk products in New Zealand

Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.

Editorial note:
For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.

VUW Te Waharoa — NZ Gazette 2000, No 170

Gazette.govt.nz — NZ Gazette 2000, No 170

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✨ LLM interpretation of page content

🏥 Standard 2.5.2: Cream

Domain🏥 Health & Social Welfare
KeywordsFood standards, Cream, Composition, Processing requirements

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