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澳新食品标准法典-2.5.2-奶油(Cream)

   2013-07-26 383
核心提示:Standard 2.5.2 CreamPurposeThis Standard defines cream and sets a compositional requirement for this product.Editorial n
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 –
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.



 
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