The Code also states that for varieties where the milk fat content has been modified to be lower than that found in the standard designation provided below, the descriptors “reduced fat” and “half fat” along with the cream designation can be utilised for labelling purposes.The Code specifies that in calculating the percentage of milk fat in cream, any ingredient added to the cream shall be disregarded.No product described in this Code shall have a fat content below 10%. The only exception to this is the relevant requirement for milk fat content, which may be different if qualifying words indicate that it is so. The Codes states that the name specified in column 1 above shall only be used in the labelling or advertising of cream when the cream complies with the corresponding requirements specified in column 2 (whether qualified by other words or not).Sour cream with a milk fat content of not less than 25% (w/w). The cream has been fermented with harmless microorganisms or through acidification.Ĭream skimmed from the higher butterfat layer of milk before homogenisation. The cream is not sterilised cream and contains not less than 12 per cent milk fat (w/w). The cream is sterilised cream and contains not less than 12 per cent milk fat (w/w). The cream is not sterilised cream and contains not less than 18 per cent milk fat(w/w). The cream is sterilised cream and contains not less than 23 per cent milk fat (w/w). The cream contains not less than 35 per cent milk fat (w/w) and has been whipped. The cream contains not less than 35 per cent milk fat (w/w). The cream contains not less than 48 per cent milk fat (w/w). The cream is clotted and contains not less than 55 per cent milk fat (w/w). “ Sterilised cream” means cream which has been subjected to a process of sterilisation by heat treatment in the container in which it is to be supplied to the consumer. “ Sour cream” or “ soured cream” means cream which has been fermented with harmless microorganisms or through acidification. “ Clotted cream” means cream which has been produced and separated by the scalding, cooling and skimming (in no particular order) of milk or cream. The milk can come from cows, goats or sheep. “ Cream” means that part of milk rich in fat which has been separated by skimming or otherwise and which is intended for sale for human consumption. Whilst not legally binding, they do establish a basis for a judgement as to what might be considered 'misleading'.įor a copy the document produced by the PTF, see: Code of Practice on Compositional Standards for Cream Designations in the UK. The following definitions and terms have been defined/specified by the Provision Trade Federation (PTF) in the UK. Untitled Document Department of Food and Nutritional Sciences, The University of Readingįood Labelling in the UK - A supporting material page
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