Standard for Cream and Prepared Creams:CODEX STAN 288-1976
1. SCOPE
This Standard applies to cream and prepared creams for direct consumption or further processing as defined in Section 2 of this Standard.
2. DESCRIPTION
2.1 Cream is the fluid1 milk product comparatively rich in fat, in the form of an emulsion of fat-in-skimmed milk, obtained by physical separation from milk.
2.2 Reconstituted cream is cream obtained by reconstituting milk products with or without the addition of potable water and with the same end product characteristics as the product described in Section 2.1.
2.3 Recombined cream is cream obtained by recombining milk products with or without the addition of potable water and with the same end product characteristics as the product described in Section 2.1.
2.4 Prepared creams are the milk products obtained by subjecting cream, reconstituted cream and/or recombined cream to suitable treatments and processes to obtain the characteristic properties as specified below.
2.4.1 Prepackaged liquid cream is the fluid1 milk product obtained by preparing and packaging cream, reconstituted cream and/or recombined cream for direct consumption and/or for direct use as such.
2.4.2 Whipping cream is the fluid1 cream, reconstituted cream and/or recombined cream that is intended for whipping. When cream is intended for use by the final consumer the cream should have been prepared in a way that facilitates the whipping process.
2.4.3 Cream packed under pressure is the fluid1 cream, reconstituted cream and/or recombined cream that is packed with a propellant gas in a pressure-propulsion container and which becomes Whipped Cream when removed from that container.
2.4.4 Whipped cream is the fluid1 cream, reconstituted cream and/or recombined cream into which air or inert gas has been incorporated without reversing the fat-in-skimmed milk emulsion.
