Food Standards (Proposal P1025 – Code Revision) Variation
 
 
The Board of Food Standards Australia New Zealand gives notice of the making of this standard under section 92 of the Food Standards Australia New Zealand Act 1991. The Standard commences on 1 March 2016.
 
Dated 25 March 2015
Standards Management Officer
Delegate of the Board of Food Standards Australia New Zealand
 
 
 
 
 
Note: 
 
This Standard will be published in the Commonwealth of Australia Gazette No. FSC 96 on 10 April 2015.
 
Standard 2.5.2       Cream
Note 1        This instrument is a standard under the Food Standards Australia New Zealand Act 1991 (Cth). The standards together make up the Australia New Zealand Food Standards Code. See also section 1.1.1—3.
Note 2        The provisions of the Code that apply in New Zealand are incorporated in, or adopted under, the Food Act 2014 (NZ). See also section 1.1.1—3.
Note 3        In Australia, dairy products must be processed in accordance with Standard 4.2.4.
2.5.2—1               Name
                            This Standard is Australia New Zealand Food Standards Code – Standard 2.5.2 – Cream.
                                      Note    Commencement:
This Standard commences on 1 March 2016, being the date specified as the commencement date in notices in the Gazette and the New Zealand Gazette under section 92 of the Food Standards Australia New Zealand Act 1991 (Cth). See also section 93 of that Act.
2.5.2—2               Definitions
Note           In this Code (see section 1.1.2—3):
                                      cream means a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk that is obtained by:
                                                  (a)        separation from milk; or
                                                  (b)        separation from milk and the addition of milk or milk products obtained from milk.
2.5.2—3               Requirement for food sold as cream
                            A food that is sold as ‘cream’ must:
                            (a)      be cream; and
                            (b)      contain no less than 350 g/kg of milkfat.
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