Define Cream and its classification.

According to Food Safety and Standards Regulations (FSSR) 2011, Cream including sterilized cream means the product of cow or buffalo milk or a combination thereof. It shall be free from starch and other ingredients foreign to milk. It may be of following three categories, namely:- 

• Low fat cream-containing milk fat not less than 25.0 percent by weight. 
• Medium fat cream-containing milk fat not less than 40.0 percent by weight. 
• High fat cream-containing milk fat not less than 60.0 percent by weight. 

Note:- Cream sold without any indication about milk fat content shall be treated as high fat cream.

Classification:

The fat in cream varies from 18-85%. As the fat percentage in cream increase the components of milk in cream gradually decreases. The SNF content constitutes lower proportions than present in milk. Broadly, cream may be classified into two groups:

• Market Cream: The cream used for direct consumption.
• Manufacturing or Industrial Cream: It is used in production of various milk products. 

Different types of cream following under these groups are: