Part III CREAM

Changes not yet applied. Later legislation changes this provision in ways not yet written into the text below:

Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 7 Pt. 2 para. 13(b)
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 7 Pt. 2 para. 13(c)
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 7 Pt. 2 para. 13(a)
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 7 para. 13
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 5 para. 2(a)(i)
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 5 para. 2(a)(ii)
Sch. 8 Pt. 1 words substituted by Food Information 2014 Sch. 5 para. 2(a)(iii)
Sch. 8 Pt. 1 words substituted by SSI 2014/312 Sch. 5 para. 2(a) (as substituted) by Food Information 2015 reg. 3(10)(b)
Sch. 8 Pt. 1 words substituted by SSI 2014/312 Sch. 5 para. 2(b) (as substituted) by Food Information 2015 reg. 3(10)(b)
Sch. 8 Pt. 1 words substituted by SSI 2014/312 Sch. 5 para. 2(c) (as substituted) by Food Information 2015 reg. 3(10)(b)

Column 1	Column 2
Clotted cream	The cream is clotted and contains not less than 55 per cent milk fat.
Double cream	The cream contains not less than 48 per cent milk fat.
Whipping cream	The cream contains not less than 35 per cent milk fat.
Whipped cream	The cream contains not less than 35 per cent milk fat and has been whipped.
Sterilised cream	The cream is sterilised cream and contains not less than 23 per cent milk fat.
Cream or single cream	The cream is not sterilised cream and contains not less than 18 per cent milk fat.
Sterilised half cream	The cream is sterilised cream and contains not less than 12 per cent milk fat.
Half cream	The cream is not sterilised cream and contains not less than 12 per cent milk fat.