# Food Labelling Regulations (Northern Ireland) 1996, Part III: Cream


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

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Source: https://www.legislation.gov.uk/nisr/1996/383/schedule/8/part/III (the official version)
Page: https://openlegislation.uk/food-labelling-regulations-northern-ireland-1996/schedule-8/part-III
Contains public sector information licensed under the Open Government Licence v3.0. Source: legislation.gov.uk, The National Archives.