Composition and standards

Cream is not a specific product. It can be produced with different fat content.Other constituents in cream vary in their proportion depending on the fat content of cream. As the fat content in cream increases, the other constituents (solids-not fat) decrease in their proportion. The average chemical composition of cream containing different fat levels and of different types is given in the following tables

The solids-not fat (SNF) content of cream can be calculated by the formula given below:

Percent SNF = (100 - % fat in cream)/(100 - % fat in milk) x (% SNF in Milk)
               

Average chemical composition of cream of different
fat content

Average chemical composition of different
types of cream

 

i. Standards Requirements

It is the responsibility of dairy industry and the Governmental agencies to safe guard the interest of the consumers with respect to the safety and quality of the product. Cream is not a product of any fixed composition. Hence, it becomes necessary to set standards of quality to meet the above responsibility effectively.In India, we have standards of quality set by Prevention of Food Adulteration Act and Bureau of Indian Standards. It is essential to meet the quality standards set by the PFA before marketing of any dairy product.

PFA specifies that cream, excluding sterilized cream, is the product obtained from cow milk or buffalo milk or a combination thereof, which contain not less than 25 per cent fat.

United Nations Food and Agricultural Organization (FAO) and World Health Organization (WHO) have also specified quality standards for different products.As regards cream FAO a and WHO have specified standards for fat content in designated cream for international marketing Table

Standards for cream for international marketing