As per the Prevention of Food Adulteration Act (1954) cream is defined as a product obtained from cow milk or buffalo milk or a combination thereof. It shall be free from starter and other ingredients foreign to milk. It may be of the following three categories namely:
(i) Low fat cream containing milk fat not less than 25.0 percent by weight.
(ii) Medium fat cream containing milk fat not less than 40.0 percent by weight.
(iii) High fat cream containing milk fat not less than 60.0 percent by weight.
(i) Low fat cream containing milk fat not less than 25.0 percent by weight.
(ii) Medium fat cream containing milk fat not less than 40.0 percent by weight.
(iii) High fat cream containing milk fat not less than 60.0 percent by weight.
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