Commission Decision of 18 December 1996 laying down provisions for the implementation of Council Directive 96/16/EC on statistical surveys of milk and milk products (Text with EEA relevance) (97/80/EC)

CREAM (13) U.K.

Cream: a film of fat which forms naturally on the surface of the milk by slow agglomeration of emulsifying fat globules. If it is removed by skimming it from the surface of the milk or extracted from the milk by centrifuging in a cream separator, it has, in addition to the other components of the milk, a relatively high fat content (usually exceeding 10 % of the weight of the product).

Cream (13): cream which has been processed and is available for delivery outside dairies (i.e. for human consumption, as raw material for manufacturers of chocolate, ice cream, etc.). In the same way as for other products, does not include intermediate production intended for the manufacture of other dairy products.

Cream of a fat content by weight not exceeding 29 % (131).

Cream of a fat content by weight over 29 % (132).

• Table A/ ‘Collection’: raw material (in milk equivalent) delivered to dairies by agricultural holdings.

• Table B/ ‘Availabilities’: cream separated at the farm and delivered to a dairy.

• Table A/ ‘Products obtained’ and Table B/ ‘Utilization’:

  • pasteurized, sterilized or uperized;

  • also includes acidified cream;

  • also includes cream in cartons or tins.