Table 3.

Codex standard for cream and prepared cream [20].

Types	Description
Cream	The fluid milk product comparatively rich in fat, in the form of an emulsion of fat-in-skimmed milk, obtained by physical separation from milk.
Reconstituted cream	Cream obtained by reconstituting milk products with or without the addition of potable water and with the same end product characteristics as Cream
Recombined cream	Cream obtained by recombining milk products with or without the addition of potable water and with the same end product characteristics as cream.
Prepared cream	The milk products obtained by subjecting cream, reconstituted cream and/or recombined cream to suitable treatments and processes to obtain the characteristic properties as specified below.
(1) Prepackaged liquid cream	The fluid milk product obtained by preparing and packaging cream, reconstituted cream and/or recombined cream for direct consumption and/or for direct use as such.
(2) Whipping cream	The fluid cream, reconstituted cream and/or recombined cream that is intended for whipping. When cream is intended for use by the final consumer the cream should have been prepared in a way that facilitates the whipping process.
(3) Cream packed under pressure	The fluid cream, reconstituted cream and/or recombined cream that is packed with a propellant gas in a pressure-propulsion container and which becomes Whipped Cream when removed from that container.
(4) Whipped cream	The fluid cream, reconstituted cream and/or recombined cream into which air or inert gas has been incorporated without reversing the fat-in-skimmed milk emulsion.