Questions and Answers
What is the legal definition of high fat cream according to Food Safety and Standards Regulations (FSSR) 2011?
Cream containing milk fat not less than 60.0 percent by weight
What is the proportion of non-fat components in cream according to the text?
In proportion to the amount of non-fat components transferred from the original milk
How is cream broadly classified based on its use?
Market Cream and Industrial Cream
What is the fat percentage range in cream as mentioned in the text?
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What happens to the non-fat components as the fat percentage in cream increases?
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