5 Questions
What is the legal definition of cream according to Food Safety and Standards Regulations (FSSR) 2011?
Cream is the product of cow or buffalo milk, or a combination thereof, free from starch and other foreign ingredients, with three categories based on milk fat content.
What is the proportion of milk fat in high fat cream according to FSSR 2011?
Not less than 60.0 percent by weight
How is cream classified based on its fat percentage?
Cream may be classified into low fat, medium fat, and high fat categories based on milk fat content.
What is the composition of non-fat components (SNF) in cream compared to the original milk?
The concentration of non-fat components in cream is in proportion to the amount transferred from the original milk.
What is the indigenous product similar to cream mentioned in the text?
Malai
Study Notes
Cream Regulations
- According to Food Safety and Standards Regulations (FSSR) 2011, cream is legally defined as the yellowish-white fatty liquid near the surface of milk.
Classification of Cream
- Based on fat percentage, cream is classified into:
- Low-fat cream (minimum 25% milk fat)
- Medium-fat cream (minimum 35% milk fat)
- High-fat cream (minimum 40% milk fat)
Composition of Cream
- High-fat cream contains at least 40% milk fat according to FSSR 2011.
- Non-fat components (SNF) in cream are higher than in the original milk, resulting in a more concentrated form of milk solids.
Indigenous Product
- Malai is the indigenous product similar to cream mentioned in the text.
Test your knowledge of cream classification, standards, and composition with this quiz. Learn about the fatty portion of milk, its production process, and the concentration of non-fat components in cream.
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