Type of dairy

product

Class/ Class

designation

Alternate class designation

Milk fat content

(%)(m/m)

pH value

1

2

3

4

6

1. Cream

Double thick cream

Clotted cream

More than 45

6.5 – 6.85

Whipping cream

Cream/ Thick cream

30 - 45

6.5 – 6.85

Whipped cream

*

25 - 29

6.5 – 6.85

Dessert cream

Cooking cream

20 - 24

# 6.5 – 6.85

Medium fat cream

Thin cream/ Pouring cream/ Coffee cream

10 - 19

6.5 – 6.85

2. Acidified

cream

Acidified cream

*

More than 20

*

Medium fat acidified cream

*

10 - 20

*

3. Cultured

cream

Cultured cream

Sour cream

More than 20

Less than 4.6

Medium fat cultured cream

Medium fat sour cream

10 - 20

Less than 4.6