Editing Cream (section)

===Australia and New Zealand===
The [[Australia New Zealand Food Standards Code]] – Standard 2.5.2 – Defines cream as a milk product comparatively rich in fat, in the form of an emulsion of fat-in-skim milk, which can be obtained by separation from milk. Cream sold without further specification must contain no less than 350 g/kg (35%) milk fat.<ref>{{cite act |title=Australia New Zealand Food Standards Code |type=Standard |number=2.5.2 |date=25 March 2015 |article=Proposal P1025 – Code Revision |articletype=Food Standards Variation |url= https://www.legislation.gov.au/Details/F2015L00470 |access-date=2016-10-26}}</ref>

Manufacturers labels may distinguish between different fat contents, a general guideline is as follows:

{| class="wikitable"
|- 
! width=120px | Name
! Fat content %
! Main uses 
|- style="text-align: center;"
| Extra light (or 'lite')
| 12–12.5
| 
|- style="text-align: center;"
| Light (or 'lite')
| 18–20
|  
|- style="text-align: center;"
| Thickened cream
| 35–36.5
| Cream with added gelatine and/or other thickeners to give the cream a thicker texture, also possibly with stabilisers to aid the consistency of whipped cream. Such cream would not typically be used for cooking.
|- style="text-align: center;"
| Cream
| >= 35
| Recipes calling for cream are usually referring to pure cream with about 35% fat. This is used for cooking as well as for pouring and whipping. It is comparable to ''whipping cream'' in some other countries.
|- style="text-align: center;"
| Double cream
| 48–60
|<ref>{{cite web|url=http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-url=https://web.archive.org/web/20080806005136/http://www.choice.com.au/viewArticle.aspx?id=105898&catId=100286&tid=100008&p=6&title=Cream+and+sour+cream|archive-date=6 August 2008|publisher=[[Choice]]|title= Cream and Sour Cream|date=26 February 2015}}</ref>
|- style="text-align: center;"
|}