Regulations > Classification, Packing and Marking of Dairy Products and Imitation Dairy Products intended for sale in the Republic of South Africa > Tables > Table 9 : Classes of and standards for cream, cultured cream and acidified cream

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	*
2. Acidified cream	Medium fat acidified cream	*	10 - 20	*
3. Cultured cream	Cultured cream	Sour cream	More than 20	Less than 4.6
3. Cultured cream	Medium fat cultured cream	Medium fat sour cream	10 - 20	Less than 4.6

*	Not specified

#	In the case of canned Dessert cream, the minimum pH value may be 6.2.

Agricultural Product Standards Act, 1990 (Act No. 119 of 1990)