Dry cream
For Dry cream, cfr section is 21 CFR 131.149; category (cfr part) is Milk and Cream; composition requirements is It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis, recorded from its source on 2026-08-11.
- CFR section
- 21 CFR 131.149 our reading
- Standardized food
- Dry cream verified
- Category (CFR part)
- Milk and Cream verified
- Composition requirements
- It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis. verified
Values marked our reading are our classification of what the source says — the source does not print them in those words. The quote below is the evidence for each one; judge it yourself.
What the source says
§ 131.149 Dry cream. ( a ) Description. Dry cream is the product obtained by removal of water only from pasteurized milk or cream or a mixture thereof, which may have been homogenized. Alternatively, dry cream may be obtained by blending dry milks as defined in <https://www.ecfr.gov/current/title-21/section-131.125#p-131.125(a)> §§ 131.125(a) and <https://www.ecfr.gov/current/title-21/section-131.147#p-131.147(a)> 131.147(a) with dry cream as appropriate: Provided, That the resulting product is equivalent in composition to that obtained by the method described in the first sentence of this paragraph. It contains not less than 40 percent but less than 75 percent by weight of milkfat on an as is basis. It contains not more than 5 percent by weight of moisture on a milk solids not fat basis.
— ecfr.gov, retrieved 2026-08-11
Source
- ecfr.govhttps://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131