# Dry cream — What a food must legally contain to use its name: FDA standards of identity, in one table 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, not quoted from the source)_ - **Standardized food:** Dry cream _(verified: appears in the quote below)_ - **Category (CFR part):** Milk and Cream _(verified: appears in the quote below)_ - **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: appears in the quote below)_ ## 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 §§ 131.125(a) and 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. ## Source - https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-131 Last verified: 2026-08-11. Review by: 2027-08-11. Part of [What a food must legally contain to use its name: FDA standards of identity, in one table](https://referencesource.org/food-standards-of-identity/).