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Creamy in colour and creamy in body, cream is the fat component of milk. It contains around 48% milk fat in its natural state. The 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 forms naturally as light fat. Remove the cream and you are left with skim milk. During production, centrifugal force is used to accelerate the separation of the cream from the milk which is placed in large vats. Cream comes in a number of different forms to suit every taste and application.