Cream must contain a minimum of what percent fat to be considered a liquid milk product?

To classify cream as a liquid milk product, it must contain at least 18% fat. This percentage is significant because it distinguishes cream from other dairy products that contain lower fat levels. Cream's higher fat content gives it a distinctively richer and creamier texture, making it suitable for various culinary applications, like whipping and cooking.

In dairy regulations, the definition of cream ensures that consumers can expect a certain level of richness, which directly correlates to the percentage of milk fat present. Cream with less than 18% fat would not be classified as cream and would instead fall into other categories of milk products, such as half-and-half or coffee cream, both of which have lower fat content. Understanding these classifications is important for dairy producers and consumers alike, as it helps maintain quality standards within the dairy industry.