§ 35811 Cream Quality Standards

Food and Agricultural Code·California

AI SummaryVerified

Key Takeaways

•Market cream must follow the same rules as market milk, except for fat and solids content.
•Cream can have a small amount (up to 0.6%) of safe stabilizers or emulsifiers added.
•Pasteurized cream can't have more than 20,000 bacteria per gram.

Example

A dairy company makes cream for selling in stores.

They must follow milk rules but can adjust fat and add a tiny bit of stabilizer. They also must make sure the cream isn’t too bacteria-heavy after pasteurization.

AI-generated — May contain errors. Not legal advice. Always verify source.

Official Source

View on CA.gov

§ 35811 Cream Quality Standards

Market cream shall conform to all of the standards which are set for market milk of the same grade except those which relate to milk fat and solids-not-fat, and the optional addition of harmless, edible stablizer-emulsif ier either singularly or in combination not exceeding 0.6 of 1 percent, as approved by the director, and except that the maximum bacterial count for pasteurized market cream shall be 20,000 per gram. (Amended by Stats. 1969, Ch. 537.)

Last verified: January 23, 2026

Key Terms

market cream market milk milk fat solids-not-fat stabilizer-emulsifier bacterial count

References

Official text at leginfo.legislature.ca.gov
California Legislature. Food and Agricultural Code. Section 35811.

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Example

Key Terms

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References

Key Takeaways

Example

Key Terms

Related Statutes

References