Classifications

Butter, Cream & Milk

Butter
Butter Substitutes (butterfat 40-60%)
Cream (fat ≤21%: volume ≤2L)
Cream (fat >45%: volume ≤2L)
Margarine (milkfat >15%)
Milk (fat ≤1%: volume ≤2L)
Milk (fat 2-3%: volume ≤2L)
Milk (fat 4-6%: volume ≤2L)
Unsweetened Milk Powders & Solids (fat 4-27%: weight ≤2.5kg)