"Cream" means the liquid milk product, high in fat
from milk, produced by healthy cows which may have been adjusted by adding thereto: Milk, concentrated milk, dry whole milk, skim milk, concentrated skim milk, or
nonfat dry milk. Cream contains not less than 18 percent milkfat.
The cream shall be pasteurized at a
temperature of not less than 165°F., and held continuously in
a vat at such temperature for not less than 30 minutes; or
pasteurized at a temperature of not less than 185°F ., for not
less than 15 seconds; or it shall be pasteurized by other
approved methods giving equivalent results.