Is Australian pure cream pasteurised? At what temperature and duration?

Last updated 22/01/2024

The production of dairy in Australia is governed by the Australia New Zealand Food Standards Code (FSANZ), which states that milk and other dairy products, including cream, must be pasteurised.

There are many different types of cream available in Australia. Pure cream doesn’t usually contain any thickening agents and has a fat content of around 40%.

As per the FSANZ, milk and dairy products, such as cream, must be pasteurised by:

(a) heating to a temperature of no less than 72°C and retaining at such temperature for no less than 15 seconds; or

(b) heating, using any other time and temperature combination of equivalent or greater lethal effect on any pathogenic microorganisms in the milk; or

(c) using any other process that provides an equivalent or greater lethal effect on any pathogenic microorganisms;

unless an applicable law of a State or Territory otherwise expressly provides.

Pasteurisation destroys harmful bacteria to ensure dairy products are safe for human consumption, does not affect major nutrients and extends shelf life.