Cream, 6 to 10% Fat
Cream, 6 to 10% fat is a dairy product containing between six and ten percent fat by weight. It is sold as a fresh, un‑concentrated cream without added sugars.
Prices, specifications and international trade for cream, 6 to 10% fat under HS 040140.
Cream, 6 to 10% Fat Price
Published reference · Jul 1, 2026
Cream, 6 to 10% fat is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
Explore cream, 6 to 10% fat pricesCream, 6 to 10% Fat Exports and Imports
Spain led reported cream, 6 to 10% fat exports in 2025, at $37.1M.
Compare cream, 6 to 10% fat exporting countriesCream, 6 to 10% Fat Specifications and Quality
Cream, 6 to 10% fat grading factors include Fat content, Consistency, and Flavor and aroma.
Grading Factors
Quality assessment for cream, 6 to 10% fat considers Fat content, Consistency, and Flavor and aroma.
- Fat content
Buyers verify that the cream contains 6‑10 % milk fat as declared.
- Consistency
The product should have a smooth, pourable texture without clumping.
- Flavor and aroma
Cream must exhibit a fresh dairy aroma and mild, clean taste without off‑flavours.
Typical Specification Ranges
Cream, 6 to 10% fat specifications record milk fat percentage, total bacterial count, ph. These are typical ranges, not guarantees for an individual lot.
| Milk fat percentage | 6.00–10 % |
|---|---|
| Total bacterial count | up to 10,000 CFU/g |
| PH | 6.50–6.80 |
Common Defects
Recorded defects for cream, 6 to 10% fat include Separation, Off‑flavour, and Visible contamination.
- Separation
Excess liquid separation indicates improper homogenisation or spoilage.
- Off‑flavour
Rancid or sour notes suggest microbial growth or oxidation.
- Visible contamination
Presence of foreign particles or mould is unacceptable.
Certifications
Certifications documented for cream, 6 to 10% fat include ISO 22000, HACCP, and Organic certification. Their applicability depends on the individual product and shipment.
- ISO 22000
Food safety management system certification often required for dairy processors.
- HACCP
Hazard analysis and critical control points plan to control microbial and chemical hazards.
- Organic certification
Applicable when the cream is produced from organically certified milk.
Cream, 6 to 10% Fat Facts and HS Code
Cream, 6 to 10% fat belongs to dairy within protein and dairy. Its customs classification covers HS 040140.
Cream, 6 to 10% Fat HS Code
| Product type | Raw |
|---|---|
| Form | Fresh |
| Position in the chain | Primary |
| Category | Dairy — Protein and dairy |
| HS codes | 040140 |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Cream, 6 to 10% fat handling information covers its fresh form.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
Packaging
Typical cream, 6 to 10% fat packaging includes Polyethylene (PE) bottles, Cartons, and Bulk drums.
- Polyethylene (PE) bottles
Food‑grade PE bottles of 500 ml to 1 L are common for retail distribution.
- Cartons
Aseptic cartons (e.g., Tetra Pak) are used for longer shelf‑life retail sales.
- Bulk drums
Large stainless‑steel or HDPE drums (200 L) serve food‑service and industrial buyers.
Uses & Risks
Cream, 6 to 10% fat uses, related products and documented risks.
Uses and Related Commodities
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Cream, 6 to 10% Fat Questions
- What defines Cream, 6 to 10% fat in terms of composition?
- It is dairy produce; milk and cream, not concentrated, without added sugar or other sweetening matter, with a fat content by weight exceeding 6% but not exceeding 10%.
- How should Cream, 6 to 10% fat be stored to maintain quality?
- The cream should be kept refrigerated at temperatures below 4 °C, protected from light and strong odors, and used within its shelf‑life to prevent spoilage.
- What typical uses does Cream, 6 to 10% fat have in food processing?
- It is commonly used as a liquid dairy ingredient in sauces, soups, and desserts where a moderate fat level is desired, and can be further processed into higher‑fat products such as butter.