▁or ▁" M . F ". ▁▁ ▁France ▁ ▁In ▁France , ▁the ▁use ▁of ▁the ▁term ▁" cre am " ▁for ▁food ▁products ▁is ▁defined ▁by ▁the ▁dec ree ▁ 8 0 - 3 1 3 ▁of ▁April ▁ 2 3 , ▁ 1 9 8 0 . ▁It ▁spec ifies ▁the ▁minimum ▁rate ▁of ▁milk ▁fat ▁( 1 2 %) ▁as ▁well ▁as ▁the ▁rules ▁for ▁paste ur isation ▁or ▁U HT ▁ster il isation . ▁The ▁mention ▁" cr ème ▁fra î che " ▁( f resh ▁cre am ) ▁can ▁only ▁be ▁used ▁for ▁paste ur ised ▁cre ams ▁condition ed ▁on ▁production ▁site ▁within ▁ 2 4 h ▁after ▁paste ur isation . ▁Even ▁if ▁food ▁add it ives ▁comp lying ▁with ▁French ▁and ▁European ▁laws ▁are ▁allowed , ▁usually , ▁none ▁will ▁be ▁found ▁in ▁plain ▁" cr èmes " ▁and ▁" cr èmes ▁fra î ches " ▁apart ▁from ▁la ctic ▁fer ments ▁( some ▁low ▁cost ▁cre ams ▁( or ▁close ▁to ▁cre ams ) ▁can ▁contain ▁thick ening ▁agents , ▁but ▁rarely ). ▁F at ▁content ▁is ▁commonly ▁shown ▁as ▁" XX % ▁M . G ." ▁(" m ati ère ▁gr asse "). ▁▁ ▁Russia ▁ ▁Russia , ▁as ▁well ▁as ▁other ▁E AC ▁countries , ▁leg ally ▁separ ates ▁cre am ▁into ▁two ▁classes : ▁normal ▁( 1 0 – 3 4 % ▁but ter f at ) ▁and ▁heavy ▁( 3 5 – 5 8 % ), ▁but ▁the ▁industry ▁has