Regulation (EC) CMO 1234/2007, Annex XV - Paragraph III- Point 1, states that:
for the purposes of this point: "Milk cream means the product obtained from milk with a milk-fat content of at least 10%."
The same document in the same annex - Paragraph IV states: "Subject to the provisions [...] Member States may adopt or maintain national regulations laying down different quality levels..."
The Italian regulation is Circular no. 40 dated 12/03/74 which states
"Milk cream means a milk product rich in fat content obtained by skimming or centrifugation.
The cream may be sold in three different forms, each with a different fat content:
half cream = minimum fat content 10%
cooking cream = minimum fat content 20%
whipping or double cream for use in confectionery = minimum fat content 30%"
Graziella Lasi of Bagnarola di Budrio (Bologna) contributed to the contents of this page - April 2010