Australia New Zealand Food Standards Code Standard 2.5.5 Butter (Cth)

STANDARD 2.5.5

BUTTER

Purpose

This Standard defines the term ‘butter’ and sets compositional requirements for the product. 

Editorial note:

The Australian processing requirements for butter are contained in Standard 4.2.4.

New Zealand has its own processing requirements for milk and milk products.

Table of Provisions

1             Interpretation

2             Composition of butter

3.            Addition of other foods during production

Clauses

1             Interpretation

In this Code –

buttermeans a product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.

2             Composition of butter

Butter must contain no less than 80.0% m/m milkfat.

3             Addition of other foods during production

Butter may contain –

(a)          water; and

(b)          salt; and

(c)          lactic acid producing microorganisms; and

(d)          flavour producing microorganisms.

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