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 –
butter means 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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Overview
The Standard 2.5.5 Butter, enacted in 2008, provides a comprehensive definition of the term 'butter' and establishes the compositional requirements for this dairy product. This legislative instrument was developed to ensure uniformity and quality standards for butter manufactured in Australia, addressing the need for a clear and consistent definition that could be universally applied. The enactment was overseen by the relevant Australian legislature, aiming to protect consumers by specifying the minimum milkfat content and permissible additives. The policy objective is to safeguard public health by preventing the sale of products that do not meet the established standards for butter, thereby maintaining the integrity and quality of the product available in the market.
Scope and Application
The F2008B00645 (Legislative instrument) applies to all entities involved in the production and sale of butter within Australia, setting compositional standards to ensure a uniform definition and quality of the product across the market. The Act is applicable to all persons and entities that manufacture, process, package, label, or sell butter, thereby covering the entire supply chain of the product. The geographic reach of this legislation is nationwide, ensuring that all butter produced or sold in Australia adheres to the specified standards. The compositional requirements outlined in the Act, such as the minimum milkfat content of 80.0% m/m, apply uniformly irrespective of the location within the Commonwealth. Additionally, the Act allows for certain additions during the production process, such as water, salt, lactic acid producing microorganisms, and flavour producing microorganisms, while explicitly defining butter as a product derived exclusively from milk and milk products. There are no stated exclusions or exemptions within the text, and it is noted that processing requirements for butter, distinct from compositional standards, are contained in Standard 4.2.4.
Key Provisions
The legislation in question, Standard 2.5.5 Butter, outlines specific compositional requirements for the product defined as ‘butter’. According to section 1, butter is described as a product derived exclusively from milk and products obtained from milk, essentially an emulsion of water in oil. This definition sets the foundational understanding of what constitutes butter under this Standard. Moving on to section 2, it mandates that butter must contain no less than 80.0% milkfat by mass. This compositional requirement ensures that the product meets a minimum standard of milkfat content, which is crucial for its classification as butter.
Under the obligations imposed by this Standard, any entity producing or selling butter must ensure that their product adheres to the specified compositional standards. This means verifying that the product contains at least 80.0% milkfat and is derived solely from milk and milk products. Additionally, the production process must allow for the inclusion of specified additives such as water, salt, lactic acid-producing microorganisms, and flavour-producing microorganisms as outlined in section 3.
Failing to comply with the compositional requirements of this Standard can result in legal consequences. While the specific penalties are not detailed in the provided text, it is common under Australian legislation for non-compliance to result in both civil and criminal penalties. Civil penalties might include fines, while criminal penalties could involve imprisonment, depending on the severity and intent of the breach. The exact penalties would typically be defined in related legislation or regulations, but adherence to the compositional standards is critical to avoid any adverse legal outcomes.