澳新食品標準法典-2.5.5-黃油(Butter)

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.