Federal Register of Legislation - Australian Government

Primary content

Standard 2.5.5 Food Standards as amended, taking into account amendments up to Food Standards (Proposal P1013 – Code Maintenance IX) Variation
Administered by: Health
Registered 03 Aug 2011
Start Date 11 Jul 2011
End Date 01 Mar 2016
Date of repeal 01 Mar 2016
Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision

Standard 2.5.5







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




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.