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Repealed by Australia New Zealand Food Standards Code - Standard 5.1.1 - Revocation and Transitional Provisions - 2014 revision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

 

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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