Table 2.
Compositional standards in butter.
| Country | Type (sale description) | Milk fat | Definition |
|---|---|---|---|
| Codex [2] | Butter | Minimum 80% m/m of milk fat. | A fatty product derived exclusively from milk and/or products obtained from milk, principally in the form of an emulsion of the type water-in-oil. |
| Australia [9] | Butter | Minimum 80% m/m of milk fat. | A product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil. |
| China [4] | Butter | Minimum 80% milk fat | The products with milk fat content of not less than 80.0%, which is made from milk and (or) cream(fermented or non-fermented), with or without addition of other ingredients, food additives and nutrient fortifier. |
| Europe Union [13] | 1. Unsalted butter | 82%–90% milk fat | Unsalted butter produced from cream or milk in an approved undertaking of the Community of a minimum butterfat content, by weight, of 82% and a maximum water content, by weight, of 16%. |
| 2. Salted butter | 80%–90% milk fat | Salted butter produced from cream or milk in an approved undertaking of the Community of a minimum butterfat content, by weight, of 80%, a maximum water content, by weight, of 16% and a maximum salt content, by weight, of 2%. | |
| 3. Three quarter fat butter (Reduced fat butter) | 60%–62% milk fat | ||
| 4. Half fat butter (Low fat/light butter) | 39%–41% milk fat | ||
| 5. Dairy spread X% | Maximum 39% milk fat 41%–60% milk fat 62%–80% milk fat |
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| Japan [6,7] | Butter | Minimum 80% milk fat | The product which is made by churning and working fat globules obtained from raw milk, cow's milk or special milk. Moisture is no more than 17.0%, and Coliforms should be Negative. |
| Taiwan [11,24] | Butter | Minimum 80% milk fat | The product in the form of an emulsion of the type water-in-oil containing edible butter made from fat-containing products of dairy derivatives through pasteurization, agitation, and refinement. Moisture, milk solids-not-fat and salt are less than 16.0%, 2% and 2%, respectively. |
| United States [14] | 1. Butter | Minimum 80% milk fat | ‘Butter” shall be understood to mean the food product usually known as butter, and which is made exclusively from milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of milk fat, all tolerances having been allowed for. |
| 2. Light butter [16] | Maximum 40% milk fat | Salt – Not more than 1.5% |