Table 5.

Compositional and quality standards of anhydrous milkfat and related products.

	Codex [3]		CFR [5]
	Anhydrous milkfat/Anhydrous butter oil	Milkfat/Butter oil	Anhydrous milkfat	Butter oil
Minimum milkfat (% m/m)	99.8	99.6	99.8	99.6
Maximum moisture (% m/m)	0.1	–	0.1	0.3
Maximum free fatty acid (% m/m as oleic acid)	0.3	0.3	0.3	0.3
Maximum peroxide value (milli-equivalents of oxygen/kg fat)	0.3	0.6	0.1	0.1
Maximum other butter constituents including salt (%)	–	–	0.1	0.1
Maximum salt (%)	–	–	0.05	0.05
Maximum Iron (mg/kg)	0.2	0.2	0.2	0.2
Maximum Copper (mg/kg)	0.05	0.05	0.05	0.05
Taste and odor	Acceptable for market requirements after heating a sample to 40–45 °C		The flavor shall be bland and free from rancid, oxidized, or other objectionable flavors.
Texture	Smooth and fine granules to liquid, depending on temperature