116. Butter

Butter is a fatty product that is derived exclusively from milk, products obtained from milk, or both, and is principally in the form of an emulsion of the type water‑in‑oil. (2) Butter must contain —

not less than 80% (w/w) milk fat; (b)not more than 16% (w/w) water; and (c)not more than 2% non-fat milk solids. (3) Butter may not contain any added substance except —

harmless vegetable colouring matter; (b)salt;

starter cultures of harmless lactic acid producing bacteria, flavour producing bacteria, or both; (d)water; or (e)any substance expressly permitted in butter under these Regulations.

Butter is a fatty product that is derived exclusively from milk, products obtained from milk, or both, and is principally in the form of an emulsion of the type water‑in‑oil.

Butter must contain —

not less than 80% (w/w) milk fat; (b)not more than 16% (w/w) water; and (c)not more than 2% non-fat milk solids.

Butter may not contain any added substance except —

harmless vegetable colouring matter; (b)salt;

starter cultures of harmless lactic acid producing bacteria, flavour producing bacteria, or both; (d)water; or (e)any substance expressly permitted in butter under these Regulations.