Division PART II Compositional requirements and quality characteristicsF1
United Kingdom
Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:
| Parameters | Content and quality characteristics |
|---|---|
| Fat | Minimum 82 % |
| Water | Maximum 16 % |
| Non-fat solids | Maximum 2 % |
| Fat acidity | Maximum 1,2 mmole/100 g fat |
| Peroxide value | Maximum 0,3 meq oxygen/ 1 000 g fat |
| Non-milk fat | Not detectable by triglyceride analysis |
| Sensory characteristics | At least four out of five points for appearance, flavour and consistency |