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e-CFR data is current as of February 25, 2021

Title 7Subtitle BChapter ISubchapter CPart 58Subpart B → §58.347


Title 7: Agriculture
PART 58—GRADING AND INSPECTION, GENERAL SPECIFICATIONS FOR APPROVED PLANTS AND STANDARDS FOR GRADES OF DAIRY PRODUCTS
Subpart B—General Specifications for Dairy Plants Approved for USDA Inspection and Grading Service


§58.347   Butteroil or anhydrous milkfat.

The flavor shall be bland and free from rancid, oxidized, or other objectionable flavors.

(a) In addition, the finished products shall meet the following specifications when sampled and tested in accordance with §§58.336 and 58.337:

   ButteroilAnhydrous milkfat
MilkfatNot less than 99.6 percentNot less than 99.8 percent.
MoistureNot more than 0.3 percentNot more than 0.1 percent.
Other butter constituents including saltNot more than 0.1 percentNot more than 0.1 percent.
SaltNot more than 0.05 percentNot more than 0.05 percent.
AntioxidantsThose permitted by standards of the Codex Alimentarius Commission and authorized for use by the Food and Drug AdministrationThose permitted by standards of the Codex Alimentarius Commission and authorized for use by the Food and Drug Administration.
Free fatty acidsNot more than 0.5 percent (calculated as oleic acid)Not more than 0.3 percent (calculated as oleic acid).
Peroxide valueNot more than 0.1 milliequivalent per kilogram of fatNot more than 0.1 milliequivalent per kilogram of fat.
Iron contentNot more than 0.2 ppmNot more than 0.2 ppm.
Copper contentNot more than 0.05 ppmNot more than 0.05 ppm.

(b) [Reserved]

[60 FR 4826, Jan. 24, 1995]

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