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23 FR 9410, Dec. 5, 1958, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981.
40 FR 47911, Oct. 10, 1975, unless otherwise noted. Redesignated at 42 FR 32514, June 27, 1977, and further redesignated at 46 FR 63203, Dec. 31, 1981.
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Subscribe to: 7 CFR Part 58 Subpart B - Requirements for Finished Products Bearing USDA Official Identification
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The quality requirements for butter shall be in accordance with the U.S. Standards for Grades of Butter for U.S. Grade AA, U.S. Grade A, or U.S. Grade B, respectively.
(a) In addition, the butter is subject to the following specifications when sampled and tested in accordance with §§ 58.336 and 58.337.
(b) Proteolytic count, not more than 100 per gram; yeast and mold count, not more than 20 per gram; coliform count, not more than 10 per gram.
(c) Optional except when required or requested: Copper content, not more than 0.3 ppm; iron content, not more than 1.0 ppm; enterococci, not more than 10 per gram.
(a) The quality requirements for whipped butter shall be in accordance with the U.S. Standards for Grades of Whipped Butter for U.S. Grade AA and U.S. Grade A, respectively.
(b) Whipped butter shall also be subject to the following specifications when sampled and tested in accordance with §§ 58.336 and 58.337, respectively:
(1) Proteolytic count, not more than 50 per gram; yeast and mold count, not more than 10 per gram; coliform count, not more than 10 per gram; and keeping-quality test, satisfactory after 7 days at 72 °F.
(2) Optional except when required or requested: Copper content, not more than 0.3 ppm; iron content, not more than 1.0 ppm; enterococci, not more than 10 per gram.
[59 FR 1264, Jan. 10, 1994, as amended at 67 FR 48976, July 29, 2002]
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:
| Butteroil | Anhydrous milkfat | |
|---|---|---|
| Milkfat | Not less than 99.6 percent | Not less than 99.8 percent. |
| Moisture | Not more than 0.3 percent | Not more than 0.1 percent. |
| Other butter constituents including salt | Not more than 0.1 percent | Not more than 0.1 percent. |
| Salt | Not more than 0.05 percent | Not more than 0.05 percent. |
| Antioxidants | Those permitted by standards of the Codex Alimentarius Commission and authorized for use by the Food and Drug Administration | Those permitted by standards of the Codex Alimentarius Commission and authorized for use by the Food and Drug Administration. |
| Free fatty acids | Not more than 0.5 percent (calculated as oleic acid) | Not more than 0.3 percent (calculated as oleic acid). |
| Peroxide value | Not more than 0.1 milliequivalent per kilogram of fat | Not more than 0.1 milliequivalent per kilogram of fat. |
| Iron content | Not more than 0.2 ppm | Not more than 0.2 ppm. |
| Copper content | Not more than 0.05 ppm | Not more than 0.05 ppm. |
(b) [Reserved]
[60 FR 4826, Jan. 24, 1995]
The flavor shall be sweet, pleasing and desirable but may possess the following flavors to a slight degree; aged, bitter, flat, smothered and storage; and cooked and feed flavors to a definite degree. It shall be free from rancid, oxidized or other objectionable flavors.
(a) In addition, the finished product shall meet the following specifications when sampled and tested in accordance with §§ 58.336 and 58.337.
(b) Standard plate count, not more than 30,000 per gram; coliform count, not more than 10 per gram; yeast and mold, not more than 20 per gram;
(c) Optional except when required or requested: Copper content not more than 0.3 ppm; iron content not more than 1.0 ppm.
The flavor shall be sweet, pleasing and desirable, but may possess the following flavors to a slight degree: Aged, bitter, flat, smothered, storage; and cooked and feed flavors to a definite degree. It shall be free from rancid, oxidized or other objectionable flavors.
(a) In addition, the product shall meet the following specifications when sampled and tested in accordance with §§ 58.336 and 58.337. Samples for analysis should be taken prior to freezing of the product.
(b) Standard plate count, not more than 30,000 per ml.; coliform count, not more than 10 per ml.; yeast and mold, not more than 20 per ml.
(c) Optional except when required or requested: Copper content, not more than 0.3 ppm; iron content not more than 1.0 ppm.