Transcription of U.S. Standards for Grades of Butter
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United StatesDepartment ofAgricultureAgricultural MarketingServiceDairyDivisionUnited States Standardsfor Grades ofButterEffective August 31, 1989 Compliance with these Standards does not excuse failure to comply with provisions of the1 Federal Food, Drug and Cosmetic States Standards for Butter1 Definitions the purpose of this subpart P Butter means the food product usually known asbutter, and which is made exclusively from milk or cream, or both, with or without common salt,and with or without additional coloring matter, and containing not less than 80 percent by weightof milkfat, all tolerance having been allowed for. term cream when used in this subpart P means cream separated from milk producedby healthy cows. The cream shall be pasteurized at a temperature of not less than 165 F. and held continuously in a vat at such temperature for not less than 30 minutes; orpasteurized at a temperature of not less than 185 F.
United States Standards for Grades of Butter ... U.S. Grade AA. (b) U.S. Grade A. (c) U.S. Grade B. ... Flavor is the basic quality factor in grading butter and is determined organoleptically by taste and smell. The flavor characteristic is identified and together with its relative intensity is rated according to the. 2
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