The flavor shall be bland and free from rancid, oxidized, or other objectionable flavors.
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. |
7 C.F.R. §58.347