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"Butter" means the food product usually known as butter, 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 weight of milkfat, all tolerances having been allowed for.

The U .S. grade of butter is determined on the basis of classifying first the flavor characteristics, and then the characteristics in body, color, and salt. 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 applicable classification. When more than one flavor characteristic is discernible in a sample of butter, the flavor cl-assification of the sample shall be established on the basis of'the flavor that carries the lowest rating. Body, color, and salt characteristics are then noted, and any defects are disrated in accordance with the established classification, subject to disratings for body, color, and salt; when the disratings for body, color, and salt exceed the permitted amount for any flavor classification, the final U .S. grade shall be lowered accordingly.

Specifications ] Grading Characteristics ] Causes of Flaws ]

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