7 CFR § 58.347 - Butteroil or anhydrous milkfat.
The flavor shall be bland and free from rancid, oxidized, or other objectionable flavors.
|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.|
[60 FR 4826, Jan. 24, 1995]