Commonwealth legislation

Australia New Zealand Food Standards Code - Standard 2.5.5 - Butter

RepealedCTH

This Act has been repealed and is no longer in force. It is retained for historical reference.

Jurisdiction

Commonwealth

Collection

legislative instrument

Plain English Summary

2/10 complexity

This Standard narrowly defines “butter” as a product derived exclusively from milk, principally a water‑in‑oil emulsion, and requires at least 80.0% m/m milkfat, permitting only water, salt and specified microorganisms as additions. It matters to producers and regulators: only products meeting these compositional limits can be marketed as butter, so formulation, testing and labelling choices are constrained.

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Current sections

Direct links to the current provisions in Australia New Zealand Food Standards Code - Standard 2.5.5 - Butter.

Australia New Zealand Food Standards Code - Standard 2.5.5 - Butter

Standard 2.5.5

Butter

Purpose

This Standard defines the term ‘butter’ and sets compositional requirements for the product.

Note: Editorial note:

Note: The Australian processing requirements for butter are contained in Standard 4.2.4.

Note: New Zealand has its own processing requirements for milk and milk products.

Table of Provisions

1 Interpretation

2 Composition of butter

Addition of other foods during production

Clauses

1 Interpretation

In this Code –

butter means a product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.

2 Composition of butter

Butter must contain no less than 80.0% m/m milkfat.

3 Addition of other foods during production

Butter may contain –

(a) water; and
(b) salt; and
(c) lactic acid producing microorganisms; and
(d) flavour producing microorganisms.

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Source text

Sourced from the Federal Register of Legislation (legislation.gov.au), CC BY 4.0.

1 Australia New Zealand Food Standards Code - Standard 2.5.5 - Butter

Standard 2.5.5

Butter

Purpose

This Standard defines the term ‘butter’ and sets compositional requirements for the product.

Note: Editorial note:

Note: The Australian processing requirements for butter are contained in Standard 4.2.4.

Note: New Zealand has its own processing requirements for milk and milk products.

Table of Provisions

1 Interpretation

2 Composition of butter

Addition of other foods during production

Clauses

1 Interpretation

In this Code –

butter means a product derived exclusively from milk and products obtained from milk, principally in the form of an emulsion of the type water-in-oil.

2 Composition of butter

Butter must contain no less than 80.0% m/m milkfat.

3 Addition of other foods during production

Butter may contain –

(a) water; and
(b) salt; and
(c) lactic acid producing microorganisms; and
(d) flavour producing microorganisms.

{THIS PAGE INTENTIONALLY LEFT BLANK}