1 SCOPE

This Standard applies to butter intended for direct consumption or for further processing in conformity with the description in Section 2 of this Standard.

2 DESCRIPTION

Butter is a fatty product derived exclusively from milk and/or products obtained from milk, principally in the form of an emulsion of the type water-in-oil.

3 ESSENTIAL COMPOSITION AND QUALITY FACTORS

3.1 RAW MATERIALS

Milk and/or products obtained from milk.

3.2 PERMITTED INGREDIENTS

Sodium chloride and food grade salt Starter cultures of harmless lactic acid and/or flavour producing bacteria Potable water.

3.3 COMPOSITION

Minimum milkfat content	80% m/m
Maximum water content	16% m/m
Maximum milk solids-not-fat content	2% m/m

4 FOOD ADDITIVES

Only those food additives listed below may be used and only within the limits specified.

*INS N^o.*	*Name* *Colours*	*Maximum Level*
160a(i)	â -Carotene (synthetic)	25 mg/kg
160a(ii)	Carotenes (natural extracts)	600 mg/kg
160b	Annatto extracts	20 mg/kg (bixin/norbixin basis)
160e	â -apo-Carotenal	35 mg/kg
160f	â -apo-8'-Carotenoic acid, methyl or ethyl ester	35 mg/kg

	*Acidity Regulators*
339	Sodium phosphates	2 g/kg
500(i)	Sodium carbonate
500(ii)	Sodium hydrogen carbonate	Limited by GMP
524	Sodium hydroxide
526	Calcium hydroxide

5 CONTAMINANTS

5.1 HEAVY METALS

The products covered by this Standard shall comply with the maximum limits established by the Codex Alimentarius Commission.

5.2 PESTICIDE RESIDUES

The products covered by this Standard shall comply with the maximum residue limits established by the Codex Alimentarius Commission.

6 HYGIENE

6.1 It is recommended that the products covered by the provisions of this standard be prepared and handled in accordance with the appropriate Sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev.3-1997), and other relevant Codex texts such as Codes of Hygienic Practice and Codes of Practice.

6.2 From raw material production to the point of consumption, the products covered by this standard should be subject to a combination of control measures, which may include, for example, pasteurization, and these should be shown to achieve the appropriate level of public health protection.

6.3 The products should comply with any microbiological criteria established in accordance with the Principles for the Establishment and Application of Microbiological Criteria for Foods (CAC/GL 21-1997).

7 LABELLING

In addition to the provisions of the Codex General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A) and the General Standard for the Use of Dairy Terms (CODEX STAN 206-1999), the following specific provisions apply:

7.1 NAME OF THE FOOD

The name of the food shall be “Butter”. The name "butter" with a suitable qualification shall be used for butter with more than 95% fat.

7.1.1 Butter may be labelled to indicate whether it is salted or unsalted according to national legislation.

7.2 DECLARATION OF MILKFAT CONTENT

If the consumer would be misled by the omission, the milkfat content shall be declared in a manner found acceptable in the country of sale to the final consumer, either (i) as a percentage by mass, or (ii) in grams per serving as quantified in the label provided that the number of servings is stated.

7.3 LABELLING OF NON-RETAIL CONTAINERS

Information required in Section 7 of this Standard and Sections 4.1 to 4.8 of the General Standard for the Labelling of Prepackaged Foods (CODEX STAN 1-1985, Rev.1-1991; Codex Alimentarius, Volume 1A), and, if necessary, storage instructions, shall be given either on the container or in accompanying documents, except that the name of the product, lot identification, and the name and address of the manufacturer or packer shall appear on the container. However, lot identification, and the name and address of the manufacturer or packer may be replaced by an identification mark, provided that such a mark is clearly identifiable with the accompanying documents.

8 METHODS OF SAMPLING AND ANALYSIS

See Codex Alimentarius, Volume 13.