“Manufacturers of Stainless Food Equipment & Vessels”

Codex for Butter

CODEX STANDARD FOR BUTTER

CODEX STAN 279-1971

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 fl avour 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

Food additives listed in Tables 1 and 2 of the General Standard for Food Additives

(CODEX STAN 192-1995) in Food Category 02.2.1 (Butter) may be used in foods subject

to this standard.

5. CONTAMINANTS

The products covered by this Standard shall comply with the Maximum Levels

for contaminants that are specifi ed for the product in the General Standard for

Contaminants and Toxins in Food and Feed (CODEX STAN 193-1995).

The milk used in the manufacture of the products covered by this Standard shall

comply with the Maximum Levels for contaminants and toxins specifi ed for milk by the

General Standard for Contaminants and Toxins in Food and Feed (CODEX STAN 193-

1995) and with the maximum residue limits for veterinary drug residues and pesticides

established for milk by the CAC.

Formerly CODEX STAN A-1-1971. Adopted in 1971. Revision 1999. Amendment 2003, 2006, 2010.

BUTTER (CODEX STAN 279-1971)

37

6. HYGIENE

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 General

Principles of Food Hygiene (CAC/RCP 1-1969), the Code of Hygienic Practice for

Milk and Milk Products (CAC/RCP 57-2004) and other relevant Codex texts such as

Codes of Hygienic Practice and Codes of Practice. 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 General Standard for the Labelling of Prepackaged

Foods (CODEX STAN 1-1985) and the General Standard for the Use of Dairy Terms

(CODEX STAN 206-1999), the following specifi c provisions apply:

7.1 Name of the food

The name of the food shall be “Butter”. The name “butter” with a suitable qualifi cation

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 fi nal consumer, either (i) as

a percentage by mass, or (ii) in grams per serving as quantifi ed 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),

and, if necessary, storage instructions, shall be given either on the container or in

accompanying documents, except that the name of the product, lot identifi cation, and

the name and address of the manufacturer or packer shall appear on the container.

However, lot identifi cation, and the name and address of the manufacturer or packer

may be replaced by an identifi cation mark, provided that such a mark is clearly

identifi able with the accompanying documents.

8. METHODS OF SAMPLING AND ANALYSIS

See CODEX STAN 234-1999.

MILK AND MILK PRODUCTS (2nd Edition)