New Zealand Gazette – 2000 – No. 170

Page 4694

✨ Food Standards



4694 NEW ZEALAND GAZETTE No. 170

Standard 2.5.5

Butter

Purpose

This Standard defines the term ‘butter’ and sets compositional requirements for the product. Processing requirements for butter are contained in Standard 1.6.2.

Table of Provisions

1 Interpretation
2 Composition of butter
3 Processing of milk and milk products in New Zealand

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

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

(2) Butter may contain -

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

3 Processing of milk and milk products in New Zealand

Milk and milk products produced in New Zealand must be processed in accordance with the Food Regulations 1984, made from time to time for the purpose of regulating the processing of milk and milk products.

Editorial note:

For New Zealand purposes, processing requirements for milk and milk products are presently regulated under the Dairy Industry Act 1952 and the New Zealand Food Regulations 1984. New Zealand is currently formulating a mandatory standard for the processing of milk and milk products for application to this Food Standards Code.



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Online Sources for this page:

VUW Te Waharoa — PDF NZ Gazette 2000, No 170


Gazette.govt.nz — PDF NZ Gazette 2000, No 170




✨ LLM interpretation of page content

🏥 Standard 2.5.5: Butter (continued from previous page)

🏥 Health & Social Welfare
Food standards, Butter, Compositional requirements, Processing requirements, Milkfat