Article 2 - Butter Grades - California Food and Agricultural Code

Sections (4)

Enacted by Stats. 1967, Ch. 15.

All butter which is sold or distributed in package form, including such butter which is received from out-of-state points, shall be classified into grades which indicate its quality and shall be labeled and advertised by the use of one of the following designations:

(a)First quality.

(b)Second quality.

§ 37132

Enacted by Stats. 1967, Ch. 15.

First quality butter is butter which scores not less than 92. The minimum requirements for first quality butter are as follows:

(a)It shall be fresh, sweet and clean in flavor if of fresh make, or sweet and clean if storage.

(b)The body shall be firm.

(c)The color shall be either light or medium and shall be uniform, except that it may show small curd specks or slight waviness.

(d)The salt shall be either light or medium, and free from grittiness.

(e)The package shall be clean, uniform, and sound.

(f)The defects in body, color, salt, and package shall not total over one point.

§ 37133

Enacted by Stats. 1967, Ch. 15.

Second quality butter is butter which scores below 92, but not less than 90. The minimum requirements for second quality butter are as follows:

(a)It shall be fresh and fairly sweet and fairly clean in flavor if of fresh make or fairly sweet and fairly clean if storage.

(b)It may also be flat or lacking in flavor.

(c)The body shall be fairly firm, but may show slight defects in grain and texture.

(d)The color may be either light or medium and shall be fairly uniform, but may be wavy.

(e)The salt may be either light, medium or high, and shall be fairly uniform, but may be slightly gritty.

(f)The package shall be clean, uniform, and sound.

§ 37134

Enacted by Stats. 1967, Ch. 15.

Butter which scores less than 90 shall not be sold or served to consumers. Such butter when sold shall be in bulk packages which contain not less than 30 pounds, and are labeled “for cooking and baking purposes only.”