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.
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