Enacted by Stats. 1967, Ch. 15.
Butter is the product made by gathering the fat or fresh or ripened milk or cream into a mass, which also contains a small portion of other milk constituents.
Article 3 - Butter Standards
California Food and Agricultural Code — §§ 37161-37164
Sections (4)
Enacted by Stats. 1967, Ch. 15.
Butter shall be clean and nonrancid and shall contain not less than 80 percent of milk fat.
Enacted by Stats. 1967, Ch. 15.
Butter may contain salt or a harmless coloring matter.
Added by Stats. 1980, Ch. 790.
Butter flavored with spices, condiments, garlic, chives, herbs, or other flavoring may be sold in whipped or solid form, provided the product meets the following requirements:
(a)The butter, before flavoring, meets all of the requirements for USDA 93 score (AA Grade) butter.
(b)The principal flavor is identified on the container with equal prominence with the word “butter.”
(c)The principal display panel has a list of all ingredients in the descending order of predominence, and identifies the name and address of the manufacturer.
(d)The product is processed in a licensed milk products plant.
(e)The product contains no preservative.