Federal Standard of Identity for Butter
For the purposes of the
Food and
Drug Act of June 30, 1906 (Thirty-fourth Statutes at Large, page 768)
“butter” shall be understood to mean the
food product usually known as
butter, and which is made exclusively from
milk or cream, or both, with or without common salt, and with or without additional coloring matter, and containing not less than 80 per centum by weight of
milk fat, all tolerances having been allowed for.
(Mar. 4, 1923)
What are the federal grades for butter?
Butter can be designated as one of three different grades;
U.S. Grade AA, U.S. Grade A and U.S. Grade B. Butter must contain a minimum of 80% milk fat. To be graded, butter is scored on four characteristics; flavor, body, color and salt. The grade can be found on the packaging.
