PART IVU.K.Compositional requirements, quality characteristics and analytical methods
Butter is a solid emulsion, mainly of the water-in-oil type, with the following compositional and quality characteristics:
| Parameters | Content and quality characteristics |
|---|---|
| Fat | Minimum 82 % |
| Water | Maximum 16 % |
| Non-fat solids | Maximum 2 % |
| Free fatty acids | Maximum 1,2 mmole/100 g fat |
| Peroxide value | Maximum 0,3 meq oxygen/1 000 g fat |
| Coliformes | Not detectable in 1 g |
| Non-milk fat | Not detectable by triglyceride analysis |
| Sensory characteristics | At least four out of five points for appearance, flavour and consistency |
| Water dispersion | At least four points |
[X1The reference methods to be applied shall be those laid down in Regulation (EC) No 273/2008 ( OJ L 88, 29.3.2008, p. 1 ).]
Editorial Information
X1 Substituted by Corrigendum to Commission Regulation (EU) No 1272/2009 of 11 December 2009 laying down common detailed rules for the implementation of Council Regulation (EC) No 1234/2007 as regards buying-in and selling of agricultural products under public intervention (Official Journal of the European Union L 349 of 29 December 2009).