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DESCRIPTION |
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·
BUTTER IS A FATTY
PRODUCT DERIVED EXCLUSIVELY FROM MILK AND/OR PRODUCTS OBTAINED FROM MILK,
PRINCIPALLY IN THE FORM OF AN EMULSION OF THE TYPE WATER-IN-OIL. |
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ESSENTIAL
COMPOSITION AND QUALITY FACTORS |
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·
RAW MATERIALS MILK
AND/OR PRODUCTS OBTAINED FROM MILK. |
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· PERMITTED INGREDIENTS o
SODIUM CHLORIDE AND
FOOD GRADE SALT o
STARTER CULTURES OF
HARMLESS LACTIC ACID AND/OR FLAVOUR PRODUCING BACTERIA o
POTABLE WATER. |
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· COMPOSITION o
MINIMUM MILKFAT CONTENT
– 80% M/M o
MAXIMUM WATER CONTENT –
16% M/M o
MAXIMUM MILK
SOLIDS-NOT-FAT CONTENT – 2% M/M |
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FOOD
ADDITIVES |
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·
FOOD ADDITIVES
LISTED IN TABLES 1 AND 2 OF THE GENERAL STANDARD FOR FOOD ADDITIVES (CXS
192-1995) IN FOOD CATEGORY (BUTTER) MAY BE USED IN FOODS SUBJECT TO
THIS STANDARD. |
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CONTAMINANTS |
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·
THE PRODUCTS
COVERED BY THIS STANDARD SHALL COMPLY WITH THE MAXIMUM LEVELS FOR
CONTAMINANTS THAT ARE SPECIFIED FOR THE PRODUCT IN THE GENERAL STANDARD FOR
CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 1931995). |
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·
THE MILK USED IN
THE MANUFACTURE OF THE PRODUCTS COVERED BY THIS STANDARD SHALL COMPLY WITH
THE MAXIMUM LEVELS FOR CONTAMINANTS AND TOXINS SPECIFIED FOR MILK BY THE
GENERAL STANDARD FOR CONTAMINANTS AND TOXINS IN FOOD AND FEED (CXS 193-1995)
AND WITH THE MAXIMUM RESIDUE LIMITS FOR VETERINARY DRUG RESIDUES AND
PESTICIDES ESTABLISHED FOR MILK BY THE CAC. |
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HYGIENE |
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HYGIENE IT IS
RECOMMENDED THAT THE PRODUCTS COVERED BY THE PROVISIONS OF THIS STANDARD BE
PREPARED AND HANDLED IN ACCORDANCE WITH THE APPROPRIATE SECTIONS OF THE
GENERAL PRINCIPLES OF FOOD HYGIENE (CXC 1-1969), THE CODE OF HYGIENIC
PRACTICE FOR MILK AND MILK PRODUCTS (CXC 57-2004) AND OTHER RELEVANT CODEX
TEXTS SUCH AS CODES OF HYGIENIC PRACTICE AND CODES OF PRACTICE. THE PRODUCTS
SHOULD COMPLY WITH ANY MICROBIOLOGICAL CRITERIA ESTABLISHED IN ACCORDANCE
WITH THE PRINCIPLES AND GUIDELINES FOR THE ESTABLISHMENT AND APPLICATION OF
MICROBIOLOGICAL CRITERIA RELATED TO FOODS (CXG 21-1997). |
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LABELLING |
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·
IN ADDITION TO THE
PROVISIONS OF THE GENERAL STANDARD FOR THE LABELLING OF PREPACKAGED FOODS
(CXS 1-1985) AND THE GENERAL STANDARD FOR THE USE OF DAIRY TERMS (CXS
206-1999), THE FOLLOWING SPECIFIC PROVISIONS APPLY: |
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· NAME OF THE FOOD o
THE NAME OF THE FOOD
SHALL BE “BUTTER”. THE NAME “BUTTER” WITH A SUITABLE QUALIFICATION SHALL BE
USED FOR BUTTER WITH MORE THAN 95% FAT. o
BUTTER MAY BE LABELLED
TO INDICATE WHETHER IT IS SALTED OR UNSALTED ACCORDING TO NATIONAL
LEGISLATION. |
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· DECLARATION OF MILKFAT CONTENT o
IF THE CONSUMER WOULD
BE MISLED BY THE OMISSION, THE MILKFAT CONTENT SHALL BE DECLARED IN A MANNER
FOUND ACCEPTABLE IN THE COUNTRY OF SALE TO THE FINAL CONSUMER, EITHER (I) AS
A PERCENTAGE BY MASS, OR (II) IN GRAMS PER SERVING AS QUANTIFIED IN THE LABEL
PROVIDED THAT THE NUMBER OF SERVINGS IS STATED. |
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METHODS OF
SAMPLING AND ANALYSIS |
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·
FOR CHECKING THE
COMPLIANCE WITH THIS STANDARD, THE METHODS OF ANALYSIS AND SAMPLING CONTAINED IN THE RECOMMENDED METHODS OF ANALYSIS AND SAMPLING (CXS 234-1999) RELEVANT
TO THE PROVISIONS IN THIS STANDARD, SHALL BE USED. |
