Konu: Milk and Milk Products

codex alimentarius'un yayınladığı Milk and Milk Products kitabı

1. SCOPE
This Standard applies to butter intended for direct consumption or for further
processing in conformity with the description in Section 2 of this Standard.
2. DESCRIPTION
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.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1 Raw materials
Milk and/or products obtained from milk.
3.2 Permitted ingredients
– Sodium chloride and food grade salt
– Starter cultures of harmless lactic acid and/or flavour producing bacteria
– Potable water.
3.3 Composition
Minimum milkfat content 80% m/m
Maximum water content 16% m/m
Maximum milk solids-not-fat content 2% m/m

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