(1) (a) Butter is a food product which is made exclusively from milk, from cream, or from both milk and cream, with or without common salt and with or without additional coloring matter, and which contains not less than eighty percent by weight of milk fat, with all tolerances having been allowed for.
Cream for butter-making shall be pasteurized at a temperature of not less than onehundred sixty-five degrees Fahrenheit and held continuously in a vat at such temperature for not less than thirty minutes or pasteurized by the HTST method at a minimum temperature of not less than one hundred eighty-five degrees Fahrenheit for not less than fifteen seconds or pasteurized by any other equivalent temperature and holding time which will assure adequate pasteurization.
Whipped butter is butter that has been stirred or whipped to incorporate air or inertgas until its volume has been increased up to a range of fifty percent to one hundred percent.
(2) The standards for butter are as follows: The proteolytic count of not more than one hundred per gram, the yeast and mold count of not more than twenty per gram, and the coliform count of not more than ten per gram.
Source: L. 85: Entire article added, p. 889, § 1, effective April 5. L. 2002: (1)(c) amended, p. 18, § 2, effective August 7.