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Milkfat Ingredients

Butteroil Standard

v 1.0 | Effective 07/05/2023

Product Definition

Butteroil is the product obtained from sweet cream or from butter, where the fat content is increased to nearly 100% by the almost total removal of water and solids non-fat using one or more physical separation processes.  Butteroil complies with all provisions of the U.S. Federal Food, Drug, and Cosmetic Act.

Standard: Printable PDF
Composition
Parameter Units of Measure Limits
Milkfat %, w/w, as-is basis 99.6 minimum
Total moisture % w/w 0.3 maximum
Free fatty acids % w/w, as oleic acid 0.5 maximum
Other constituents including salt % w/w 0.1 maximum
Salt % w/w 0.05 maximum
Other Characteristics
Physico-chemical Properties
Parameter Units of Measure Limits
Color visual uniform, characteristic golden “butter” color
Flavor and odor sensory clean bland characteristic flavor and odor, free from rancid, oxidized, or other objectionable flavors and odors
Physical appearance visual smooth and fine granules to liquid, depending on temperature; transparent in liquid form
Copper (Cu) mg/kg 0.05 maximum
Iron (Fe) mg/kg 0.2 maximum
Microbiological Analysis
Parameter Units of Measure Limits
Standard plate count CFU/g 5,000 maximum
Yeast and mold CFU/g 10 maximum
Escherichia coli CFU/10g 3 maximum
Coliforms (1) CFU/g 10 maximum
Enterobacteriaceae (1) CFU/g 10 maximum
Listeria CFU/25g not detected
Salmonella CFU/25g not detected
Staphylococcus (coagulase positive) CFU/g not detected

(1) The food industry is trending toward Enterobacteriaceae (“EB”) as the most commonly used category of indicator organisms for gauging general process sanitation.  For compliance to this Standard, either coliforms and/or EB shall be utilized, at the discretion of the manufacturer.

Methods of Analysis
Parameter Reference Method
Milkfat AOAC 989.05
Moisture AOAC 925.45
Free fatty acids AOCS
Metals FCC
Microbiological tests FDA-BAM
Permissible Additives

Butteroil may be fortified with any antioxidant that is approved by Codex Alimentarius for use in Food Category No. 02.1.1 Butter oil, anhydrous milkfat, ghee as shown in Table Two of CXS 192-1995, provided that the antioxidant is also approved for use in food by the U.S. Food and Drug Administration.  Any antioxidant used shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRAS status, where applicable.

Product Labeling

Recommended identification:           Butteroil

Butteroil is suitable for use in any application where butter might otherwise be used.

Product should be stored, shipped, and utilized according to the manufacturer’s established recommendations.  As guidance, product should be stored and shipped in a cool, dry environment with temperature below 80°F and relative humidity below 65%.  Stocks should be rotated and should utilized in accordance with the manufacturer’s established date of expiration or retest.

Drums, cartons, corrugated fiber totes with polyolefin inner liner, or other suitable closed containers are typical.  Containers may be flushed with an inert gas (e.g., nitrogen) before, during, and/or after filling, which serves the purpose to displace oxygen.  Carbon dioxide may not be used for this purpose.  Any gas used shall be food grade and shall be used in accordance with U.S. current Good Manufacturing Practices and in accordance with its GRAS status, where applicable.

External References

7 CFR §58.347 Butteroil or anhydrous milkfat

Codex Standard for Milkfat Products STAN 280-1973

CXS 192-1995 Table Two

In no event shall ADPI be liable for any direct, indirect, incidental, special, exemplary, or consequential damages (including, but not limited to: the need to procure substitute goods or services; loss of use, data, or profits; or business interruption) however caused and on any theory of liability, whether in contract, strict liability, or tort (including negligence or otherwise) arising in any way out of the publication, use of, or reliance upon any standard, even if advised of the possibility of such damage and regardless of whether such damage was foreseeable.

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